Matsuri Bac

An inside-out roll (rice on the outside) filled with crispy fried shrimp and creamy avocado. Mayonnaise adds a touch of sweetness. Contrasting texture between crispy and melting.

Fresh and light vegetarian California roll. The crunch of the cucumber pairs with the creaminess of the herb cheese. Ideal for a refreshing starter.

The classic California roll with raw salmon and avocado, sprinkled with sesame seeds. A perfect balance of mild flavors and melting textures.

Gourmet roll with breaded chicken and cream cheese. Fried onions add irresistible crunch. A flavorful option that appeals to everyone.

Original combination of the sweetness of sweet potato and the freshness of mint. Cheese binds everything together with creaminess. A surprising vegetarian discovery.

A revisited version of the famous salad in sushi form. Typical Caesar recipe flavors of parmesan and chicken. A fun Western-Japanese fusion.

California roll filled with salmon enhanced with a spicy sauce. For those who like a little heat with their raw fish. Tender texture and intense flavor.

Original roll with salmon tartare, seasoned with sesame and yuzu (Japanese citrus) sauce. A rich and lemony aromatic blend.

Sophisticated California roll combining raw tuna with the luxurious flavor of truffle. Cucumber adds crunch. A refined taste experience.

Double dose of tuna (raw and cooked) for a richness of textures. Enhanced with avocado and bursting trout roe. A complete and generous roll.

Traditional nigiri sushi: a slice of raw salmon placed on a ball of vinegared rice. Simple, melting, and delicate. To be lightly dipped in soy sauce.

Sushi topped with a slice of sweet and savory Japanese omelette. Soft texture and mild taste. Often enjoyed at the end of a meal or by those who don't like raw fish.

Salmon nigiri enriched with a slice of avocado and trout roe. A mix of melting textures and small bursting pearls.

Sushi with lightly seared salmon (snacked), coated with sweet teriyaki sauce. Delicious medium-rare flavor with a smoky taste.

Sushi with grilled freshwater eel (unagi), served hot with a sweet brown sauce. Tender and umami-rich flesh.

Smoked salmon sushi with cream cheese. A classic combination reminiscent of a bagel, but on vinegared rice.

Nigiri with raw red tuna, enhanced with a hint of fresh wasabi. Bold fish flavor heightened by the spiciness of the Japanese root.

Refined sushi with yellowtail (white/pinkish flesh fish), flavored with shiso leaf and sesame. Herbal and delicate flavors.

Unique creation combining the sweetness of raw scallops with the slight bitterness of matcha tea. A sophisticated bite.

Sushi on a base of crispy fried rice, topped with avocado. Pleasant contrast between the hot crispy rice and the fresh avocado.

Crispy rice base topped with snow crab, avocado, and trout roe. A rich mix of seafood flavors on a crunchy base.

Sushi on crispy rice with spicy salmon tartare. The spiciness of the salmon pairs perfectly with the fried rice.

Tuna version of the spicy crispy sushi. Spicy raw tuna served on a golden fried rice patty.

Crispy rice topped with salmon and flambéed mayonnaise. Rich, slightly caramelized, and creamy taste.

Crispy bite filled with trout roe and wasabi-spiced tarama. An explosion of savory and spicy flavors.

Elaborate vegetarian roll, covered with thin slices of avocado resembling dragon scales. Crispy and spicy filling.

Roll filled with delicate snow crab, wrapped in creamy avocado on the outside. A classic and elegant combination.

Gourmet roll with cooked teriyaki salmon, topped with avocado and capelin roe (masago). Rich sweet and savory flavors.

Roll containing a fried shrimp, topped with avocado. Spicy carrot adds zest. Guaranteed texture contrast.

Gourmet roll with grilled eel, coated with teriyaki sauce and sprinkled with dried bonito flakes (katsuobushi). Intense umami flavor.

Roll where rice is wrapped in a slice of fresh salmon, with creamy cheese in the center. Very creamy.

Salmon roll variation with fresh herb cream cheese. Adds a fresh aromatic note to the salmon.

Smoked salmon and cream cheese roll. Characteristic smoky and savory taste.

Spring roll without seaweed, wrapped in rice paper (wrapper). Filled with cheese and avocado. Fresh and light.

Vegetarian spring roll inspired by the flavors of nem, with crunchy vegetables and fresh herbs.

Fresh roll in a rice paper with raw salmon and avocado. A lighter alternative to traditional maki.

Spring roll filled with flaked cooked tuna and puffed rice for crispiness. Interesting texture in a soft wrapper.

Sophisticated roll with lightly cooked tuna (tataki), spinach shoots, and sesame sauce (goma). Rich in flavors.

Spring roll with lightly cooked salmon, flavored with Japanese shiso leaf. Cucumber adds freshness and masago adds crunch.

Unique pizza-like creation on a thin and crispy base. Topped with fresh salmon tartare and a wasabi-spiced tarama cream.

Crispy base topped with snow crab meat, avocado, and trout roe. An elegant appetizer bite.

Vegetarian and fresh version of the sashizza, with plenty of avocado and a mix of aromatic herbs on a crispy base.

Gourmet option with red tuna tartare and truffle-flavored tarama. Intense and luxurious flavors.

Complex composition on a crispy base: delicate white fish, a spicy touch of wasabi, and crunchy green vegetables.

Small nori seaweed roll (hosomaki) filled with vinegared rice, cucumber, and cream cheese. Simple and fresh.

The classic salmon maki. A heart of raw fish surrounded by rice and seaweed. The essence of sushi.

Salmon maki enhanced with a spicy sauce. To add a little heat to a traditional bite.

Original maki filled with truffle tarama and capelin roe. Marine and earthy flavor.

Red tuna maki with spicy sauce. A classic appreciated for its character.

Gourmet maki combining the creaminess of cheese with the bursting texture of trout roe.

Breaded and fried roll, filled with melted cheese. Crispy on the outside, hot and gooey on the inside.

Fried maki filled with spicy salmon and avocado. The frying process lightly cooks the ingredients and adds crispiness.

Rich fried version with cooked tuna and truffle flavors. A warm and sophisticated bite.

Fried roll containing a spicy salmon tartare. Hot-cold contrast and crispy texture.

Seaweed cone (temaki) filled with rice, cooked tuna, and cucumber, with puffed rice for crunch. To be eaten by hand.

100% vegetarian hand roll with a trio of colorful and crunchy vegetables.

Temaki filled with a whole fried shrimp and avocado. A gourmet classic in cone shape.

Cone with fresh salmon seasoned with sesame and citrus (yuzu) sauce. Fresh and fragrant.

Salmon and cucumber hand roll with a generous amount of spicy mayonnaise. Creamy and spicy.

Tuna version of the spicy hand roll. The crunch of the cucumber balances the spiciness.

Hand roll with wasabi-spiced salmon, filled with trout roe for texture.

Gourmet cone with grilled eel and sweet omelette, coated with teriyaki sauce. Warm and comforting flavors.

Refined hand roll with white fish (yellowtail), enhanced with a tangy ponzu sauce and wasabi tarama.

Japanese sandwich with ultra-soft white bread, filled with melting tuna and melted cheddar. A hot and hearty meal.

The famous Katsu Sando: Japanese bread filled with crispy fried chicken and sauce. Very popular in Japan.

Fresh and elegant snow crab and avocado sandwich. A luxurious version of the club sandwich.

Generous vegetarian option with fresh and flavorful vegetables between two slices of soft bread.

Vegetarian Japanese dumplings, grilled on one side and steamed on the other. Melting vegetable filling.

Grilled dumplings stuffed with a savory mix of chicken and vegetables. A classic to dip in a soy-vinegar sauce.

Delicate gyoza filled with shrimp. The crispy wrapper contrasts with the tender filling.

High-end grilled dumplings stuffed with Wagyu beef, known for its tenderness and marbled flavor.

Small bowl of vinegared rice topped with lightly cooked salmon (tataki) and a fragrant sesame-citrus sauce.

Sushi rice bowl served with slices of raw salmon and tuna. Simple and effective.

Vinegared rice topped with grilled eel coated in sweet sauce and dried fish flakes. Rich in flavor.

Complete chirashi with raw salmon and a colorful assortment of Japanese toppings (omelette, lotus root, seaweed).

Salmon-avocado version of the chirashi bowl. A balanced and fresh meal in a bowl.

Assortment of three raw fish on a bed of vinegared rice richly garnished with Japanese vegetables and condiments.

Fresh raw salmon slices, served without rice. To appreciate the purity and melting texture of the fish.

Salmon slices briefly seared on the outside and raw on the inside, often marinated.

Tasting of three lightly cooked fish (tataki), seasoned with a citrus ponzu sauce.

Taco with a shell made of fried tempura nori seaweed. Filled with creamy avocado and crispy puffed rice. Vegetarian.

Crispy seaweed shell filled with flaked cooked tuna and fish roe. A textured and flavorful bite.

Japanese taco with fresh salmon, flavored with sesame and yuzu lemon.

Spicy version of the salmon taco. The crispiness of the fried seaweed complements the softness of the spicy fish.

Nori taco with red tuna spiced with chili. A fun fusion between the taco concept and sushi flavors.

Taco filled with smoked salmon and cream cheese. Rich and creamy, with the crunch of the shell.

Minced chicken meatball skewers (tsukune), grilled and coated with sweet soy sauce.

Tender grilled chicken skewers, classic yakitori with teriyaki sauce.

Chicken yakitori with a teriyaki sauce spiced with chili.

Crispy fried shrimp skewers, served with a spicy mayonnaise.

Beef skewers wrapped around melted cheese (beef-cheese). A gourmet and rich favorite.

Grilled salmon skewers alternated with leek, topped with fried onions for crunch.

Large fried shrimp croquettes, served on a skewer with a sweet and spicy sauce.

Fried seafood skewers (octopus and shrimp) in spicy tempura style. Crispy and flavorful.

Japanese rice ball (onigiri) likely grilled or crispy, filled with spicy salmon tartare and Japanese dry seasoning.

Crispy onigiri filled with a rich mix of tuna (raw and cooked) and trout roe. A substantial snack.

Shredded white cabbage salad marinated in a mild and tangy vinaigrette. The classic accompaniment in Japanese restaurants.

Traditional soup made from fermented soybean paste (miso), tofu, seaweed, and chives. Hot and comforting.

Immature soybeans served in their pods, lightly salted. To be shelled with your teeth as an appetizer.

Complete salad with spicy carrots, tofu, seaweed, and soybeans. Fresh and nutritious.

Steamed Japanese white rice bowl. Short-grain and sticky, neutral in taste.

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

Refreshing cucumber salad seasoned with a citrus soy sauce (ponzu).

Grated carrots seasoned with a spicy sauce (tobadjan). Crunchy and flavorful.

Green seaweed salad seasoned with a creamy sesame sauce. Crunchy texture and oceanic taste.

Sweet and savory fried sweet potato fries, served with a spicy mayonnaise for dipping.

Small fried shrimp in tempura, coated in a creamy spicy sauce. Addictive.

Japanese-style breaded chicken pieces, marinated in soy and ginger then fried. Juicy and crispy.

Delicate salad mixing young shoots, creamy avocado, and snow crab meat.