Sushi Gourmet

Immature soybeans served in their pods, lightly salted. A healthy and classic snack in Japan. Squeeze the pod to eat the beans inside.

Fresh silken tofu served cold, garnished with grated ginger, scallions, and bonito flakes. A refreshing and light dish.

Mixture of diced raw tuna and natto (fermented soybeans). Natto has a sticky texture and a unique strong flavor. Rich in umami.

Small seafood salad marinated in a mild vinegar. Tangy and refreshing flavor that stimulates the appetite.

Vinegared salad with crab and cucumber. Fresh, light, and crunchy.

Marinated salmon roe served on grated white radish (daikon). The spiciness of the radish balances the richness of the fish roe.

Grilled eel served with cucumber in vinaigrette. A delicate marriage between the smoky taste of eel and the freshness of cucumber.

Fried fish marinated in a vinaigrette sauce with vegetables. Sweet and sour flavor.

Steamed monkfish liver, often compared to the foie gras of the sea. Rich and creamy texture.

Bowl of steamed Japanese white rice.

Rice seasoned with rice vinegar, sugar, and salt. This is the base used for sushi.

Traditional soup made from dashi broth and fermented soybean paste (miso). Often contains tofu and seaweed.

Marinated ginger, served as a palate cleanser between bites.

Skewers of grilled chicken pieces, drizzled with savory yakitori sauce.

Grilled duck skewer, tender and rich in flavor.

Tsukune. Skewer of minced and seasoned chicken meat, tender and flavorful.

Skewer of melted cheese wrapped in thin slices of grilled beef.

Classic assortment of sushi (fish on rice) and maki (rolls). Ideal for discovering different flavors.

Premium selection of sushi and maki, including more noble fish.

Platter dedicated to salmon lovers, with salmon sushi and maki.

Assortment of fresh raw fish slices, served without rice. Savor the purity of the fish.

High-quality sashimi assortment, selecting the best cuts of fish.

Assortment consisting solely of salmon sashimi.

Vinegared rice bowl topped with a colorful assortment of raw fish. A complete and visually appealing dish.

Luxury version of Chirashi with a selection of premium fish and seafood.

Vinegared rice bowl topped with slices of raw salmon.

Bowl of rice topped with grilled eel drizzled with sweet and savory sauce. Rich and flavorful.

The best of three worlds: sushi, maki, and sashimi in one menu.

Large varied assortment of premium quality sushi, maki, and sashimi.

Assortment of sushi, maki, and sashimi, all salmon.

Assorted platter of different types of maki (rolls).

Menu consisting of an assortment of grilled skewers.

Grilled freshwater eel, Kabayaki style (sweet soy sauce), served on rice. A traditional dish prized for endurance.

Gourmet special menu with a selection of sushi and maki.

Tamago. Sweet and savory Japanese omelet, served on vinegared rice.

Aji. Fish with firm and flavorful flesh, often garnished with ginger.

Saba. Mackerel marinated in vinegar, rich and pronounced flavor.

Maguro. Lean red tuna sushi, the most classic piece.

Shake. Raw salmon sushi, fatty and melting.

Ebi. Cooked shrimp, firm and slightly sweet.

Tai. White fish with delicate and refined flesh.

Suzuki. White fish with a mild flavor, slightly firm texture.

Ika. Raw cuttlefish, crunchy then melting texture, mild flavor.

Tako. Cooked octopus, firm texture and iodized taste.

Amaebi. Raw shrimp known for its naturally sweet flavor and melting texture.

Ikura. Large marinated salmon roe that bursts in the mouth, releasing a salty marine flavor.

Hirame. Flatfish with white, fine flesh, slightly elastic texture.

Toro. Fatty part of the tuna, highly prized for its exceptional melt-in-your-mouth quality.

Unagi. Grilled eel drizzled with sweet sauce, served hot over rice.

Roll of rice and nori seaweed filled with raw tuna.

Classic raw salmon roll.

Inside-out roll (rice on the outside) filled with avocado, cucumber, and surimi.

Maki filled with fresh salmon and creamy avocado.

Maki filled with crab meat and avocado.

Maki filled with marinated salmon roe.

Maki filled with savory grilled eel.

Maki filled with chopped fatty tuna and scallions.

Large traditional roll containing several ingredients (often vegetables and omelet).

Vegetarian maki filled with marinated dried gourd strips (kanpyo).

Vegetarian maki filled with crunchy marinated radish (takuan).

Natto maki (fermented soybeans). Strong flavor and stringy texture.

Simple and refreshing cucumber maki.

Maki filled with sweet Japanese omelet.

Small sushi assortment.

Small salmon sushi assortment.

Large festive platter to share, including a wide variety of sushi, sashimi, and maki for 3 people.

Diced or lightly seared salmon, seasoned.

Finely chopped chinchard with ginger and scallions.

Bonito lightly seared on the outside and raw on the inside, served with ponzu sauce.

Very thin slices of raw sea bream. White and delicate flesh.

Very thin slices of raw turbot, arranged like carpaccio.

Very thin slices of raw sea bass.

Raw red tuna slices.

Mixed assortment of salmon and tuna sashimi.

Fatty tuna slices, the richest and most melting part of the tuna.

Marinated raw mackerel slices.

Small assortment of raw fish.

Small assortment consisting solely of raw salmon.

Two small, fluffy pancakes filled with sweet red bean paste (anko).

Ice cream in classic Japanese flavors or vanilla.

Slice of cake flavored with matcha (powdered green tea).

Light rolled cake with cream and matcha green tea.

Exotic fruits with white, translucent, and sweet flesh.

Mixture of fresh cut fruits.

Aloe vera cubes in syrup. Gelatinous and crunchy texture, very mild and refreshing taste.