Kyobashi

Traditional rolled Japanese omelet in several layers, incorporating vegetables here. It has a soft texture and a slightly sweet and savory flavor. Served warm or cold.

Refreshing salad of wakame seaweed and thin cucumber slices. Dressed with a light rice vinaigrette, offering a tangy and iody taste.

Blanched spinach served cold in a light dashi broth enhanced with soy sauce. A simple and healthy dish that highlights the natural flavor of the vegetable.

Cubes of lightly fried firm tofu, served in a hot tentsuyu broth. The outside is crispy and the inside silky. Often garnished with grated radish and scallions.

Grilled eggplant until tender and smoky. Served simply, often with grated ginger and soy sauce to enhance its natural sweetness.

Half grilled eggplant topped with a sweet and caramelized miso sauce. A rich blend of umami and sweet flavors with a melt-in-your-mouth texture.

Hot noodle soup in a savory dashi broth. Udon are thick and chewy, while soba are thin and made from buckwheat. A classic comforting dish.

Traditional dish consisting of cooked rice over which hot green tea or dashi is poured. Garnished here with nori seaweed. It is a light dish, often eaten at the end of a meal.

Bowl of rice immersed in hot green tea or broth, garnished with salted grilled salmon flakes. A mix of soft textures and comforting flavors.

Green tea rice with umeboshi (salted and sour plum). The plum's acidity contrasts with the sweetness of the rice and tea.

Japanese dumplings filled with meat and vegetables, grilled on one side and steamed. The dough is thin, crispy underneath and tender on top. Served with a soy-vinegar sauce.

Japanese-style fried spring rolls. Crispy wrapper filled with a savory shrimp or chicken filling. To be dipped in the accompanying sauce.

Immature soybeans served in their pods, boiled and lightly salted. The pod is squeezed with the teeth to extract the beans. A healthy and addictive appetizer.

House salad made with fresh vegetables. Usually served with a Japanese sesame or ginger dressing.

Green salad topped with fresh, creamy avocado slices. Served with a light dressing.

Fresh mixed salad with crab meat or surimi. Mild and oceanic flavor.

Mixed salad with cooked shrimp. Fresh and light.

Mixed salad combining the richness of raw salmon and the creaminess of avocado. A beloved classic.

Seasoned wakame seaweed salad, crunchy and flavored with sesame. Iody taste and pleasant texture.

Traditional soup made from dashi broth and fermented miso paste. Usually contains tofu, seaweed, and scallions. A must-have in Japanese cuisine.

Japanese short-grain rice, steamed. Slightly sticky texture that makes it easy to eat with chopsticks.

Japanese rice prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly tangy and sweet taste.

Thin slices of pickled ginger, served to cleanse the palate between bites of sushi. Pungent and refreshing flavor.

Hand-rolled sushi cone with a nori seaweed sheet. Contains vinegared rice and fresh red tuna. To be eaten with fingers immediately after serving to maintain the seaweed's crispness.

Crispy nori cone filled with sushi rice and fresh salmon. A fun and tasty format.

Temaki filled with salmon roe that bursts in the mouth, releasing an intense saline flavor. Served in an seaweed cone.

Rice ball or bowl topped with grilled or flaked salmon. A simple and nourishing snack.

Rice preparation flavored with umeboshi plum. The salty and sour taste of the plum perfectly complements the plain rice.

Small rice rolls wrapped in nori seaweed, filled with simmered shiitake mushroom. Woody and slightly sweet and savory flavor.

Vegetarian maki filled with marinated dried gourd strips (kanpyo). Tender texture and mild taste.

Maki filled with cream cheese. Creamy and mild.

Kappa maki: small cucumber roll. Crunchy and very refreshing. Ideal for cleansing the palate.

Oshinko maki: roll filled with yellow pickled radish (daikon). Crunchy with a distinctive sweet and sour flavor.

Shake maki: classic small roll with raw salmon. The perfect balance between vinegared rice, seaweed, and fish.

Tekka maki: thin roll with raw red tuna. Simple and elegant, highlighting the quality of the fish.

Nigiri sushi with a slice of raw red tuna placed on a ball of vinegared rice. Bold flavor and tender texture.

Nigiri sushi with raw salmon. Rich, fatty, and melts in the mouth. A universal favorite.

Salmon sushi with a touch of cream cheese. A combination of the creaminess of cheese and the richness of salmon.

Nigiri topped with a cooked butterfly-cut shrimp. Firm texture and mild taste.

Vegetarian sushi combining the sweetness of avocado and the creaminess of cream cheese on rice.

Sushi combining raw salmon and avocado. A classic pairing offering a very melt-in-your-mouth texture.

Unagi sushi: grilled freshwater eel coated in sweet and savory sauce (tare). Served hot or warm, very rich in flavor.

Inverted maki (rice on the outside) filled with tuna and avocado. Often sprinkled with sesame seeds.

Classic salmon and avocado California roll. Mild and creamy.

Vegetarian inverted roll with avocado and cream cheese.

Salmon avocado California roll filled with crab sticks (surimi) and avocado. Pleasant texture and mild taste.

Inverted roll filled with various vegetables (cucumber, avocado, pickled radish...). Fresh and crunchy.

Inverted roll containing a fried tempura shrimp and avocado. Offers a delicious contrast between the crispiness of the hot shrimp and the sweetness of the rice.

Rich roll filled with salmon and avocado inside, and topped with a slice of fresh salmon on the outside. Double salmon.

Whole roll deep-fried. The outside is hot and crispy while the inside remains tender.

Marinated fresh tuna and avocado cubes. Served fresh, often with a sesame soy sauce.

Diced raw salmon and avocado. Creamy texture and rich flavor.

Tartare of sea bream (white fish) and avocado. More delicate and subtle than tuna or salmon.

Large traditional sushi roll containing many colorful ingredients. A festival of flavors and textures in one bite.

Slices of raw red tuna without rice. Appreciated for its firm texture and pronounced fish flavor. Eaten with a little wasabi and soy sauce.

Slices of fresh raw salmon. Melting texture and rich flavor. A sashimi classic.

Sashimi of white fish with delicate and slightly firm flesh. Subtle and refined flavor.

Saba sashimi: vinegar-marinated mackerel. Strong, distinctive taste, firm texture.

Slices of raw sea bass. White fish with a fine and elegant flesh.

Mixed assortment of tuna and salmon sashimi.

Assortment of red tuna and sea bream sashimi.

Special roll wrapped in a thin omelet instead of or in addition to seaweed. Filling of your choice.

Roll topped with crispy fried onions. Adds a crunchy texture and a grilled onion flavor.

Fresh spring roll wrapped in lettuce or rice paper instead of seaweed. Very fresh and light.

Inverted roll with no visible seaweed, or using a white soy paper.

Roll featuring salmon, either as an inner filling or as a topping.

Roll generously filled with avocado, often arranged in slices on top of the roll (Caterpillar roll).

Special roll with various filling options.

Assorted vegetable tempura. Vegetables dipped in a light batter and fried. Crispy and not greasy.

Large tempura prawns (gambas). The batter is light and crispy, the shrimp juicy. Served with a dipping sauce.

Mixed assortment of tempura including shrimp and vegetables. Ideal for tasting everything.

Cuttlefish pieces breaded with panko and deep-fried. Crispy on the outside, tender on the inside.

Breaded and fried oysters. A popular winter dish in Japan. Rich and flavorful.

Japanese-style breaded shrimp (panko). Different from tempura due to its thicker, very crispy breading.

Breaded and fried salmon fillet or pieces. The fish remains moist under the golden crust.

Large assortment of battered (panko) fried items including shrimp and vegetables.

Pork tenderloin tonkatsu. Tender, lean, and crispy. Served with a thick brown sauce.

Small whole fried shrimp. Crispy, they are often eaten with the shell.

Japanese-style fried chicken, marinated in soy, ginger, and garlic before frying. Juicy and very tasty.

Marinated and fried cuttlefish pieces (karaage style). Tender and flavorful.

Fried chicken wings coated in sesame seeds. Crispy and nutty flavor.

Whole grilled sardines. Fatty fish with a strong flavor, served hot.

Salt-grilled mackerel. Crispy skin and rich flesh.

Grilled salmon fillet. Simple and tasty.

Grilled cutlassfish. White and fine flesh.

Whole grilled Japanese barracuda. Traditional autumn fish, strong flavor.

Smoked and grilled horse mackerel. Intense flavor and firm texture.

Fresh grilled horse mackerel.

Grilled eel brushed with kabayaki sauce (mild soy). Highly prized for its richness.

Grilled salmon head. Contains very tender and fatty pieces of meat (cheeks, collar). For enthusiasts.

Grilled chicken skewers (Yakitori). Tender and coated in sweet and savory sauce.

Grilled tuna skewers.

Grilled salmon skewers.

Tsukune: minced chicken meatball, seasoned and grilled.

Classic skewers made of thin slices of beef rolled around melted cheese.

Mixed menu combining california rolls and hot skewers. A complete and varied meal.

Menu combining the freshness of traditional sushi and the grilled flavor of yakitori.

Menu for salmon lovers in all its forms, accompanied by skewers.

Menu balanced between raw fish (sashimi) and grilled meats.

Special rolls and dumplings menu. Gourmet and varied.

Large menu combining california rolls, skewers, and dumplings.

100% raw fish menu with different preparations: rolls, sashimi, and sushi.

Noble menu focused on quality raw fish, with a fine selection of sashimi and sushi.

Classic sushi and maki menu.

Menu for salmon and avocado lovers.

Complete assortment of raw fish: maki, sashimi, and sushi.

Varied menu with california rolls, sashimi, and sushi.

Large sashimi menu accompanied by california rolls.

Plate of 10 salmon sushis for the enthusiasts.

Plate of 10 sushis, half salmon, half tuna.

Crispy chicken coated in a sweet and savory teriyaki sauce.

Yakisoba: wok-fried noodles with shrimp and vegetables.

Surf and turf combination: crispy breaded pork and grilled salmon.

Complete menu of battered and fried items (seafood and vegetables).

Large bowl of rice topped with shrimp and vegetable tempura, drizzled with sauce.

Bowl of rice topped with thinly sliced beef and simmered onions, often served with an egg.

Literally 'parent and child bowl': chicken and egg simmered together over a bed of rice.

Katsudon: breaded pork cooked with egg and onions in broth, served over rice.

Crispy breaded salmon menu.

Classic breaded pork (tonkatsu) menu with side dishes.

Rice topped with glazed grilled eel (unagi). A rich and flavorful luxury dish.

Complete tempura menu with rice and side dishes.

Traditional grilled fish menu. A healthy and typical meal.

Japanese curry served with rice. The sauce is thick, mild, and fragrant, simmered with vegetables and beef.

Hot udon noodle soup served with shrimp tempura.

Menu combining fried shrimp and dumplings.

Classic yakitori menu focused on chicken and cheese beef.

Large varied skewer menu.

Menu for salmon skewer enthusiasts.

Hearty assortment of 8 assorted skewers.

Hearty duo menu with a wide variety of sushi and maki, including side dishes and desserts.

The Kyobashi menu with an added portion of tempura for two.

The Kyobashi menu with added cold green tea soba noodles.

The Kyobashi menu complemented by an assortment of grilled skewers.

Large boat-shaped platter presenting a wide assortment of sashimi, sushi, and maki for two.

The Boat menu with added crispy tempura.

The Boat menu served with cold noodles.

The Boat menu enhanced with an assortment of skewers.

Feast for 3-4 people with a wide variety of special rolls and sushi.

Complete royal menu for two, balanced between rolls, sushi, and sashimi.