THE LETTER
CÓCTELES · MOCKTAILS
Nueva selección de cócteles para abrir el paladar. Perfectos para acompañar tu experiencia desde el comienzo
MANILA KISSES
Bacardi rum cocktail, mango, peach, orange, squeezed lemon juices and grenadine.
7.5
BLOODY MARY
Con alma viajera, tomate especiado, punto picante y un carácter salvaje que despierta el paladar.
8.5
JUNGLE COLLINS
Un Tom Collins fresco y tropical, con notas cítricas, burbuja y espíritu de jungla escondida
8.5
PACIFIC FIRE
Bacardi rum cocktail with passion fruit and lemon juice, with dehydrated orange
7.5
Mimosa glass - cava with orange juice
Coctel de cava brut y zumo de naranja
3.60
APEROL SPRITZ
Aperol, burbuja y frescor cítrico en versión isla secreta. Ligero, brillante y perfecto para empezar el viaje.
5
BESOS DE MANILA · SIN
Mocktail de zumos de mango, melocotón, naranja, limón exprimido y granadina.
6.00
FUEGO DEL PACIFICO · SIN
Mocktail de zumo de maracuyá y limón, con naranja deshidratada
6.00
BLOODY MANILA · SIN
Toda la intensidad del Bloody Mary, sin alcohol. Especiado, fresco y con ese golpe canalla que no pide permiso.
6
TO SHARE
Needle Gyozas
4 Japanese steamed gyoza, handmade in the traditional style and finished on a griddle. Filled with pork shoulder stew and vegetables. Served with an oyster-ginger-soy-hondashi sauce and topped with Parmesan cheese. Our take on a classic.
4 Units
€13.5
MAGURO TARTAR
Tuna tartare with cilantro, roe, kimuchi and spicy sauces... on crispy tempura rice and fried lotus root wreaths
18.5
TOROKI SPHERE
2 pieces. Crispy golden Asian fritter filled with braised oxtail in curry sauce, with smoked chipotle mayonnaise. A new classic from Kasiba. Winner of the Alcorcón Gastronomic Competition 2023.
Unidad
€6
KIMUCHI SQUID
Crispy tempura squid, with kimuchi-teriyaki-sake-mirin sauces, rice pearls, chives....
13
PRAWN ROCK
One of our classics. Crispy tempura prawns with miso sauce and sweet chili relish.
17.00
GILDAS KASIBA
Four signature Gilda versions: intense, umami, and with contrasting flavors. Salmon-mango, tuna-sun-dried tomato, butterfish-caper, or sea bass-olive with red pepper. All with piparra peppers. 2 pieces
Tuna, sun-dried tomato and pickled pepper
€8
Salmon, mango and piparra pepper
€7.5
Butterfish, caperberry and pickled pepper
€7.5
Pez mantequilla, aceituna con pimiento rojo y piparra
€7.5
HARUMAKI NIPÓN
Rollito japonés crujiente relleno de pato asado y verduras, con salsa de ostras
2 Units
€7.5
PAN KASIBA
Seeded bread grilled with a light touch of butter
3.50
HOKAYAKI WITH SCALLOPS
Pacific scallop au gratin, flambéed right before your eyes. With yuzu-mirin mayonnaise, soy salt, and masago roe.
4 Units
€15
Extra Unit
€3.75
SALADS
TRUFFLE TOMATO
Garden tomato slowly marinated in rice-seaweed-soy vinegar. With its fried skin, truffle oil, crispy ham shavings, basil, rice pearls... A truly unique delight.
7
JELLYFISH SALAD
Refreshing and slightly spicy. Carrot and cucumber base with strips of desalted jellyfish, wood ear mushrooms, and a chili and lime dressing... Striking and special
9.00
WAKAME SALAD
Seaweed with wasabi mayonnaise sauce and masago roe. Subtle marine flavor
7.00
POKE SALAD
Salmón, piña, maíz, edamame, aguacate, pepino, wakame y arroz gohan
11
AVOCADO AND SALMON
Dill-cured salmon bites on a bed of guacamole, with kabayaki and mayonnaise sauces, roe... Accompanied by crispy carasatu bread
15.5
RICE & PASTA
KASIBA RICE
Jasmine rice stir-fried in a wok. With Peking duck, shimeji mushrooms, egg, vegetables and bean sprouts, curry powder, mirin-soy sauce... With jam sauce to add to taste
17
YAKI SOBA
Seasoned wheat noodles stir-fried in a wok. With marinated chicken, vegetables, egg, tonkatsu-oyster-ketchup sauce....
16
YAKI UDON
Thick Japanese noodles stir-fried in a wok. With prawns, vegetables, soy sauce, oyster-ginger-hondashi sauce...
16
GOHAN RICE
Arroz blanco al estilo tradicional filipino. Perfecto para acompañar
2.5
GUISADO TAGALO DE ARROZ
Arroz jazmÍn, pollo de corral, leche de coco, setas shimeji, curry y jengibre
15.5
ROBATA & FISH
SAKANA MISO
Sea bass cooked at a low temperature with smoked oil and topped with crispy cod skin and seaweed. Accompanied by creamy potato purée and a red miso-cream sauce, sautéed tableside.
23.00
ROBATA SALMON MISOYAKI
Finished on a charcoal grill. Salmon cured in miso and sake, with atsara sauce and a garnish of vegetables and pickles.
22.00
SMOKY TUNA TATAKI
Tuna loin tataki on a bed of red pepper, pepper and vodka chutney. Plated with charcoal smoke.
20.5
GOHAN RICE
Arroz blanco al estilo tradicional filipino. Perfecto para acompañar
2.5
ROBATA & MEATS
GYUKUSHI DE WAGYU
Brocheta de wagyu japonés A5, en robata de carbón. Con sal en escamas y pimienta negra al gusto
13
KATSUTO MIDORI
A classic in Japan. Crispy panko-battered Iberian pork tempura with mirin and sake mayonnaise sauce. Served with Midori wok-fried rice.
17
CHICKEN YAKITORI SKEWERS
Free-range chicken, marinated and finished on charcoal. With miso-teriyaki-yuzu-ketchup sauces, rice pearls...
2 Units
€10
Extra Unit
€5.00
TATAKI OF SIRLOIN AND FOIE
Charcoal-grilled beef tenderloin tataki with ajipanca sauce and goose foie gras teriyaki. Accompanied by fried quail egg, seeded bread, and miso sauce.
22.00
PAN KASIBA
Seeded bread grilled with a light touch of butter
3.50
SALSAS · SUGERENCIA
HARUMAKI NIPÓN Ostras, sweet chile, yuzu. Entre el dulzor y el ligero picante AJIPANCA AOVE, ají, chile, lima. Intensa, con un toque ácido y picante. Con carácter KATSUTO Sake, soja, mayonesa japo. Equilibrada y suave MAYONESA CHIPOTLE Chipotle, huevo, limón. Ligeramente picante y ácida
Salsa Harumaki Nipón
€1.5
Salsa Ají Panca
€1.5
Salsa Katsuto
€1.5
Salsa Mayonesa Chipotle
€1.5
GRILLED RIBS
430-450g Marinated pork, slow-cooked and finished over charcoal embers. Served with Filipino BBQ, miso, and yakiniku sauces, a toasted sesame topping, spring onions, and crispy onions.
21.50
SWEET ENDING
FROZEN TEMPURA
Crispy tempura sponge cake filled with pistachio ice cream
6.00
CHOCO BOOM
A dark chocolate coulant volcano under a scoop of ice cream
7.50
CAFÉ BOMBÓN
With condensed milk
2.50
CHEESE GEISHA
Creamy slice of baked cheesecake. Served with berries and cream.
8.00
Creamy Trio of Mochis
3 pieces: 1 mango, 1 coconut, and 1 cheesecake. Typical Japanese dessert: frozen glutinous rice ball with filling
6.00
FINAL KASIBA
Cheese Geisha + Moai or Cheese Geisha + Mochi
12.50
TORRIJORO
A French toast like you've never imagined: with caramelized tuile, orange marmalade, pistachio ice cream and edible gold leaf
7.50
ARTISAN ICE CREAM
2 scoops of creamy artisanal ice cream: coconut, chocolate or pistachio
6.00
ASIAN COFFEE
With condensed milk and Licor 43
3.50
MOAI OF THE PACIFIC
Crispy dessert of Japanese-Peruvian origin, with creamy fillings to choose from under a cornstarch base.
2 units
€10.00
COCKTAILS · MOCKTAILS
MANILA KISSES
Bacardi rum cocktail, mango, peach, orange, squeezed lemon juices and grenadine.
7.5
BLOODY MARY
Con alma viajera, tomate especiado, punto picante y un carácter salvaje que despierta el paladar.
8.5
JUNGLE COLLINS
Un Tom Collins fresco y tropical, con notas cítricas, burbuja y espíritu de jungla escondida
8.5
PACIFIC FIRE
Bacardi rum cocktail with passion fruit and lemon juice, with dehydrated orange
7.5
Mimosa glass - cava with orange juice
Coctel de cava brut y zumo de naranja
3.60
APEROL SPRITZ
Aperol, burbuja y frescor cítrico en versión isla secreta. Ligero, brillante y perfecto para empezar el viaje.
5
BESOS DE MANILA · SIN
Mocktail de zumos de mango, melocotón, naranja, limón exprimido y granadina.
6.00
FUEGO DEL PACIFICO · SIN
Mocktail de zumo de maracuyá y limón, con naranja deshidratada
6.00
BLOODY MANILA · SIN
Toda la intensidad del Bloody Mary, sin alcohol. Especiado, fresco y con ese golpe canalla que no pide permiso.
6