ALMOND - Pisco, flat peach, lime cordial, Peychaud’s bitter, almond milk velvet 18
COCO - Tequila, coconut, wild fennel, soy sauce, Lime, pepper 18
DIRTY GINGER - Roku gin, pickled ginger, dry vermouth, Citrus, kombu seaweed 18
HOSOMAKI - Haku vodka, mango, passion fruit, lime, rice milk foam, nori seaweed 18
JASMINE - Roku gin, white bitter, vermouth dry, jasmine verte, jasmine, oyster leaf 18
LITCHEE - Haku vodka, lemon and aloe vera sherbet, litchee, lime, rose essence 18
MATCHA - Sake, matcha tea cordial, white cocoa cream, butter, lime 18
ORIGAMI - Roku gin, sake yuzu, champagne, raspberry, lime 20
SMOOKY - Mezcal, rose wine cordial, white americano cocchi, rhubarb bitter, lime, sansho pepper 18
SPICY - Tequila, pineapple, ito togarashi, lime, agave, smoked salt 18
YUZU - Rum, yuzu, green shiso, black cardamom, agave, lime 20

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

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
TORO SUMISO - Seared tuna belly, karashi sumiso, yuzu koshō and caviar
HOTATE USUZUKURI - Scallops, caviar,umeboshi,yukari, shiso and yuzu vinaigrette
CRISPY RICE SAKE AND MAGURO - Crispy rice cubes, salmon, tuna and soy sauce
AMAEBI ABURA - Seared red shrimps, sesame oil and yuzu-soy sauce
EBISU WAGYU TOAST - Toasted Shokupan (Hokkaido milkbread), wagyu bresaola (A5), black truffle sauce and horseradish
SUSHI - Chef's sushi selection
NASU DENGAKU - Miso and hazelnut gratinated eggplant, rice, beef tataki and nori seaweed
SURI NAGASHI - Datterino tomato gazpacho, seasonal vegetables, peach, horseradish oil and soy cream
KAKUNI - Suckling 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.

Faccio IYO tasting menu - CLASSIC 148 per person

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

ANCHOVY TEMAKI - 2015 - Yuzu-marinated anchovy, buffalo ricotta with wasabi, nori seaweed, kombu powder and tobiko
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
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
GIN DARA - 2008 - Miso marinated black cod, with eggplant
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
LANGOUSTINES AND SEEDS - Langoustines, tomato seeds, passion fruit, basil and tapioca
EEL AND BEEF TATAKI - Lacquered eel with apple vinegar and Champagne, beef tataki, horseradish mayonnaise, bay leaf oil, finger lime, curly lettuce and liquorice powder
NIGIRI SELECTION - 5 nigiri of the day
SOMEN KASHIWATEN - Somen, free-range chicken dashi and its tempura, horseradish oil and kaffir lime zest
GINDARA TATSUTAGE - Black cod, sesame and puffed rice crust, tarragon, shiso, umeboshi and yuzu mayonnaise
KAMO - Charcoal-grilled duck breast tataki, ohitashi friggitello, bergamot koshō, duck leg roll and sumiso sauce
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 2025 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.

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
FRIED GREEN PEPPERS WITH SALSA TONNATA - Friggitelli peppers, tuna sauce and olive powder 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

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
WAKAME SALAD - Mixed seaweed salad 12

*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
LANGOUSTINE PASSION FRUIT - Langoustine with passion fruit sauce 8

CREATIONS

Specialities which capture the creativity of the moment

SCAMPI E SEMI - Langoustines, tomato seeds, passion fruit, basil and tapioca 30
SUZUKI CEVICHE - Seabass carpaccio, ceviche frozen granita and rocoto pepper 22
TUNA TRILOGY - O-toro, chutoro and akami diced, soy and wasabi 32
TAKO TACOS - Tacos of takoyaki batter with octopus 26
USUZUKURI 007 - Organic salmon carpaccio, Axl sauce and ikura 22

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
HAMACHI MISO - Diced yellowtail, tomato, avocado and yuzu miso 25
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
KINMEDAI - Alfonsino fish 6
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

SOMEN KASHIWATEN - Somen, free-range chicken dashi and its tempura, horseradish oil and kaffir lime zest 18
RAVIOLI IN BROTH - Pork ravioli in broth, beef consommé with spices and golden flakes 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 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
EEL AND BEEF TATAKI - Lacquered eel with apple vinegar and Champagne, beef tataki, horseradish mayonnaise, bay leaf oil, finger lime, curly lettuce and liquorice powder 32
KAMO - Charcoal-grilled duck breast tataki, ohitashi friggitello, bergamot koshō, duck leg roll and sumiso sauce 18
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
GINDARA TATSUAGE - Black cod, sesame and puffed rice crust, tarragon, shiso, umeboshi and yuzu mayonnaise 25

GREEN

Specialities that focus on vegetables

SURI NAGASHI - Datterino tomato gazpacho, seasonal vegetables, peach, horseradish oil and soy cream 15
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
NASU MISO - Fried eggplant, miso sauce, roasted sesame and white rice 15
AVOCADO TARTARE - Avocado tartare and yuzu vinaigrette 12
VEGETARIAN ROLL - Courgette tempura, flamed cream cheese, mango and shiso 18
URAMAKI ITALIA - Wasabi “ricotta” cheese, sliced tomato, olives and basil cream 16

DESSERT

SUMMER ‘GIARDINO ZEN’ - Coconut panna cotta, black sesame cream, blackberry and soy sorbet, crispy blackberry wafer 16
CIOCCO WILD - Dark chocolate and tonka beans hot mousse, passion fruit cream, passion fruit and pink pepper sorbet 16
MIDORI - Green apple and mint dumpling, avocado cream, celery and green apple sorbet 16
BABÀMISÙ - Coffee and kahlúa babà, tiramisù cream, sugar sphere, coffee foam, vanilla custard ice cream 16
TROPICAL FRUITS - Selection of tropical fruits with rice and milk ice cream 20