Kinugawa Rive Droite - Matignon

A fruity and refreshing cocktail based on vodka and lychee. Sweet and exotic flavor.

A sophisticated blend combining Japanese sake with the herbaceous notes of chartreuse and floral notes of violet. Yuzu adds a touch of acidity.

A spicy and lively tequila-based cocktail. Jalapeño pepper and ginger add zest, balanced by the freshness of cucumber.

A whisky cocktail with tropical mango notes and spicy ginger and cinnamon.

A sparkling and very fresh cocktail combining gin and champagne with Japanese aromatic herbs (shiso).

A thirst-quenching cocktail with vodka flavored with ginger, sweetened with honey and refreshed with mint.

Classic Champagne, balanced and festive, with fine bubbles.

Very dry Champagne (brut nature), pure and mineral.

Prestige cuvée, complex and refined, from grand crus.

100% Chardonnay Champagne, elegant, fresh and very aromatic.

Sake served warm in a pitcher, comforting with sweet rice flavors.

Dry and refined premium sake, with fruity and floral aromas.

Very famous sake, light and aromatic with notes of melon and white fruits.

Very dry sake (Karakuchi), clean and sharp on the palate.

The most refined sake, with extreme rice polishing (23%). Pure, complex, and velvety taste.

Sparkling sake, light and festive, often served chilled as an aperitif.

Fresh spring rolls with crunchy vegetables, served with a zesty yuzu vinaigrette.

Lightly seared salmon (tataki), with cilantro sauce and small puffed rice balls (bubu arare) for crispiness.

Thin slices of raw sea bass, served with creamy cheese (stracciatella), raspberries and a tangy yuzu sauce.

Beef carpaccio Wagyu (highly marbled Japanese beef), served simply with parmesan to enhance its rich flavor.

A crispy appetizer made with tuna and white truffle-infused tarama, enhanced by a spicy yuzu sauce.

Seafood marinated ceviche-style, seasoned with miso and topped with crispy potato.

Yellowtail carpaccio, delicate flesh fish, served with yuzu soy sauce and green chili.

Fatty tuna tartare (Toro), the noble and melting part of the tuna, garnished with caviar for a luxurious touch.

Thin slices of raw sea bream, accompanied by Granny Smith green apple for acidity and Peruvian aji amarillo chili.

'New Style' carpaccio where the fish or seafood is lightly seared by hot oil poured over it, served with a signature sauce.

Crispy rice bites topped with spicy tuna tartare.

Fried soft-shell crab, served as a roll (California) wrapped in a thin sheet of daikon radish.

Mini-tostadas using a crispy fried nori seaweed sheet as a base, topped with snow crab and spicy tuna.

Lightly seared tuna (medium-cooked), served with a soy and shiso (Japanese aromatic herb) sauce.

Silken tofu slices served cold with a mild white miso sauce.

Medium-cooked Yellowtail, with herbs and a Japanese pesto.

Battleship-shaped sushi (gunkan): a ball of rice surrounded by nori seaweed, topped with tuna tartare.

Sea bream sashimi served with a slow-cooked egg (onsentamago) and a spicy miso sauce.

Thin slices of raw scallops, seasoned with a salted plum (umeboshi) and shiso sauce.

Tartare prepared with high-quality Wagyu beef, served with a runny soft-boiled egg.

King Crab meat served with seaweed and cucumber in a citrusy ponzu sauce.

Beef seared on the outside and raw on the inside, thinly sliced and served with ponzu sauce.

Spring rolls filled with lobster, served with a spicy lemon and garlic sauce.

Salad with crab, tofu and avocado, topped with flying fish roe (tobiko) and seasoned with shiso.

Salad with shrimp tempura and spicy mayonnaise.

Fresh salad of young spinach shoots and grilled asparagus, sprinkled with pine nuts.

Classic refreshing salad of wakame seaweed and thinly sliced cucumbers.

Spinach salad with marinated medium-cooked Wagyu beef slices and fried onions.

Crispy romaine lettuce hearts served with a Japanese citrus vinaigrette.

Composed salad of different varieties of seaweed, light and iodized.

Japanese ravioli (gyoza) filled with chicken and vegetables, served fried and crispy.

Melting eggplant glazed with sweet miso paste and grilled.

Assortment of Asian mushrooms cooked on a hot plate (toban), seasoned with yuzu and dried bonito flakes.

Traditional Japanese soup made from fermented soybean paste (miso) and dashi broth.

Boiled or steamed immature soybeans, served in their pods, lightly salted.

Sautéed Eryngii mushrooms with butter and soy, with a touch of acidity (ponzu).

Whole fried soft-shell crab, crispy, served with a creamy wasabi sauce.

Pan-seared scallops with herb butter and mushrooms.

Fried ravioli filled with king crab and cream cheese.

Tender Wagyu beef stewed in a rich red miso sauce, served with small crepes to wrap the meat.

Grilled shrimp and asparagus served with a spicy lemon-garlic sauce.

Thinly sliced beef stewed in a sweet ginger soy sauce.

Clear and flavorful broth with seafood and mushrooms, traditionally served in a small teapot.

Fried small sweet Japanese peppers, served with miso sauce.

Grilled salmon fillet with a sweet soy sauce (teriyaki).

Austral hake (white, fatty flesh fish) roasted, served with a fresh yuzu and shiso sauce.

Grilled shrimp served with a rich and exotic coconut milk and spicy miso sauce.

Black Cod marinated for several days in sweet miso then grilled. The flesh is buttery and caramelized.

Delicately steamed sea bass fillet, served with the chef's signature sauce.

Pan-seared scallops served with seasonal vegetables and a spicy soy sauce.

Seared tuna steak, topped with a crispy parsley crust.

Sole fillets served with an original caramelized sauce.

Yellowtail fillet grilled on the robata (Japanese barbecue) and lacquered with teriyaki sauce.

Sea bass fillet grilled simply with salt to appreciate the pure taste of the fish.

Grilled salmon skewers served with a spicy South American sauce (anticucho).

Note: The description 'Sea bass fillet...' appears to be a printing error on the menu for a Wagyu dish. Mushishabu is generally steamed beef.

Juicy Angus beef sirloin served with a revisited version of béarnaise sauce.

Quality roasted chicken served with an assortment of three sauces.

Tender grilled beef fillet, with a spicy teriyaki sauce.

Grilled Wagyu beef slices, served with a sweet ginger sauce.

Grilled lamb chops served with a rich red miso sauce.

Light and crispy Japanese-style shrimp fritters.

Assortment of fried vegetables in tempura.

Mixture of shrimp and vegetable tempura.

Soft-shell crab California roll.

California roll with crispy tempura shrimp.

Classic crab and cucumber California roll.

Medium-cooked salmon and cream cheese California roll.

California roll with a sweet touch of fresh mango.

California roll with grilled Black Cod.

Salmon California roll.

Grilled eel California roll with sweet sauce.

Vegetarian California roll with vegetables.

Red tuna California roll.

Maki (thin roll) with red tuna.

Red tuna maki with a spicy sauce.

Maki with fatty tuna (toro) and chives.

Yellowtail maki with spicy yuzu sauce.

Salmon and cream cheese maki.

Grilled eel maki.

Simple salmon maki.

Cucumber vegetarian maki.

Vegetarian maki with avocado.

Large platter of 20 assorted slices of raw fish (sashimi).

Mixed platter including sushi (nigiri) and california rolls.

Assortment of 12 assorted sushi (fish on rice).

The largest platter, combining sashimi, sushi, and california rolls.

Large bowl of seasoned rice topped with an assortment of raw fish.