{"id":3253,"date":"2022-04-04T12:17:33","date_gmt":"2022-04-04T11:17:33","guid":{"rendered":"https:\/\/ugochan.com\/menu\/"},"modified":"2025-09-18T18:04:37","modified_gmt":"2025-09-18T17:04:37","slug":"menu","status":"publish","type":"page","link":"https:\/\/ugochan.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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Welcome.<\/em>
Our menu is subject to change depending on the season and seasonality.<\/em><\/div>\n
Thank you<\/em><\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cold<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Oyster from Oleron island n\u00ba2 with ponzu and chilli oil | \u20ac9<\/em><\/p>

Fish of the day Ikizukuri with Getaria style chilled \u201cbilba\u00edna\u201d dressing | MP<\/em><\/p>

Lobster in three styles: Sake steamed sashimi, tartar and Tokyo-Ampurda suquet | \u20ac195\/kg <\/em><\/p>

(24 hour advance order. Recommended portion for 2 people, approx. 900 grams)<\/em><\/p>

Homage to Robuchon: Tuna tartar with smoked eel gel\u00e9e, cauliflower vichyssoise and iraian caviar \/ \u20ac<\/em>45<\/em><\/p>

Spicy tuna tartar with a fried free-range egg | \u20ac42<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hot<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Caviar lentil Japanese curry with smoked wood pidgeon breast and coconut air | \u20ac19.50*<\/span><\/em><\/p>

Madrid-style callos gyozas (4 pieces) | \u20ac26.50<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0<\/p>

* Because of the balance of its ingredients, this course must be served individually.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Rice<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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White fish and shiso nigiri ( 2 pieces) | \u20ac<\/em>14<\/em><\/p>

White fish, Iberian pork fat and yuzu kosho nigiri (2 pieces) | \u20ac<\/em>14<\/em><\/p>

Tuna, Catalonian tomato and \u201clingua di forno\u201d nigiri (2 pieces) | \u20ac14<\/em><\/p>

Fatty tuna nigiri (2 pieces) | \u20ac16<\/em><\/p>

Torched fatty tuna nigiri (2 pieces) | \u20ac16,50<\/em><\/p>

Fried nigiri with tuna tartar, basil, ginger and old parmesan cheese (2 pieces) | \u20ac<\/em>14<\/em><\/p>

kokotxa’s tempura niguiri with Pil-Pil Sauce (2 pieces) \/ \u20ac17<\/em><\/p>

Quail\u2019s egg and \u201cJapanese shepherd\u201d migas nigiri (2 pieces) | \u20ac16<\/em><\/p>

Gaucho-style grilled ribeye and bone marrow nigiri (2 pieces) \/ \u20ac15.50<\/em><\/p>

Foie gras, eel and aged mirim nigiri in tribute to Mart\u00edn Berasategui\u2019s cremat (2 pieces) | \u20ac17<\/em><\/p>

Spicy tuna and quail\u2019s egg temaki | \u20ac15,50*<\/em><\/p>

Spicy fatty tuna tamaki | \u20ac16*<\/em><\/p>

\u201cKebab\u201d style char grilled lamb sweetbread temaki | \u20ac16*<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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End<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Deconstructed Wellington with venison tataki and shiitake duxelle |<\/em> \u20ac17*<\/em><\/span><\/p>

Steamed hake marinated in koji, “romana battered”, with a foam made from its head in the style of Botiller\u00eda y Fog\u00f3n Sacha <\/span>| \u20ac20*<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00a0<\/p>

* Due to the proportions of its ingredients, this dish should be served per person.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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.<\/em><\/p>\n

All prices include 10% VAT.<\/em><\/p>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Welcome.Our menu is subject to change depending on the season and seasonality. Thank you Cold Oyster from Oleron island n\u00ba2 with ponzu and chilli oil | \u20ac9 Fish of the day Ikizukuri with Getaria style chilled \u201cbilba\u00edna\u201d dressing | MP Lobster in three styles: Sake steamed sashimi, tartar and Tokyo-Ampurda suquet | \u20ac195\/kg (24 hour … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-3253","page","type-page","status-publish"],"yoast_head":"\nMenu - Ugo Chan<\/title>\n<meta name=\"description\" content=\"Everything transforms, everything changes. 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