Restaurant NONO

Grilled eggplant topped with a sweet and savory miso sauce (red miso). The texture is melt-in-your-mouth and the taste is rich in umami.

Immature soybeans served in their pods, lightly salted. They are enjoyed by squeezing the pod to release the beans.

Fresh raw salmon slices. Tender and fatty texture. To be enjoyed with a little soy sauce and wasabi.

Japanese-style fried chicken (Karaage), marinated and coated in a light, crispy batter. Served here with a homemade tartar sauce.

Japanese curry rice. The sauce is thick, brown, milder and sweeter than Indian curries, topped with simmered vegetables.

Mackerel slowly simmered in a miso sauce. A traditional dish with a deep, savory (umami) flavor, the fish is tender.

Grilled salmon fillet glazed with teriyaki sauce (sweet and syrupy soy sauce). Classic sweet and savory flavor.

Sushi rice bowl (vinegared) topped with slices of raw salmon and avocado. Fresh, light, and balanced.

Cake incorporating matcha (powdered Japanese green tea) and white chocolate. The vegetal bitterness of the tea is balanced by the sweetness of the chocolate.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Soft texture on the outside and frozen on the inside.

Special dessert that changes regularly according to the chef's inspiration or seasonal produce.