Sushi Marché

Silken tofu served cold. Smooth and delicate texture. Usually accompanied by spring onion, grated ginger, and soy sauce.

Tofu simmered in a warm, light broth. Soft and comforting texture. Served with ponzu or soy sauce for dipping.

Tofu lightly breaded and fried, served in a hot dashi broth. Crispy on the outside and melting on the inside.

Fried or grilled eggplant topped with a sweet and savory miso sauce (Nasu Dengaku). Melting and rich in umami.

Small shrimp fried whole until crispy (Kawa Ebi). Often eaten with a little salt and lemon.

Small whole fried fish. Crispy texture, ideal as an appetizer.

Traditional Japanese rolled omelet. Soft and slightly sweet texture. Served cold or warm.

Beef briefly seared then thinly sliced, leaving the inside raw. Served cold with ponzu sauce and aromatics.

Marinated chicken pieces (soy, ginger) then fried. Crispy and juicy. An izakaya classic.

Finely shredded cabbage served raw with a light vinaigrette.

Salad of fresh vegetables and assorted seafood (shrimp, squid, etc.). Dressed with a Japanese vinaigrette.

Steamed monkfish liver (Ankimo). Often compared to foie gras for its rich and creamy texture. Served with ponzu.

Green beans served with sesame sauce (Goma-ae) or simply boiled.

Immature soybeans served in their pods. Boiled and salted. You squeeze the pod to eat the beans inside.

Mixture of diced raw tuna and natto (fermented soybeans). Sticky texture characteristic of natto. Rich in umami.

Fermented soybeans with a sticky, stringy texture. Strong and distinctive taste. Served with karashi mustard and soy sauce.

Salad of cucumber, seaweed, and seafood marinated in mild rice vinegar. Refreshing and tangy.

Simple salad of seaweed (wakame) and thinly sliced cucumber in a mild vinaigrette sauce.

Pieces of crab served with vinegared vegetables (Kani-su). Mild and oceanic flavor.

Slices of boiled octopus served with cucumber and rice vinegar (Tako-su). Firm texture and tangy taste.

Marinated salmon roe served on a bed of grated daikon radish. The radish's spiciness balances the richness of the roe.

Pieces of grilled eel (Unagi) mixed with vinegared cucumber (Uzaku). Hot/cold and sweet/sour contrast.

Fresh oysters served with ponzu or vinaigrette sauce.

Fresh raw oysters.

Platter of six fresh oysters.

Coarsely chopped raw Chinchard (Aji) mixed with miso, ginger, and herbs (Namero). Rich and savory taste.

Assortment of Japanese pickled vegetables (tsukemono). Crunchy and salty, used to cleanse the palate.

Noodles (Udon or Soba) in a hot dashi broth, garnished with seaweed.

Hot noodles served with Tempura fritters (vegetables and shrimp). The broth is flavorful and the tempura adds crispiness.

Pan-seared foie gras topped with a Japanese citrus (Yuzu) sauce. Blend of French and Japanese flavors.

White fish fillet cooked with ginger and soy sauce.

Chicken and vegetable skewers grilled over charcoal. Topped with tare sauce (sweet-savory) or salt.

Shrimp and vegetables dipped in a light batter and fried. Crispy and airy. Served with a dipping sauce (tentsuyu).

Traditional grilled fish, often salted or marinated. The skin is crispy and the flesh is tender.

Assortment of sliced raw fish. Freshness is paramount. Served with wasabi and soy sauce.

Fresh raw salmon slices. Fatty and melt-in-your-mouth texture.

Premium selection of raw fish.

Assortment of Nigiri (fish on rice) and Maki (rolls). The rice is vinegared.

Premium assortment of sushi and maki with choice ingredients.

Platter consisting solely of salmon sushi and maki.

Assortment of various maki rolls (rice and fish rolled in seaweed).

Bowl of vinegared rice topped with assorted slices of raw fish (sashimi) and garnishes.

Premium version of Chirashi with superior quality fish.

Large platter combining sushi, maki, and sashimi to taste everything.

Large premium platter combining sushi, maki, and sashimi.

Bowl of hot rice topped with shrimp and vegetable tempura (fritters), drizzled with a sweet sauce.

Bowl of rice topped with slices of grilled eel glazed with kabayaki sauce (sweet-savory). Rich and melt-in-your-mouth.

Bowl of vinegared rice topped with slices of raw salmon.

Bowl of vinegared rice topped with slices of raw red tuna maguro.

Bowl of vinegared rice topped with grilled eel and shrimp.

Whole fried soft-shell crab. Eaten whole, including the shell which is tender and crispy.

Breaded chicken cutlet with panko breadcrumbs and fried. Crispy and golden, served with tonkatsu sauce.

Grilled beef topped with a sweet and savory teriyaki sauce.

Stewed dish of thin slices of beef and vegetables in a sweet and savory broth based on soy and mirin.

Combo menu including tempura and a choice of sushi or sashimi.

Combo menu including yakitori skewers and a choice of sushi or sashimi.