Ebis

A menu combining a salt ramen (Shio) with lots of vegetables and grilled dumplings (Gyoza). The broth is light and salty. · Umami taste and varied texture between tender noodles and crunchy vegetables. · Eat the noodles and soup alternately with the dumplings.

A meal set including a vegetable ramen (salt broth) and a bowl of fried rice. A hearty and balanced meal. · Sweet and savory flavors of the broth combined with flavorful fried rice.

Ramen with roasted pork (Chashu) in a soy sauce broth, served with grilled dumplings. Classic and flavorful. · The pork is tender and melts in your mouth, the broth is rich in umami.

Combination of soy sauce pork ramen and fried rice. Ideal for big appetites. · Rich flavor of soy sauce and roasted meat.

Tantanmen version: spicy ramen with minced pork and sesame, served with gyozas. Rich and spicy. · The broth is creamy thanks to the sesame with a good dose of chili.

Spicy sesame ramen served with fried rice. The rice helps to soften the spiciness of the broth. · Intense flavor of toasted sesame and chili.

Japanese fried noodles (Yakisoba) with pork and seafood, served with dumplings. Dry dish (no soup). · Typical sweet and savory taste of yakisoba sauce.

Carbohydrate duo: stir-fried noodles and fried rice. Very filling. · Mix of textures and flavors stir-fried in a wok.

Cold rice vermicelli salad topped with hot stir-fried beef, spring rolls, and fresh herbs. Vietnamese origin. · Fresh, light, and fragrant with mint and nuoc-mâm sauce. · Mix all ingredients well before eating.

Beef slices stir-fried in a wok with black pepper sauce. Served as a set menu with rice, soup, and salad. · The meat is tender and the sauce is zesty and peppery.

Japanese curry served over rice with beef. Japanese curry is thick, mild, and slightly sweeter compared to Indian curries. · Creamy and comforting texture.

Marinated and fried chicken pieces (Karaage) with notes of ginger and coriander. Crispy on the outside, juicy on the inside. · Served with rice and miso soup.

Breaded and fried pork tenderloin cutlet, coated in panko breadcrumbs. Served with a special tangy Tonkatsu sauce. · Very crispy texture and tender meat.

Dish combining breaded pork (Tonkatsu) and Japanese curry over rice. A very popular and filling dish. · The crispiness of the pork perfectly complements the creamy curry sauce.

Stir-fried tofu and minced pork with a spicy sauce, garnished with spinach and egg. Inspired by Mapo Tofu but adapted. · Savory, spicy, and protein-rich dish. Eaten with rice.

Fried cod fillet coated with a flavorful ginger and leek sauce. · The fish is tender and the sauce adds freshness and spice.

Fried cod served with a classic sweet and sour sauce. · Balance between sweet and tangy, crispy texture.

Shrimp stir-fried in a chili sauce (Ebi-chili). A very popular Chinese-inspired dish in Japan. · The sauce is red, slightly spicy, and sweet. The shrimp are firm and juicy.

Razor clams, steam cooked and served with a basil sauce. · Tender and briny flesh, flavored with herbs.

Tuna steak lightly seared on the outside and raw on the inside, cut into thin slices. · Seasoned with a spicy and citrusy yuzu and wasabi sauce.

Cooked octopus slices served cold sashimi-style. Accompanied by candied wasabi (kizami wasabi) for crunch and spice.

Fragrant turmeric soup containing various seafood. Warm and earthy flavor of turmeric.

Starter inspired by Peking duck, replacing the meat with pan-seared foie gras, wrapped in a thin crepe. · Rich and melt-in-your-mouth, contrasted by fresh cucumber.

Slices of duck breast smoked with jasmine tea leaves, offering a subtle floral aroma. · Served with a spicy Japanese sauce.

Green beans stir-fried over high heat with garlic and pork. Crispy texture and garlicky taste.

Japanese grilled dumplings, filled with meat and vegetables. Crispy on the bottom and soft on top. · To be dipped in a mixture of soy sauce and vinegar.

Fresh salad with chicken, served with a creamy sesame sauce (Goma dare).

Vegetable spring rolls. Crispy pastry.

Traditional Japanese soup made from fermented soybean paste, garnished with tofu and leeks. · Warm, savory, and comforting.

Immature soybeans served in their pods, steamed and salted. · Healthy and fun appetizer to eat with your fingers.

Delicate white fish and scallops gently steamed. · Served with a light Japanese citrus sauce (Ponzu).

Black cod fillet marinated in sweet white miso then grilled. The flesh is fatty, melt-in-your-mouth, and caramelized. · A fish dish rich in umami and sweet flavors.

Shrimp fried and seasoned simply with salt and pepper, often with garlic. · Crispy and flavorful.

Shrimp stir-fried coated in a sweet and savory caramelized sauce.

Steamed sea bass cooked Chinese style, with a light soy sauce, ginger, and hot oil poured over leeks. · Tender meat and aromatic flavors.

Pan-seared scallops served with green asparagus tips. · Light and refined dish.

Whole lobster prepared as you wish: either simply with salt and pepper, or with a flavorful ginger and leek sauce.

Grilled tuna steak glazed with a yuzu-flavored miso sauce. · Yuzu adds a floral acidity that balances the richness of the tuna.

Fried sole fillet then glazed with a sweet caramelized sauce.

Fried sole fillet seasoned with garlic and pepper for a zesty flavor.

Roasted Iberian pork loin (Pata Negra). Served with a sweet Japanese teriyaki sauce. · The meat is marbled and very flavorful.

Tender roasted lamb accompanied by a wasabi condiment that adds spiciness without masking the meat's flavor.

Breaded and fried chicken thigh, seasoned with classic Asian flavors.

Classic stir-fried beef with black pepper and shallots. · Tender meat and flavorful sauce.

Spicy Sichuan-style beef dish. Uses dried chili and Sichuan pepper which slightly numbs the tongue (Mala). · For thrill-seekers.

Crispy breaded pork cutlet (Tonkatsu). · Usually served with shredded cabbage and a thick brown sauce.

Pork ribs slow-cooked until tender, coated in barbecue sauce. · Melt-in-your-mouth and rich.

Smoked duck breast served pink with a sweet and spicy honey and Sichuan pepper sauce. · Classic combination of duck and sweet with an Asian touch.

Broccoli quickly stir-fried in a wok with garlic to remain crisp.

Mix of seasonal vegetables stir-fried with garlic.

Stir-fried Chinese cabbage (Bok Choy). Tender and juicy green vegetable.

Dish of tender eggplants cooked with minced pork and soy sauce (Mabo Nasu). · Savory and rich, ideal with rice.

Yellow fried rice with turmeric, garnished with flying fish roe (Tobiko) which pop in your mouth.

Wok-fried noodles with various vegetables.

Steamed white rice.

Classic miso soup.

Classic fried rice with pieces of pork.

Vegetarian fried rice.

Japanese plum liqueur (Umeshu). · Sweet, fruity, and liqueur-like flavor. Often drunk with ice (on the rocks).

Liqueur made from yuzu, a very aromatic Japanese citrus fruit between lemon and mandarin. · Fresh and tangy taste.

Glass of prestigious French sparkling wine.

Light and refreshing Japanese lager. · Subtle hop aromas and a clean finish.

Selection of French wines served by the glass.

Premium Japanese Sake (Junmai Ginjo). · Fruity and floral aromas, smooth texture. Served in a small bottle.

Japanese distilled spirit made from sweet potato (Imo Shochu). · Robust and earthy flavor, stronger than sake.

Sweet and creamy mango fruit juice.

Carbonated cola soda.

Still natural mineral water.

Italian sparkling mineral water.

Semi-fermented tea served cold. Refreshing with woody notes, no sugar.

Hot Japanese green tea. Light and rich in antioxidants.

Espresso or decaffeinated coffee.

Espresso with a drop of milk.