Foujita

Assorted platter of nigiri sushi (fish on rice). Includes a varied selection of fish according to the chef. Ideal for discovering different flavors.

Assortment of premium nigiri sushi. More refined selection of fish and seafood.

Vinegared rice bowl topped with an assortment of raw fish slices and garnishes. A complete and colorful dish.

Premium version of chirashi with pieces of nobler fish and more generous garnish on vinegared rice.

Classic sushi rolls wrapped in nori seaweed. Garnished with tuna, cucumber, and pickled radish.

Large traditional sushi roll containing several ingredients (vegetables, omelette, fish). Rich in flavors and textures.

Rectangular pressed sushi (Oshi-zushi) with salmon. The rice is compacted in a mold with the fish.

Traditional pressed sushi from Osaka, usually made with marinated mackerel and a thin layer of translucent kombu seaweed.

Vinegared rice bowl topped with generous slices of raw salmon. Simple and delicious for salmon lovers.

Thin sushi rolls with raw bluefin tuna. A simple classic highlighting the fish's flavor.

Vinegared rice bowl topped with slices of raw bluefin tuna. The lean, red flesh of the tuna contrasts with the white rice.

Sweet and savory Japanese omelette served over rice. Soft texture and mild taste.

Raw salmon sushi. Melting and fatty texture, rich flavor.

Horse mackerel sushi, a fish with firm and flavorful flesh. Often served with a little ginger and chives.

Vinegar-marinated mackerel sushi. Pronounced flavor and firm texture.

Cooked octopus sushi. Slightly rubbery but tender texture, mild and oceanic taste.

Raw cuttlefish sushi. Firm and crunchy texture, mild and subtle flavor.

Bonito sushi, a fish related to tuna. Dark red flesh with a powerful taste, often lightly seared on the surface.

Classic bluefin tuna sushi (lean part). Clean taste and tender texture.

Cooked shrimp sushi. Sweet flavor and firm texture.

Royal sea bream sushi. White, firm, and delicate flesh with a subtle flavor.

Sushi with grilled freshwater eel glazed with sweet and savory sauce. Melting and rich texture.

Flatfish sushi (halibut or flounder). Translucent white flesh, slightly rubbery (pleasant) texture, and fine taste.

High-quality bluefin tuna sushi. Deep flavor and silky texture.

Gunkan (warship) sushi: rice surrounded by nori and topped with marinated salmon roe that bursts in your mouth.

Scallop sushi with raw scallop. Very tender and soft texture, natural sweet flavor.

Raw sweet shrimp sushi. Sticky and melt-in-your-mouth texture, very sweet flavor.

Gunkan sushi filled with sea urchin tongues. Creamy, buttery texture and powerful, oceanic, and sweet taste.

Sushi with fatty tuna belly. Extremely melt-in-your-mouth, rich in omega-3, considered the prime cut.

Cucumber maki (roll) or temaki (cone). Crunchy and refreshing (Kappa Maki).

Maki or Temaki with salted Japanese plum (Umeboshi). Very characteristic tangy and salty taste, often with shiso leaf.

Maki or Temaki with pickled radish (Takuan). Crunchy and salty.

Pickled radish maki or temaki. Mild flavor and crunchy texture.

Fresh mackerel maki or temaki. Flavorful fish.

Vinegar-marinated mackerel maki or temaki. Rich and vinegary taste.

Fermented soybean maki or temaki. Slimy texture and unique fermented taste, typical of Japanese breakfast.

Raw salmon maki or temaki. Classic and melt-in-your-mouth.

Grilled eel (Unagi) maki or temaki with sweet sauce. Rich and flavorful.

Raw scallop maki or temaki. Sweet and tender.

Salmon roe (Ikura) maki or temaki. Salty pearls that burst in your mouth.

Maki or Temaki combining raw salmon and crispy grilled salmon skin (Salmon Skin Roll).

Raw cuttlefish maki or temaki. Firm texture, often accompanied by shiso leaf.

Bluefin tuna (Tekka Maki) maki or temaki. Simple and delicious.

Minced tuna mixed with chives (Negitoro) maki or temaki. Creamy texture.

Fatty tuna (Toro) maki or temaki. Very rich and melt-in-your-mouth.

Maki or Temaki with sea urchin (Uni). Intense and creamy marine flavor.

Assortment of fresh raw fish slices (no rice). Includes a variety depending on the market.

Assortment of luxury sashimi with nobler fish and in larger quantities.

Raw horse mackerel slices. Firm-fleshed fish, often served with ginger.

Vinegar-marinated mackerel slices. Rich flavor and dense texture.

Cooked octopus slices. Pleasant texture and mild taste.

Assorted shellfish sashimi (often Hokkigai or others depending on availability).

Fresh raw salmon slices. Tender and fatty.

Raw cuttlefish slices. White, firm, and slightly crunchy.

Raw sweet shrimp sashimi. Melting texture.

Raw royal sea bream slices. White and delicate flesh.

Lean bluefin tuna slices (Akami). Ferrous taste and firm texture.

Raw scallop slices. Very tender and sweet.

Premium bluefin tuna sashimi. Intense flavor.

Fatty tuna slices (belly). Literally melts in your mouth, very rich.

Grilled salmon, usually seasoned with salt (Shioyaki) or teriyaki sauce. Crispy skin and tender flesh.

Whole or sliced grilled cuttlefish, often glazed with a sweet soy sauce.

Filleted eel, grilled over charcoal and lacquered with sweet soy sauce (Kabayaki sauce).

Grilled white fish. Delicate flavor, simple preparation with salt or light sauce.

Assortment of seafood and vegetables marinated in a mild vinaigrette sauce.

Wakame seaweed salad with vinegar. Tender texture and fresh marine taste.

Vinegar-marinated mackerel served as a refreshing small salad.

Shellfish served with a vinaigrette sauce.

Vinegar-marinated cuttlefish pieces. Fresh texture.

Octopus and cucumber salad with vinegar. A classic Japanese appetizer.

Assortment of dishes including natto (fermented soybeans). Strong flavor and slimy texture.

Raw tuna mixed with natto. The tuna flavor softens the taste of fermented soybeans.

Raw cuttlefish mixed with natto (Ika Natto). A mix of slimy and crunchy textures.

Assortment of ingredients seasoned with Japanese mustard (karashi). Piquant taste.

Raw tuna served with a Japanese mustard sauce.

Shellfish seasoned with Japanese mustard.

Cuttlefish with Japanese mustard (Karashi-ae).

Octopus seasoned with Japanese mustard.

Seafood and sea asparagus mix glazed with 'nuta' sauce (white miso, vinegar, sugar). Mild and umami flavor.

Raw tuna accompanied by a sweet vinegared miso sauce.

Raw salmon served with a sweet miso sauce.

Silken tofu block served cold with grated ginger, chives, and bonito flakes. Very refreshing.

Tofu simmered in hot broth (kombu). Served with ponzu or soy sauce. Comforting dish.

Rice cooked and topped with green tea or hot broth, garnished with flaked grilled salmon. Light dish to end the meal.

Ochazuke (rice with tea/broth) garnished with sea bream.

Ochazuke (rice with tea/broth) garnished with tuna.

Bowl of rice topped with grilled eel glazed with sweet soy sauce. Rich and energizing dish.

Fresh raw vegetable salad, usually served with a Japanese vinaigrette.

Clear and delicate broth made with dashi, garnished with a few ingredients (seaweed, tofu, shellfish).

Pickled white daikon radish slices (yellow color). Crunchy, sweet, and salty.

Thin slices of sweet vinegar-marinated ginger. Used to cleanse the palate between dishes.

Traditional soup made from fermented soybean paste (miso) and dashi broth. Often contains tofu and seaweed.

Steamed Japanese white rice. Short grain and sticky.

Jelly-like Japanese confection made from red bean paste (azuki), agar-agar, and sugar. Firm and dense texture.

Matcha green tea ice cream served with sweet red bean paste.

Classic vanilla ice cream served with a sweet red bean topping.