HEIKO
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Japanese and Mexican sushi burrito, Hawaiian ceviche in a takeaway restaurant in Bordeaux.
New culinary trends in 2018: sushi burrito and poke bowl. The first is a bold blend of Japanese and Mexican inspiration, a kind of giant sushi! The second is a typical Hawaiian dish, fresh and tasty. At Ugo and Bastien, the recipes are well made with fresh products and pretty variations. On the sushi burrito side, we recommend Vahiné, a spicy and crunchy blend of salmon, coleslaw wasabi and nachos. For the poke bowl, taste the slightly spicy Vulcano, made with a ceviche of tuna, mango and avocado. Tropical decoration is trendy; an address to discover on the spot or to take away.
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