Setaï

A salad composed of crunchy bean sprouts and tender chicken breast. Dressed with a light vinaigrette. A fresh and textured starter.

Fried spring rolls filled with minced chicken and vegetables. Crispy on the outside and tender on the inside. Usually served with salad and mint.

Small dumplings filled with chicken. Can be served fried or steamed depending on the usual preparation. Tender and tasty texture.

Shrimp coated in a light and crispy batter. Golden and tasty. Ideal for dipping in sweet and sour sauce.

Chicken wings glazed with a sweet and savory salted caramel sauce. The skin is sticky and fragrant. A mix of rich and indulgent flavors.

Fried chicken wings seasoned simply with salt and pepper. Crispy and zesty. A classic and effective flavor.

Fresh rice rolls filled with vermicelli, crunchy vegetables, and meat or seafood. Wrapped in a translucent rice paper. Served cold with peanut or nuoc-mâm sauce.

A large varied tasting platter including fritters, chicken wings, spring rolls or dumplings, and other specialties. Ideal for sharing and trying everything. Offers a diversity of textures and flavors.

Traditional hot and sour, spicy soup. Thick and rich with toppings like tofu, bamboo, and mushrooms. A comforting and zesty soup.

Clear broth served with noodles and chicken pieces. Simple and nourishing. Perfect for a light meal.

Savory broth garnished with chicken-filled dumplings. The dumpling wrappers are tender and the filling is juicy. A classic Asian cuisine soup.

Traditional Japanese soup made from fermented soybean paste. Garnished with wakame seaweed, tofu, and scallions. Delicate umami and salty flavor.

Open steamed dumplings made with minced beef. Wrapped in a thin wheat dough. Juicy and flavorful.

Steamed shrimp dumplings with a translucent starch-based dough. The shrimp remains crunchy inside. A dim sum classic.

Steamed dumplings filled with chicken. Gently cooked to preserve the tenderness of the meat. Served hot in bamboo steamers.

Complete salad with fresh vegetables and crispy chicken fritters. Offers a mix of fresh and fried textures. Hearty and varied.

Gourmet salad with sliced fried and grilled chicken. A mix of meat textures and flavors on a bed of raw vegetables. For big appetites.

Mixed salad with grilled chicken pieces. The smoky flavor of the chicken complements the freshness of the vegetables. A balanced dish.

Salad with fresh raw salmon tartare. Salmon is diced and seasoned. A fresh option for raw fish lovers.

Salad with surimi and shrimp. Adds a mild, oceanic touch to crunchy vegetables. Light and tasty.

Gourmet salad combining fried and grilled chicken. A mix of meat textures and flavors on a bed of raw vegetables. For big appetites.

Marinated white cabbage salad, crunchy and slightly sweet-sour. Often served as a side dish in Japanese restaurants. Refreshing and simple.

Hawaiian bowl composed of a base of rice or quinoa, topped with fish (raw or cooked) and fresh vegetables. Colorful, healthy, and complete. Served cold.

Lunch menu including a choice of California rolls, a hot side dish, and a drink. A balanced formula between sushi and hot dish.

Lunch formula with a main course of meat or fish, a side dish (rice or noodles), and a drink. Hearty and varied.

Complete menu: starter, main course, and drink. Allows you to taste several specialties like spring rolls or soup before the main course.

Freshness menu combining California rolls and a large salad. Accompanied by a drink. Ideal for a lighter meal.

Menu focused on tartare rice and California rolls. A flavorful option for raw fish and rice lovers.

The signature menu with a varied platter of sushi and maki, accompanied by cabbage salad and a drink. The complete lunchtime sushi experience.

Stir-fried noodles with a mix of fresh vegetables. A simple vegetarian or side dish. Tasty and lightly oiled.

Stir-fried noodles with chicken pieces and vegetables. Seasoned with soy sauce and mild spices. A classic complete dish.

Noodles stir-fried with tender beef slices. The beef adds a rich flavor to the noodles. Served hot and steaming.

Noodles accompanied by crispy chicken fritters. The contrast between tender noodles and fried chicken is delicious. An indulgent dish.

Stir-fried noodles topped with shrimp. The shrimp add a touch of the sea and a firm texture. Light and tasty.

Stir-fried noodles with salmon pieces. An interesting variation to classic meats. Salmon is cooked and flaked or cubed.

Tuna stir-fried noodles. Pronounced marine flavor. A protein-rich alternative.

Large bowl of rice vermicelli with salad, raw vegetables, spring rolls, and meat (sautéed beef or chicken). Sprinkled with peanuts and fried onions. Fresh and complete, inspired by Vietnamese Bo Bun.

Mix of various vegetables stir-fried in a wok. Crunchy and coated in a light sauce. A healthy and colorful side dish.

Steamed white rice. Tender and neutral grains. The basic accompaniment for all sauced dishes.

Fried rice with peas, diced ham, and scrambled eggs. Tasty and slightly greasy. A Chinese cuisine classic.

Fragrant rice stir-fried in the Thai style, often with spices or aromatic herbs. More fragrant than Cantonese rice.

Fried rice with minced garlic and golden. Very aromatic and tasty. Excellent with meat and fish.

Rice stir-fried with yellow curry powder. Golden color and mild spicy taste. Adds a warm touch to the meal.

Stir-fried rice with chicken pieces and vegetables. A complete and nourishing dish.

Fried rice with beef slices. Rich and tasty. The beef gives character to the rice.

Rice accompanied by fried chicken fritters. A comforting combination of fluffy rice and crispy chicken.

Shrimp fried rice. Shrimp add a delicate flavor and pleasant texture.

Fried rice with salmon pieces. A flavorful and rich fish option.

Tuna fried rice. Simple and effective for tuna lovers.

Chicken sautéed with fresh Thai basil. Very fragrant with a typical anise and peppery note. Often slightly spicy.

Chicken sautéed with plenty of onions. The onions become tender and sweet when cooked. A mild and savory flavor.

Chicken simmered in a creamy curry sauce. Spicy and fragrant. Ideal with white rice.

Chicken sauté with black mushrooms and crunchy bamboo shoots. Interesting mix of textures and woody flavors.

Chicken pieces coated in a rich, dark caramel sauce. Pronounced sweet and savory taste. A favorite for those who like mild dishes.

Chicken sautéed with a crushed black pepper sauce. Spicy and aromatic. For those who like zesty dishes.

Chicken cooked with pineapple pieces. The acidity and sweetness of the fruit complement the meat. A fruity sweet and savory version.

Chicken sautéed with whole or sliced almonds. Almonds add crunch and a nutty flavor. Pleasant texture.

Chicken prepared Sichuan style, usually spicy with chili and Sichuan pepper. Intense and pungent flavor.

Chicken sautéed with a variety of vegetables (chop suey). A balanced dish rich in crunchy vegetables.

Chicken fritters coated in caramel sauce. The crispiness of the fritter meets the sweetness of the caramel. Very indulgent.

Chicken fritters served with a tangy lemon sauce. The lemon cuts through the richness of the frying. Fresh and crispy.

Chicken fritters glazed with honey and a hint of chili. An addictive sweet and spicy balance.

Chicken fritters seasoned simply with salt and pepper after frying. Dry and very crispy. Ideal as an appetizer or main course.

Chicken fritters flavored with basil. An original aromatic touch on fried chicken.

Chicken fritters prepared with Sichuan spices. Crispy and spicy. A fried version of the classic spicy dish.

Beef sautéed with Thai basil. The meat is quickly seared to remain tender. Very fragrant.

Beef slices sautéed with onions. A tasty and juicy dish thanks to the onions.

Beef simmered in a spicy curry sauce. Rich and creamy. Goes well with rice.

Beef sauté with black mushrooms and bamboo. Crunchy texture of bamboo and tender mushrooms.

Beef cooked in a dark caramel sauce. Intense sweet and savory taste.

Beef sautéed with black pepper. Spicy and warming. The meat is coated in a peppery sauce.

Beef sauté garnished with almonds. The crunchiness of the almonds contrasts with the tender meat.

Spicy beef Sichuan style. Complex flavors of chili and spices.

Beef sautéed with a mix of seasonal vegetables. A complete and balanced dish.

Marinated and sautéed beef cubes, traditionally served with tomato rice and an egg. Very popular Vietnamese specialty. Tender and tasty.

Roasted duck slices with crispy, glazed skin. Tender and juicy meat. Served with a mild sauce.

Duck cooked in a caramel sauce. The rich flavor of the duck pairs well with the sugar.

Duck simmered in a curry sauce. A spicy and fragrant dish.

Duck sautéed with basil. The aromatic herb refreshes the rich duck meat.

Duck prepared with pineapple. The acidity of the pineapple cuts through the richness of the duck. Classic sweet and savory.

Braised fish fillet with basil. Light and fragrant.

Fish cooked in a creamy curry sauce. The fish absorbs the spices.

Fish, often fried, coated in a red sweet and sour sauce with vegetables. Mix of tangy and sweet flavors.

Fish braised in a caramel sauce (Ca Kho style). Tasty and authentic.

Shrimp sautéed with basil. Fresh and aromatic.

Shrimp cooked in a curry sauce. Rich and spicy dish.

Shrimp coated in caramel sauce. The shrimp remain juicy and sweet.

Shrimp sautéed with plenty of garlic. Simple and very tasty.

Assortment of various maki rolls (salmon, avocado, cheese, tuna). Rice rolls surrounded by nori seaweed. Ideal for discovering different flavors.

Platter dedicated to lovers of fresh cheese (cream cheese type) combined with salmon. Includes sushi, California rolls, maki, and temaki. Creamy and melt-in-your-mouth.

Selection of California rolls (inside-out rolls with rice on the outside). Various fillings like cooked tuna, surimi, salmon, and vegetables. Sesame seeds around.

Platter focused on salmon. (The image description seems incomplete for the price, but indicates Salmon Avocado California rolls). Probably a salmon-rich assortment.

Balanced mix of sushi (fish on rice) and maki/California rolls. Offers a variety of salmon, tuna, and avocado. A good overview of the menu.

Dozen classic sushi: half salmon, half tuna. Simple and effective for nigiri sushi purists. Fresh fish on vinegared rice.

12 pieces of salmon sushi. For raw salmon enthusiasts.

Large varied and creative platter. Includes special rolls like 'Egg Tuna' and rolls covered with salmon or salad. Hearty and diverse.

The house's giant platter. A wide variety of sushi, maki, California rolls, and temaki. Ideal for sharing among several people for a feast.