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.

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.

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.