Yaoza
The Asian restaurant of the restaurant Yaki Kabir in North Tel Aviv is launching a new and interesting sushi menu that Chef Lev Yosef is working on.
Among the dishes are samurai roll, salmon ikura, crispy zucchini, nigiri onagi, gonken volcano and many other combinations that join the wider menu and the delicious cocktails in the place (do not miss it with lychee).
Einstein 10, Tel Aviv
Chef Lev Yosef and the new sushi in Ooza, Photo: Amir Menachem
POMO POMO
The Italian restaurant from Ramat Hachayal is launching a new winter menu alongside a massive refreshment in the cocktail segment as well.
Among the new dishes created by Chef Shachar Barnea are cabbage in the oven, winter beets, Latin ceviche, corn caplets, wild sea bass risotto and beef fillet.
In addition, there is a business lunch that includes a full meal to choose from the menu (main, first and focaccia) at the price of the main course, Sunday to Thursday between 12:00 and 17:00
Habarzel 11, Tel Aviv
Beef fillet and tortellini in pomo, Photo: Anatoly Michaelo
Yakimono
After the disgusting closure of the flagship branch in Rothschild, Yakimono focuses on the kosher and luxurious branch of the Hilton Hotel in Tel Aviv, and is now launching a delicious double meal consisting of 16 dishes from Japanese cuisine for 550 shekels per couple.
Among the items on the menu are: Kaiso Salad - a selection of seaweed, cucumbers, avocados and bean noodles in the chef's sauce, Surimi Marrow Mushi - steamed rice paper bags filled with Surimi and vegetables, a selection of sashimi, Maguro pepper - burnt tuna slices and lemon in soy and ginger sauce, soy Wasabi - chunks of rock bass in cold wasabi, Korodai Ramon - nigiri durad, lemon, sesame wasabi, nigiri spicy - rock bass, green onion, spicy, gummy sushi mori - special rice balls wrapped in tuna in the chef's sauce and more.
This is alongside the red / white house wine.
Hayarkon 205 Tel Aviv (Hilton Hotel)
Maguro Pepper.
Yakimono Hilton, Photo: Yael Bonfis
Lola Martin
at the Herzliya fish restaurant of Effi Allouf and Chef Saleh Kurdish are launching a new menu based, of course, on a variety of fish, but also quite a bit of meat.
Among other things, there is Cuban Sea Fish, Ataif Sea, Marrakesh cigar stuffed with lamb and other pastas, salads and soups based on seafood.
Abba Even 10, Herzliya Pituach
Tuna tartare by Lola Martin, Photo: David Moyal
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