SEKITAN Yakitori par KOKO

A fresh salad made with tender octopus pieces. It is seasoned with a wasabi vinaigrette that adds a pungent and aromatic touch. A light and zesty start to a meal.

Very soft and creamy (silken) tofu. Served with a tangy ponzu sauce (citrus and soy) and chili oil for a contrast of flavors. Eaten with a spoon due to the delicate texture of the tofu.

Crushed cucumber pieces to better absorb the dressing. Seasoned with sesame oil and seeds for a nutty flavor. A crunchy and very refreshing starter.

Japanese dumplings filled with chicken and vegetables. The wrapper is thin, grilled on one side and steamed on the other. Served hot, often with a soy-vinegar sauce.

Battered and fried squid tentacles. Crispy on the outside and tender (chewy) on the inside. Ideal for sharing as a starter with a drink.

Immature soybeans served in their pods, lightly salted. The beans are extracted with the teeth by squeezing the pod. A healthy and addictive accompaniment.

Japanese-style fried chicken. Chicken pieces marinated in soy, garlic, and ginger before being fried. The coating is light and very crispy, the meat remains juicy.

A thick and mild Japanese curry, served with white rice. The sauce is rich, slightly sweet, and less spicy than Indian curries. Served with a fried topping of your choice.

A large bowl of rice topped with a fried garnish and drizzled with Tonkatsu sauce. Tonkatsu sauce is brown, thick, sweet and savory, and fruity (Japanese BBQ sauce type). A complete and comforting dish.

A soft-boiled egg with a runny, confit yolk. It is marinated in a mixture of soy and mirin, which gives the white a brown color and an umami flavor.

A sparkling and fruity cocktail based on Umeshu (Japanese plum liqueur). It combines red fruit flavors with the lightness of Prosecco.

A refreshing long drink revisiting the classic Highball. The gin provides botanical notes, balanced by the bitterness of Aperol and citrus.

A tropical and complex cocktail. Sweet and spicy blend with exotic fruits like lychee and watermelon, enhanced by ginger.

A textured cocktail thanks to the egg white (foamy). It combines tequila with the herbaceous freshness of basil and the acidity of yuzu (Japanese citrus).

A fruity and slightly spicy cocktail. The sweetness of mango and passion fruit is contrasted by Sansho pepper, which provides a unique tingling sensation.

A rich and indulgent dessert cocktail, similar to an Espresso Martini. Flavors of coffee, chocolate, and nuts with a silky texture.

A single malt Japanese whisky from Hokkaido island. It features smoky and peaty notes balanced by fruity elegance, reminiscent of Scotches.

A smoother Japanese single malt whisky. Aroma profile dominated by floral notes, fresh fruit, and a hint of sherry.

A very peaty Islay Scotch whisky. Smoky, ashy, with notes of citrus and vanilla.

A classic blended Scotch whisky. Light, pale in color, with vanilla and citrus notes.

A complex gin made with 47 botanical ingredients. Flavors of juniper berries, citrus, spices, and Black Forest herbs.

A gin inspired by Japan but produced in France. It highlights the freshness of Yuzu and the light spiciness of Sichuan pepper.

A unique Belgian organic gin distilled with lychees. Sweet, fruity, and floral, very aromatic.

A classic London Dry Gin. Dry taste with dominant notes of juniper, coriander, and citrus peel.

Agricultural rum from Martinique made from pure cane juice. Vegetal aromas, fresh cane, and slightly fruity.

Wood-aged agricultural rum. Golden color, with woody, vanilla, and spicy notes while retaining the freshness of the cane.

Very popular Venezuelan rum for its sweetness. Liqueur-like texture with rich flavors of caramel, vanilla, and dried fruits.

Polish vodka made from rye. Clean, smooth, and slightly spicy taste characteristic of rye.

Classic Mexican tequila. Taste of cooked agave with peppery and vegetal notes. Often drunk as a shot with salt and lime.