Akasaka

A varied assortment of seafood and vegetables marinated in a mild vinegar. This dish offers a refreshing sweet and sour flavor and a crunchy texture. Ideal for starting the meal lightly.

A simple and fresh salad made of wakame seaweed and thin cucumber slices. The vinegary marinade provides a pleasant acidity that awakens the palate. A very light and healthy starter.

Tender crab pieces served with crunchy cucumber in a vinegary sauce. The natural sweetness of the crab pairs perfectly with the acidity of the sauce. A delicate and refined dish.

A savory mix of rich, warm grilled eel with fresh vinegared cucumber. The contrast between the richness of the eel and the freshness of the vinegar is highly appreciated. A classic Japanese specialty.

Slices of octopus with a firm yet tender texture, served with seaweed and cucumber. The vinegary marinade enhances the iodized flavor of the octopus. A textured and fragrant starter.

Diced raw tuna and blanched leeks topped with a vinegary miso sauce (sumiso). The flavor is a complex balance between sweet, salty, and the umami of miso. A traditional way to enjoy tuna.

A finely shredded cabbage salad, offering a very crunchy texture. Lightly seasoned to remain fresh and digestible. Pairs well with rich dishes.

A salad made of fresh and varied green vegetables. Served with a typical Japanese vinaigrette, often based on soy, sesame, or onion. A healthy and colorful option.

A premium assortment of raw fish, including noble varieties like scallops and sea bass. The slices are served fresh, highlighting the pure flavor of the fish. To be enjoyed with a little soy sauce and wasabi.

A classic selection of sashimis including favorites like salmon and tuna. The raw fish is expertly cut to ensure a melting texture. A must-have dish in Japanese cuisine.

Fresh raw salmon slices, known for their rich and melting texture. The taste is mild and creamy. Pairs very well with wasabi.

Lean red tuna slices, offering a deep color and a delicate ferrous flavor. The flesh is firm and flavorful. The standard for sashimi.

The fattiest and most prized part of the tuna. The texture is extremely melting, almost like butter. A luxurious and intense taste experience.

Sea bream sashimi with translucent white flesh and subtle flavor. The texture is slightly firm and elastic. A white fish highly appreciated in Japan.

Raw sea bass slices, a white fish with a mild and elegant flavor. The flesh is tender and refreshing. Ideal for those who prefer light tastes.

Shrimp served cooked and peeled, presented sashimi-style. The flesh is firm and sweet. An alternative for those who prefer cooked shellfish.

Raw scallops, exceptionally naturally sweet. The texture is silky and tender. A very fine marine delicacy.

A large whelk with firm and crunchy flesh. It offers a pronounced and sweet marine flavor. Appreciated for its unique texture.

Boiled octopus slices, recognizable by their purple edge. The texture is pleasantly rubbery and the taste is mild. A sushi bar classic.

White cuttlefish sashimi, with a slightly sticky yet crunchy texture. The taste becomes sweeter as you chew. Often served with decorative cuts.

Salmon roe marinated in soy sauce, served in a generous portion. They burst in your mouth, releasing a rich, salty flavor. A fun and flavorful texture experience.

Sea urchin gonads, considered a delicacy. The texture is creamy and the taste is reminiscent of the ocean with a sweet, nutty note. An intense and complex flavor.

Thin vinegared rice roll filled with raw red tuna and wrapped in nori seaweed. A simple classic that highlights the taste of tuna. Perfect for a quick bite.

Small rice roll containing fresh salmon in the center. The balance between the vinegared rice and the fatty salmon is delicious. A universal favorite.

Vegetarian roll filled with crunchy cucumber sticks. Refreshing and light, it helps cleanse the palate between fish courses. Simple and effective.

Roll filled with marinated yellow daikon radish (takuan). Offers a very crunchy texture and a distinctive sweet and sour flavor. A traditional maki appreciated for its tangy taste.

Roll containing strips of dried and simmered gourd (squash) in a sweet soy sauce. Tender texture and mild, savory taste. An Edo sushi classic.

Popular combination of fresh salmon and creamy avocado in a roll. The texture is creamy and rich. Often served with sesame seeds for added crunch.

Roll combining red tuna and ripe avocado. The pronounced taste of tuna is balanced by the creaminess of the avocado. A very popular modern variation.

Roll filled with cooked shrimp and avocado. Offers a contrast of textures between the firm shrimp and the melting avocado. Mild and accessible.

The authentic California roll, with crab meat and avocado. Mild and marine flavor, very creamy. A classic of fusion cuisine.

Roll filled with chopped fatty tuna and chives. The richness of the fatty tuna is enhanced by the freshness of the chives. Literally melts in your mouth.

Roll filled with grilled freshwater eel and coated with sweet sauce. Rich, smoky, and caramelized taste. Served warm or cold.

Roll using crispy grilled salmon skin. Offers a unique salty and smoky flavor as well as a crunchy texture. A delicious way to use the whole fish.

Roll combining whelk and cucumber. A very crunchy and fresh combination with a marine flavor.

Natto roll, fermented soybeans with a sticky texture and strong flavor. A traditional dish highly appreciated in Japan for its health benefits. Acquired but authentic taste.

Roll with salted plum paste (umeboshi) and shiso leaf. Very sour, salty, and herbaceous flavor. Excellent for digestion and very refreshing.

Raw cuttlefish and aromatic shiso leaf in a roll. The shiso adds a fresh note that complements the sticky texture of the cuttlefish. An elegant flavor combination.

Simple roll filled only with ripe avocado. Creamy texture and mild taste. A very satisfying vegetarian option.

Fresh salmon and crunchy cucumber combined in a roll. The classic mix of textures and flavors. Fresh and light.

Roll topped with marinated salmon roe. Each bite releases the salty juice of the roe. Rich in flavor and luxurious.

Roll filled with creamy sea urchin roe. Offers an intense oceanic flavor and a rich texture. For seafood lovers.

A large traditional roll containing several cooked ingredients and vegetables. Offers a variety of colors and flavors in each bite. Hearty and festive.

Version of the large roll filled with various raw fish. An explosion of fresh marine flavors. Ideal for tasting several fish in one dish.

Grilled salmon fillet, available in a simple salted version (shio) or coated with sweet soy sauce (teriyaki). Cooking reveals the flavorful fat of the fish. Served hot with crispy skin.

Grilled sea bream, with delicate white flesh. Prepared with salt for a pure taste or with teriyaki sauce for a richer flavor. A refined and light dish.

Grilled sea bream topped with a green herb sauce and mayonnaise. The topping adds creaminess and color to the white fish. An original and flavorful preparation.

Grilled sea bream topped with a mixture of mushrooms and mayonnaise, then gratinated. Rich and comforting with autumn flavors. The top is golden and fragrant.

Glazed grilled eel (kabayaki) served on a bed of rice in a lacquered box. Accompanied by a clear broth. An energizing and luxurious dish with a deep sweet and savory flavor.

Grilled eel fillets brushed with a thick sweet soy sauce. The flesh is tender and melts in your mouth. Served as a main dish without rice underneath.

Pieces of cuttlefish sautéed with a fresh ginger sauce. The ginger enhances the mild taste of the cuttlefish and adds zest. Pleasant and fragrant texture.

Large shrimp sautéed in a spicy ginger sauce. The sauce coats the juicy shrimp with a zesty and aromatic flavor. A vibrant and appetizing dish.

Shrimp prepared with a special sauce, likely flavored with Japanese pepper (sansho). Offers a unique, slightly lemony and spicy flavor. A house specialty.

Tender scallops sautéed with ginger. The sweetness of the scallop contrasts with the spiciness of the ginger. Quick cooking preserves their texture.

Scallops cooked with the chef's secret sauce. A gastronomic preparation that highlights the delicacy of the product. Rich and complex flavors.

A tender grilled beef steak, served with a light Japanese sauce (often soy and onion/garlic). The meat is cut to be eaten with chopsticks. Flavorful and juicy.

Beef steak topped with a shiny sweet and savory teriyaki sauce. The sauce caramelizes slightly on the grilled meat. A favorite for those who enjoy sweet flavors.

Thin slices of beef rolled around chives and cooked with teriyaki sauce. The chives add crunch and freshness inside. Elegant roll presentation.

Grilled duck breast slices served with a rich sesame sauce. The pronounced flavor of the duck pairs well with the toasted sesame. A refined poultry dish.

Firm tofu steak grilled like a steak, served with a rich sauce. Crispy on the outside, the tofu remains soft on the inside. An excellent hearty vegetarian option.

Assortment of various vegetables quickly stir-fried in a wok to remain crisp. Seasoned with a light soy-based sauce. A healthy and colorful side dish.

Assortment of sautéed Japanese mushrooms. They develop woody flavors and a pleasant texture. Simple but rich in umami.

Thick and mild Japanese curry, served with rice and a crispy fried breaded meat (katsu). It is a very popular comfort food, accompanied by pickled vegetables.

Thin slices of beef and vegetables simmered in a sweet and savory soy-based broth, sugar, and mirin. Traditionally, the cooked ingredients are dipped in beaten raw egg before eating. A flavorful and convivial dish.

Japanese fondue where you cook very thin slices of beef and vegetables yourself in a light broth. You then dip the meat in a ponzu (citrus) or sesame sauce. Very healthy and interactive.

Hot pot of various seafood (fish, shrimp, shellfish) and vegetables simmering in a flavorful broth. The broth is enriched by the taste of all the ingredients. A warm and complete meal.

An individual version of the Japanese hot pot. Contains your choice of meat or fish, vegetables, and noodles in a hot broth. Perfect for a complete solo meal.

Traditional dessert combining the bitterness of matcha green tea ice cream and the sweetness of red bean paste (azuki). A classic balance of Japanese flavors. Fresh and indulgent.

Creamy vanilla ice cream scoop served with sweet red bean paste. The sweetness of the vanilla pairs well with the floury and sweet texture of the azuki. A simple and appreciated dessert.

Vanilla ice cream scoop wrapped in batter and quickly fried. The outside is hot and crispy while the inside remains frozen. Served with a fruity sauce for freshness.