Arashi

Rice roll with nori on the inside, filled with raw tuna and avocado. Fresh taste and creamy texture thanks to the avocado.

Classic uramaki with raw salmon and avocado. Delicate and balanced flavor, very popular.

Inside-out roll with crab surimi, avocado, and cucumber. Fresh and crispy, ideal for those who prefer cooked or processed fish.

Special roll rich in ingredients: salmon, tuna, crab, flying fish roe (tobiko), and Japanese omelet (tamago). An explosion of flavors and textures.

Fried or tempura version of the salmon and avocado roll. Crispy on the outside or inside.

Large roll (Futomaki) filled with crispy fried shrimp, cream cheese, and fish roe. Rich and indulgent flavor.

Uramaki with tempura fried shrimp, topped with sweet teriyaki sauce. Sweet and savory flavor and crispy texture.

Roll with cooked salmon and avocado, covered with crispy tempura flakes for extra crunch.

Version of the California roll, possibly with king crab meat or a different preparation than the basic version.

California roll externally wrapped with raw salmon slices. It combines the freshness of sashimi with the crispiness of the filling.

Fresh and fruity roll with cooked shrimp, sweet mango, and cream cheese. Great balance between sweet and savory.

Roll filled with cooked salmon and cream cheese, often wrapped in soy paper or cucumber (hence the name Green).

Salmon and avocado uramaki. Probably a larger portion or a variation compared to A35.

Creative roll with salmon, enriched with special ingredients, possibly seaweed or Japanese seasonings on the outside.

Luxurious roll with salmon and avocado inside, topped with salmon roe (ikura) on the outside that bursts in your mouth.

Sushi rice ball topped with a cooked shrimp opened butterfly-style. Sweet taste and firm texture.

Nigiri with shrimp enhanced with a slice of creamy avocado.

Special nigiri with cooked shrimp and seasoned wakame seaweed. Marine flavor and interesting texture.

Nigiri with raw salmon and a touch of sweet mango.

Nigiri with a slice of cooked octopus. Chewy texture and delicate taste.

Nigiri with grilled freshwater eel glazed with sweet sauce (kabayaki). Rich and smoky flavor.

The classic raw salmon nigiri. Soft and flavorful.

Nigiri with a slice of lean red tuna. Ferrous taste and compact texture.

Nigiri with raw sea bass. White flesh with a very delicate taste.

Nigiri with sweet raw shrimp. Particularly appreciated for its natural sweetness and soft texture.

Nigiri with raw scallop. Very sweet and tender.

Nigiri with arctic clam. Reddish color on the tip and slightly crunchy texture.

Nigiri with raw cuttlefish or squid. Milky white color, firm and slightly sticky texture.

Assortment of 8 pieces of mixed nigiri, chosen by the chef based on the day's catch.

Small roll with seaweed on the outside and cucumber filling. Fresh and vegetarian.

Small roll with seaweed on the outside and avocado filling. Creamy and simple.

Hosomaki filled with mango. Sweet and fruity, great as an intermezzo or dessert.

Roll with marinated daikon radish (takuan). Crispy and with a distinctive sweet and sour flavor.

Classic hosomaki with raw salmon. A simple bite of rice and fish.

Hosomaki filled with grilled cooked salmon. More intense flavor than raw.

Traditional hosomaki with red tuna. Clean and ferrous taste.

Small roll with cooked shrimp. Sweet and delicate.

Hosomaki with cooked shrimp seasoned with spicy sauce and mayonnaise. Creamy with a hint of spiciness.

Hosomaki with crab meat. Sweet crustacean flavor.

Roll with breaded and fried salmon or tempura inside. Crispy and flavorful.

Hosomaki with raw red shrimp and flying fish roe.

Small roll with raw sea bass.

Hosomaki with grilled eel in sweet sauce.

Rice ball wrapped in nori seaweed, topped with spicy tuna tartare. Flavorful and slightly spicy.

Gunkan with seasoned spicy tuna tartare. Creamy and spicy.

Premium gunkan with sea urchin. Intense sea flavor, creamy texture.

Fresh raw salmon slices, served without rice. A pure dish that enhances the quality of the fish.

Mixed selection of sliced raw fish (usually salmon, tuna, white fish).

Very thinly sliced raw fish, seasoned with Ponzu sauce (citrus-based soy sauce). Fresh and light.

Raw red shrimp served peeled. Sweet and soft.

Large mixed sushi platter without fish, with vegetables like cucumber, avocado, and marinated roots.

Fried crispy pastry rolls filled with vegetables. A classic Chinese appetizer.

Shrimp-flavored tapioca chips, white, light, and crispy.

Steamed Chinese dumplings filled with shrimp and meat.

Classic French fries.

Thick and delicate soup with crab meat and asparagus.

Traditional soup with a strong, sour, and spicy flavor, with tofu, eggs, and vegetables.

Creamy and sweet corn-based soup with shredded chicken.

Bite-sized chicken pieces in spicy chili sauce.

Stir-fried chicken with toasted almonds and vegetables. A delicate classic.

Chicken stir-fried with fragrant Chinese mushrooms and crispy bamboo shoots.

Chicken, often battered, seasoned with a sweet and sour red sauce, pineapple, and peppers.

Chicken cooked in yellow curry sauce, spicy and aromatic.

Stir-fried chicken with colorful peppers.

Slices of chicken, usually fried or breaded, served with a thick lemon sauce.

Fruity variation of chicken, with aromatic orange sauce.

Duck meat served with sweet and sour sauce.

Strips of pork stir-fried with mushrooms and bamboo.

Kung Pao style pork, stir-fried with peanuts, vegetables, and chili. Flavorful and slightly spicy.

Stir-fried pork with a mix of seasonal vegetables.

Fried pork seasoned with sweet and sour sauce.

Beef stir-fried with mushrooms and bamboo.

Beef stir-fried in oyster sauce, savory and umami.

Beef stir-fried with spices or spicy sauce.

Strips of beef stir-fried with peppers.

Stir-fried beef with abundant onions.

Thai-style beef dish with creamy coconut milk and aromatic spices.

Beef cooked in Malaysian style with red curry. Rich and spicy flavor.

Fried beef stir-fried with onion and spices. Crispy and spicy.

Thai curry chicken with coconut milk. Creamy, sweet, and spicy.

Malaysian-style chicken with red curry and spicy sauce.

Chicken cooked with fresh fruit (mango, pineapple). Exotic and sweet taste.

Roasted duck in Thai coconut milk sauce.

Spicy Malaysian-style duck with red curry.

Crispy roasted duck, served simply to enhance its flavor.

Shrimp in Thai coconut milk sauce.

Shrimp in spicy Malaysian sauce with red curry and eggs.

Shrimp stir-fried with mango and tropical fruit.

Exotic combination of shrimp and banana in tropical sauce.

Steamed or fried dumplings filled with meat.

Special dumplings filled with spicy curry beef.

Dumplings filled with shrimp, typically served steamed (Hargao).

Vegetarian dumplings filled with mixed vegetables.

Dumplings filled with shrimp, likely fried.

Thai-style fried rice with pineapple and spicy spices.