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Our menu is subject to change depending on the season and seasonality.
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Gillardeau oyster nº2 with ponzu and chilli oil | €5.50

Fish of the day Ikizukuri with Getaria style chilled “bilbaína”dressing | MP

Galician mussel sunomono, smoked ox tongue,

Codium seaweed and tsukemono vegetables | €15

Homage to Robuchon: Tuna tartar with smoked eel gelée, cauliflower foam and beluga caviar| €34

“Voyage around a tuna” sashimi | €34

Spicy tuna tartar with fried free-range egg | €26


Madrid-style callos gyozas (4 pieces) | €15

Soldadito de Pavía: cod steak tempura with burnt pepper dashi | €8


White fish and sisho nigiri (2 pieces) | €8

White fish, Iberian pork fat and yuzu kosho nigiri (2 pieces) | €8

Tuna, Catalonian tomato and “lingua di forno” nigiri (2 pieces) | €8.50

Fatty tuna nigiri (2 pieces) | €9.50

Torched fatty tuna nigiri (2 pieces) | €10

Hake cococha tempura with pil-pil sauce nigiri(2 pieces) | €10.50

Quail’s egg and “Japanese shepherd” migas nigiri(2 pieces) | €10

Sardine and Malaga style ratatouille nigiri (2 pieces) | €7

Gaucho style roast sirloin and bone marrow nigiri (2 pieces)| €11

Foie gras, eeland aged mirim nigiri in tribute to Martín Berasategui’s cremat(2 pieces) | €11 

Spicy tuna and quail’s egg temaki | €10

Spicy fatty tuna tamaki | €11“Kebab” style char grilled lamb sweetbread temaki | €11


Sole with yuzu meunière, capers from Menorca, parsnip parmentier | €34

Pepitoria of rooster combs, sashimi of its cured breast and wok-cooked espardeñas | €28

Aged picanha beef meatballs, à la minute,on cuttlefish stew and squid sashimi | €27

Dishes contain more ingredients than those mentioned. In the case of allergy or intolerance, please ask. In accordance with royal decree 1420/2006 of 1 December, all of our fish has previously been frozen at a temperature equal to or below -20 degrees for a period of at least 24 hours.

All prices include 10% VAT.