Inagiku

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Rich and comforting umami flavor. Can be drunk directly from the bowl or with a spoon.

Seasoned wakame seaweed salad with sesame oil. Crunchy texture and slightly sweet, oceanic flavor. Served chilled.

Pan-fried Japanese dumplings with a choice of filling. Thin, crispy dough on one side and soft on the other. Served with a soy-vinegar sauce.

Vinegared rice balls topped with a slice of fresh raw salmon. Melts in your mouth texture. Enjoyed with soy sauce and wasabi.

Thin slices of fresh raw salmon, served without rice. Rich and creamy texture. Appreciated for the purity of the fish's flavor.

A chef's creation that varies according to the season and current inspirations. Ask staff for details.

Selection of assorted thinly sliced raw fish, chosen according to the day's catch. Offers a palette of marine flavors and textures.

Seafood prized for its firm flesh and subtle oceanic taste. A delicate and refined dish in Japanese cuisine.

Traditional compartmentalized meal box offering nine small, varied portions. Allows tasting multiple flavors in one dish.

Large platter combining raw fish slices and salmon inside-out rolls. Ideal for sharing or for a big appetite.

Fresh fish selected daily, cooked on a hot teppanyaki griddle. Seared to perfection to retain its tenderness.

Large prawns grilled on a teppanyaki griddle. Firm and juicy flesh with a distinct grilled flavor.

Quickly seared scallops. Caramelized exterior and melting center. Sweet and refined flavor.

Tender and juicy chicken pieces cooked on the griddle. Often seasoned to enhance the flavor.

Grilled marbled beef cut. Rich in flavor and tender. Cooked to your preference on the teppanyaki.

Very tender and lean cut of beef. Teppanyaki cooking for a melt-in-your-mouth texture.

Grilled duck foie gras breast. Crispy skin and flavorful pink flesh, typical of the Southwest but prepared in a Japanese style.

Pan-seared duck foie gras on the griddle. Rich, buttery, and melt-in-your-mouth texture. A luxurious classic.

Lobster prepared on a teppanyaki griddle. Sweet and delicate flesh enhanced by quick cooking.

Exceptional beef raised in Australia, known for its intense marbling. Extremely tender texture and rich flavor.

Breton lobster, renowned for its firm flesh and delicate flavor. Prepared on teppanyaki to enhance its marine taste.

The pinnacle of Japanese beef, rated A5. Extreme marbling that literally melts in your mouth. A unique taste experience.

Steamed Japanese white rice. Short, sticky grains, neutral flavor to accompany dishes.

Fried rice on a teppanyaki griddle with crispy garlic. Very aromatic and flavorful.

Mix of seasonal vegetables quickly seared on a hot griddle. Crunchy and colorful.

Ice cream scoops, various flavors often with Japanese or classic tastes.

Slices of fresh pineapple, served simply for a light and fruity end to the meal.

Freshly cut mango, sweet and fragrant. An exotic and refreshing dessert.

Pastry or sweet creation changing monthly according to the chef's inspiration.

Complete menu including a starter, a main course of your choice, and a dessert. Includes amuse-bouches and side dishes for a balanced meal.

A richer tasting menu with two starters and two main courses (a seafood selection and a meat selection). Ideal for tasting the variety on the menu.

The prestige menu includes two starters and three luxurious main courses. A complete gastronomic experience with noble dishes like foie gras and wagyu.