Kisoro La défense

Fried crispy rice paper rolls filled with chicken and vegetable stuffing. Crispy on the outside and soft on the inside. Served hot, often rolled in lettuce with mint.

Fried imperial rolls stuffed with minced pork and small vegetables. A classic, very crispy starter. To be dipped in nuoc-mâm sauce.

Golden fried rolls containing shrimp filling. Crispy and savory. Ideal as a starter with sweet and sour sauce.

Open-top steamed dumplings (dim sum) filled with shrimp. Tender and soft texture. Served hot.

Melted cheese skewers coated in a crispy batter and fried. A mix of melting and crunchy textures. Very popular, to be eaten hot.

Fresh salad made with crunchy vegetables and cooked shrimp. Dressed with a light vinaigrette. A refreshing starter.

Shrimp coated in a light Japanese batter. Airy and crispy frying. Eaten as is or dipped in sauce.

Unfried rice paper rolls filled with shrimp, rice vermicelli, lettuce, and fresh herbs. Soft and fresh texture. To be dipped in hoisin or nuoc-mâm sauce.

Gyoza: crescent-shaped dumplings, grilled on one side and steamed. Juicy chicken and vegetable filling. Savory and slightly crispy.

Wok-fried rice with diced roasted pork, peas, and eggs. A classic, savory, and hearty side dish.

Stir-fried wheat noodles in a wok with beef strips and vegetables. Salty and flavorful seasoning. A complete and hot dish.

Steamed dumplings with translucent rice dough, filled with shrimp. Delicate and slightly sticky texture. A dim sum classic.

Mixed green salad with sliced chicken, often served with crunchy cabbage. Mild and tangy Asian dressing.

Thick Chinese soup, both sour and spicy. Generally contains tofu, black mushrooms, and egg. Warming and rich in flavor.

Fried rice with chicken pieces, eggs, and small vegetables. An alternative to the classic pork fried rice.

Spicy fried rice with shrimp, flavored with Thai herbs. Spicy and exotic taste.

Stir-fried noodles in a wok with a variety of crunchy vegetables. Tasty vegetarian dish with soy sauce.

Stir-fried noodles with tender chicken pieces and vegetables. A simple and popular dish for everyone.

Stir-fried noodles in a wok with shrimp. Seafood flavors and pleasant noodle texture.

Fried potato pieces simply seasoned with salt and pepper. A simple and crispy side dish.

Broccoli florets stir-fried in a wok, retaining their crunch. Light seasoning to preserve the vegetable's taste.

Finely sliced white cabbage marinated in a mild, sweet vinaigrette. Very crunchy and refreshing, typical of Japanese restaurants.

Traditional Japanese broth made from fermented soybean paste (miso), with tofu and wakame seaweed. Comforting umami flavor.

Steamed white rice bowl. Tender, neutral grains, perfect for accompanying saucy dishes.

Rice seasoned with rice vinegar, sugar, and salt. This is the rice used for making sushi.

Seasoned rice roll and raw fish (salmon) wrapped in nori seaweed. Fresh and simple.

Seasoned rice roll filled with raw tuna, wrapped in nori seaweed. Strong fish flavor.

Vegetarian roll with creamy avocado in the center. Mild and melt-in-your-mouth.

Maki roll filled with cream cheese. Creamy texture and milky taste.

Inside-out roll (rice on the outside) filled with grilled chicken and avocado. Often sprinkled with sesame seeds.

The classic California roll: rice on the outside, raw salmon and avocado heart. Soft and rich.

California roll filled with cooked tuna and avocado. Savory taste, creamy texture.

California roll with crab stick (surimi) and avocado. Mild and slightly sweet.

California roll combining raw salmon and cream cheese. A much-loved combination for its creaminess.

Variation of the California roll with surimi and avocado, possibly with fish roe or a more generous filling.

California roll with salmon and avocado, topped with crispy fried onions.

Fresh roll wrapped in rice paper or lettuce instead of seaweed, filled with vegetables and sometimes shrimp.

California roll filled with fried tempura shrimp. Crispy on the inside.

Special fried roll, filled with salmon and avocado. Crispy and rich.

Rice roll topped with an assortment of colorful raw fish (salmon, tuna, sea bream) and avocado.

Signature roll often filled with shrimp tempura and topped with avocado slices mimicking dragon scales.

Smaller version or with a different filling than the classic Dragon Roll.

Special sushi or rolls, possibly with a spicy sauce or lightly flambéed.

Complete lunch set served in a compartmentalized tray (bento). Includes a starter, a main course, a side dish, and a drink. A balanced and varied meal.

Large sharing platter for two people. Generous assortment of sushi, sashimi, california rolls, and hot skewers. Accompanied by soups, salads, and rice.

Small éclairs filled with chocolate cream and glazed. A classic pastry delight.

Vanilla version of mini éclairs. Soft and fragrant pastry cream.

Exotic fruits (lychees) served in a sweet syrup. White, juicy, and fragrant flesh.

Warm glutinous rice balls, filled with sweet bean paste or cream, and sprinkled with shredded coconut. Chewy texture.

Crunchy or soft Asian confectionery, made from sugar and sesame seeds.

Diluted sweet and sour nuoc-mâm sauce, ideal for dipping nems.

Thick and sweet soy sauce, often used for sushi or skewers.

Classic soy sauce, salty and rich in umami.

Spicy paste or oil to enhance dishes.

Sweet and sour sauce with a hint of chili, sweet chili type.

Carbonated cola sodas. Refreshing and sweet (or sugar-free for zero).

Peach-flavored iced tea. Sweet and fruity.

Carbonated orange soda. Fruity and sparkling taste.

Carbonated lemon and lime soda. Clear and refreshing.

Mineral water (still or sparkling).

Light and refreshing Chinese pale ale. Malt and rice notes. Ideal with spicy dishes.

Very popular Japanese pale ale (Super Dry). Crisp, clean, and dry taste.