Katsura

A Japanese noodle soup served in a rich and flavorful broth. It is topped with slices of beef, various vegetables, and an egg. This hot dish is enjoyed by slurping the noodles with chopsticks.

A bowl of hot rice topped with a crispy breaded chicken cutlet and simmered egg. Everything is seasoned with a sweet and savory sauce that permeates the rice. A complete and comforting dish.

A donburi (rice bowl) topped with thin slices of grilled beef and caramelized onions. The meat is tender and juicy, enhanced by a slightly sweet soy sauce. Served over a bed of white rice.

A dish inspired by Vietnamese bo bun, consisting of rice vermicelli, stir-fried beef, and crispy spring rolls. Served with fresh raw vegetables and herbs. A mix of hot and cold textures.

A fried chicken cutlet with panko breadcrumbs, golden and crispy. Served with steamed white rice and vegetables. The meat remains tender inside.

Immature soybeans served in their pods, lightly salted. They are eaten by squeezing the pod to release the crunchy seeds. A healthy and addictive appetizer.

A finely shredded cabbage salad, dressed with a sweet and sour vinaigrette. Crunchy and refreshing, it often accompanies Japanese dishes.

A green seaweed salad seasoned with sesame oil. The texture is slightly crunchy and gelatinous, with a marine and nutty flavor.

A fresh composed salad mixing crunchy vegetables and seafood. It contains green salad, shrimp, raw salmon, and avocado.

A traditional Japanese broth made from fermented soybean paste (miso) and dashi. It often contains tofu, wakame seaweed, and scallions. A light and umami soup.

Small steamed rice dough dumplings stuffed with shrimp. The dough is translucent and soft, revealing a flavorful filling.

Dim sum stuffed with minced chicken and aromatics, gently steamed. Served hot, they are tender and juicy.

Japanese-style fried spring rolls. A crispy wrapper filled with a mixture of minced chicken and vegetables.

Japanese crescent-shaped ravioli, stuffed with chicken and vegetables. They are grilled on one side for crispiness and steamed on the other for tenderness.

Thin slices of marinated daikon radish, bright yellow in color. Crunchy, with a refreshing sweet and sour flavor that cleanses the palate.

Wok-fried rice with eggs, small vegetables, and sometimes meat. The grains are separated and fragrant, lightly browned.

Short-grain Japanese rice bowl, steamed. It is sticky, making it easy to eat with chopsticks, and has a neutral taste.

Sushi rice seasoned with a mixture of rice vinegar, sugar, and salt. It serves as the base for sushi and chirashi.

Stir-fried seasonal vegetables quickly in a wok to keep them crisp. Lightly seasoned with soy sauce and oil.

Wheat noodles stir-fried on a hot plate with vegetables and a sweet and savory brown sauce. A popular street food dish.

Version of stir-fried noodles (Yaki Soba) with beef slices. Rich and flavorful.

Version of stir-fried noodles (Yaki Soba) with tender chicken pieces.

Version of stir-fried noodles (Yaki Soba) with shrimp.

Various vegetable fritters coated in a very light and crispy batter. Served with a dipping sauce (tentsuyu).

Large shrimp fried in an airy tempura batter. The outside is golden and crispy, the inside is tender.

A complete assortment of light fritters, including shrimp and various vegetables. Ideal for tasting different textures.

Chicken pieces marinated in soy, ginger, and garlic, then fried. Crispy on the outside and very juicy on the inside.

A light menu including 6 pieces of sushi (raw fish on rice). Served with miso soup and salad.

Balanced menu combining sushi (fish on rice) and maki (rolls). Served with traditional accompaniments.

A platter of 10 assorted sushi to discover different fish. Includes soup and salad.

A hearty menu offering great variety: sushi, classic maki, and california rolls (rice on the outside).

A generous selection of sushi and maki, served with soup and salad.

A varied menu combining california rolls, gyoza (dumplings), and a few slices of salmon sashimi.

Menu focused on raw fish with sashimi and royal maki. Served with rice, soup, and salad.

Classic combination of california rolls and nigiri sushi.

A trio of specialties: sashimi, sushi, and california rolls, mainly with salmon.

A menu for pure fish lovers, with slices of raw tuna and salmon. Served with white rice.

An assortment of 15 slices of fresh raw fish, served with rice to accompany.

A larger assortment of 20 pieces of assorted sashimi.

A large platter of 25 slices of raw fish, ideal for big appetites.

A menu composed exclusively of 'royal' maki, often more elaborate rolls.

A mix of traditional maki (seaweed on the outside) and california rolls (rice on the outside).

A fish-free option, with rolls of crunchy and marinated vegetables.

Duo of salmon california and royal maki.

A feast of california rolls, with a majority of salmon and some tuna.

Simple menu for salmon sushi lovers.

A perfect balance between salmon sushi and tuna sushi.

All-salmon menu including both sushi and sashimi.

Classic mix of assorted sushi and sashimi.

A large menu combining the three pillars: sushi, sashimi, and california rolls.

A large boat of sushi and sashimi to share, served with double portions of accompaniments.

An assortment of grilled seafood skewers.

Surf and turf menu combining california rolls and meat skewers.

Combination of raw fish (sashimi) and grilled items (yakitori).

Complete menu with sushi, maki, and skewers.

Hot menu combining grilled dumplings and skewers.

Menu adapted for children with mild skewers and a dessert.

The ultimate feast for two: a large boat filled with all raw fish specialties, served with starters and desserts.

Individual version of the large tasting menu.