NATION AYASHI

Traditional Japanese soup made from dashi broth and fermented miso paste. Usually contains tofu, seaweed, and scallions. Rich and comforting umami flavor.

Finely shredded white cabbage marinated in a sweet and savory vinaigrette. Crunchy and refreshing, often served at the beginning of a Japanese meal.

Breaded and fried chicken nuggets. Crispy on the outside and tender on the inside. A classic loved by all.

Fried chicken wings with a crispy coating. Juicy and flavorful meat. Eaten with fingers.

Small fried mashed potato patties (Korokke). Soft texture inside and golden outside.

Croissant-shaped dumplings, grilled on one side and steamed. Stuffed with a mixture of meat and vegetables.

Steamed white rice. Tender and neutral grain, ideal for accompanying sauced dishes.

Rice seasoned with rice vinegar, sugar, and salt. It's the base used for sushi, slightly sticky and tangy.

Fried wheat dough triangles stuffed with spicy minced beef. Crispy and savory.

Fried rice paper rolls filled with chicken and vegetables. Crispy and served hot.

Fried imperial rolls stuffed with vegetables. A crispy vegetarian option.

Fried small rolls filled with shrimp. Crispy texture and marine taste.

Squid rings coated in batter and fried. Tender flesh and golden coating.

Breaded fried cheese sticks or bites. Crispy outside, gooey inside.

Wok-fried rice with small vegetables and soy sauce. A flavorful side dish.

Pan-fried noodles with crunchy vegetables and a seasoned sauce. Slippery texture and rich taste.

Small bowl of vinegared rice topped with slices of raw salmon. A miniature version of chirashi.

Thin slices of beef and onions simmered in a sweet and savory sauce, served over rice (Gyudon).

Sautéed chicken pieces served on a bowl of hot rice. Simple and nourishing.

Breaded and fried California rolls. The outside is crispy and hot, contrasting with the filling.

Thin nori seaweed roll filled with vinegared rice and raw tuna. A simple and fresh classic.

Traditional maki roll filled with fresh raw salmon. Melting texture and delicate taste.

Maki roll filled with cooked shrimp. Mild flavor and firm texture.

Vegetarian maki with crunchy cucumber. Very fresh and light, cleanses the palate.

Maki filled with ripe avocado. Creamy texture and mild taste.

Maki filled with pickled yellow daikon radish (oshinko). Crunchy and tangy.

Maki containing cream cheese. Creamy and mild.

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

Inverted roll (rice on the outside) with raw tuna and avocado. Sprinkled with sesame seeds.

Inverted roll filled with fresh salmon and creamy avocado. A very popular combination.

Inverted roll with cooked shrimp and avocado.

The classic California roll with crab stick (surimi) and avocado.

Inverted roll filled with spicy chicken. Zesty flavor.

Inverted roll with cooked tuna and avocado.

Vegetarian inverted roll with crunchy cucumber and cream cheese.

Special roll often fried or with a rich composition.

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

Rice paper roll filled with cream cheese and cucumber.

Inverted maki with rice on the outside, no visible seaweed, filled with tuna and avocado. White appearance like snow.

'Snow' maki with salmon and avocado.

Vegetarian 'snow' maki with cheese and cucumber.

'Snow' maki combining the richness of salmon and cream cheese.

Simple 'snow' maki with cream cheese.

Maki 'snow' filled with cooked tuna and avocado.

California roll topped with crispy fried onions, filled with salmon and avocado.

Roll topped with fried onions, filled with cooked tuna and avocado.

Inverted roll with salmon and cream cheese.

Hand-rolled nori seaweed cone, filled with rice, salmon, and avocado. Eaten by hand.

Slice of raw red tuna on a ball of vinegared rice. Strong taste and firm texture.

Slice of raw salmon on vinegared rice. Rich, fatty, and melts in your mouth.

Royal sea bream sushi. Delicate white flesh and slightly sweet.

Mackerel sushi, often marinated in vinegar. Pronounced taste and firm texture.

Cooked shrimp opened butterfly style on rice. Mild and slightly sweet.

Salmon sushi topped with a touch of cream cheese.

Skewers of chicken pieces alternated with leek, grilled and coated with yakitori sauce.

Skewers of seasoned minced chicken meatballs.

Grilled chicken skewers. Crispy skin and juicy meat.

Grilled beef skewers, served with yakitori sauce.

Beef skewers wrapped around melted cheese. Savory and rich.

Grilled button mushroom skewers.

Thick slices of fresh raw salmon, served without rice. Melting texture and pure taste. Supplement on the menu.

Dessert varies daily according to the chef's inspiration. Supplement on the menu.

Grilled salmon skewers with sauce. Available in the evening and on weekends.

Grilled tuna skewers. Firm and flavorful flesh.

Grilled whole shrimp skewers.

Inverted maki rolled in capelin or lumpfish roe (masago), filled with salmon and avocado. Crispy texture on the outside.

Inverted maki with wasabi-flavored fish roe (green), filled with salmon and avocado.

Maki filled with fried tempura shrimp. Crispy on the inside.

California roll with salmon, cream cheese, and flavored with dill.

Vegetarian California roll with peppery arugula and cream cheese.

Rich roll filled with salmon, avocado, cheese, and mayonnaise.

Roll topped with crispy fried onions, with salmon and cheese.

Special sushi or maki highlighting the salmon-avocado duo.

Salmon sushi lightly blowtorched, giving a smoky flavor.

Gunkan (rice ball surrounded by seaweed) topped with salmon and avocado tartare.

Seaweed cone filled with rice and chicken.

Young soybeans cooked in water and salted. Eaten by squeezing the pod to release the beans.

Seasoned wakame seaweed salad with sesame. Crunchy texture and iodized taste.

Bowl of rice topped with pieces of cooked salmon.

Breaded and fried scallops. Crispy and refined.

Bowl of vinegared rice topped with slices of raw salmon and avocado.

Bowl of vinegared rice topped with a mixture of minced salmon and avocado.

Salad made of raw salmon pieces and avocado.

Large shrimp coated in a light and crispy batter.