Aichi

Traditional Japanese soup made from dashi broth and miso (fermented soybean paste). Umami, salty, and comforting flavor. Drunk hot, often directly from the bowl.

Half-moon shaped Japanese dumplings, filled with chicken and vegetables. The dough is grilled on one side and steamed on the other, offering a mix of crispiness and softness. To be dipped in a soy-vinegar sauce.

Vegetarian version of the famous Japanese dumplings. Grilled thin dough and melting vegetable filling. Eaten hot with ponzu or soy sauce.

Breaded and fried Japanese-style patties (korokke). Creamy and sweet-savory inside thanks to sweet potato and pumpkin, very crispy outside (panko breading). Eaten hot.

Fried sweet potato sticks. Mild and sweet flavor enhanced by spicy sauce. Crispy on the outside and tender on the inside.

Balls of hot dough containing pieces of octopus. Soft texture, almost creamy inside. Drizzled with sweet and savory brown sauce and mayonnaise, sprinkled with dried bonito flakes.

Spicy version of traditional octopus balls. The sweetness of the dough contrasts with the spiciness of the sauce. Served very hot.

Melting eggplant lacquered with a sweet and savory miso sauce (Nasu Dengaku). Creamy texture and rich umami taste. A classic izakaya dish.

Japanese-style fried chicken. Marinated thigh pieces then fried for a very crispy texture and juicy meat. Flavor enhanced by ginger and garlic.

Large shrimp breaded with panko (Japanese breadcrumbs) and fried. Light and very crispy texture. Often dipped in tartar or tonkatsu sauce.

Lightly fried silken tofu cubes served in a hot dashi broth. Delicate texture, crispy on the surface and melting in the center. Topped with dried bonito flakes.

Asian-inspired crepes, crispy and flaky, filled with flavorful beef. A mix of textures with crispy fried onions. Eaten as a hot appetizer.

Refined creation with semi-cooked tuna and asparagus. Complex seasoning mixing citrus (yuzu) and truffle. Very aromatic.

Fresh and light salad with Asian flavors. The sesame vinaigrette adds a toasted hazelnut touch. Perfect to start the meal.

Silky fresh tofu served cold, topped with crispy tempura balls (tenkasu). Contrast of textures between the soft tofu and the crispiness, enhanced by a spicy sauce.

Immature soybeans served in their pods, lightly salted. Squeeze the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Fresh rice roll enveloping crispy fried chicken and sweet mango. A mix of fresh, sweet-savory flavors and varied textures.

Seaweed salad seasoned with sesame. Slightly crunchy and gelatinous texture. Iody and refreshing taste.

Nori seaweed cone filled with rice, crab, and fresh fruits/vegetables. Eat with your hands immediately after serving to keep the seaweed crispy. Original combination with strawberry.

Temaki (cone sushi) filled with salmon and mango. The classic salmon-avocado combination is enhanced by the fruit's sweetness. To be enjoyed without delay.

Thin slices of raw salmon marinated in citrus sauce (ponzu). Tangy and fresh flavor that lightly cooks the fish. Melt-in-your-mouth texture.

Slices of raw sea bream with white, translucent, and delicate flesh. The citrusy ponzu sauce enhances the fish's finesse. A light and refined dish.

Slices of tuna just seared on the outside and raw on the inside. Luxurious truffle and soy seasoning. Flavorful semi-cooked texture.

Sweet and fruity Japanese liqueur made from macerated plums. Often drunk with ice (on the rocks).

Italian sparkling white wine. Dry and fruity, ideal for an aperitif.

Popular Italian cocktail, bright orange. Bitter and sparkling.

Japanese version of Spritz using yuzu (Asian citrus). Very fragrant and tangy.

Classic cocktail revisited with a Japanese touch of sansho pepper.

Carbonated American soda with cola flavor.

Traditional Japanese lemonade (Ramune), often appreciated for its marble bottle. Mild lemony taste.

Bitter carbonated drink based on quinine.

Refreshing fruit juice.

Ginger soda with a spicy hint of wasabi. Original and stimulating.

Natural mineral water (Evian) or sparkling water (Badoit).

Short, strong or decaffeinated coffee.

Double shot of espresso coffee.

Selection of hot teas, including Genmaicha with its characteristic roasted flavor.

Dry and refreshing Sake. An easy-drinking classic.

Sake aged in a cedar cask (Taru), giving it unique woody notes. Rich and complex.

High-end Sake (Daiginjo). Very fragrant, elegant, and silky in the mouth.

Japanese blended whisky. Smooth and accessible, with fruity notes.

Powerful and complex whisky, bottled directly from the cask. High alcohol content but very balanced.

Grain whisky (corn) distilled in a continuous 'Coffey' still. Creamy texture and notes of vanilla and caramel.

Single malt from Hokkaido island. Smoky and iodized character, reminiscent of Scottish whiskies.