Koï

Traditional Japanese soup made from fermented soybean paste (miso) dissolved in dashi broth. Rich and comforting umami flavor. To be drunk directly from the bowl.

Finely shredded white cabbage marinated in a mild and tangy vinaigrette. Crunchy and refreshing.

Steamed Japanese white rice bowl. Short, sticky grains, neutral flavor to accompany dishes.

Rice seasoned with rice vinegar, sugar, and salt. This is the base used for sushi. Slightly sweet and sour flavor.

Fresh salad made with spinach sprouts and avocado. Dressed with a yuzu sauce, a Japanese citrus, providing a lemony and fragrant touch.

Mixed salad with pieces of raw fish (salmon, tuna). 'Goma' sauce is a creamy sesame vinaigrette, rich and flavorful.

Immature soybean pods served in their shell, boiled and salted. The beans are extracted with the teeth to eat them. A healthy and addictive appetizer.

Marinated squid salad, often with black mushrooms and ginger. Slightly crunchy texture and vinegary flavor.

Wakame seaweed salad seasoned with sesame and chili. Crunchy and gelatinous texture, marine and slightly sweet taste.

Fresh starter combining raw salmon and sweet mango, enhanced by yuzu. An exotic sweet and savory mix.

Thick slices of fresh raw salmon. Tender, fatty, and melt-in-your-mouth flesh. Enjoy dipped in soy sauce with a little wasabi.

Generous portion of salmon sashimi. The fish is served raw without rice.

Raw red tuna slices. Lean, firm, and flavorful flesh.

Large portion of red tuna sashimi.

Raw sea bream slices. White-fleshed fish, delicate taste and slightly firm texture.

Large portion of sea bream sashimi.

Mixture of different raw fish (salmon, tuna, sea bream, etc.) depending on availability.

Large assorted sashimi selection.

Raw mackerel slices, often marinated in vinegar (shime saba) to soften its strong flavor. Firm and fatty texture.

Generous portion of mackerel sashimi.

Duo of sashimi: fatty salmon and lean red tuna.

Large duo of salmon and tuna sashimi.

Classic Nigiri sushi: a ball of vinegared rice topped with a slice of raw salmon.

Red tuna nigiri sushi.

Sea bream nigiri sushi.

Cooked shrimp nigiri sushi.

Grilled eel nigiri sushi (unagi), drizzled with a sweet and savory sauce.

Marinated mackerel nigiri sushi.

Vegetarian sushi with a slice of fresh avocado, often held by a small strip of seaweed.

'Gunkan' (boat) sushi: rice surrounded by nori seaweed, topped with chopped salmon.

'Gunkan' sushi topped with salmon roe (ikura) that bursts in your mouth with a salty flavor.

Rice roll surrounded by nori seaweed with a salmon heart.

Classic red tuna maki.

Salmon and cream cheese maki.

Kappa maki: vegetarian maki with crunchy cucumber.

Vegetarian maki with avocado and cream cheese.

Oshinko maki: maki filled with crunchy yellow pickled daikon radish.

Salmon and avocado maki.

Grilled eel maki.

Sea bream maki with spicy sauce.

Tuna maki with spicy sauce.

Large maki roll containing several ingredients (fish and vegetables). Very colorful and hearty.

Classic salmon and avocado California roll, sprinkled with sesame.

Tuna and avocado California roll.

Creamy California roll with salmon, cream cheese, and avocado.

Cooked shrimp and avocado California roll.

Vegetarian California roll with cucumber, avocado, and cream cheese.

Sweet and savory California roll combining salmon and fresh mango.

California roll filled with crispy shrimp tempura.

Cooked tuna California roll (often mixed with a little mayonnaise) and avocado.

Fresh and creamy vegetarian California roll.

California roll with grilled chicken, avocado, and spicy mayonnaise.

Signature roll filled with crispy shrimp tempura and topped with avocado slices resembling dragon scales.

Rich roll with grilled eel.

Salmon and cream cheese roll.

Roll with crunch (chips) and a spicy sauce.

Salmon-avocado roll with an original touch of curry.

Fresh roll flavored with Japanese citrus (yuzu).

Mild and thick Japanese curry served with rice and crispy fried chicken.

Grilled chicken topped with a sweet and savory teriyaki sauce (soy, mirin, sugar), served over rice.

Light and crispy shrimp fritters.

Assortment of seafood and vegetable fritters.

Donburi (rice bowl) topped with grilled salmon and onions.

Classic rice bowl topped with thin slices of beef and onions simmered in a mild soy sauce.

Grilled Japanese dumplings filled with chicken and vegetables.

Thin slices of raw sea bream served carpaccio-style with an olive oil dressing.

Salmon sashimi revisited with aromatics.

Salmon briefly seared on the outside and raw on the inside, cut into slices.

Traditional Japanese noodle soup. Rich chicken and soy broth, garnished with melting braised pork slices (chashu), marinated soft-boiled egg, and vegetables. A complete and comforting dish.

Ramen served with pieces of crispy fried chicken (karaage) instead of pork. The contrast between the hot broth and the fried chicken is delicious.

Vegetable version of ramen, garnished with corn, bamboo, and egg. (Note: the menu indicates chicken broth).

Complete meal formula including a ramen and a hot or cold starter.

Grilled salmon fillet topped with sweet soy sauce.

Menu consisting of two varieties of California rolls.

100% salmon menu with sushi and rolls.

Compartmentalized meal box (bento) offering a varied assortment of hot and cold dishes.

Large bowl of vinegared rice topped with slices of raw salmon.