Dashi-infused batter filled with tender diced octopus, green onion, and pickled ginger, then pan-fried. Topped with rich takoyaki sauce, creamy Japanese mayonnaise.
35 EC
DEEP FRIED CALAMARI
Lightly battered and flash-fried calamari served with a sweet chilli sauce. 150 g
35 EC
PLACIDE’S PLATTER (IKAYAKI)
Grilled squid skewers, coated with a savory, sweet soy sauce. Served with a lemon slice. 160 g, 2 pieces
60 EC
Karaage Chicken
Chicken breast (marinated in japanese sauce), tempura flour, egg. Served with spicy mayo. 250g
