Served at
MINŌ Omakase & Sake BarAn Omakase and Sake Bar where JM Canlas holds the position of Executive Sushi Chef.
A delicate dish featuring thinly sliced Hokkaido scallops, presented as a carpaccio.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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An Omakase and Sake Bar where JM Canlas holds the position of Executive Sushi Chef.
Executive Chef at MINŌ Omakase & Sake Bar, known for curating an inventive and high-quality multi-course omakase menu.
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