Takara

Immature soybeans served in their pods, boiled and lightly salted. Crunchy texture and mild flavor. Squeeze the pod with your teeth to extract the beans.

Salad of blanched leeks seasoned with miso vinaigrette (fermented soybean paste). Umami, mild, and tangy flavor.

Assortment of raw or semi-cooked seafood and shellfish. Marine freshness and varied textures.

Mentaiko (spicy cod roe). Salty, spicy, and umami-rich flavor. Characteristic granular texture.

Refreshing salad of cucumbers and wakame seaweed in a mild rice vinaigrette. Crunchy and tangy.

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

Vinegared salad (sunomono) topped with tender octopus slices. Mix of crunchy and soft textures.

Japanese vinegared salad with fresh oysters. Pronounced iodine flavor with a tangy touch.

Assortment of seafood and vegetables marinated in vinegar. A light and refreshing dish to whet the appetite.

Trio of starters selected by the chef. Allows tasting several varied flavors and textures in small portions.

Mixture of raw tuna and natto (fermented soybeans). Natto has a sticky texture and a strong odor, mellowed by the fresh tuna.

Fresh oysters served raw. Ponzu adds a citrus and soy note that complements the oyster's iodine.

Thick slices of raw salmon. Orange, fatty, and melt-in-your-mouth flesh. Served with wasabi and soy sauce.

Lean red tuna slices (Akami). Firm flesh, deep red color, and delicate ferrous flavor.

The fattiest and most prized part of the tuna. Buttery texture that literally melts in your mouth. Rich and intense flavor.

Thin slices of raw squid. Slightly crunchy then sticky texture, mild and sweet flavor.

Slices of boiled octopus. White flesh with a purple edge, firm texture, and pleasant chew.

Mackerel fillets marinated in vinegar to soften the strong taste of blue fish. Rich and umami flavor.

White-fleshed fish, delicate and subtle. Texture often a bit firmer and more elastic than red fish.

Raw northern shrimp, known for their naturally sweet taste and melt-in-your-mouth texture.

Sliced raw scallop. Silky and tender texture, mild and sweet flavor.

Rolled Japanese omelet (Dashimaki), seasoned with dashi and sugar. Soft texture and sweet-savory taste.

Chef's selection of seasonal raw fish. Careful presentation offering a variety of flavors and textures. Ideal for discovering the best products of the day.

Large platter of assorted sashimi to share. Variety of raw fish selected by the chef based on availability.

Sushi topped with sweet Japanese omelet. Sweet and soft, often served at the end of the meal.

Raw salmon sushi. A classic appreciated for its richness and melt-in-your-mouth texture.

Marinated mackerel sushi. Pronounced and vinegary taste, firm flesh.

Chinchard sushi. Flavorful fish, often served with a little ginger and chives.

Fatty tuna sushi. The ventral part of the tuna, extremely tender and rich in flavor.

Sushi with grilled freshwater eel coated in sweet sauce (tare). Tender and fragrant flesh.

European beef sushi lightly flamed, seasoned with citrus ponzu.

Lean red tuna sushi. Clean flavor and firm texture.

Gunkan (boat-shaped) sushi topped with marinated salmon roe that bursts in the mouth with a salty flavor.

Sushi with marinated mackerel, then flame-seared to enhance its fatty aromas.

Scallop sushi, served raw or lightly seared. Sweetness and silky texture.

Squid sushi with a shiso leaf. Shiso provides a fresh herbaceous note that contrasts with the squid.

Fusion sushi with pan-seared foie gras. Rich, creamy, and melt-in-your-mouth.

Flame-seared salmon sushi. Partial cooking reveals the fish's oils and imparts a smoky flavor.

Seasonal white fish sushi (sea bass or bass). Delicate flavor.

Monkfish liver sushi. Often served in gunkan, it is a rich and creamy delicacy.

Sweet shrimp sushi. Sticky texture and characteristic sweet taste.

Flame-seared fatty tuna sushi. The fat melts slightly during cooking, making the piece even more tender.

Cooked shrimp sushi. Firm and sweet.

High-quality Japanese Wagyu beef sushi, flame-seared. Exceptional marbling and intense flavor.

Platter of 8 nigiri sushi chosen by the chef. An excellent way to discover the variety of the day's fish.

All-salmon assortment including nigiri and maki. Ideal for salmon lovers.

Vinegar-marinated ginger. Used to cleanse the palate between sushi bites.

Japanese perilla leaves (Japanese basil). Unique, fresh, and herbaceous taste, reminiscent of mint and cumin.

Spicy Japanese horseradish paste. Adds pungency and enhances the flavor of raw fish.

Famous Japanese breaded and fried pork dish. Crispy on the outside, juicy on the inside. Served as a complete menu.

Grilled marbled beef served hot on a griddle or pan. Tender and flavorful meat.

Premium version of grilled dish with Japanese Wagyu beef, renowned for its marbling and tenderness.

Breaded chicken cutlet with panko breadcrumbs and fried.

Assorted raw fish lunch platter, served with rice and soup.

Combination of fresh sashimi and light fritters (tempura). Offers a hot-cold and crispy-melty contrast.

Lunch menu dedicated to raw salmon.

Traditional grilled fish dish. Simple cooking to enhance the fish's flavor (salt, miso, or teriyaki).

Assorted sushi platter for lunch.

Combination of sushi and crispy tempura.

Assortment of salmon-focused sushi.

Bowl of vinegared rice topped with a wide variety of high-quality raw fish and seafood.

Classic chirashi with various raw fish on a bed of rice.

Bowl of vinegared rice generously topped with raw salmon and creamy avocado.

Bowl of vinegared rice topped with slices of red tuna.

Bowl of hot rice topped with grilled eel fillets (Unagi) lacquered with a sweet and savory sauce.