KOKO Bistro

Classic nigiri sushi with a slice of raw salmon on vinegared rice. Rich flavor and melting texture. Lightly dip the fish side in soy sauce.

Royal sea bream sushi, a white fish with firm and delicate flesh. More subtle flavor than salmon. Pairs well with a touch of wasabi.

Red tuna nigiri sushi (maguro). Lean, deep red, and flavorful flesh. A sushi essential for its meaty texture.

Sushi topped with a cooked shrimp opened like a butterfly. Mild flavor and firm but tender texture. Preferred by those who like cooked seafood.

Sushi with raw shrimp, known for their naturally sweet flavor. Melting and slightly sticky texture. A refined delicacy.

Grilled freshwater eel sushi (Unagi), topped with sweet and savory sauce. Rich, fatty, and melting flesh, often served warm. Intense and smoky flavor.

Gunkan sushi (battleship): rice surrounded by nori seaweed and topped with salmon roe. The roe bursts in the mouth, releasing a salty and marine liquid.

Salmon sushi with the surface briefly blowtorched. This melts the fat and gives a smoky flavor. Topped with sweet sauce.

Sushi with semi-cooked tuna blowtorched. Enhanced by the aroma of truffle and the crispiness of panko. A modern and gastronomic version of sushi.

Tasting platter including a variety of nigiri sushi. Ideal for trying different fish (salmon, tuna, sea bream, shrimp). Complete and balanced meal.

Thick slices of fresh raw salmon, served without rice. Buttery texture and rich flavor. Enjoyed plain with a little soy sauce and wasabi.

Slices of raw sea bream. White fish with translucent flesh and delicate flavor. Firmer to the bite than salmon.

Slices of raw red tuna. Characteristic ferrous flavor and tender texture. A favorite classic for raw fish lovers.

Large platter of assorted raw fish. Allows you to appreciate the freshness and different textures of the day's fish. Usually served with grated white radish.

Bowl of steamed Japanese white rice. Plain rice is neutral, vinegared rice is seasoned for sushi (sugar, vinegar, salt). Essential accompaniment.

Classic inside-out roll (rice on the outside) with crab and avocado. Mild and creamy, coated with sesame seeds. Ideal for beginners in sushi.

Original roll mixing cooked tuna and fresh flavors like green apple and mint. Japanese pepper (sansho) adds a lemony and spicy touch.

100% vegetarian roll filled with crunchy vegetables. Fresh, light, and healthy. Offers a nice variety of vegetable textures.

Cream cheese roll, cucumber, avocado and rocket

Elaborate version of the vegetarian roll, often topped with thin slices of avocado resembling dragon scales. Rich in marinated and fresh vegetables.

Gourmet roll containing a crispy fried shrimp. Topped with avocado and spicy sauce. A popular mix of hot-cold and crispy-melting textures.

Roll for salmon lovers: raw salmon inside and semi-cooked on top. Rich and flavorful, enhanced by a spicy mayonnaise.

Double dose of shrimp: fried tempura and plain. Flying fish roe (tobiko) adds a crunchy texture.

Original creation with a crispy rice base. Topped with salmon and a sweet miso sauce. Sprinkled with Japanese spice mix (shichimi).

Luxurious roll combining melting grilled eel and crispy fried shrimp. An explosion of rich and umami flavors.

Complex roll layering shrimp tempura and spicy tuna tartare. Very rich in flavor and varied textures.

Fried or breaded roll, offering maximum crispiness. Generously filled with salmon and tuna tartare. A hearty and intense dish.

Sophisticated roll with semi-cooked tuna and salmon, with a touch of asparagus. The truffle aroma makes it a refined signature dish.

Variation of the California roll topped with semi-cooked salmon. Crab adds sweetness, balanced by spicy mayonnaise.

Taiwanese sandwich in a small steamed white bun, very soft. Filled with tender beef and crunchy raw vegetables. Served with sweet and savory fries.

Beautiful grilled beef steak, served sliced. The ponzu sauce (citrus and soy) lightens the richness of the meat. A classic fusion dish.

Raw beef coarsely chopped with a knife, seasoned Japanese-style with spicy wasabi and lemon pepper. Pine nuts add crunch.

Simply cooked salmon fillet, accompanied by a flavorful miso sauce. Healthy and balanced meal with its rice and salad.

Chicken pieces lacquered in a shiny teriyaki sauce (sweet soy). The meat is tender and the sauce caramelized. A great classic appreciated by all.

Vietnamese salad composed of cold rice vermicelli, vegetables and warm shrimp. Topped with crispy spring rolls and fresh herbs. To be mixed with the sauce before eating.

The classic Bo Bun with beef sautéed with onions. Savory hot-cold mix with the crunch of peanuts and spring rolls.

Vegetarian version of Bo Bun using tofu (fresh or fried, your choice) as protein. Light and fragrant, rich in herbs and raw vegetables.

Large bowl of sushi rice topped with slices of raw salmon and salmon roe. A complete meal for salmon lovers.

Vinegared rice bowl topped with a varied selection of fresh raw fish of the day. Colorful and fresh, allows you to taste different fish.

Bowl inspired by the California roll, deconstructed in a bowl. Salmon, avocado and fresh vegetables on rice, topped with sweet sauce.

Very complete poke bowl with salmon and tuna. Rich in toppings (seaweed, edamame, avocado). Fresh ponzu dressing.

Vegetarian bowl with crispy fried tofu. Topped with many vegetables and seaweed. Light tsuyu sauce based on soy and dashi.

Bowl of hot rice topped with grilled beef slices. A simple, hearty, and flavorful dish, centered on the meat.

Bowl of rice topped with shrimp and vegetable fritters (tempura). The frying is crispy and contrasts with the soft rice.

Hearty protein-rich meal salad with a trio of raw fish. Strawberry adds an original sweet touch. Creamy sesame dressing.

Large colorful composed salad with fried tofu for consistency. Varied mix of raw vegetables and seaweed. Fragrant sesame dressing.

Complete set menu adapted for children. Includes a main course (Asian burger or chicken), a drink, and an ice cream. Portions adapted for little ones.

Cake with a molten center flavored with matcha green tea. White chocolate softens the tea's bitterness. Served warm with ice cream for a temperature contrast.

Original black sesame fondant, which gives a gray color and an intense roasted hazelnut flavor. Rich and creamy molten center.

Italian cream dessert revisited. Smooth and creamy texture topped with a tangy and fragrant Japanese citrus (yuzu) marmalade.

Creamy dessert baked in the oven and flavored with matcha, with a thin layer of crunchy caramelized sugar on top. Balance between sweetness and slight bitterness.

Layered dessert alternating mascarpone cream and green tea-soaked biscuit. Contains sweet red bean paste (anko), a classic of Japanese desserts.

A coffee accompanied by a selection of mini-desserts from the menu. Perfect for tasting a bit of everything without choosing.

Tea version of the gourmet coffee. Served with a selection of sweet mini-pastries.

Traditional French aniseed aperitif. Served with fresh water to dilute it to your taste.

Mix of dry white wine and fruit cream (blackcurrant or blackberry). A classic and light French cocktail.

Japanese version of Kir where plum liqueur (umeshu) replaces cassis cream. Sweet and fruity flavor.

Sparkling version of the Kir prepared with Italian Prosecco instead of still white wine.

Sparkling cocktail mixing Prosecco and Japanese plum liqueur. A festive fusion aperitif.

Traditional Japanese liqueur made by steeping plums in alcohol and sugar. Very fruity, sweet, and syrupy taste. Often drunk with ice (on the rocks).

Unfiltered version of plum liqueur, containing fruit pulp. Thicker texture and more intense plum flavor.

Unfiltered Yuzu (Japanese citrus) liqueur. Perfect balance between lemony acidity and liqueur sweetness.

Glass of dry Italian sparkling wine. Fresh and effervescent, ideal for starting the meal.

The classic Italian bitter and sparkling. Bright orange color, refreshing bitter orange taste.

A Japanese version of the Spritz using Yuzu, a very aromatic Asian citrus. More tart and floral than the classic version.

Spicy Spritz highlighting ginger in two forms. Piquant and invigorating.

Unmissable Cuban cocktail. Freshness of mint and lime combined with rum. Sweet and tangy.

A fruity variation of the mojito with fresh raspberries. Pink color and red fruit flavor.

Japanese-style revisited Mojito: sake replaces rum and yuzu replaces lime. Very fresh and delicate.

Sophisticated Gin Tonic infused with Sansho Japanese pepper, which has citrus notes. Dry and aromatic.

A variation of the Moscow Mule with an exotic touch of passion fruit. Spicy thanks to ginger and fruity.