SUSHI KISORO GAMBETTA

Traditional Japanese broth made from fermented soybean paste (miso). Rich and savory umami flavor, usually served hot with seaweed and tofu. Often drunk directly from the bowl at the beginning of the meal.

Steamed Japanese white rice, sticky and fluffy. Neutral and mild flavor. Serves as an essential accompaniment to hot dishes or sashimi.

Japanese rice seasoned with rice vinegar, sugar, and salt. Sticky texture with a slightly tangy and sweet flavor. It is the base used for preparing sushi.

Fried spring rolls stuffed with chicken and vegetables. The wrapper is crispy and golden, while the filling is tender and flavorful. To be dipped in nuoc-mâm or sweet and sour sauce.

Shrimp coated in a light and airy batter, then fried. Very crispy texture on the outside and juicy shrimp inside. Served hot, often dipped in a light soy sauce.

Finely shredded white cabbage salad, seasoned with a slightly sweet vinaigrette. Crunchy and refreshing. A classic appetizer in Japanese restaurants in France.

Wakame seaweed salad seasoned with sesame oil and sometimes chili. Slightly gelatinous and crunchy texture, iodized and nutty flavor. Highly appreciated for its freshness.

Immature soybeans served whole in their pods, boiled or steamed and salted. Mild nutty flavor and firm texture. You press the pod with your teeth to extract the beans.

Salad made with marinated squid pieces, often with vegetables or mushrooms. Pleasant chewy texture and marinated flavor. Served cold.

Slice of fresh raw salmon placed on a small ball of vinegared rice. Melting texture of the fish contrasting with the rice. Dip the fish side in soy sauce.

Slice of raw tuna on vinegared rice. Stronger and more iron-like flavor than salmon, firm texture. An essential sushi classic.

Sushi topped with a slice of raw sea bream, a white-fleshed fish. Delicate flavor and slightly firm texture. Often appreciated for its subtlety.

Cooked shrimp opened butterfly style, served on vinegared rice. Mild flavor and firm texture. Ideal for those who prefer cooked seafood.

Slices of raw salmon served without rice. Fatty and melting texture, rich in flavor. Enjoyed with a little wasabi and soy sauce to enhance the taste.

Thin slices of raw tuna. Dark red lean flesh, firm texture and clean taste. A refined dish to appreciate the quality of the fish.

Raw sea bream slices. Translucent white flesh, subtle flavor and delicate texture. Often served with grated white radish.

Japanese crescent-shaped dumplings, filled with chicken and vegetables. Grilled on one side and steamed, offering a mix of crispiness and softness. Served with a vinaigrette sauce.

Rice bowl topped with thin slices of beef and onions simmered in a sweet and savory soy sauce. Comforting and hearty dish. Mix the rice and meat to soak up the sauce.

Noodles (often udon or soba) stir-fried in a wok with a mix of crunchy vegetables. Seasoned with a savory sauce. A hot and satisfying vegetarian dish.

Assortment of grilled skewers (yakitori) served with rice. Includes tender chicken and beef wrapped around melted cheese. Topped with a sweet and savory teriyaki sauce.

Vinegared rice roll wrapped in a nori seaweed sheet, with raw salmon in the center. Small and easy to eat in one bite. A simple and fresh classic.

Nori seaweed and vinegared rice roll with a raw tuna center. Stronger fish flavor than salmon. Firm and pleasant texture.

Vegetarian maki filled with creamy avocado. The sweetness of the avocado pairs perfectly with the vinegared rice and crispy seaweed. A light option.

Inverted roll with rice on the outside, often sprinkled with sesame seeds. Filled with raw salmon and avocado. Creamy texture and mild flavor.

California roll filled with raw tuna and avocado. Rice is on the outside. A balance between the firmness of the tuna and the creaminess of the avocado.

Gourmet version of California roll with salmon, avocado, and cream cheese. Very creamy and rich in the mouth.

California roll containing cooked shrimp and avocado. Mild flavor and firm shrimp texture. Popular with those who avoid raw fish.

California roll filled with cooked tuna flakes (often mixed with mayonnaise) and avocado. Creamy texture and familiar tuna flavor.

Simple inverted roll with raw salmon and cream cheese. The combination of fatty fish and cheese provides great creaminess.

California roll filled with tuna tartare seasoned with spices, chives, and avocado. Offers a slight spiciness and herbaceous flavors.

Rich vegetarian option with avocado and cream cheese. Very melting and soft texture. Sesame seeds around the rice add a slight crunch.

Special roll often wrapped in a thin slice of salmon on the outside instead of seaweed, with cream cheese in the center. Very rich in fish and creamy.

Grilled chicken pieces skewers, topped with a sweet and savory teriyaki sauce (tare). The meat is tender and caramelized. Eaten with fingers or chopsticks.

Thin slices of beef wrapped around a piece of melted cheese (often emmental or gouda type), then grilled. A delicious combination of juicy meat and flowing cheese.

Assortment of inverted rolls (California rolls) with salmon and tuna with avocado. A varied and fresh dish.

Combination of salmon California rolls and salmon nigiri sushi. Ideal for salmon lovers in different forms.

Mix of California rolls and pure salmon sashimi slices. Offers both seasoned rice and plain raw fish.

Gourmet platter rich in cream cheese, with salmon-cheese rolls and cooked salmon California rolls. Very creamy.

Duo of California rolls: one with classic raw salmon, the other with flavorful cooked tuna. Variety of textures and tastes.

Assortment of nigiri sushi exclusively with salmon. For purists who love raw salmon on rice.

Assorted selection of nigiri sushi (salmon, tuna, sea bream, shrimp, etc.). Allows tasting different fish.

Generous portion of salmon sashimi (raw fish without rice). Fresh and melting, for great salmon lovers.

Duo of salmon and tuna sashimi. The perfect balance between the fattiness of salmon and the lean flesh of tuna.

Assortment of various raw fish (sashimi). Ideal for discovering different marine flavors.

Vinegared rice bowl topped with slices of raw salmon. A complete meal in a bowl (donburi).

Vinegared rice bowl topped with marinated fish tartare (often salmon or tuna) with spicy flavors.

Trio of salmon preparations: maki (roll), sashimi (slices), and sushi (on rice). A complete experience.

Vinegared rice bowl served with chopped salmon tartare and diced avocado. Fresh and creamy.

Vinegared rice bowl topped with slices of raw tuna. Simple and authentic.

Chirashi combining raw salmon and tuna on a bed of vinegared rice. Variety of colors and flavors.

The most complete chirashi with a trio of fish: salmon, tuna, and sea bream.

Plate dedicated to raw salmon, consisting of thin slices (sashimi) and sushi on rice.

Large sharing box focused on salmon in all its forms (sushi, maki, sashimi, roll). Ideal for 2 people, served with accompaniments.

Varied and complete platter offering a wide range of flavors (salmon, tuna, sea bream, cheese). Perfect for discovering the diversity of the menu for two.

Japanese pastry consisting of a glutinous rice wrapper (mochi) filled with sweet red bean paste (anko). Soft and elastic texture, sweet taste.

Mochi sprinkled or flavored with black sesame, filled with red bean paste. Toasted sesame flavor complements the sweetness of the filling.

Mochi coated in roasted soybean powder (kinako). Mild flavor reminiscent of peanuts, with a melting red bean center.

Green mochi flavored with mugwort (yomogi), a Japanese herbaceous plant. Distinct vegetal taste that balances with the sugar of the red beans.

Two small fluffy pancakes sandwiching a filling of sweet red bean paste. A Japanese snack classic.

Crunchy confectionery with sesame seeds and peanuts, bound by caramel. Very sweet and hard.

Fruits in syrup (lychees), served cold. Simple dessert, very sweet and fragrant.

Hot glutinous rice balls, sprinkled with shredded coconut and filled with sweet paste (often egg yolk or soy). Soft and elastic texture, melting center.

A gourmet version of coconut pearls with a melting chocolate center. Served hot.

Classic Western cookie with dark chocolate chips. Crunchy and sweet.