AÏ HSU Table

Soybeans served in their pods. Mild vegetal taste and firm texture. Eaten by squeezing the pod to extract the beans, often salted.

Firm tofu marinated in five spices. Aromatic and savory flavor, dense texture. A tasty vegetarian appetizer.

Fermented duck eggs with a dark creamy yolk and amber jelly-like white. Unique, strong, and umami flavor. Served cold with tofu and bonito.

Japanese rice ball often wrapped in nori seaweed. Here garnished with crab and salmon. Sticky texture of the rice, ideal as a snack.

Mix of mesclun and wakame seaweed with crunchy elements (almonds, goji). Fresh and light. Generally light seasoning.

Traditional soup based on fermented soybean paste. Umami-rich broth, warm and comforting. Contains tofu and fish balls here.

Fresh composed salad with shrimp. Crunchy texture of vegetables and tender shrimp. Light and healthy meal.

Vinegared rice bowl topped with an assortment of raw fish and seafood. Marine freshness and diversity of textures. Eaten with soy sauce.

A variation of chirashi with a specific selection of seafood on vinegared rice. A complete and fresh meal for raw fish lovers.

Large wheat noodles in a rich miso broth. Hot, hearty, and flavorful dish. Chewy texture of the noodles.

Noodles served cold with crunchy vegetables and sesame-yuzu sauce. Refreshing taste, blending rich sesame and citrus.

Minced pork slowly braised in an aromatic soy sauce, served over rice. Rich, sweet-savory flavor, melt-in-your-mouth texture. Classic comfort food (Lu Rou Fan).

Complete meal box prepared for events. Content varies according to seasonal ingredients. Practical option for groups.