Restaurant Nōdo Polanco

Restaurant Mighty Polanco Restaurant Mighty Polanco, with the best hand roll in Mexico City. Hand rolls are, as their name suggests, a roll that fits in your hand. How are they prepared? On a square sheet made with seaweed, a portion of rice and some protein - usually seafood or fish - are placed; it is rolled and eaten with your hand. But the secret to a good hand roll is that the seaweed is crispy (not soft), the rice is warm and the protein is cold. So, when you put it in your mouth, textures and flavors explode simultaneously. This is what Nōdo offers, a new Japanese bar located in Polanco, which promises to have the best hand roll in the city. Visit us at Virgilio 25A, Polanco, Polanco III Section, Miguel Hidalgo, 11550 Mexico City, CDMX, Mexico. Book now at Restaurant Nōdo Polanco with reservations and guarantee your place. The preparation at the moment and at your table is the differentiating aspect of Restaurant Nōdo. After placing your order, the waiter arrives with a small folding table where he places two boxes. One contains the nori seaweed sheets; the other, some disposable gloves with which he prepares your hand roll. Then take the seaweed and place the rice mixture with salmon on top, for example, or if you order the salmon tartar, add spicy mayonnaise. It is rolled carefully and delivered to you to introduce it into the sauce of your choice (soy or yuzu), and enjoy! You can order shrimp, scallop, salmon, crab, kampachi, toro (and its tartar version), rib eye with shishito (Asian pepper), daily catch with lemon zest and lobster hand rolls. Which one did you crave the most? After enjoying several hand rolls, it's time to take a look at the menu at Restaurant Nōdo and order another one of their specialties. They have traditional nigiri, elongated in shape, or their own version, round, where the formula remains the same: vinegared rice, between sweet and salty, and a fish or seafood on top. There are daily catches such as kampachi, salmon, toro fish, shrimp, crab, as well as salmon and toro tartar versions. It is worth noting that all their products are fresh, most from Baja California, chef Verónica Sánchez told us. Although if you like to start with something hot and brothy, try the miso soup at Restaurant Nōdo; or if you want a succulent starter, order the truffle oil edamame, or the toro tartar, with spicy mayonnaise and a touch of chives, accompanied by crispy rice leaves. Or the kampachi sashimi, with yuzu sauce, salt and grain and slices of jalapeno. In the end, you must try the sweet lychee ice cream or the traditional mochis. Pair these bites with some of their cocktails, such as the Kioto, with sake, tonic water and ginger, or the Fuji, with sake, lemonade and lime sorbet. You will also find select labels of sake, gin, whiskey and Japanese beers.