Kankyz

Traditional Japanese soup made from fermented soybean paste. Rich and comforting umami flavor with silken tofu and seaweed. Served hot as a starter.

Shredded and marinated white cabbage, served crunchy. Dressed with a light vinaigrette and sesame seeds. A fresh and classic starter.

Immature soybeans served whole in their pods. Sprinkled with sea salt. Press the pod with your teeth to extract the beans.

Croissant-shaped Japanese dumplings, grilled on one side and steamed. Stuffed with meat or vegetables. Served with a soy-vinegar sauce.

Crispy fried dumplings stuffed with shrimp. Golden texture on the outside and soft on the inside. Served with a house sauce.

Braised eggplants in a sweet and savory soy sauce. Melting texture and rich in flavor. Topped with fried onions for crunch.

Japanese-style fried chicken, marinated in soy and ginger. Juicy pieces with a very crispy coating. Served with spicy mayonnaise.

Large panko breaded and fried shrimp. Light and crispy. Served with spicy mayonnaise.

Hot dough balls containing a piece of octopus. Drizzled with sweet brown sauce and mayonnaise, sprinkled with dried bonito flakes.

Small steamed brioche buns, folded in half and filled. Very soft 'cloud-like' texture contrasting with the crunchy filling and meat.

Fresh rolls wrapped in translucent rice paper. Filled with shrimp, vermicelli, herbs, and vegetables. Served cold with a sauce.

Fried imperial rolls stuffed with chicken. Crispy and golden, served with salad and mint for wrapping.

Fried imperial rolls stuffed with vegetables. Crispy and tasty, served with fresh greens.

Tuna tataki (seared on the surface) cut into thin slices. Seasoned with a sauce of Japanese citrus and chili peppers. Fresh and spicy.

Salmon tataki (quickly seared) in thin slices. Marinated with yuzu and soy. Melting texture with a spicy note.

Large bowl with a rice or salad base, topped with Japanese fried chicken and plenty of fresh vegetables. A complete and balanced meal.

Poke-style bowl with raw salmon tartare. Served on rice or salad with avocado, edamame, and crunchy vegetables.

Vegetarian bowl with tofu marinated in Japanese spices. Accompanied by fresh vegetables on a rice or salad base.

Grilled sirloin steak, marinated with Asian flavors (soy, ginger). Served sliced with rice and vegetables.

Miso-glazed salmon fillet. Served with rice and seasonal vegetables.

Grilled chicken skewers lacquered with teriyaki sauce (sweet and savory). Served with white rice and vegetables.

Korean-style fried chicken, crispy and coated in dakgangjeong sauce (spicy and sweet). Served with rice.

Portion of steamed white rice, plain or seasoned with rice vinegar (sushi style).

A mix of classic potato fries and slightly sweet sweet potato fries.

Sautéed fresh seasonal vegetables.

Small fresh and crunchy green salad.

Vinegared rice ball topped with a slice of raw tuna.

Vinegared rice ball topped with a slice of fresh salmon.

Breaded and fried rice bites, topped with spicy salmon tartare. A mix of crispy and melting textures.

Thin slices of fresh raw tuna, served without rice. To be enjoyed with soy sauce and wasabi.

Thin slices of fresh raw salmon, served without rice. Fatty and melting texture.

Rice and salmon rolls wrapped in nori seaweed. The simplest and most classic sushi.

Rice and red tuna rolls wrapped in nori seaweed.

Vegetarian maki rolls with cucumber. Fresh and crunchy.

Inverted rolls (rice on the outside) filled with salmon and avocado. Coated with sesame seeds.

California rolls with salmon and cream cheese (Philadelphia style). Creamy texture.

California rolls with fried chicken and spicy mayonnaise. Topped with crispy fried onions.

Rolls with cooked shrimp and avocado, seasoned with miso and yuzu mayonnaise.

Rolls filled with crispy breaded shrimp and avocado.

Fresh rolls wrapped in rice paper (spring roll style) with salmon and cream cheese.

Rolls filled with cooked tuna flakes mixed with mayonnaise and avocado.

Vegetarian California rolls with avocado and cream cheese.

Large assortment of 18 varied pieces featuring salmon: sashimi, california rolls, sushi, and crispy bites.

Platter of 20 pieces dedicated to salmon lovers in various forms (fresh, in rolls, fried).

Large sharing platter of 30 pieces offering a variety of fish (salmon, tuna) and shrimp.

Elaborate roll wrapped in rice paper, filled with salmon and cream cheese, topped with gourmet toppings.

Salmon roll topped with tartare and flying fish roe (tobiko) for crunch.

Luxurious red tuna roll, flavored with truffle oil and mayonnaise.

Roll rich in shrimp (breaded inside, seared outside), served with shrimp chips.

Spicy fried chicken roll, filled with jalapeño peppers and chili threads.

Complete menu adapted for children including a main course with fries, an ice cream dessert, and a drink.

Rich and moist chocolate cake, prepared without wheat flour. Served with a scoop of vanilla ice cream.

Exotic dessert based on vanilla and coconut cream, with passion fruit and mango.

Creamy dessert with a layer of crunchy caramelized sugar. Uniquely flavored with black sesame.

Moist cake with matcha green tea and white chocolate. Served with ice cream.

Hot drink (coffee or tea) accompanied by a selection of small dessert pastries.

Japanese interpretation of Pavlova: crispy meringue topped with ice cream, whipped cream, and fruit.

Choux pastry filled with Japanese ice cream (matcha, sesame), drizzled with hot chocolate sauce.

Chou variation filled with peanut and vanilla ice cream, chocolate sauce.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Typically Japanese frozen desserts.

Traditional Japanese cake made of stuffed rice dough (red bean, sesame or matcha). Soft and elastic texture.

Ice cream or sorbet scoops, classic or Asian flavors.