Japanese cuisine glossary: the dishes on the Soluna menu
Okonomiyaki
A Japanese savoury pancake cooked on a griddle, made from batter and cabbage with a variety of ingredients. It is closely associated with Osaka, the chef’s home city. At Soluna, okonomiyaki is one of the courses of the Soluna Menu.
Somen
Very thin Japanese wheat noodles. It is one of the courses of the Soluna Menu.
Aji
A Japanese oily fish, known as horse mackerel in English. It appears as one of the courses of the Soluna Menu.
Sashimi
Raw fish cut into slices and served without rice. It is part of the Soluna Menu.
Chirashi
A dish of sushi rice topped with raw fish and other ingredients. It appears on the Festival Menu.
Misoshiru
Japanese miso soup. On the Soluna Menu it appears alongside the ebi temaki.
Ebi temaki
Ebi means shrimp. Temaki is a cone of nori seaweed with a filling, eaten by hand.
Kani
Crab in Japanese. The Festival Menu includes a Caviar Kani course.
Edamame
Green soybean pods. On the Festival Menu they appear alongside lobster and truffle.
A5 Wagyu
Beef from Japanese cattle breeds with the highest rating in Japan’s beef grading system. You can add it as a supplement to the Soluna Menu or enjoy it on the Festival Menu; read more on our page about A5 Wagyu in Barcelona.
The menu changes with the seasons, so not every course will always be available. See the current version on our menu page.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.