Fuji

Shredded white cabbage marinated in a mild, slightly sweet vinaigrette. Crunchy and refreshing texture. A classic Japanese restaurant starter.

Traditional Japanese soup made from fermented soybean paste (miso), dashi broth, wakame seaweed, and tofu. Comforting umami flavor. Drunk directly from the bowl.

Japanese white rice cooked in steam. Sticky texture that makes it easy to pick up with chopsticks. Neutral accompaniment for all dishes.

Japanese rice seasoned with a mixture of rice vinegar, sugar, and salt. This is the rice used for making sushi. Slightly tangy flavor.

Finely minced raw salmon mixed with chives. Melting and fresh texture. Enjoyed as is or with a little soy sauce.

Salad of fresh vegetables and raw salmon pieces. Crunchy and tender mix. Dressed with a Japanese vinaigrette.

Wakame seaweed salad and thin slices of cucumber marinated in rice vinegar. Tangy flavor and crunchy texture. Very refreshing.

Octopus salad, seaweed, and cucumber in vinaigrette. The octopus has a firm and elastic texture. Iodine and tangy flavor.

Hot broth with shrimp. Rich seafood flavor. A more substantial alternative to classic miso soup.

Light soup with crab meat. Mild and marine flavor. Smooth texture with tender crab pieces.

Diced raw tuna mixed with chives and seasoned with miso sauce (fermented soybean paste). Pronounced umami flavor that complements the fish.

Immature soybeans served in their pods, boiled and salted. Beans are extracted with the teeth. A healthy and addictive appetizer.

Finely minced raw tuna with chives. Similar to tuna tartare. Delicate texture to enjoy as an appetizer.

Fried croquettes breaded with panko (Japanese breadcrumbs), filled with mashed potatoes and minced pork. Crispy exterior and soft interior. Served hot.

Crispy fried small rolls stuffed with shrimp. Similar to fried spring rolls or egg rolls. Served hot and golden.

Japanese crescent-shaped dumplings, filled with meat and vegetables. Steamed then pan-fried on one side for crispiness. To be dipped in a soy sauce-vinegar mixture.

Marinated calamari (or octopus) salad, often with black mushrooms and bamboo. Smoky flavor and pleasant elastic texture.

Chicken pieces threaded onto skewers and grilled. Glazed with a sweet and savory teriyaki sauce (tare). Tender and tasty.

Tsukune skewers (minced chicken meatballs). Grilled and caramelized with sauce. Soft texture.

Grilled chicken wings on a skewer. Crispy skin and juicy meat. Eaten with fingers.

Whole or sliced button mushrooms, grilled on a skewer. Lightly seasoned or glazed with sauce. Woody taste and firm texture.

Grilled beef cubes on a skewer. Often served with teriyaki sauce or simply salted. Rich grilled meat flavor.

Thin slices of beef rolled around a piece of melting cheese (often Emmental or Gouda type). The cheese melts during cooking. Very indulgent.

Grilled salmon cubes on a skewer. Tender flesh that flakes easily. Rich grilled fish flavor.

Grilled tuna cubes on a skewer. Firm texture reminiscent of meat. More pronounced flavor than salmon.

Whole or peeled shrimp grilled on a skewer. Firm and sweet flesh. A delight for seafood lovers.

Grilled scallops on a skewer. Tender and delicate flesh with a mild flavor. Grilled just enough to avoid being rubbery.

Shrimp dipped in a light batter and fried until crispy. The tempura batter is airy and not greasy. Served with a dipping sauce.

Nigiri sushi composed of a slice of raw salmon placed on vinegared rice. Classic and popular. Melting texture.

Nigiri sushi with raw red tuna (Maguro). Lean and pure fish flavor. Firm and smooth texture.

Nigiri sushi with sea bream, a white-fleshed fish. Delicate flavor and slightly firm texture.

Nigiri sushi topped with a cooked shrimp opened butterfly-style. Firm flesh and mild taste. Popular with those who prefer cooked fish.

Nigiri sushi with a slice of cooked octopus. Characteristic rubbery texture and mild flavor. Often held by a strip of seaweed.

Gunkan maki (rice wrapped in seaweed) filled with salmon roe (ikura). The eggs burst in the mouth, releasing a salty marine flavor.

Nigiri sushi with grilled eel (unagi), glazed with sweet sauce. Rich flavor and melting texture. Generally served warm.

Sushi (often gunkan) filled with salmon tartare and chives. Creamy and fragrant mix.

Sushi (often gunkan) filled with tuna tartare and chives. Delicate flavor and tender texture.

Assorted selection of sliced raw fish (often salmon, tuna, sea bream). Allows tasting different flavors and textures. Served without rice.

Large assortment of sliced raw fish. Ideal for sharing or for hearty appetites. Carefully presented.

Thick slices of fresh raw salmon. Fatty and melting texture. Appreciated for its smoothness.

Slices of raw red tuna. Delicate ferrous flavor and firm texture. A sashimi essential.

Slices of raw sea bream. White fish with a subtle flavor and a slightly crunchy or elastic texture.

Thin slices of cooked octopus. Pleasant rubbery texture and mild flavor. To be dipped in soy sauce.

Cone formed from a sheet of nori seaweed, filled with rice, salmon, and avocado. Eaten by hand like a sandwich.

Seaweed cone filled with vinegared rice, raw tuna, and avocado. Fresh and filling.

Seaweed cone with rice, crab sticks (surimi), and avocado. Mild flavor, popular with children.

Seaweed cone with rice, cooked shrimp, and avocado. Crispy texture of the seaweed and creaminess of the avocado.

Vegetarian option. Seaweed cone filled with rice, crunchy cucumber, and creamy avocado.

Seaweed cone with rice, salmon roe that bursts in the mouth, and avocado.

Seaweed cone with rice, flavorful grilled eel, and avocado. A mix of sweet and savory flavors.

Sushi rice bowl topped with an assortment of raw fish (chirashi means 'scattered'). A complete, fresh, and colorful meal.

Bowl of vinegared rice topped only with slices of raw salmon. For salmon enthusiasts.

Bowl of vinegared rice topped with slices of raw red tuna. Frank flavor and firm texture.

Bowl of rice with semi-cooked (tataki) or minced salmon, served plain with avocado.

Bowl of rice topped with salmon prepared as tataki (seared or minced) and marinated, offering more flavor.

Bowl of rice combining salmon and tuna prepared tataki style and marinated. A duo of flavorful fish.

Bowl of rice topped with marinated tuna tataki style. Rich flavor and tender texture.

Spring roll (rice paper) containing rice, raw salmon, avocado, and fresh mint. Very fresh and light.

Salmon spring roll with spicy sauce, chives, and cucumber for crunch.

Tuna spring roll with avocado and mint. A fresh variation with tuna.

Spicy tuna spring roll. The spiciness of the sauce contrasts with the freshness of the cucumber.

Cooked shrimp spring roll with avocado and mint. Mild and fragrant.

Spring roll with spicy tuna. The spiciness of the sauce contrasts with the freshness of the cucumber.

Spring roll without fish, filled with various vegetables (avocado, cucumber, lettuce). Light option.

Spring roll containing a fried tempura shrimp and cream cheese. Crispy and creamy.

Spring roll with crispy tempura shrimp and melting avocado.

Reverse maki (rice on the outside, seaweed on the inside) filled with salmon and avocado. Often sprinkled with sesame seeds.

Reverse maki with tuna and avocado. Rice is on the outside. A Western classic.

Surimi (crab) and avocado reverse maki. Mild and accessible.

Cooked shrimp and avocado maki.

Inverted maki filled with fried tempura shrimp. Adds crispiness to the roll.

Probably a California roll topped with an extra slice of salmon, or more generously filled.

Maki without visible nori seaweed, rice on the outside (snow-white appearance), filled with salmon.

Salmon and avocado 'snow' maki.

Salmon 'snow' maki with cream cheese. Creamy and melting.

Tuna 'snow' maki.

Tuna and avocado 'snow' maki.

Tuna 'snow' maki with cream cheese.

Shrimp tempura 'snow' maki.

Shrimp tempura and avocado 'snow' maki.

Small rice roll wrapped in nori seaweed (hosomaki), filled with salmon in the center.

Salmon maki with spicy sauce.

Maki containing salmon and avocado.

Kappa maki. Small vegetarian cucumber roll. Crunchy and refreshing.

Oshinko maki. Roll filled with yellow pickled radish (takuan). Crunchy and tangy.

Vegetarian maki filled with creamy avocado.

Tekka maki. Classic red tuna roll.

Tuna maki with spicy sauce.

Maki combining tuna and avocado.

Maki filled with cooked shrimp.

Shrimp maki with spicy sauce.

Shrimp and avocado maki.

Maki filled with salty salmon roe.

Maki filled with sweet and savory grilled eel.

Eel and avocado maki.

Large maki roll containing several ingredients (fish, vegetables, omelet). Very colorful and filling.

Japanese-style fried rice with pork, eggs, and vegetables. Seasoned with soy sauce. Tasty and hearty.

Bowl of rice topped with a breaded pork cutlet (tonkatsu) and a half-cooked egg, all simmered in a sweet and savory broth.

Popular dish composed of rice, a thick and sweet Japanese curry sauce, and a crispy breaded pork cutlet.

Literally means 'parent and child bowl'. Chicken and eggs simmered in broth and served over rice.

Grilled salmon fillet glazed with a shiny teriyaki sauce (sweet and savory). Served hot.

Stir-fried wheat noodles with shrimp and vegetables, seasoned with a savory brown sauce.

Thick udon noodle soup in a clear dashi broth. Note: The menu says 'rice noodles' but udon is traditionally made from wheat.

Udon thick noodle soup served with crispy tempura (shrimp or vegetable fritters).

Bowl of rice topped with thin slices of grilled and marinated beef in Japanese barbecue style.

Bowl of rice topped with grilled eel (unagi) fillets lacquered with sweet sauce (tare). A refined dish.

Japanese hot pot with vermicelli, fish balls, and vegetables. A convivial dish to share.

Complete menu including side dishes and an assortment of 5 grilled skewers (yakitori).

Menu dedicated to cheese beef lovers, with 5 skewers and side dishes.

Fish skewer menu (salmon and tuna) with side dishes.

Large assortment of 6 mixed skewers (meat and fish) with rice, soup, and salad.

Katsu Don Menu served with soup and salad.

Oyako Don Menu served with soup and salad.

Katsu Curry Menu served with soup and salad.

Generous Gyoza Menu (10 pieces) served with rice, soup, and salad.

Yakiniku Don Menu served with soup and salad.

Chirashi Menu served with soup and salad.

Special salmon menu combining sushi and californias.

All salmon menu with sashimi, sushi, and spring rolls.

Large Sashimi menu (21 pieces) for pure raw fish lovers.

Royal Chirashi Menu with a large quantity of fish (21 pieces).

Mixed sushi and roll (maki and california) menu.

Classic Maki Menu 18 pieces.

Assorted Sushi Menu 8 pieces.

California Roll Menu 18 pieces with various fillings.

Very complete Salmon Prestige Menu.

Salmon Sashimi and Spring Maki menu.

Sashimi and California Roll Menu.

Salmon Trio Menu: sashimi, sushi, california.

Large varied mixed menu.

Complete 'Boat' menu including raw fish and skewers.

Salmon Sushi and Mixed Skewer Menu.

California and Skewer Menu.

Special Maki and Skewer Menu.

Giant individual or sharing menu, combining a wide variety of specialties.

Boat Menu for 2 people. A complete feast with sashimi, sushi, maki, and skewers.