Kawamoto

Immature soybeans served in their pods, lightly salted. The seeds are eaten by squeezing them out of the pod with your teeth.

Refreshing salad of thinly sliced cucumbers and wakame seaweed, marinated in a mild rice vinegar dressing (Sunomono). Crunchy texture and tangy taste.

Assortment of Japanese starters prepared with seasonal ingredients. A variety of small bites to start the meal.

Beef tataki, briefly seared on the outside and raw on the inside, cut into thin slices. Served with a citrus and soy ponzu sauce.

Lightly seared salmon fillet, with a melting raw center. Accompanied by a light and tangy ponzu sauce.

Seared red tuna, tataki style, served in thin slices. The ponzu sauce adds a fresh citrus note that complements the fish.

Grilled eggplant (Nasu Dengaku) topped with a sweet and savory miso paste and gratinated. The flesh is tender and melting with a rich umami flavor.

Small selection of fresh raw fish cut into slices. To be enjoyed with soy sauce and a touch of wasabi.

Fresh raw tuna slices. Firm texture and delicate flavor.

Fresh raw salmon slices, rich and creamy in the mouth.

Traditional Japanese broth made from fermented soybean paste (miso) and dashi. Usually garnished with tofu, wakame seaweed, and scallions.

Grilled salmon fillet topped with a shiny, sweet and savory teriyaki sauce.

Sea bream prepared to your preference: grilled with salt or simmered in a sweet soy sauce broth. A white fish with fine flesh.

Tender duck breast fillet, grilled and glazed with homemade teriyaki sauce.

Grilled beef entrecôte served with a rich teriyaki sauce. A hearty dish combining the taste of grilled meat with the sweetness of the sauce.

A varied platter of premium raw fish. Ideal for appreciating different flavors and textures from the sea.

Selection of nigiri sushi (slice of fish on vinegared rice) and maki rolls. Served with pickled ginger and wasabi.

Bowl of vinegared sushi rice topped with a colorful assortment of raw fish, vegetables, and other toppings.