TOMATOE - Sake wasabi, tomato water, rice vinegar, soy sauce, sansho 20
SHISO - Vodka, shiso and rice milk cordial, centerbe liquor, agave 18
DIRTY CUCUMBER - Italian salty gin, dry vermouth, amazu cucumber, fennel 18
PINK BUBBLE - Pisco, calvados, rhubarb nectar, salty raspberries cordial 18
KIN - Bourbon, peanuts butter, black sesame, yuzu bitter 18
AMAI - Cognac, cocoa cordial, williams pear, butter, vanilla 18
ORIGAMI - Gin, yuzu sake, champagne, raspberries, lime 20
SAMURAI - Rum, bitter, yuntaku shiitake mushrooms, almond 18
BAMBOO - Sherry fino, dry vermouth, orange bitter, angostura, seaweed arabic gum 18
UME - Whisky, umeshu, black cardamom soda 18

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.

RAW FISH SELECTION - Based on daily availability
WAGYU TARTARE - Japanese beef tartare (A5), amaranth chips, Avola almonds, zucchini and apple katsuobushi
SAKANA SANDO - Shokupan (Hokkaido milkbread) toasted, white fish and shellfish
TAKO TACO - Taco of takoyaki batter with octopus
SUSHI - Chef's sushi selection
SAKANA GYOZA - White fish stuffed dumplings, shiso and spicy ponzu sauce
EBI GYOZA - Shrimps stuffed dumplings, smoked spinachi, tosazu
MISO SBAGLIATA - Prawn bisque, red miso, tofu, Piedmont hazelnut and salicornia
GYOZA “MILANO” - Veal dumplings and creamy saffron sauce
CHUTORO SUMIBIYAKI - Grilled medium fatty tuna, marinated leek and kimizu sauce
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 - CLASSIC 148 per person

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

SAMURAI STICK - Prawn sticks
TAIYO - SCAMPO - ZUKE MAGURO - Shrimp millefeuille, passion fruit scampi and seared tuna
IKA SOMEN - Frayed cuttlefish, quail egg, caviar, vegetables and soba dashi sauce
WAGYU TARTARE - Wagyu tartare (A5), amaranth chips, Avola almonds, courgette and apple katsuobushi
RAVIOLI IN BROTH - Pork ravioli in broth, beef consommé with spices and golden flakes
SUSHI SELECTION - Selection of gunkan and uramaki
CRISPY TAMAGO - Breaded wild egg, gin dara pil-pil, 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.

SCAMPI E SEMI - 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
PRAWN TSUKEMEN - Udon, crustacean consommé, mazzancolle tempura and mandarin koshō
AGEMONO - Black cod, puffed rice breadcrumbs, nori seaweed dashi and yuzu zest
SUNOMONO - Marinated red turnip julienne with raspberry vinegar, umeboshi, ikura and rhubarb
PIGEON - Skewer and pigeon tsukune, radicchio tardivo and red wine teriyaki
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.

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
SCALLOP, DAIKON AND SESAME - Scallop, daikon julienne and sesame sauce 22
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
SUNOMONO - Marinated red turnip julienne with raspberry vinegar, umeboshi, ikura and rhubarb 15
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 10

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
EBITEN PLUS - Prawn tempura, fennel, salmon, yuzu and dill 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

ITALIA - Wasabi “ricotta” cheese, sliced tomato, olives and basil cream 16
GEISHA ROLL - Salmon, avocado, cucumber, ikura, basil crème fraîche and rosewater 20
GIN DARA ROLL - Black cod, seabass, teriyaki and chives 32
RED PRAWN AND WHITE KOMBU - Prawn tempura, red raw shrimps, asparagus, umeboshi and amazu kombu 35
NEGITORO TAKUAN - Tuna belly tartare with chives, marinated daikon, spring onion and caviar 45
GREEN LOBSTER - Prawn tempura, flamed lobster tartare and avocado 38

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 - Shrimps dumplings, smoked spinach, tosazu sauce 18

PASTA AND SOUPS

PRAWN TSUKEMEN - Udon, shellfish consommé, shrimp tempura and mandarin koshō 22
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
SAUTEED RICE - Sautéed rice with egg, prawns and vegetables 16
MISO SBAGLIATA - Shrimps’ bisque, tofu, hazelnut and glasswort 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 charcoal lobster, marinated tofu, wafu sauce and lobster broth 95
GIN DARA - Miso marinated black cod, with eggplant 35
CHUTORO - Grilled medium tuna belly, marinated leek and kimizu sauce 35
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
BUTA KAKUNI - Pork belly with crispy skin, mustard cabbage and Jerusalem artichoke mousse 25
PIGEON - Skewer and pigeon tsukune, radicchio tardivo and red wine teriyaki 35
WAGYU - Grilled wagyu (A5), yamagobo, sansho pepper emulsion and yakiniku sauce 70

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
GIN DARA AGEMONO - Fried black cod, puffed rice breading, nori seaweed dashi and yuzu zest 30

GREEN

Specialities that focus on vegetables

SPINACH SALAD - Smoked bouquet baby spinach, peanuts, tosazu sauce 12
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
VEGAN ROLL - Avocado, takuan, cabbage, tomato, tofu sauce and kizami wasabi 20

DESSERT

WINTER "GIARDINO ZEN" - Vanilla, milk, yuzu 16
CHOCOLATE - 63% mousse, heart 40%, ‘stracciatella’ ice cream 16
MONTRE FUJI - Marron glacé, whipped cream, merengue, dark chocolate 16
CITRUS FRUITS AND CHAMPAGNE BABA - Yuzu sake and citrus fruits baba, lemon and vanilla  cream, champagne sorbet 16
TROPICAL FRUITS - Selection of tropical fruits with rice ice cream 20