HARUMAKI KING CRAB - Crab harumaki, black truffle, avocado, sansho pepper and ikura
SOGIZUKURI - Seared white fish salad, fresh wasabi, ponzu, chicken dashi, daikon, carrots and watercress
OSTRICA E CAVIALE - Seared oyster, caviar, king oyster mushrooms, yuba, nori seaweed and horseradish oil
ANGULLA E FOIE GRAS - Charcoal-grilled eel, foie gras, quinoa, daikon, wasabi, sansho leaves and chives
SUSHI SELECTION - Selection of sushi with squid, slipper lobster, kombu-jime turbot with caviar, sake nigiri, ikura, tuna belly, wagyu temaki with quail eggs and white truffle
SOBA CON TARTUFO - Soba noodles with truffle
ARAGOSTA - Japanese charcoal-grilled lobster
PRE DESSERT
DESSERT "IL SAPORE DEL’ANNO"

€250.00 per person
Beverage pairing: €150.00 per person (optional)
A deposit of €100.00 per person is required at the time of booking to reserve a table.

Cocktail bar

Signature cocktails

A list of our barman's creative cocktail creations. Perfect to drink before, during or after eating.

1872 - Roku gin, Masthia, yogourt, lime, cucumber, samphire 18
IT'S NOT A SOUP - Sake, aromatic wine, white and red miso, tomato vinegar, black pepper, kombu 18
YAKIIMO - Rhum, sweet potato, tonka bean, cocoa 18
MITSU - Toki whisky, soda, karashi, honey 18
ANISU - Haku vodka, apple and lemon kombucha, anise, sansho pepper 18
MAXICAN'S WAVE - Tequila, black tea, yuzu kosho, soy sauce, yuzu salt 18
SPICY SOUL - Pisco, pear, ruhbarb, ichimi togarashi 18
FLASH - Shochu, umeboshi liquor, wasabi e yuzu soda water 18
KURI - Toki whisky, mezcal, beer, korn liquor, chestnut shrub, butter 18
ORIGAMI - Roku gin, sake yuzu, champagne, raspberry, lime 20

CLASSIC COCKTAILS
Selected classic cocktails available on request. Please ask our staff for recommendations and details.

MOCKTAILS

AMERICANO CHINOTTO - Non-alcoholic bitter, lime and chinotto
NEGRONI Ø - Non-alcoholic gin, bitter and vermouth whit arabic gum
MARINE - Bergamot, sea-buckethorn and seaweed non-alcoholic distillate, lime, cordial and ginger beer
MOUNTAIN - Strawberries, cherry blossom and rosehip non-alcoholic distillate, lime, raspberry, cordial and peach and jasmine soda
FOREST - Saffron, vanilla and orange blossom, non-alcoholic distillate, passion fruit and soda
VIRGIN PALOMA - Lime, agave, pink grapefruit soda
VIRGIN TONIC - Non-alcoholic gin, tonic water

Tasting menu

Faccio IYO tasting menu - TO BE SHARED 138 per person

A journey to share through the flavours of contemporary Japan. Where conviviality makes every taste more enjoyable.

HAMACHI - Yellowtail carpaccio, tomato sauce, buffalo ricotta and kizami wasabi
HOTATE USUZUKURI - Scallops, caviar, umeboshi, yukari, shiso and yuzu vinaigrette
AMAEBI ABURA - Seared red shrimps, sesame oil and yuzu-soy sauce
CRISPY RICE SAKE AND MAGURO - Crispy rice cubes, spicy salmon and tuna and soy sauce
EBISU WAGYU TOAST - Toasted Shokupan (Hokkaido milkbread), wagyu bresaola (A5), black truffle sauce and horseradish
CLASSIC GYOZA - Pork dumpling, cabbage and wasaby-soy sauce
SUSHI* - Chef's sushi selection
NASU DENGAKU - Miso and hazelnut gratinated eggplant, rice and nori seaweed
MISO SBAGLIATA - Crustacean and miso bisque with prawns and scallops, sping onion, wakame seaweed and sansho pepper
KAKUNI - Pork belly with yuzu potato foam
DESSERT
IN ADDITION: WAGYU - Wagyu beef sirloin (A5) - euro 35
Wine pairing - euro 80 per person

The tasting menu is designed for the whole table due to its complexity.
Please note that the "Faccio IYO - To Be Shared" tasting menu is the only option that can be tailored to accommodate gluten-free requirements, without compromising the integrity of the culinary experience. Guests following a gluten-free diet are encouraged to choose this option among our tasting menus.

Faccio IYO tasting menu - CLASSIC 148 per person

Eighteen years of IYO: the dishes that made our history.

TAIYO - SCAMPO - ZUKE MAGURO - 2010 - Shrimp millefeuille, passion fruit scampi and seared tuna
IKA SOMEN - 2014 - Frayed cuttlefish, quail egg, caviar, vegetables and soba dashi sauce
TORO SUMISO - 2015 - Seared tuna belly, karashi sumiso, yuzu kosho and caviar
WAGYU TARTARE - 2016 - Wagyu tartare (A5), amaranth chips, Avola almonds, courgette and apple katsuobushi
EBI GYOZA - 2025 - Shrimp raviolo in dashi broth
SUSHI SELECTION - 2007 - Selection of gunkan and uramaki
CRISPY TAMAGO - 2018 - Breaded wild egg, black cod pil-pil and pak choi
DESSERT
IN ADDITION: WAGYU SUMIBIYAKI (A5) - Marinated gobo, yakiniku sauce, sansho pepper - euro 35
Wine pairing - euro 80 per person

The tasting menu is designed for the whole table due to its complexity.

Faccio IYO tasting menu - 2025 159 per person

Contemporary Japan, through our latest creations.

CHAWANMUSHI - Salted egg pudding, crab, zucchini and yuba
OYSTER AND CAVIAR - Seared oyster, caviar, king oyster mushrooms, yuba, nori seaweed and horseradish oil
EEL AND FOIE GRAS - Charcoal-grilled eel, foie gras, quinoa, daikon, wasabi, sansho leaves and chives
NIGIRI SELECTION - 6 nigiri of the day
KISHIMEN - Kishimen, mushroom, mushroom broth, sansho leaves, wasabi and black truffle paté
SAKA MUSHI - Steamed white fish of the day, wood ear mushrooms, king oyster mushrooms, mizuna and vin blanc sauce
WAGYU - Miso-marinated wayu, skirt steak grilled over charcoal, chickpea cream and star anise oil
DESSERT
IN ADDITION: WAGYU - Wagyu beef sirloin (A5) - euro 35
Wine pairing - euro 80 per person

The tasting menu is designed for the whole table due to its complexity.

A la carte menu

KOBACHI

Small samples to whet your appetite

EDAMAME - Soya beans 7
EDAMAME SPICY - Spicy soya beans 9
SAMURAI STICK - Shrimp sticks in crunchy paste and edamame 14
WAKAME SALAD - Mixed seaweed salad 12
WAGYU BURGER - A5 wagyu beef, truffle, yuzu koshō, mizuna 20
EBISU WAGYU TOAST - Shokupan (Hokkaido milkbread) toasted, wagyu bresaola (A5), black truffle sauce and horseradish 28
SAKANA SANDO - Shokupan (Hokkaido milkbread) toasted, white fish and shellfish 28
ANCHOVY TEMAKI - Yuzu marinated anchovy, buffalo ricotta with wasabi, nori seaweed, kombu powder and tobiko 6

STARTERS

WAGYU TARTARE - Wagyu tartare (A5), amaranth chips, Avola almonds, courgette and apple katsuobushi 28
CRISPY TAMAGO - Breaded wild egg, gin dara pil-pil, pak choi 22
KING CRAB - Grilled King crab (100 gr.), sautéed mushrooms, kimizu sauce 45
CRISPY RICE SAKE/MAGURO* - Crispy rice cubes, salmon/tuna, spicy sauce 22/24
SHIROMI CEVICHE - Traditional ceviche with white fish of the day 22

*it is possible to add caviar to this course:
10gr. 35€
30gr. 90€
50gr. 150€

CLASSICS

IYO's most popular and timeless dishes

IKA SOMEN - Frayed cuttlefish, quail egg, caviar, vegetables and soba dashi sauce 25
TAYO - Prawns millefeuille, red shrimps, squid, tomato and yuzu miso 20
ZUKE MAGURO - Marinated seared tuna with soy sauce and kizami wasabi 22
AMAEBI ABURA - Seared red shrimps, sesame oil and yuzu-soy sauce 28
HOTATE USUZUKURI - Scallop, caviar, umeboshi, shiso and yuzu vinaigrette 25
TORO SUMISO - Seared tuna belly, karashi sumiso, yuzu koshō and caviar 28
PASSION FRUIT LANGOUSTINE - Langoustine with passion fruit sauce 8

CREATIONS

Specialities which capture the creativity of the moment

OYSTER AND CAVIAR - Seared oyster, caviar, king oyster mushrooms, yuba, nori seaweed and horseradish oil 28
HARUMAKI - Crab harumaki, black truffle, avocado, sansho pepper and ikura 28
SOGIZUKURI - Seared white fish salad, fresh wasabi, ponzu, chicken dashi, daikon, carrots and watercress 25
NASU DENGAKU - Tacos of takoyaki batter with octopus 20
EEL AND FOIE GRAS - Charcoal-grilled eel, foie gras, quinoa, daikon, wasabi, sansho leaves and chives 32
KINOKO NO KARAAGE - Marinated mushrooms tempura, grated black truffle, bekkuan sauce, daikon and yuzu 35

CARPACCI AND TARTARE

TUNA TARTARE* - Chives, yuzu-wasabi soy and crispy puffed rice chips 25
SALMON TARTARE* - Chives, yuzu-wasabi soy and crispy puffed rice chips 20
RED SHRIMPS TARTARE - Mango, tomato, apple and wasabi soy sauce 28
TUNA TRILOGY* - Diced O-toro, chutoro and akami with wasabi-soy sauce 32
HAMACHI MISO - Diced yellowtail, tomato, avocado and yuzu miso 25
SAKE USUZUKURI - Salmon carpaccio, tosatsu sauce and ikura 22
TUNA CARPACCIO* - with ponzu sauce 22
SALMON CARPACCIO* - with ponzu sauce 18
YELLOWTAIL CARPACCIO* - WITH PONZU SAUCE AND JALAPEÑO 22
MIXED CARPACCIO OF TUNA, SALMON, YELLOWTAIL* - WITH PONZU SAUCE 22

*it is possible to add caviar to this course:
10gr. 35€
30gr. 90€
50gr. 150€

SUSHI AND SASHIMI

MIXED SASHIMI (9 pcs.) - Tuna, salmon and yellowtail 25
SASHIMI IYO (15 pz.) - Tuna, salmon, amberjack, sea bass, squid, langoustine, red shrimp and tuna belly 40
SPECIAL NIGIRI SELECTION (5 pz.) - Selection of chef's nigiri according to catch 30
SUSHI IYO - 6 nigiri, 6 hosomaki 35
SUSHI AND SASHIMI SELECTION - 5 nigiri, 7 sashimi, 6 hosomaki 40

NIGIRI AND SASHIMI

1 piece per serving

SAKE - Salmon 4
MAGURO - Tuna 5
SUZUKI - Seabass 5
HAMACHI - Yellowtail 5
IKA - Squid 5
HOTATE - Scallop 6
EBI - Prawn 7
AMAEBI - Red shrimp 7
AKAZAEBI - Langoustine 7
TORO - Tuna belly 8
CHUTORO - Medium tuna belly 7
UNAGI - Eel 7

NIGIRI SPECIAL

1 piece per serving

SAKE GIÒ - Seared salmon and salmon roe 5
SAMBA - Seabass, capper and lime 6
HAMACHI YUZUKOSHO - Yellowtail and yuzu koshō 6
ZUKE MAGURO - Marinated tuna in soy sauce and kizami wasabi 6
KING CRAB - King crab, spicy mayonnaise and puffed rice 10
TORO FOIE GRAS - Tuna belly, foie gras and teriyaki sauce 8
WAGYU - Seared Wagyu (A5), yuzu koshō and karashi sumiso 10
O-TORO TEMAKI - Tuna belly, nori seaweed, chives and wasabi 12

URAMAKI

SPICY SALMON - Salmon, avocado, spicy sauce and ito togarashi 18
SPICY TUNA - Tuna, avocado, spicy sauce and ito togarashi 22
SPECIAL ROLL - Salmon, avocado, cream cheese, crunchy tempura and teriyaki sauce 18
RAINBOW - Salmon, tuna and sea bass carpaccio, with avocado 18
DRAGON - Eel, avocado and kabayaki sauce 22
EBI FLÒ - Prawn and squash blossoms tempura, spicy salmon, ikura and teriyaki sauce 22
YUME - Prawn tempura, marinated tuna and wasabi mayonnaise 25
CALIFORNIA - King Crab, avocado, sesame and cucumber 38
ROCK ‘N’ ROLL - Prawn tempura, flamed yellowtail, red shrimps and jalapeño 35
AJI - Yellowtail, langoustine, avocado, and jalapeño 35

URAMAKI SPECIAL

SUZUKI FUKUJINZUKE - Sea bass, fukujinzuke tartare, avocado and finger lime 28
HAMACHI RAKKYO - Yellowtail, rakkyo and shiso tartare, yuzu koshō mayonnaise, yuzu vinaigrette and black salt 32
RED PRAWN AND WHITE KOMBU - Prawn tempura, red raw shrimps, asparagus, umeboshi and amazu kombu 35
BLUE LOBSTER ROLL - Seared lobster, shibazuke tartare, red onion, yuzu vinaigrette sauce and dill 58

GUNKAN

1 piece per serving

IYO STYLE - Salmon, quail egg, chives and salmon roe 6
ZUCCHINA - Zucchini and prawns tartare 5
SALMON OUT - Spicy salmon 5
TUNA OUT - Spicy tuna 6
SAKE IKURA - Salmon and salmon roe 6
SAKE GRANCHIO - Salmon and King Crab 9
SUZUKI AMAEBI - Seabass, red shrimp, yuzu and butter wasabi 7
ROSE - Yellowtail, langoustine, avocado and tobiko 7
LOBSTER OUT - Yellowtail, lobster, kizami wasabi and caviar 9
TORO OUT - Tuna belly and caviar 12
IKURA - Nori seaweed and salmon roe 6
BLACK - Seaweed, tuna belly and caviar topping 18

GYOZA

CLASSIC GYOZA - Pork dumplings, cabbage and soy sauce (4 pcs.) 16
WAGYU GYOZA - Wagyu dumplings with vegetables sauce (4 pcs.) 28
SAKANA GYOZA - White fish dumplings, shiso and spicy ponzu sauce (4 pcs.) 18
YASAI GYOZA - Vegetables dumplings with curry sauce (4 pcs.) 14
GYOZA "MILANO" - Veal dumplings with creamy saffron sauce (4 pcs.) 20
EBI GYOZA - Shrimp ravioli in dashi broth 18

PASTA AND SOUPS

KISHIMEN - Kishimen, mushroom, mushroom broth, sansho leaves, wasabi and black truffle paté 20
YAKI SOBA - Sautéed noodles with vegetables and mixed fish 18
YAKIMESHI SOBORO - Fried rice with Wagyu ragout, mustard leaves, spring onion, eggs and vegetables 22
MISO SBAGLIATA - Crustacean and miso bisque with prawns and scallops, sping onion, wakame seaweed and sansho pepper 15
MISO SHIRO - Miso soup, wakame seaweed and tofu 8

ROBATAYAKI AND MUSHIMONO

A selection of dishes prepared at robatayaki, the famous Japanese barbecue

LOBSTER - Whole lobster grilled over charcoal, gratinéed with garlic and yuzu mayonnaise, watercress ohitashi and charcoal-grilled fennel 95
GIN DARA - Miso marinated black cod, with eggplant 35
CHUTORO - Grilled medium tuna belly, marinated leek and kimizu sauce 35
HAMACHI KAMA - Charcoal-grilled yellowtail cheek, tomato reduction and green apple and kohlrabi salad with ponzu 18
SAKA MUSHI - Steamed white fish of the day, wood ear mushrooms, king oyster mushrooms, mizuna and vin blanc sauce 18
KAMO - Charcoal-grilled duck breast tataki, ohitashi friggitello, bergamot koshō, duck leg roll and sumiso sauce 30
WAGYU - Grilled wagyu (A5), spring onion, enoki mushrooms,king oyster mushroom and lovage 70
IBERICO PORK PLUMA - Charcoal-grilled Iberico pork pluma tataki, friggitello and dashi-glazed eggplant 35
KAKUNI - Suckling pig belly with yuzu potato foam 28

AGEMONO

EBI - Adriatico prawns tempura 38
YASAI - Seasonal vegetables tempura 18
MIXED TEMPURA - Prawns, white fish and vegetables 26
SAKUME IKA - Baby squid, crustaceans sauce, yuzu koshō and sudachi 32

GREEN

Specialities that focus on vegetables

PORTOBELLO - Portobello mushroom grilled over charcoal, spring onion, yuba, yuzu potato foam, lovage and teriyaki sauce 18
AGEDASHI TOFU - Fried tofu, eggplant in agedashi sauce, shiitake and enoki mushrooms 18
AVOCADO TARTARE - Avocado tartare and yuzu vinaigrette 12
MIXED SALAD - Green apple, fennel, crunchy amaranth and tosatsu sauce 10
VEGETARIAN ROLL - Courgette tempura, flamed cream cheese, mango and shiso 18
URAMAKI ITALIA - Wasabi “ricotta” cheese, sliced tomato, olives and basil cream 16

DESSERT

AUTUMN ‘GIARDINO ZEN’ - Milk chocolate panna cotta, pumpkin cream, plum and hazelnut pebble, hazelnut crumb, cocoa crispy tree and persimmon sorbet 16
CIOCCO WILD - Warm dark chocolate and tonka bean mousse, passion fruit cream, passion fruit and pink pepper sorbet 16
THE MOCHI OF MY CHILDHOOD - Soft mochi, kinako ice cream, persimmon azuki bean cream, sweet and sour kuromitsu sauce and yuzu chocolate bar 16
APPLE TARTE TATIN - Apple tarte tatin, apple foam, layered apple terrine, vanilla ice cream and crispy puff pastry biscuit 16
BLACK MATCHA TEA ICE CREAM - With pine nut crumble and chestnut crispy tuile 12
TROPICAL FRUITS - Selection of tropical fruits with rice and milk ice cream 20