MenuAllow to the Opium

StartersDishes with unusual and traditional flavors

Nira in Oyster Sauce* (Japan)
Garlic sprout in sake and oyster sauce.*According to market availability.
Mushrooms shiitake grilled (Japan)
Mushrooms grilled shiitake in butter and braised in sake, soy sauce and sesame oil.
Sunomono Opium (Japan))
Japanese shrimps, cucumber and crab stick vinaigrette.Sunomono Opium
Salmon in Crispy Nachos (5 pieces)
Fresh salmon, in oriental spices and fish roe on crispy nachos.Salmon in Crispy Nachos (5 pieces)
Calamari in Spices (Thai)
Fine calamari rings seasoned with spice powder and breaded, comes with three sauces: Teriyaki, Thai and Balsamic.Calamari in Spices (Thai)
Vietnamese Roll (Vietnam)
Vietnamese rolls wrapped in rice paper, stuffed with shrimps, mango, hearts of palm, sprouts and sambal sauce.Vietnamese Roll (Vietnam)
Missoshiro (Japan)
Light and tasty soup made from soy paste, tofu, seaweed and chives.
Tom Khaa Kai (Thai)
Chicken and Coconut Milk Soup: Thai Creamy soup made with chicken filet cubes, lemongrass, Paris mushrooms, kaffir lime leaves,coriander, coconut milk and cherry tomatoes.Tom Khaa Kai
Tom Yam Kung (Thai)
Spicy Shrimp Soup: Aromatic shrimp soup, with a touch of lemongrass, Paris mushrooms, coriander, malagueta pepper, galangal, kaffir lime leaves and cherry tomatoes.Tom Yam Kung
Ceviche Seafood (Japan)
Sea bass, scallops, shrimp, lemon juice, onion, olive oil, tabasco, hondashi and coriander).Ceviche de Frutos do Mar (Japão)
opium flower

Opium - Contemporary Asian Cuisine Allow to the Opium

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R. Farme de Amoedo, 34 - Ipanema Rio de Janeiro, Brasil
+55 (21) 3687-2014