Nagoya Vouillé

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Mild and comforting umami flavor. Usually drunk directly from the bowl as an accompaniment.

Finely shredded white cabbage salad, marinated in a mild and slightly tangy vinaigrette. Crunchy and refreshing, often served as a small appetizer.

Pan-fried dumplings shaped like turnovers, filled with meat and vegetables. Grilled on one side and steamed, offering a texture that is both crispy and soft.

Fried and crispy spring rolls, filled with chicken and vegetables. Served hot and golden, often with a nuoc-mâm or sweet and sour sauce.

Fresh salad made with diced raw salmon and avocado. Dressed with a light vinaigrette, combining the richness of the fish and the creaminess of the avocado.

Shrimp coated in a light batter and fried. Very crispy and airy texture. Enjoyed hot, often dipped in tentsuyu sauce.

Skewers of charcoal-grilled chicken pieces. Tender and coated with a sweet and savory soy sauce (tare).

Skewers of minced chicken meatballs. Grilled and caramelized, offering a soft texture.

Grilled chicken wing skewers. Crispy skin and juicy meat, with a smoky flavor.

Grilled quail egg or quail piece skewers. Delicate flavor enhanced by charcoal grilling.

Thin slices of beef wrapped around a piece of melted cheese. The combination of grilled meat and flowing cheese is rich and savory.

Grilled beef skewers. Seared meat with a smoky flavor, often brushed with teriyaki sauce.

Grilled button mushroom skewers. Tender texture and natural umami flavor.

Grilled salmon cube skewers. The fish is cooked just enough to remain tender.

Grilled scallop skewers. Sweet and delicate flesh, lightly caramelized.

Grilled prawn skewers. Firm and flavorful seafood with a smoky touch.

Grilled tuna skewers. Meaty pieces of fish cooked over charcoal.

Steamed Japanese white rice. Short grain and slightly sticky, a basic accompaniment to meals.

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

Thick Japanese noodles (udon or soba type) stir-fried in a wok with vegetables and savory sauce. Hot and hearty dish.

Crispy seaweed cone filled with vinegared rice, fresh salmon, and avocado. Eaten by hand.

Temaki filled with raw tuna and avocado. A classic combination of lean fish and creamy fruit in an seaweed wrap.

Sushi cone with cooked shrimp and avocado. Fresh and light.

Temaki containing salmon tartare (chopped and seasoned salmon) and avocado.

Temaki filled with seasoned chopped tuna and avocado. Flavorful and textured.

Sushi cone filled with grilled eel (unagi) and avocado. Rich and sweet-savory flavor.

Salmon nigiri sushi: a slice of raw salmon placed on a ball of vinegared rice. Melts in your mouth and is mild.

Tuna nigiri sushi. Firm flesh and pronounced flavor.

Royal sea bream sushi. White fish with delicate and slightly sweet flesh.

Sushi with cooked octopus. Characteristic firm and chewy texture, iodized taste.

Sushi with mackerel marinated in vinegar. Strong flavor and rich in oils.

Sushi with grilled freshwater eel coated in sweet sauce. Tender and very flavorful.

Sushi with cooked shrimp. Classic, firm texture and mild taste.

Gunkan maki (rice wrapped in seaweed) topped with salmon roe. The eggs burst in the mouth, releasing a salty liquid.

Plate of fresh raw salmon slices. Enjoy with soy sauce and wasabi to appreciate the melt-in-your-mouth texture.

Slices of raw red tuna. Pure flavor and meaty texture.

Sea bream sashimi, delicate and refined white fish.

Thin slices of cooked octopus. Firm texture with a bite.

Mackerel sashimi, usually marinated in vinegar to mellow its strong flavor.

Assorted selection of raw fish based on availability, allowing you to taste different flavors and textures.

Salmon maki: rice and nori seaweed roll filled with raw salmon. Simple and classic.

Red tuna maki. The red center of the roll contrasts with the white rice.

Vegetarian maki with cucumber. Very fresh and crunchy.

Vegetarian maki filled with creamy avocado.

Maki with grilled eel and sweet sauce.

Maki with yellow pickled radish (takuan). Crunchy and tangy.

Maki filled with salmon roe.

Maki combining raw salmon and cream cheese. Creamy texture.

Maki with cooked tuna, often mixed with a little mayonnaise.

Special rolls containing cheese, wrapped in fresh salmon instead of or in addition to seaweed.

Classic california roll with salmon and avocado, sprinkled with sesame seeds.

California roll with tuna and avocado.

California roll with crab stick (surimi) and avocado. Mild and universally liked.

California roll with cooked shrimp and avocado.

California roll filled with cooked tuna and avocado.

Chef's special recipe for california rolls, varied filling.

Large maki roll containing several ingredients (vegetables, fish, omelet). Very filling.

California roll filled with fried tempura shrimp. Crispy on the inside.

California rolls with a crispy finish, often fried or topped with fried onions.

Maki wrapped in rice paper (not seaweed) with salmon and avocado. Fresh and slightly chewy texture of the rice paper.

Tuna and avocado spring roll maki.

Shrimp and avocado spring roll maki.

Rice paper roll filled with vegetables and Japanese omelet.

Cooked tuna and avocado spring roll maki.

Shrimp tempura and avocado spring roll maki.