Tsukiji

A dinner formula allowing you to order a wide variety of Japanese dishes all-you-can-eat. Includes sushi, maki, skewers, and side dishes. Ideal for tasting everything.

Reduced price for children in the evening. Access to the same dishes as adults in portions adapted to younger appetites.

An economical lunch formula available on weekdays. Enjoy a complete and varied all-you-can-eat Japanese meal.

Reduced price for children's lunch. A delicious and accessible option for family meals.

Traditional Japanese broth made from fermented soybean paste (miso). Rich and comforting umami flavor, often garnished with seaweed and tofu.

Shredded white cabbage marinated in a mild, slightly tangy vinaigrette. Crunchy and refreshing, often served at the beginning of a Japanese meal.

Japanese grilled dumplings stuffed with chicken and vegetables. Thin, crispy dough on one side and soft on the other.

Meat-free version of the famous Japanese grilled dumplings. Flavorful vegetable filling wrapped in a thin dough.

Delicate steamed dumplings (Ha Kao) filled with shrimp. Tender and translucent texture, mild seafood flavor.

Crispy fried rolls filled with chicken and vegetables. Golden and flavorful, to be enjoyed hot.

Crispy fried mini rolls filled with shrimp paste. A classic appetizer with a crunchy texture.

Crispy fried pastry triangles filled with spicy beef. A flavorful bite of Indian inspiration popular in Asia.

Immature soybeans served in their pods and lightly salted. To be shelled with your teeth to extract the tender beans.

Stir-fried rice with eggs and small vegetables. Savory and slightly grilled.

Bowl of steamed white rice. The ideal neutral accompaniment for all dishes.

Japanese rice prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly tangy flavor and sticky texture.

Stir-fried wheat noodles with a variety of crunchy vegetables and a savory soy sauce.

Slices of raw salmon arranged on a bed of vinegared rice. A deconstructed way to enjoy sushi flavors.

Grilled chicken piece skewers glazed with yakitori sauce (sweet soy). Tender and caramelized.

Grilled minced chicken meatball skewers (Tsukune), glazed with sauce.

Grilled chicken wings with crispy skin, served on skewers.

Grilled beef skewers enhanced with a marinade or spicy sauce.

Thin slices of beef rolled around a piece of melting cheese, all grilled on a skewer. A gourmet classic.

Grilled salmon cubes on skewers. Rich flavor and melting texture.

Grilled button mushroom skewers, drizzled with sweet soy sauce.

Grilled zucchini rings on skewers. A light vegetable side dish.

Vinegared rice and nori seaweed roll filled with fresh raw salmon.

Classic maki garnished with raw red tuna. Iodic flavor and firm texture.

Kappa Maki, a fresh and crunchy vegetarian roll filled with cucumber.

Maki garnished with ripe avocado. Creamy texture and mild flavor.

Maki garnished with marinated radish (oshinko), offering a vinegary flavor and pleasant crunch.

Simple maki garnished with fresh cheese (cream cheese type). Creamy and mild.

Inverted roll (rice on the outside) garnished with salmon and cream cheese, often sprinkled with sesame seeds.

Classic inverted roll combining the freshness of salmon and the creaminess of avocado.

Variation of the California roll with raw tuna and avocado.

California roll garnished with cooked tuna mixed with mayonnaise and avocado.

The original California roll, garnished with crab sticks (surimi) and avocado.

Salmon and avocado California roll, sprinkled with crispy fried onions for added texture.

California roll with salmon and cream cheese, coated with fried onions.

Maki with white rice (no sesame or fish roe), garnished with salmon.

White rice roll garnished with creamy cream cheese.

Inverted vegetarian roll with white rice and avocado.

Inverted maki surrounded by a thin omelet or rice, garnished with avocado and surimi.

Inverted maki with avocado and salmon, wrapped in a thin layer of Japanese omelet.

Nigiri sushi: a slice of raw salmon placed on a bite of vinegared rice.

Nigiri sushi with raw red tuna. Intense flavor and lean flesh.

Sea bream sushi, a delicate and firm white-fleshed fish.

Sushi with vinegar-marinated mackerel (Saba). Strong and rich flavor.

Sushi topped with a cooked shrimp opened butterfly-style. Mild and firm.

Vegetarian sushi with a slice of creamy avocado on rice, often held by a thin strip of seaweed.

Hand-rolled nori seaweed cone, filled with rice, salmon, and avocado. To be eaten with your fingers.

Cone (Temaki) filled with raw tuna and avocado. Fresh and fun to eat.

Shrimp coated in a light batter and fried. Crispy and airy.

Grilled tuna cubes on skewers, Yakitori style.

Spring roll wrapped in a translucent rice paper, filled with salmon and avocado. Guaranteed freshness.

Chef's special maki, garnished with gourmet ingredients.

California roll garnished with fried tempura shrimp. Contrast of textures between the soft rice and the crispy shrimp.

Gunkan maki: a ball of rice surrounded by nori seaweed, topped with salmon roe (Ikura) that bursts in your mouth.

Gunkan maki garnished with a fresh, seasoned salmon tartare.

Asian confectionery with sesame seeds and peanuts, crunchy and sweet texture.

Peeled exotic fruits served in a light syrup. White, juicy, and fragrant flesh.

Warm glutinous rice dough balls filled with sweet paste (often soy or egg) and rolled in shredded coconut.

Japanese pastry consisting of two soft mini pancakes filled with sweet red bean paste (Anko).

Ice cream ball wrapped in a thin layer of glutinous rice dough (mochi). Both soft and frozen texture.

Classic ice cream or sorbet scoop.