Wasabi

All-you-can-eat lunch formula allowing you to order several dishes from the menu. Ideal for tasting a wide variety of Japanese specialties.

All-you-can-eat dinner formula giving access to the entire menu. A convivial option for a hearty meal.

Reduced price for children at lunchtime. Gives access to the same choice of dishes adapted for younger ones.

Reduced price for children in the evening. Allows you to enjoy the all-you-can-eat buffet as a family.

Traditional Japanese broth made from fermented soybean paste (miso), tofu, and seaweed. Salty and umami flavor, very comforting. Drunk hot, often directly from the bowl.

Small salad of shredded white cabbage and carrots, marinated in a mild and tangy vinaigrette. Crunchy and refreshing. Served cold as a side dish.

Bowl of steamed white rice. Tender and neutral grain. Perfectly accompanies sauced dishes or grilled items.

Rice seasoned with rice vinegar, sugar, and salt. It's the base used for sushi. Slightly tangy and sweet flavor.

Gyoza, dumplings with thin dough filled with meat and vegetables, grilled on one side. Crispy and soft texture. To be dipped in a vinegary soy sauce.

Fried rice paper rolls, filled with chicken and vegetables. Crispy and golden. Often eaten wrapped in lettuce leaves with mint.

Stir-fried noodles with various vegetables. Flavorful and slightly oily dish. A hearty vegetarian option.

Stir-fried rice with chicken pieces, eggs, and small vegetables. Grilled and rich flavor. A complete and nourishing dish.

Salmon nigiri sushi with a slice of raw salmon on vinegared rice. Melting texture and rich flavor. An essential classic.

Tuna nigiri sushi with a slice of raw red tuna on vinegared rice. Fine flavor and firm texture. Enjoyed with a little soy sauce.

Sea bream nigiri sushi. Delicate and slightly sweet white flesh. A refined bite.

Cooked shrimp nigiri sushi, opened butterfly style. Firm texture and mild taste. Appreciated by those who prefer cooked seafood.

Marinated mackerel nigiri sushi. Pronounced, iodized, and slightly vinegary flavor. A fatty fish rich in taste.

Roll of rice surrounded by seaweed, filled with cream cheese and avocado. Creamy and smooth texture. A mild vegetarian version.

Classic maki filled with raw salmon and avocado. The combination of fatty fish and creamy avocado is very popular. Rolled in nori seaweed.

Vegetarian maki with crunchy cucumber and melting avocado. Fresh and light. Ideal for a refreshing break.

Small roll of rice and seaweed filled only with raw salmon. Simple and effective for appreciating the taste of the fish.

Small roll (hosomaki) filled with raw red tuna. Intense tuna flavor in a compact bite.

Maki combining the sweetness of cooked shrimp and the creaminess of avocado. A pleasant balance of textures.

Maki with raw salmon and cream cheese. Rich and melting in the mouth. Highly appreciated by those who prefer mild flavors.

Vegetarian maki with cucumber and cream cheese. The crunch of the vegetable contrasts with the creaminess of the cheese.

Simple maki filled with ripe avocado. Creamy and mild. A classic vegetarian option.

Maki filled with cooked tuna mixed with mayonnaise. Rich and creamy flavor, reminiscent of fish rillettes.

Kappa maki, small cucumber roll. Very fresh and crunchy. Often eaten to cleanse the palate.

Maki with salmon and cream cheese. A popular variation combining raw fish and creamy dairy. Very appreciated by lovers of mild flavors.

Maki combining raw salmon and cucumber. Cucumber adds a touch of freshness and crunch to the melting fish.

Classic salmon and avocado maki. A balanced and flavorful duo, wrapped in rice and seaweed.

California roll with avocado and a choice of ingredient. Rice is on the outside, often sprinkled with sesame seeds. Soft texture.

California roll with raw salmon and cucumber. Rice on the outside. Fresh and slightly crunchy thanks to the cucumber.

California roll with salmon, avocado, and cucumber. A mix of melting and crunchy textures.

California roll filled with shrimp tempura and avocado. Interesting contrast between the crispiness of the frying and the softness of the avocado.

California roll with cooked tuna mayonnaise and avocado. Creamy and rich in flavor. A popular cooked version.

California roll with crispy breaded chicken and avocado. Flavor reminiscent of a chicken sandwich, adapted into sushi.

California roll with breaded chicken and cucumber. Crispy and fresh. An option without raw fish.

California roll with salmon and avocado, topped with crispy fried onions. Very gourmet and crunchy texture.

Spring roll (rice paper) filled with cooked tuna mayonnaise and avocado. Fresh and tender, without nori seaweed.

Spring roll with raw tuna and avocado. Thin rice paper wrapper for a light mouthfeel.

Spring roll with cooked tuna and cucumber. A mix of marine flavor and vegetable crunch.

Classic spring roll with salmon and avocado. The rice paper provides a slightly elastic and fresh texture.

Spring roll with salmon and cucumber. Very fresh and light. Ideal if you don't like seaweed.

Spring roll with cooked shrimp and avocado. Mild and tender, with the transparency of the rice paper.

Spring roll filled with breaded chicken. A modern and crispy version in a traditional wrapper.

Vegetarian spring roll with cream cheese and cucumber. Fresh, creamy, and crunchy at the same time.

Spring roll with cream cheese and avocado. Very creamy and mild.

Maki surrounded by a thin omelet instead of seaweed, filled with cream cheese. Soft texture and eggy flavor.

Maki surrounded by omelet filled with salmon. The omelet adds extra sweetness to the fish.

Maki surrounded by omelet filled with tuna. A colorful and flavorful variation of classic maki.

Maki surrounded by omelet with shrimp and avocado. A sweet and colorful combination.

Vegetarian omelet maki with avocado and cream cheese. Very tender and creamy.

Omelet maki with cucumber and cheese. The crunch of the cucumber balances the softness of the egg and cheese.

Cooked tuna mayonnaise and avocado omelet maki. Rich and comforting flavor.

Salmon and cream cheese omelet maki. A very gourmet and melting bite.

Grilled chicken meatball skewers (tsukune), glazed with sweet and savory sauce. Tender and flavorful.

Grilled chicken piece skewers, caramelized with yakitori sauce (sweet soy). Classic and appreciated by all.

Grilled chicken wing skewers. Crispy skin and juicy meat. Eaten with fingers.

Thin slices of beef rolled around a piece of melting cheese, served on a skewer. A melting and flavorful combination very popular in France.

Grilled tuna cube skewers. Firm texture close to meat, marine flavor.

Grilled beef skewers, coated in sauce. Firm flesh and pronounced flavor.

Grilled salmon fillet skewers. Rich and melting fish, caramelized on the outside.

Grilled Paris mushroom skewers. Juicy texture and light woody flavor. Vegetarian option.

Japanese-style shrimp fritters. Light and crispy batter, tender shrimp inside. To be dipped in a special sauce.

Large grilled shrimp (gambas). Firm and flavorful flesh. Usually served whole.

Thin slices of fresh raw salmon, served without rice. Melting texture and rich flavor. To be enjoyed with a little wasabi and soy sauce.

Slices of raw royal sea bream. White-fleshed fish, firm and delicate. Subtle flavor.

Slices of raw red tuna. Firm and meaty texture. A sashimi essential.

Slices of mackerel marinated in vinegar. Strong taste and firm texture. Rich in omega-3.

Nori seaweed cone filled with vinegared rice and topping (fish, avocado). Eaten by hand like an ice cream.

Bowl of vinegared rice topped with an assortment of various raw fish (chirashi). Colorful and complete dish.

Bowl of vinegared rice topped with slices of raw salmon and avocado. The equivalent of salmon-avocado maki in a bowl version.

Raw fish tartare cut into small cubes, seasoned and served with avocado. Fresh and marinated.

Exotic fruit with translucent white flesh, juicy and fragrant. Sweet taste reminiscent of rose.

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

Hot glutinous rice dough ball, filled with sweet paste (often soy or egg) and rolled in grated coconut. Soft and sticky texture.

Dessert maki where rice surrounds a Nutella center, sprinkled with coconut. An original sweet fusion.

Sweet maki with Nutella and praline chips for crunch.

Sweet maki filled with banana and Nutella, with coconut. Classic banana-chocolate combination.

Sweet maki with banana-Nutella and crunchy praline.

House wine served by the pitcher. Choice of red, rosé, or white depending on your dish.

Dry white wine from the Loire Valley. Fresh and light, it pairs perfectly with seafood.

Dry white wine from Alsace, fruity with mineral notes. Excellent with raw fish.

Dry rosé wine from the South of France. Fruity and thirst-quenching.

Renowned Provence rosé wine, elegant and fresh.

Rhône Valley rosé wine, fuller-bodied and more colorful than Provence rosés.

Red wine from the Rhône Valley. Spicy and warm. Pairs well with meat skewers.

Bordeaux red wine. Structured with red fruit notes.

Red wine from the Loire, made from Cabernet Franc. Fruity and light.

Grand Bordeaux red wine. Robust, round, and elegant.

Prestigious French sparkling wine. Festive and refined.

Selection of aperitif alcohols.

French cocktail based on white wine and cassis liqueur.

Bartender's special mix.

Sweet cocktail based on coconut liqueur and pineapple juice.

Prestigious grape marc spirit, to be enjoyed at the end of the meal.

Fragrant rose-flavored Chinese liqueur (Mei Kwei Lu). Very aromatic and strong.

Traditional Japanese rice alcohol. Can be drunk hot (atsukan) or cold.

Classic fruit juices.

Sweet coconut-flavored drink, often with pulp pieces.

Carbonated cola soft drinks.

Orange soda with pulp.

Natural sparkling mineral water.

Fine Italian sparkling mineral water.

French mineral waters (still or sparkling).

Large bottle of mineral water.

Espresso.

Hot tea, digestive and soothing. Perfect to accompany an Asian meal.

Japanese blonde and dry lager beer (Super Dry). Very refreshing.

Light blonde Chinese beer.

International light lager beer.