Yokoso

Shredded white cabbage salad marinated in a mild, slightly tangy dressing. Crunchy and refreshing. A classic starter in Japanese restaurants in France.

Wakame seaweed salad seasoned with sesame oil and chili. Slightly crunchy and gelatinous texture with an iodized and nutty taste. Eaten cold as a starter.

Traditional Japanese broth made from fermented soybean paste (miso), dashi, tofu, and seaweed. Salty and comforting umami flavor. Usually drunk directly from the bowl.

Bowl of short-grain Japanese rice steamed. Sticky and soft texture. Neutral accompaniment for savory dishes.

Sushi rice seasoned with rice vinegar, salt, and sugar. Slightly tangy and sweet taste. It is the base used for sushi and maki.

Shrimp coated in a light and crispy batter. The inside remains tender and juicy. To be dipped in soy sauce or a special tempura sauce.

Gyoza, Japanese pan-fried dumplings stuffed with meat and vegetables. Thin dough, crispy on one side and soft on the other. Flavorful and juicy, served with a vinaigrette sauce.

Fried imperial rolls stuffed with chicken, vermicelli, and vegetables. Very crispy rice paper wrapper. Served hot, often rolled in a lettuce leaf with mint.

Immature soybeans served in their pods, boiled and salted. Mild nutty taste and firm texture. The pod is squeezed with the teeth to extract the beans.

Vinegared rice roll filled with raw tuna, wrapped in a nori seaweed sheet. Simple and fresh, highlighting the fish's flavor.

Classic roll made of raw salmon and vinegared rice, wrapped in nori seaweed. Melting texture of salmon contrasting with the crispy seaweed.

Vegetarian maki filled with marinated radish (oshinko). The radish is yellow, crunchy, and slightly tangy. A refreshing option.

Small rice roll with fresh and crunchy cucumber. Very light and thirst-quenching taste. Ideal for cleansing the palate.

Maki filled with ripe avocado. Creamy texture and mild flavor. A popular vegetarian option.

Maki filled with salmon roe. The roe bursts in the mouth, releasing a salty and iodized juice. Unique texture.

Maki filled with cream cheese. Very creamy texture and mild milky taste. A popular modern fusion.

Maki filled with crab stick (imitation crab). Mild fish flavor and firm texture. Popular with children.

Inside-out roll (rice on the outside) filled with imitation crab and avocado. Creamy texture and mild taste, often sprinkled with sesame seeds.

California roll with raw salmon and avocado. The classic combination of fatty salmon and creamy avocado.

California roll with raw tuna and avocado. Stronger flavor than salmon, balanced by creamy avocado.

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

California roll filled with grilled cooked salmon. Smoky flavor and flaky texture, different from raw fish.

California roll with cooked tuna. Savory taste reminiscent of quality canned tuna, often served with mayonnaise.

Vegetarian California roll with cucumber and avocado. Fresh, crunchy, and creamy all at once.

California roll with cream cheese and avocado. Very creamy and rich in the mouth. A gourmet vegetarian option.

California roll combining raw salmon and cream cheese. A very popular combination for its richness and melting texture.

Inside-out roll without visible seaweed, with white rice on the outside giving a 'snow' appearance. Filled with salmon.

'Snow' roll (outside rice) filled with salmon and avocado.

'Snow' roll filled with cream cheese and salmon.

'Snow' roll filled with raw tuna.

'Snow' roll filled with tuna and avocado.

'Snow' roll filled with cream cheese only.

'Snow' roll filled with cream cheese and avocado.

California roll rolled in orange capelin roe (masago). Filled with imitation crab and avocado. The roe adds a pleasant crunch.

California roll with masago roe on the outside, filled with salmon and avocado. Flavorful and colorful.

Special roll filled with salmon and avocado.

Special roll filled with tuna and avocado.

Hand-rolled cone-shaped sushi in a nori seaweed sheet. Contains rice, imitation crab, and avocado. Eaten with fingers.

Seaweed cone filled with rice, fresh salmon, and avocado. Crispy on the outside and soft on the inside.

Seaweed cone filled with rice, raw tuna, and avocado. A fun way to enjoy sushi.

Spring roll maki wrapped in rice paper or lettuce, without nori seaweed. Filled with salmon, avocado, and often mint. Very fresh.

Tuna and avocado spring roll, wrapped in rice paper/lettuce. A light and fresh alternative to classic maki.

Nigiri sushi consisting of a slice of raw tuna on a ball of vinegared rice. The most traditional form of sushi.

Nigiri sushi with a slice of raw salmon on rice. Tender and fatty, it is the most consumed sushi.

Nigiri sushi with royal sea bream. White-fleshed fish, firm and delicate.

Nigiri sushi with marinated mackerel. Strong and distinctive taste, firm and fatty flesh.

Nigiri sushi topped with cooked shrimp. Sweet, slightly sweet, and firm.

Gunkan sushi: rice ball surrounded by nori seaweed and topped with capelin roe (masago).

Gunkan sushi with salmon roe (Ikura). The large orange pearls burst in the mouth with an intense marine flavor.

Gunkan sushi filled with wakame seaweed salad. Fresh and crunchy.

Thick slices of raw tuna served without rice. Appreciated for the purity of its taste and its meaty texture.

Fresh raw salmon slices. Buttery and melting texture. Enjoyed with a little soy sauce and wasabi.

Sea bream sashimi. Translucent white flesh, subtle and delicate flavor.

Mackerel sashimi marinated in vinegar. Strong flavor and rich in omega-3.

Mixed assortment of raw salmon and tuna slices. Allows for variety.

Assorted selection of raw fish according to the day's catch (often salmon, tuna, sea bream, mackerel).

Skewers of seasoned minced chicken meatballs, grilled and coated with sweet soy sauce (tare).

Classic skewers of chicken pieces alternated with leek or green onion pieces, grilled.

Grilled chicken wings on skewers, crispy skin and juicy meat.

Grilled beef skewers, marinated in a sweet and savory sauce.

Thin slices of beef carpaccio rolled around a piece of melted cheese. A very popular skewer in France, rich and flavorful.

Grilled salmon skewers, often served with teriyaki sauce.

Grilled tuna skewers. Firm flesh reminiscent of meat.

Grilled scallop skewers. Sweet and tender.

Grilled large shrimp (gambas) skewers.

Grilled button mushroom skewers, coated with sauce.

Complete menu including miso soup, cabbage salad, and 12 fried makis (tempura).

Assortment featuring salmon: spring rolls, california rolls, and nigiri sushi. Served with soup and salad.

Large platter of 18 salmon and avocado rolls with different finishes (classic, spring, fried onion).

Balanced menu mixing salmon nigiri sushi and fresh spring rolls.

Vegetarian menu consisting of 18 small vegetable maki rolls (avocado, cucumber, yellow radish).

Karaage Menu: marinated and Japanese-style fried chicken pieces. Crispy and juicy. Served with rice, soup, and salad.

Shrimp Tempura Menu: shrimp fried in a light batter. Served with full accompaniments.

Large bowl of thick Japanese noodles (Udon) in a hot broth with an assortment of seafood.

Udon noodles served in a flavorful broth with thin slices of braised beef.

Large roll filled with shrimp tempura and avocado, often drizzled with sauce and decorated to resemble a dragon.

Breaded and fried roll or topped with fried onions for maximum crispiness. Available with salmon, chicken, or carrot.

Very large traditional roll containing multiple colorful ingredients. A complete meal in one bite.

Special roll wrapped or generously filled with wakame seaweed, with salmon and avocado.

California roll with salmon and avocado that has been breaded and deep-fried whole. Hot and crispy on the outside, melting on the inside.

Gourmet roll combining salmon, avocado, and cream cheese.

Hot glutinous rice ball, filled with a sweet cream (often mung bean or egg) and rolled in shredded coconut. Soft texture.

Tropical fruit with translucent white flesh, served in syrup. Floral, sweet taste and juicy texture.

Asian confectionery with sesame and peanuts, crunchy and sweet.

Ball of ice cream wrapped in a thin layer of glutinous rice dough (mochi). Cold dessert, both soft and creamy texture.

Light and fruity red wine, produced from the Gamay grape. Often lively with notes of red fruits.

Cru du Beaujolais. Elegant red wine with aromas of plum, peach, and minerals.

Red wine from the Loire (Cabernet Franc). Smooth, fruity with notes of black fruits and spices.

Red wine from the Rhône Valley. Generally generous, spicy, and warm.

Classic Bordeaux red wine. Structured, with present tannins and complex aromas.

Pale and dry rosé wine from the South of France. Refreshing with notes of citrus and flowers.

Gastronomic rosé from the Rhône Valley. Deeper color, powerful body, and aromas of ripe red fruits.

Elegant and mineral rosé made from Pinot Noir. Fresh, fine, and delicate.