Toyama

A fresh, Japanese-inspired composed salad. It contains raw fish (salmon) and crunchy vegetables. To be enjoyed as a light starter.

Small marinated cabbage salad, crunchy and slightly vinegary. A classic accompaniment to Japanese meals.

Traditional Japanese soup made from fermented soybean paste (miso), seaweed, and tofu. Comforting umami flavor.

Steamed white rice bowl. Sticky texture, easy to eat with chopsticks.

Sushi rice seasoned with rice vinegar, sugar, and salt. This is the rice used for sushi and chirashi.

Crescent-shaped dumplings, filled with meat and vegetables, then grilled on one side. Crispy on the bottom and soft on top.

Green seaweed salad seasoned with sesame oil. Slightly crunchy and gelatinous texture, iodized and mild flavor.

Fried spring rolls stuffed with chicken. Crispy and golden, often served with nuoc-mâm sauce.

Small fried rolls stuffed with shrimp. A hot and crispy appetizer.

Shrimp coated in a light batter and fried. Airy and crispy texture.

Immature soybeans served in their pods, boiled and salted. Squeeze the pod to eat the beans inside (appetizer).

Wok-sautéed noodle dish with an assortment of vegetables. Flavorful and vegetarian.

Wok-sautéed noodles with meat (beef or chicken) and vegetables. A complete and hot dish.

Sautéed noodles with shrimp. Marine flavor and tender shrimp texture.

Fried rice with peas, pieces of omelet, and ham. An Asian cuisine classic.

Beef slices sautéed in a pan with onions. Savory sauce, ideal with rice.

Chicken pieces cooked with black mushrooms. Interesting mushroom texture and tender meat.

Chicken prepared with satay sauce (peanut and spices). Rich, slightly sweet and spicy taste.

Chicken mince meatball skewers. Often topped with sweet soy sauce.

Grilled chicken wings on skewers. Crispy skin and juicy meat.

Skewers alternating pieces of chicken thigh and leek (or green onion). Grilled over charcoal or on a griddle.

Grilled chicken fillet skewers, lean and tender meat.

Grilled beef skewers. Pronounced meaty flavor, often served with teriyaki sauce.

Beef carpaccio rolled around a piece of melted cheese. A popular rich and flavorful combination.

Grilled mushroom skewers. Woody flavor and tender texture.

Grilled zucchini rings on skewers. Light vegetable side dish.

Grilled salmon served in pairs of skewers or pieces. Rich and melting flesh.

Grilled tuna. Dense flavor close to meat, firm texture.

Grilled prawn skewers. Sweet flavor of roasted seafood.

Grilled scallops. Delicate and slightly sweet flesh.

Fresh raw salmon slices. Melting texture and rich flavor.

Raw red tuna slices. Ferrous taste and firm texture.

Slices of raw mackerel, often marinated in vinegar. Strong and fatty taste.

Raw sea bream slices. Delicate white flesh with a subtle taste.

Slices of sweet and savory Japanese omelet. Soft texture and mild taste.

Assortment of different raw fish (salmon, tuna, sea bream...). Ideal for tasting multiple flavors.

Rice rolls filled with cream cheese and fish (salmon or tuna), surrounded by nori seaweed.

Small classic rolls with raw salmon.

Small classic rolls with raw tuna.

Grilled eel rolls with sweet sauce.

Inside-out rolls (rice on the outside) with your choice of filling, often sprinkled with sesame seeds.

Small vegetarian rolls with cucumber or avocado. Fresh and crunchy.

Rolls with pickled Japanese radish (yellow), crunchy and sweet-sour.

Large rolls containing multiple ingredients. A mix of flavors and textures in one bite.

Cone of nori seaweed filled with rice and toppings. Eaten by hand like an ice cream cone.

California rolls coated with capelin roe (masago) for a crunchy texture.

California rolls with a crispy finish (fried onions).

California rolls filled with flaked cooked tuna, often mixed with mayonnaise.

Maki where rice replaces seaweed on the outside, often rolled in cream cheese (cheese).

Salmon roe rolls. The orange pearls burst in your mouth with a salty flavor.

Fresh rolls wrapped in rice paper or lettuce, without nori seaweed.

Special rolls, more generously filled than classic ones.

California rolls coated with a fried breaded shrimp (tempura). Hot/cold and crispy/soft contrast.

Roll where rice surrounds a slice of salmon, often with a cream cheese center.

Vinegared rice ball topped with a slice of raw tuna.

Cooked shrimp sushi. Mild taste and firm texture.

Sushi garnished with a slice of sweet Japanese omelet, often held by a strip of seaweed.

Marinated mackerel sushi. Intense and characteristic taste.

Sushi "gunkan" (warship): rice ball surrounded by seaweed and topped with salmon roe.

Classic raw salmon sushi.

Sea bream sushi. White and delicate flesh.

Tasting platter with 7 pieces of assorted sushi.

Grilled and caramelized eel sushi.

Mixed menu combining traditional sushi and california rolls.

Menu dedicated to salmon and avocado california rolls lovers.

Large assortment of various rolls, including crispy and cheese versions.

Menu composed of large rolls (futomaki) rich in ingredients.

California version (rice on the outside) of the large futomaki roll.

Large assortment of 18 assorted makis.

Menu focused on crispiness with tempura and fried onions.

Menu for raw fish purists, with a wide choice of sashimi.

100% raw salmon slice menu.

Balanced combo of sushi (with rice) and sashimi (without rice).

Mix of california rolls and raw fish.

The 'all salmon' menu: in rolls, on rice, and as sashimi.

Large bowl of vinegared rice topped only with slices of raw salmon.

Vinegared rice bowl topped with an assortment of raw fish.

Duo of raw salmon and tuna on a bed of rice.

Vinegared rice bowl topped exclusively with raw tuna.

Salmon and avocado, sliced or tartare, on vinegared rice.

Warm eel with sauce on vinegared rice.

Bowl of plain rice topped with stir-fried beef and onions (Donburi).

Fresh salmon tartare with avocado and a crispy touch of fried onions on rice.

Simple lunch menu with 4 assorted grilled skewers.

Combination of fresh california rolls and hot skewers.

Meal centered on shrimp fritters (tempura).

Grilled salmon fillet served with rice and side dishes.

Thick noodle soup (udon) in a hot broth, with your choice of topping.

Breaded and fried chicken cutlet (Chicken Tonkatsu).

Vietnamese salad composed of cold rice vermicelli, raw vegetables, sautéed meat, and spring rolls.

Assortment of 5 grilled skewers.

Large assortment of 8 skewers for grill lovers.

Menu dedicated to grilled salmon skewers.

Mixed seafood menu with grilled fish and prawns.

Favorite menu with the famous beef-cheese skewers.

Light menu with sushi and california rolls.

Assortment of 5 pieces of sushi.

Platter of 10 slices of raw fish.

Grill menu of your choice: land (meat) or sea (fish).

Menu including spring rolls (rice paper).

Menu with salmon-cheese rolls.

Special menu with elaborate rolls containing tempura and garnished with avocado and salmon roe.

Original creation with seared salmon on the outside and a spicy center.

Takoyaki (octopus batter balls) served as a menu.

Large sharing boat for two, offering a complete variety of sushi and sashimi.

A hearty and varied menu served in a boat.

The royal feast for two, with a very large selection of specialties.

Customizable bento box. Choose 4 compartments from a selection of Japanese classics.

Cola-flavored carbonated sodas.

Sodas and sparkling water.

Lychee fruit juice, sweet and fragrant.

Classic fruit juices.

Sweet soy drink.

Light, typically Japanese blonde beer (usually Asahi or Kirin).

Large Japanese beer.

International blonde beer.

Light Chinese blonde beer.

Fruits in syrup, sweet and fragrant.

Warm glutinous rice balls filled with sweet soy cream and sprinkled with shredded coconut.

Ice cream.

Candied ginger slices in sugar. Spicy and sweet taste.

Crispy Asian confectionery with sesame seeds.

Orange sorbet served in the fruit's rind.

Sorbet served in the lemon rind or in a coconut shell.

Vanilla ice cream with a meringue heart coated in praline.

Iced nougat dessert.

Frozen version of the famous Italian coffee dessert.