Bistrot HOTARU

Traditional Japanese appetizer (Nuta) consisting of blanched leeks and seaweed, coated in a sweet and creamy white miso sauce. The texture is both tender and slightly crunchy. A delicate umami flavor with a hint of acidity.

Steamed monkfish liver, considered the foie gras of the sea. It offers a rich, creamy, and melt-in-your-mouth texture. Served cold with a delicate and sophisticated marine flavor.

Eggplant slowly simmered in a savory dashi broth. The vegetables become melt-in-your-mouth and absorb the sweet and salty flavors of the broth. A comforting and tender dish.

Crispy Japanese croquettes (Korokke) fried golden brown on the outside. The inside is a creamy mashed potato mixed with minced pork. Served hot and golden.

Chicken gizzards prepared simply to highlight their unique texture. They are firm and crunchy to the bite. A flavorful appetizer, ideal to accompany a drink.

A refreshing salad of wakamé seaweed and thin slices of cucumber. Dressed with Tosa vinegar (rice vinegar infused with bonito), offering a perfect balance between acidity and umami. A light starter to whet the appetite.

Japanese pumpkin (Kabocha) simmered until it has a melt-in-your-mouth texture. It has a naturally sweet flavor reminiscent of chestnut or sweet potato. A simple and rustic dish.

Lightly fried firm tofu cubes served in a hot dashi broth. The tofu has a thin crispy crust and a silky interior. Garnished with condiments to enhance the flavor.

Salmon fillet grilled simply and seasoned with sea salt. The skin is crispy and the flesh remains juicy and tender. A classic of Japanese cuisine highlighting the quality of the fish.

A varied platter including nigiri sushi (fish on rice) and maki rolls. The selection is made by the chef according to the catch of the day. Ideal for discovering a palette of marine flavors.

Slow-cooked pork ribs to become extremely tender. They are coated in a sweet and savory caramelized sauce. The meat falls easily off the bone.

An elegant assortment of thinly sliced raw fish (sashimi). Served without rice to appreciate the pure texture and freshness of the fish. To be enjoyed with a little soy sauce and wasabi.

Pork tenderloin slice breaded with panko and fried. Crispy and golden on the outside, tender on the inside. A hearty and flavorful dish.

Large bowl of seasoned rice topped with marinated raw fish slices. A complete meal combining the freshness of seafood with the sweetness of sushi rice.

Tuna fritters prepared Tatsuta-age style (marinated in soy and ginger before frying). The tuna meat is flavorful and juicy under a light, crispy coating. Served hot.

Hand-pressed sushi consisting of a ball of seasoned rice topped with a slice of fish or seafood. A delicate bite that highlights the flavor of the main ingredient.

Selection of nigiri sushi prepared with noble fish or white-fleshed fish. Each piece offers a refined texture and taste, from the melt-in-your-mouth tuna to the crunchy cuttlefish.

Inside-out sushi rolls (rice on the outside). The basic version is vegetarian with crunchy, marinated vegetables. Option to add salmon or tuna for extra indulgence.

Small traditional sushi rolls (Hosomaki) wrapped in a sheet of nori seaweed. Garnished with a single main ingredient such as fish or a refreshing plum-shiso mixture.

Traditional Japanese soup made from fermented soybean paste (miso) and dashi broth. Served hot with vegetables. An essential and comforting accompaniment.

Rice dish over which hot bonito broth or green tea is poured. Garnished with savory ingredients like umeboshi plums, seaweed, or fish. A simple and soothing dish.

Bowl of steamed Japanese white rice. The grains are short, slightly sticky, and fluffy. The basic accompaniment to any Japanese meal.

High-end tasting menu where the chef has carte blanche. Consisting of 7 successive courses featuring the best products of the moment. A complete culinary experience to share.

Japanese pastry consisting of a soft and elastic glutinous rice (mochi) wrapper. Filled with a sweet chestnut paste. A traditional sweet.

Iced mochi combining the chewy texture of rice dough with the coolness of ice cream. Flavored with black sesame for a rich, nutty taste.

Ice cream in classic Japanese flavors. Black sesame offers roasted and deep notes, while green tea (matcha) provides a refreshing slight bitterness.

Fresh melon and watermelon pieces. A natural, juicy, and refreshing dessert to end the meal on a light note.