TAIYO

Traditional Japanese broth made from fermented soybean paste (miso), garnished with wakame seaweed, tofu, and chives. Umami, salty, and comforting flavor. Usually drunk directly from the bowl at the beginning of the meal.

Finely shredded cabbage marinated in a mild, slightly sweet vinaigrette. Crunchy and refreshing. Often served as a small starter to whet the appetite.

Bowl of steamed Japanese white rice. Sticky and soft texture, neutral taste. Perfectly accompanies sauced dishes or grilled meats.

Japanese rice seasoned with a mixture of rice vinegar, salt, and sugar. This is the base used for making sushi. Slightly tangy and sweet flavor.

Immature soybeans served whole in their pods, lightly salted. Firm texture and mild vegetal taste. You press the pod with your teeth to extract the beans.

Crispy fried rolls filled with a mixture of minced chicken and vegetables. The rice paper becomes golden and crunchy when cooked. To be dipped in sweet and savory nuoc-mâm sauce.

Grilled beef pieces on a hot plate (teppanyaki). Tender meat seared with a flavorful sauce. Served hot, ideal with rice.

Crescent-shaped dumplings (gyoza) filled with chicken and vegetables. The wrapper is thin, often grilled on one side and steamed on the other. Juicy inside, to be dipped in a soy-vinegar sauce.

Wakame seaweed salad seasoned with sesame oil and sometimes chili. Slightly crunchy and slimy texture, marine and nutty flavor. Very refreshing and rich in minerals.

Small fried rolls filled with shrimp and vegetables. Crispy on the outside with a tender filling. Eaten hot, often wrapped in lettuce with mint.

Crispy rolls filled with melting cheese. Contrast between the crispiness of the pastry and the creaminess of the hot cheese. A popular gourmet starter.

Whole shrimp coated in a light batter (tempura or breadcrumbs) and fried. Golden and crispy. Served with a sweet and sour sauce.

Open steamed dumplings filled with a minced shrimp mixture. Soft texture and delicate flavor. A dim sum classic.

Dumplings with translucent wrappers (Ha Kao) filled with shrimp. Steamed, they are tender and slightly sticky. Pure shrimp flavor.

Japanese dumplings filled exclusively with finely chopped vegetables. Grilled on one side for crispiness and steamed for softness. A flavorful vegetarian option.

Chicken cutlet coated in panko breadcrumbs and fried (Tonkatsu). Crispy on the outside and tender on the inside. Often served cut into strips.

Mixture of raw salmon and avocado cubes, seasoned. Fresh and creamy, combining the richness of the fish and the creaminess of the avocado. A light and healthy starter.

Fried thin pastry triangles, filled with spicy beef. Crispy and spiced. A popular Indian-inspired starter.

Pieces of cheese coated in breadcrumbs and fried. The center is gooey and hot. A rich and comforting bite.

Combination of fresh salad with avocado slices and crispy shrimp fritters. Play of textures between hot and cold, raw and cooked.

Slice of raw salmon placed on a bite of seasoned rice. Melting texture and rich flavor. The essential sushi classic.

Slice of raw tuna on seasoned rice. Firm, lean flesh with a pronounced flavor. To be enjoyed with a little wasabi.

Sushi topped with a slice of raw sea bream. White-fleshed fish, delicate and slightly sweet. A more subtle flavor than salmon or tuna.

Cooked shrimp opened butterfly-style placed on seasoned rice. Firm texture and mild flavor. Ideal for those who prefer cooked seafood.

Sushi with mackerel marinated in vinegar. Strong, iodized flavor, fatty and tender flesh. Often garnished with a little ginger or chives.

Grilled eel lacquered with sweet sauce (unagi) on rice. Rich, tender, and caramelized flesh. A flavorful cooked specialty.

Sushi 'gunkan' wrapped in nori seaweed and topped with salmon roe (ikura). The eggs burst in the mouth, releasing a salty marine flavor.

Salmon sushi with a touch of cream cheese. Creamy and Western combination. Adds creamy sweetness to the fish.

Rice roll wrapped in nori seaweed with a raw salmon center. Small, easy-to-eat size. The perfect balance between seaweed, rice, and fish.

Classic maki filled with raw red tuna. Simple and pure flavor. To be dipped in soy sauce.

Vegetarian maki with cucumber (Kappa Maki). Very fresh and crunchy. Cleanses the palate between fish courses.

Vegetarian maki filled with ripe avocado. Creamy and soft texture. A simple and appreciated option.

Maki filled with marinated yellow radish (Oshinko). Crunchy with a distinctive sweet and sour flavor. Adds zest and texture.

Maki combining the crunchiness of cucumber and the sweetness of cream cheese. A fresh and creamy blend of textures.

Maki filled only with cream cheese. Very mild and creamy. Ideal for those who like dairy simplicity.

Maki wrapped in a rice paper and lettuce leaf instead of seaweed, filled with salmon and avocado. Very fresh and light, reminiscent of a spring roll.

Tuna and avocado version of the spring maki. The rice paper provides a slightly chewy, pleasant texture that differs from nori.

Spring maki filled with salmon and cream cheese. Combination of the freshness of lettuce and the creaminess of the filling.

Spring maki with crispy shrimp tempura and avocado. Interesting contrast between the hot crispiness of the shrimp and the freshness of the wrap.

Inside-out or special roll with rice wrapped in a thin slice of salmon, filled with cheese. Very rich in fish and creamy.

Roll entirely dedicated to salmon, inside and out. For great lovers of this fatty and flavorful fish.

Gourmet variation combining salmon and cheese, with a generous amount of fish enveloping everything.

Roll wrapped in salmon and filled with avocado. The classic salmon-avocado combination in a fish-rich format.

Elaborate roll filled with crispy shrimp tempura, avocado, and cucumber. Enhanced with a spicy sauce. Often presented with avocado on top, resembling dragon scales.

Chef's specialty with grilled eel, crab, and avocado. Sprinkled with dried bonito (katsuobushi) which adds a smoky, umami flavor.

Very generously filled roll with an assortment of fish (salmon, tuna, sea bream), crab, and vegetables. An explosion of flavors enhanced by a spicy sauce.

Salmon, avocado, and cream cheese roll, finished with dried bonito. Blends Western creaminess with traditional Japanese smoky flavor.

Textured roll with cucumber and shrimp tempura, topped with crispy fried onions. Slightly spicy and very crunchy flavor.

Deluxe version of the Dragon Roll, adding fresh salmon to the shrimp tempura and vegetables. Rich and varied in taste.

Thick Japanese noodles (udon) stir-fried in a wok with vegetables and sauce. Hot, hearty, and flavorful dish.

Mixed menu combining California rolls (salmon/avocado) and an assortment of raw fish slices (sashimi). Complete and varied.

Large menu offering the three classics: sushi, inside-out rolls, and sashimi. Ideal for tasting everything.

Menu focused on raw fish, with sushi on rice and pure sashimi. For fish purists.

Generous assortment of 16 pieces of assorted raw fish (salmon, tuna, sea bream...). Without rice (except as accompaniment), perfect for appreciating the quality of the fish.

Very large sashimi platter (24 pieces). An abundance of raw fish for big appetites or to share.

Customizable menu allowing you to choose 2 dishes from a wide selection (maki, skewers, sashimi...). Served with soup, salad, and rice.

Large customizable menu with 3 dish choices. Allows for variety between raw fish, cooked dishes, and skewers. Very hearty.

Very complete individual platter served in a wooden boat. Mix of sushi, sashimi, maki, with the option to add skewers. A visual and taste experience.

Large platter to share for two. Contains a wide assortment of raw fish and rolls. Ideal for a meal as a couple or with friends.

The ultimate feast for two people. An impressive quantity of assorted pieces including specialties like the rainbow maki. Very hearty.

Large bowl of seasoned rice topped with slices of raw salmon. A deconstructed way to eat sushi, simple and effective.

Bowl of seasoned rice topped with various raw fish (salmon, tuna, sea bream...). Colorful and varied in flavors.

Seasoned rice topped with seasoned salmon tartare and avocado. Tender texture, easy to eat with a spoon or chopsticks.

Compartmentalized meal box offering a balanced meal with sushi, dumplings, and skewers. Perfect for a varied lunch.

Bento focused on salmon in various forms (sashimi, california rolls) accompanied by crispy spring rolls and skewers.

Gourmet bento including fried shrimp tempura. A rich combination of raw, cooked, and fried.

The 'all salmon' bento. Features this fish in raw (sashimi, sushi), grilled, and fried versions. For salmon enthusiasts.

Colorful vegetarian Hawaiian bowl with avocado, seaweed, soybeans, and radish on a rice base. Fresh, crunchy, and healthy.

Poke bowl with surimi (crab flavor) and fresh vegetables. Mild and accessible, blending marine and vegetable flavors.

The classic poke with diced raw salmon. Rich in omega-3, served with creamy avocado and edamame. A complete and balanced meal.

Version with cooked salmon for those who don't eat raw fish. Milder flavor and firm texture of cooked fish.

Gourmet poke bowl with hot and crispy shrimp fritters. Delicious contrast with cold vegetables and rice.

Poke bowl with caramelized grilled eel. Rich, sweet and savory, and smoky flavor that perfumes the entire bowl.