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ENTREES

SEAWEED SALAD

100gr

$100

Variety of seaweed with a touch of amaranth.

STEAMED EDAMAME

100gr

$70

EDAMAME SPICY

100gr

$90

Edamame, salt, pepper, lemon, sesame oil and shishimi.

Since the 13th century the Japanese monks thanked their followers for bringing them edamames, immature soybeans pods typically used in Japanese appetizers.

It’s a superfood, and a great opportunity to honor our body/temple with a tasty way of consuming legumes. Our spicy version has a coverage that glides in your mouth while tender soy beans sit in your tongue… It’s quite an experience.

RICE

NATURAL GOHAN

220gr

$50

GOHAN

220gr

$70

With shrimp seasoning.

GOHAN

220gr

$75

With salmon seasoning.

Gohan is one of the most typical dishes in traditional Japanese food. It's a simple bowl of white rice, the main food of their culture and gastronomic tradition. In the past, rice was reserved for the warriors and the nobility of the country, since there was not as much abundance as there is today.

In some homes grains of rice continue to be set aside as an offering for their ancestors... This is the beauty of Japanese food: every dish has its history.

NIGIRIS

NEW

CHEF'S RECOMMENDATION

NIGIRI EEL WITH FOIE GRAS & BLACK TRUFFLE

TRADITIONAL

Kanikama

1pz

$45

Catch of the day

1pz

$50

Macarela

1pz

$50

Scalop

1pz

$50

Masago

1pz

$60

NEWESCOLAR

1pz

$60

Tobiko

1pz

$65

Akami

1pz

$75

Salmon

1pz

$80

Eel

1pz

$90

Triple Salmon

1pz

$95

Hamachi

1pz

$100

Ikura

1pz

$110

Chutoro

1pz

$100

Toro

1pz

$130

Kama-toro

1pz

$155

Nigiri dates from the early 1800s. It's a rice ball prepared with a sugar and vinegar base that carries toppings which are usually different types of fish. It’s eaten by hand. And that’s about it.

You turn it, and let the fish sit in your tongue whilst slightly pressing it against your palate to savor it. This is an exercise that we rarely do: taking the time to truly taste what we are ingesting. The glimpses of flavor in each one of our nigiris… It’s inexplicable!

TIRADITOS & SASHIMIS

Cutting fish is an art that requires a lot of practice. For the tiradito: one easy, quick, clean cut. The knife has to be sharp, otherwise the fish will squash. The fish has to be fresh and firm, otherwise it ruins the presentation.

Their slices are finely chopped and it’s flavour… Unmatched! It’s a representative Nikkei Cuisine dish, where Peruvian and Japanese gastronomy meet. Did you know that ‘Nikkei’ makes reference to the Japanese emigrants in Perú? We rescued its Japanese tradition and brought it here, to Puerto Escondido.

MAKIS

VEGETARIAN

220gr

$140

Nori, shari, avocado, cucumber, takuan and asparagus.

TANUKI

220gr

$200

Nori, shari, cucumber, akami, spicy mayonnaise, sriracha and eel sauce.

IMA

220gr

$210

Nori, shari, catch of the day, takuan, akami, asparagus, masago and top of lemon zest.

EUN

220gr

$210

Nori, shari, flame-seared salmon, cucumber, avocado, chives, accompanied by passion fruit sauce.

SHUN

220gr

$250

Nori, shari, akami, eel, yamagobo, cucumber, avocado, spicy mayo, sriracha and eel sauce.

In Japanese Maki means 'roll', and according to legend, they were created by criminals or "yakuza" as a food that they could easily eat while playing cards.

DONBURIS

VEGETARIAN

400gr

$175

Shari, kampio, takuan, cucumber, cranberry, peanuts and yamagobo.

AKAMI

400gr

$230

Shari, akami, cucumber, takuan, masago, avocado, black sesame, spicy mayo and eel sauce.

SALMON

400gr

$250

Shari, salmon, cucumber, takuan, masago, avocado, black sesame, spicy mayo and eel sauce.

"Donburi" means bowl, which is filled with rice and various ingredients. It's a simple and common dish in Japanese homes that does not maintain a single way of preparation, but rather the choice of toppings that each donburi will have is left to the chef.

SOUPS

MISO

250gr

$75

Soy bean base soup, accompanied by wakame, chives and tofu.

CLASSIC RAMEN

250gr

$200

Pork and chicken stock, pork belly, red onion, egg, nori, shitake and chives.

Soups are essential in Japanese food. It's part of their day to day: a soup, a pain of rice and the occasional bite on the side. The soups are designed to stimulate taste receptors, as the base of the soups is dashi: a richly flavored traditional broth.

Ramen is one of the world's most popular noodle soups, and soybean-based Miso Soup is one of the staples on the Japanese menu. Both are served hot, but their flavors and textures are completely different.

OMAKASE

Omakase is a way of saying to the chef, “I leave it up to you”. The word ‘Omakase’ is pretty deep, because it means that our chef Joel Trejo takes full responsibility over the menu. In a way, it is a vow of trust. This is why you’ll be served with the freshest and best quality products plus beautiful presentation.

It's a gastronomic journey consisting of a series of dishes that will be presented to you personally. It’s a different practice, and our way of thanking you is by giving you the highest Sommo experience.

6 COURSE MENU

CHEF'S SELECTION $1200

SEAWEED SALAD

MISO SOUP

STEAMED EDAMAME

TIRADITO

MAKI 5 PIECES

5 NIGIRI PREMIUM VARIETY

SAKE SHOT

GREEN TEA

DESSERT

PASSION FRUIT CAKE

$120

Cookie base with passion fruit gel, bathed in a tropical citrus sauce.

DARK CHOCOLATE CAKE

$120

Cookie base with dark chocolate mousse, crystallized raspberries topped with thin layers of gold.

EXTRAS

All our products are selected by our chef Joel Trejo.
We kindly deny any changes on our menu.
Prices are in Mexican pesos.

“Consuming raw or undercooked shellfish and crustaceans can increase the risk of foodborne illness.”

Mention your allergies to the waiter.