Aichi

Inside-out roll (rice on the outside) filled with raw salmon and avocado. A creamy and fresh classic. Often coated with sesame seeds.

Roll filled with fried breaded shrimp and avocado. The crispiness of the shrimp blends with the creaminess of the avocado and rice.

Original tuna roll with fresh and herbaceous notes (mint, green apple). Slightly peppery and creamy seasoning.

The authentic California roll with real crab meat. Fresh and light thanks to cucumber and avocado.

Vegetarian roll filled with fresh, crunchy vegetables. A healthy and colorful option, rich in textures.

Very creamy roll with a generous portion of fresh cheese (like Philadelphia). Cucumber and arugula add crunch and freshness.

Roll for salmon lovers, combining raw and semi-cooked fish. Rich and melt-in-your-mouth, enhanced by a spicy mayonnaise.

Crab roll with tempura balls (tenkasu) for crispiness. Spicy sauce adds pep to the whole.

Colorful roll topped with different slices of fish (salmon, tuna). Multiple flavors in one bite, with a sweet mango touch.

Roll visually impressive, often topped with avocado to imitate dragon scales. Crispy heart with shrimp tempura.

Double portion of shrimp (tempura and cooked). Drizzled with kabayaki sauce (sweet soy) for a rich and gourmet taste.

Luxurious roll combining melt-in-your-mouth grilled eel (unagi) and fried shrimp. Intense sweet and savory flavors.

Roll topped with spicy fish tartare, evoking a volcano. Crispy texture thanks to panko. An explosion of flavors.

Refined creation with semi-cooked tuna and asparagus. Complex seasoning mixing citrus (yuzu) and truffle. Very aromatic.

Very spicy roll (shichimi, pepper) with double tuna texture. The crispiness of the vermicelli chips adds texture. For thrill-seekers.

Large bowl of seasoned rice topped with slices of raw salmon and avocado. A complete, fresh, and simple meal. Eaten by mixing slightly or by picking.

Sushi rice bowl topped with a varied selection of the day's raw fish. Ideal for tasting different fish in one dish.

Californian-inspired bowl, colorful and varied. Mix of raw fish, crunchy vegetables, and seaweed. Seasoned with a sweet soy sauce.

Very complete seafood bowl with salmon, tuna, and fish roe (tobiko). Ponzu sauce provides pleasant citrus freshness.

Vegetarian donburi with fried tofu as protein. Accompanied by numerous vegetables and Japanese seasonings (furikake). Light broth sauce.

Gourmet bowl topped with fried breaded shrimp. The brown sauces (kabayaki and tonkatsu) provide a rich, sweet, and savory taste.

Bowl of hot rice topped with tender grilled beef. A simple and nourishing dish, focused on the meat's flavor.

Popular Japanese specialty: grilled eel lacquered with sweet sauce on rice. Melt-in-your-mouth flesh and rich flavor. Enhanced by Japanese sansho pepper.

Classic nigiri sushi: a slice of raw salmon on a ball of seasoned rice. Melt-in-your-mouth and sweet.

Sea bream sushi, firm and delicate white fish. Subtle taste.

Red tuna nigiri. Lean and flavorful flesh, deep red color.

Sushi with cooked shrimp, butterflied. Firm texture and slightly sweet taste.

Sushi with 'sweet' raw shrimp. Translucent and melt-in-your-mouth flesh, delicate flavor.

Salmon sushi lightly torched on the surface. Smoky taste and semi-cooked texture, drizzled with sweet sauce.

Semi-cooked tuna sushi, flavored with truffle. A gastronomic and modern pairing.

Tasting platter including a variety of sushi (white fish, red fish, shrimp). Ideal for a varied meal.

Slices of fresh raw salmon, served without rice. Fatty and melt-in-your-mouth texture.

Slices of raw sea bream. White, translucent, and delicate flesh.

Slices of raw red tuna. Pronounced flavor and firm texture.

Large platter of assorted sashimi. To appreciate the purity of raw fish.

Steamed white rice bowl. Neutral accompaniment for dishes and sashimi.

Rice seasoned with rice vinegar, sugar, and salt (sushi rice). Tangy and sweet flavor.

Taiwanese burger with a very soft steamed white bun. Topped with crispy chicken and served with sweet and savory fries.

Beef version of the steamed sandwich. Rich flavors with fried onions and cilantro. Cloud-like bun.

Vegetarian steamed sandwich with fried tofu. Crispy texture of tofu contrasting with the soft bun.

Grilled salmon fillet served as a traditional complete meal (teishoku). Miso sauce provides a deep umami flavor.

Large composed salad with an assortment of raw fish and fruits. Fresh, colorful, and nutritious.

Meal salad without meat or fish. Rich in crunchy vegetables and plant-based protein (tofu).

Vietnamese dish of warm rice vermicelli salad. Topped with shrimp, crispy spring rolls, and raw vegetables. To be drizzled with tangy nuoc-mâm sauce.

Classic beef sautéed Bo Bun. Mix of hot (meat, spring rolls) and cold (vermicelli, vegetables). Sprinkled with peanuts for crunch.

Vegetarian version of Bo Bun with fried tofu. A complete dish flavored with fresh herbs (mint, cilantro).

Lava cake flavored with matcha green tea. The herbaceous taste of matcha balances the sweetness of white chocolate. Served hot with ice cream.

Original black sesame lava cake, offering a dark color and intense toasted nutty flavor. Molten and creamy center.

Creamy French-inspired dessert revisited with Japanese green tea. Topped with a thin layer of crunchy caramel.

Italian dessert revisited with Japanese ingredients: matcha green tea and anko (sweet red bean paste). Creamy and light texture.

Frozen dessert composed of crispy meringue and matcha ice cream. Served with whipped cream and coulis.

Black sesame vacherin. Toasted and sweet flavor, icy and airy texture.

Fruity and tangy version of vacherin, with Japanese citrus (yuzu). Very refreshing.

Classic vanilla vacherin with a gourmet caramel sauce.

One scoop of ice cream or sorbet of your choice from classic and Japanese flavors.

Two scoops of ice cream or sorbet of your choice.

Scoop of ice cream wrapped in a thin layer of glutinous rice dough (mochi). Texture that is both soft and icy.

Assortment of ice cream mochi. Perfect for sharing and trying different flavors.