Kazoku

All-you-can-eat lunch menu served at the table. Order your favorite dishes (sushi, skewers, etc.) in several rounds.

All-you-can-eat dinner menu served at the table. A complete selection of Japanese specialties to enjoy without limit.

Traditional Japanese soup made from fermented soybean paste, served hot with vegetables.

Finely shredded white cabbage salad, dressed with a slightly sweet and tangy Japanese vinaigrette.

Steamed bites (Ha Kao) filled with shrimp, wrapped in a translucent dough.

Dumplings filled with chicken and vegetables, thin dough grilled on one side and soft on the other.

Variety of steamed dim sum containing a shrimp filling (Siu Mai).

Slice of fresh raw salmon placed on a bite of vinegared rice.

Stick of fish paste (surimi) placed on vinegared rice, often held by a strip of seaweed.

Marinated vinegar mackerel slice served on sushi rice. Strong taste and firm texture.

Sweet Japanese omelet slice (Tamago) served on vinegared rice.

Sushi combining fresh salmon and a slice of crunchy cucumber.

Gunkan maki: rice surrounded by nori seaweed topped with fresh salmon tartare.

Sushi filled with fresh salmon and a slice of creamy avocado.

Cooked shrimp opened butterfly style served on vinegared rice.

Slice of fresh raw tuna placed on a bite of vinegared rice.

Gunkan maki filled with large orange salmon roe that bursts in the mouth, releasing a salty flavor.

Vinegared rice roll and raw salmon, surrounded by a nori seaweed sheet.

Classic roll with rice and raw tuna, wrapped in nori seaweed.

Rice roll containing cream cheese.

Kappa Maki: refreshing small roll with cucumber and sesame.

Oshinko Maki: roll filled with Japanese pickled radish (takuan), crunchy and savory.

Simple vegetarian roll filled with ripe avocado.

Sweet maki made of rice, fresh banana, and chocolate.

Roll where seaweed is replaced by a thin layer of omelet, filled with salmon.

Inverted roll (rice on the outside) filled with salmon and avocado, sprinkled with sesame seeds.

California roll filled with flaked cooked tuna and avocado.

Creamy vegetarian California roll with avocado and cream cheese.

Inverted roll filled with cooked shrimp and avocado.

California roll with salmon and avocado, topped with crispy fried onions.

Roll filled with shrimp tempura, topped with fried onions.

California roll rolled in orange capelin roe (Masago), topped with salmon and avocado.

Maki without seaweed, wrapped in a rice paper, filled with salmon and cream cheese.

Fresh maki wrapped in rice paper, filled with avocado.

Fresh spring roll wrapped in rice paper with salmon, avocado, and lettuce.

Variation of the California roll, composition according to the chef's inspiration (often salmon/avocado/cheese).

Large roll cut into slices containing several ingredients (vegetables, fish, omelet).

Hand-rolled nori seaweed cone, filled with rice, avocado, and salmon.

Nori seaweed cone filled with rice, avocado, and surimi.

Crispy nori seaweed cone filled with rice, raw tuna, and avocado.

Skewer of tender chicken pieces, grilled and coated with sweet and savory yakitori sauce.

Chicken meatball skewer (Tsukune), soft and flavorful.

Grilled beef skewer, served with teriyaki sauce.

The classic beef-cheese Yakitori: thin slices of beef carpaccio rolled around melted cheese.

Grilled salmon cube skewer.

Grilled shrimp skewers, lightly seasoned.

Grilled and crispy chicken wings.

Fried calamari rings in a crispy batter.

Fried imperial rolls stuffed with chicken and small vegetables.

Whole maki, breaded and fried, crispy on the outside and hot on the inside.

Marinated and fried chicken pieces (Karaage), juicy and crispy.

Tempura zucchini slices.

Whole or sliced mushrooms fried in batter.

California roll containing a piece of beignet or entirely fried.

Shrimp tempura: whole shrimp coated in a light and airy batter.

Fried zucchini slices.

Fried eggplant slices in tempura, melting on the inside.

Bowl of steamed Japanese white rice, sticky and neutral.

Sushi rice seasoned with rice vinegar, sugar, and salt.

Thick slices of fresh raw salmon, served without rice.

Vinegared rice bowl topped with chopped and seasoned salmon.

Donburi topped with grilled eel slices (Unagi) coated in sweet sauce.

Green salad with pieces of raw salmon.

One scoop of ice cream or sorbet of your choice.

Warm sticky rice ball sprinkled with grated coconut, with an egg cream or mung bean filling.

Chinese nougat with sesame seeds, crunchy and sweet.

Exotic fruits in syrup, soft and fragrant translucent white flesh.

Japanese sticky rice cake with an elastic texture, often filled with red bean paste or ice cream.

Selection of alcoholic and non-alcoholic drinks to start the meal.

Sodas, mineral waters, and Asian beers.

Teas, coffee, and hot rice wine.