OISHI SUSHI

Traditional Japanese soup made from fermented soybean paste, tofu, seaweed, and scallions. Comforting and savory umami flavor. Drink directly from the bowl.

Shredded white cabbage salad marinated in a slightly sweet and vinegary dressing. Crunchy and refreshing. Served as a light side dish.

Bowl of steamed Japanese white rice. Short, sticky grains. Perfectly accompanies main dishes.

Japanese rice seasoned with rice vinegar, sugar, and salt. This is the base used for sushi. Mild and tangy flavor.

Wakame seaweed salad seasoned with sesame oil and chili. Crunchy and slippery texture, iodized and nutty flavor.

Immature soybeans served in their pods, lightly salted. Beans are extracted with the teeth. A healthy and popular appetizer.

Grilled Japanese dumplings stuffed with meat and vegetables. Thin crispy dough on one side and chewy on the other. Served with a vinegared soy sauce.

Small crispy fried rolls filled with meat and vegetables. Golden and crunchy texture. To be dipped in nuoc mam sauce.

Slice of fresh raw salmon placed on a bite of vinegared rice. Tender and rich texture. An essential classic.

Raw tuna slice on vinegared rice. Lean and pronounced flavor. To be enjoyed with a little wasabi.

Raw royal sea bream sushi. Firm and delicate white flesh. Subtle and refined taste.

Marinated mackerel sushi. Intense, oceanic flavor, often garnished with ginger or scallions to balance the taste.

Cooked shrimp opened butterfly style placed on vinegared rice. Firm texture and mild flavor. Appreciated by those who prefer cooked fish.

Cooked octopus slice on vinegared rice. Characteristic firm and chewy texture. Mild and marine flavor.

Grilled eel lacquered with sweet sauce (unagi) on rice. Melts in your mouth, rich and savory. Served warm.

Gunkan sushi: rice wrapped in nori seaweed topped with salmon roe (ikura). The eggs burst in the mouth, releasing a salty marine flavor.

Armored sushi topped with chopped raw salmon, often seasoned. Creamy and easy-to-eat texture.

Sushi topped with chopped raw tuna. Intense tuna flavor in a tender bite.

Small nori seaweed roll filled with vinegared rice and raw salmon. Simple and delicious.

Classic maki roll filled with tuna. The fish flavor is enhanced by the rice and seaweed.

Vegetarian maki filled with crunchy cucumber sticks (Kappa Maki). Fresh and light, cleanses the palate.

Maki filled with ripe avocado. Creamy and smooth texture that pairs well with vinegared rice.

Maki filled with cream cheese. Mild flavor and creamy texture.

Roll combining raw salmon and avocado. The perfect blend of fish fat and avocado sweetness.

Maki combining tuna and avocado. Balanced flavor and pleasant texture.

Inside-out roll (rice on the outside) filled with salmon and avocado, sprinkled with sesame seeds. Chewy and rich.

California roll filled with tuna and avocado. A more robust version of the classic salmon-avocado.

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

Roll containing cooked chicken (often breaded or grilled) and avocado. An alternative for those who don't like raw fish.

California roll filled with cooked tuna salad and avocado. Creamy texture and familiar flavor.

Roll filled with a fried tempura shrimp. Offers a delicious contrast between the soft rice and the crispy shrimp.

Vegetarian California roll with cream cheese and avocado. Very creamy and mild.

Thick slices of fresh raw salmon, served without rice. Melts in your mouth and rich flavor. To be enjoyed plain or with a little soy sauce.

Slices of raw tuna. Lean, firm, and flavorful flesh. A delicate and protein-rich dish.

Thin slices of raw sea bream. White-fleshed fish with a subtle and slightly firm taste.

Mackerel slices marinated in vinegar. Strong, tangy flavor, rich in omega-3.

Assorted selection of raw fish (salmon, tuna, sea bream, etc.). Ideal for tasting different flavors and textures.

Grilled chicken piece skewers, coated in sweet and savory yakitori sauce. Tender and caramelized.

Chicken meatball skewers (tsukune). Chewy texture and seasoned flavor.

Grilled chicken wing skewers. Crispy skin and juicy meat.

Grilled beef skewers. Roasted meat flavor enhanced by sweet soy sauce.

Thin slices of beef rolled around melted cheese. A popular, melty, and savory combination.

Grilled quail served on a skewer. Delicate meat and light gamey taste.

Grilled button mushroom skewers. Juicy and coated in sauce.

Grilled zucchini rings. Light and tender vegetable side dish.

Tropical fruits in syrup. Translucent white flesh, juicy and rose-scented.

Sesame seed or peanut nougat, typical of Asian restaurants. Crunchy and sweet.

Warm sticky rice balls, filled with a sweet egg yolk or soy cream, and rolled in shredded coconut. Chewy and warm.

Candied ginger slices in sugar. Intense spicy and sweet taste. Aids digestion.

Mixture of fresh or syruped fruits cut into pieces. Light and fresh dessert.

Japanese sticky rice cakes, elastic and chewy texture. Often filled with red bean paste or ice cream.

Japanese pancake sandwich, filled with sweet red bean paste (anko). Cake-like softness.

Classic canned sodas. Refreshing and fizzy.

Fruit juices with exotic flavors. Sweet and fruity.

Still or sparkling natural mineral water in a small bottle.

Large bottle of still or sparkling mineral water, ideal for sharing.

Light and dry Japanese lager beer (Dry). Very refreshing, pairs well with sushi and fried dishes.

Large bottle of Japanese beer.

Traditional Japanese rice alcohol, served hot or warm in a small carafe.

Large portion of Japanese rice alcohol.