Buddha-Bar

A complete individual tasting menu including an appetizer, an assortment of signature dishes (sushi, tempura), and a dessert. Ideal for discovering the restaurant's classics.

A family feast designed to be shared (minimum 4 people). It offers a wide variety of appetizers and main courses served in the center of the table, followed by dessert and coffee.

Steamed and salted soybeans. A simple, healthy, and classic Japanese appetizer.

A spicy version of soybeans, seasoned with chili spices. Ideal for stimulating the appetite.

A selection of mini-tacos with fusion flavors (marinated raw fish and beef). Crispy and fresh, perfect for sharing.

A thin crispy pancake topped with slices of fresh raw tuna, creamy avocado, and flavored with truffle oil. A signature dish combining crispy and melt-in-your-mouth textures.

Prunier house Osciètre caviar, known for its firm grains and nutty notes. Served traditionally.

Prunier house Baeri caviar, offering dark grains and a delicate iodized flavor. A tasting portion.

Iconic salad composed of tender grilled chicken and crunchy Chinese cabbage. Dressed with a sweet and sour honey-mustard vinaigrette.

A generous duo of high-quality raw fish tartares, served on a bed of avocado and crispy rice. Garnished with caviar for a luxurious touch.

Delicate king crab meat paired with the freshness of citrus and green apple. Enhanced by osciètre caviar.

A fresh and colorful mix of crisp and cooked seasonal vegetables. Dressed with an aromatic orange and truffle vinaigrette.

Classic Thai salad (Som Tum) made with shredded green papaya. Lively, spicy, sour, and sweet flavors with crunch from peanuts.

Lightly battered squid rings, fried until golden. Served with a tangy sweet and sour dipping sauce.

Assortment of steamed dumplings (Dim Sum) with meat and vegetable fillings. Thin pastry and flavorful fillings.

Steamed dumplings (Ha Kao) filled with whole or minced shrimp. Soft texture and delicate seafood flavor.

Crispy fried shrimp coated in a creamy spicy mayonnaise. An addictive, rich, and slightly spicy dish.

Grilled Japanese dumplings stuffed with chicken and fragrant mushrooms. Drizzled with a rich truffle-infused teriyaki sauce.

Healthy salad mixing superfoods (quinoa, kale) and fresh vegetables. Zesty Japanese dressing with yuzu and miso.

Sour and spicy Thai soup flavored with lemongrass and galangal. Contains shrimp and mushrooms.

Fresh and crunchy vegetarian maki rolls, filled with a variety of vegetables and mango for a sweet touch.

Vegan rolls emphasizing green vegetables and a tangy green mango salsa.

Fresh spring rolls with crunchy shrimp and vegetables, enhanced by a spicy sauce.

Luxury rolls with Wagyu beef and truffle. Rich and complex flavors with a mustard-yuzu sauce.

Rolls filled with crispy shrimp tempura, drizzled with a sweet ginger teriyaki sauce. (Note: The name 'Toro' usually suggests fatty tuna, but the description indicates shrimp tempura).

Roll combining spicy tuna and salmon. Interesting texture thanks to crispy puffed rice.

The house's signature roll, generously filled with an assortment of seafood and avocado. Served with the special sauce.

Grilled eel (Unagi) tempura rolls. Rich, sweet and savory taste, typical of Japanese eel.

Roll combining the crispiness of shrimp tempura inside and the freshness of salmon outside.

Original vegetarian creation with melt-in-your-mouth eggplant and Mediterranean flavors (sun-dried tomato, yogurt).

Thin slices of Wagyu beef, lightly seared (tataki). Accompanied by a fruity salsa and truffle aromas.

Crispy rice bites topped with spicy tuna tartare and a slice of jalapeño pepper.

Yellowtail rolls prepared in a Peruvian style (tiradito), likely with citrus and chili.

Premium salmon fillet, marinated in miso for a sweet and savory flavor, and grilled. Served with pearl pasta.

Sesame-crusted tuna steak, lightly seared to remain raw inside. Served with healthy sautéed vegetables.

The iconic dish: marinated and caramelized black cod. The flesh is fatty, melt-in-your-mouth, and buttery, with a sweet miso flavor.

Tender grilled octopus tentacles. Served with small potatoes and a rich umami XO sauce (dried seafood).

Sea bass fillet delicately steamed in the Asian tradition, drizzled with a light soy and ginger sauce.

Grilled langoustines served with Chinese cabbage and a green herb sauce.

Large Black Tiger shrimp simmered in a creamy Thai red curry sauce with coconut milk. Served with fragrant rice.

Vegetarian version of red curry, rich in vegetables and coconut and spice flavors.

Hearty vegetarian dish with whole roasted cauliflower or large pieces, accompanied by Mediterranean flavors.

Fried tofu cubes and eggplant sautéed in a flavorful and rich black bean sauce.

Chicken marinated in five Chinese spices and grilled. Served with a light vegetable broth.

Green Thai curry, usually spicier, with chicken and sweet potato to mellow the chili heat.

Tender pork ribs, glazed with a sweet and spicy red curry sauce.

Roasted duck with crispy skin, Peking style, served with pancakes and a fruity Japanese plum sauce (Umeshu).

Grilled lamb chops with Asian seasonings, served on eggplant puree.

Tender beef pieces quickly stir-fried in a wok with a spicy and aromatic black pepper sauce.

Argentinian Angus beef steak, renowned for its flavor. Served with a choice of fusion sauces (Japanese and South American).

Exceptional piece of Japanese Wagyu beef, famous for its intense marbling and melt-in-your-mouth texture. A very large portion (500g), ideal for sharing.

Oven-baked eggplants, served with fresh and creamy sauces.

Traditional Japanese soup made with dashi broth and fermented miso paste.

Portion of plain steamed white rice.

Pan-fried mushroom mix (shiitake, enoki, etc.).

Creamy puree enhanced by the pungent flavor of Japanese horseradish (wasabi).

Broccoli florets quickly stir-fried in a wok to remain crisp.

Wheat noodles stir-fried with vegetables and a savory sauce.

The signature dessert. A light and fragrant cake with Pandan (herbal-vanilla taste) and coconut.

Creamy cheesecake on a biscuit base, served with tangy red fruits.

Crispy bars combining rich chocolate and the nutty taste of sesame.

A twist on baba au rhum, soaked in a Japanese whisky syrup for a woody and refined flavor.

Comforting dessert made with rice cooked in sweet milk, served with fresh exotic mango.

Light meringue coated with whipped cream, crunchy pistachios, and morello cherries.

Light chocolate mousse flavored with yuzu (Japanese citrus) for a chocolate-citrus combination.

Gourmet dessert, chocolate bar style, with flowing caramel and crunchy peanuts (like a luxury Snickers).

Generous plate of fresh cut exotic fruits.

Selection of à la carte ice creams and sorbets (minimum 3 scoops). Classic flavors and original house creations.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Soft, frozen Japanese dessert.

Glass of sweet Bordeaux white wine (Sauternes). Sweet, with notes of honey and apricot.

A small shot of pure strong alcohol to finish the meal.