Le Bar à sushi Izumi

A refreshing salad composed of wakame seaweed and thin slices of cucumber. Dressed with a light vinaigrette, it offers a crunchy texture and an iodized taste. An ideal light starter to begin the meal.

Young soybeans served in their pods, lightly salted. They are eaten by squeezing the pod with your teeth to extract the beans. A classic healthy and protein-rich appetizer in Japanese cuisine.

Thin slices of raw sea bass, drizzled with Ponzu sauce (citrus soy sauce). The delicate fish flesh is enhanced by the acidity and freshness of the sauce. Melting texture and refined flavor.

Salad with mackerel fillets, wakame seaweed, and cucumber. The pronounced flavor of mackerel pairs well with the freshness of the vegetables. Served cold with a vinaigrette.

Tender octopus pieces served with seaweed and cucumber. A textured salad offering a balance between the tenderness of the octopus and the crunchiness of the vegetables.

Salad of cooked shrimp, wakame seaweed, and cucumber. Fresh and light, served with a Japanese dressing.

Sliced raw scallops, served without rice. Tender, sweet, and melt-in-your-mouth flesh, appreciated for its delicacy. To be enjoyed with a little soy sauce and wasabi.

Diced raw bluefin tuna and avocado mixed. The richness of the tuna and the creaminess of the avocado create a flavorful and melting mixture.

Mix of raw salmon and avocado, seasoned with aromatic sesame oil. A rich and fragrant starter with a creamy texture.

Thin slices of raw cuttlefish served with natto (fermented soybeans). Natto has a sticky texture and a very pronounced taste that divides opinion. A traditional dish for lovers of authentic flavors.

Combination of raw cuttlefish with a firm texture and creamy sea urchin with an intense iodized taste. A delicate dish highlighting exceptional seafood.

Vinegared rice and nori seaweed rolls filled with bluefin tuna. A simple classic highlighting the quality of the fish.

Fatty tuna maki (belly cut of tuna), rich and melting. A highly prized intense buttery flavor.

Rice and nori seaweed rolls filled with raw salmon. Mild and popular, ideal for all palates.

Maki containing grilled eel drizzled with sweet and savory sauce. Rich flavor and tender texture.

Small vegetarian cucumber rolls. Fresh, crunchy, and light, perfect for cleansing the palate.

Maki filled with kanpyo (marinated dried gourd strips). Mild flavor and slightly crunchy texture.

Vegetarian maki with umeboshi (salted plum) and shiso leaf. A very aromatic tangy and herbaceous flavor.

Inside-out rolls (rice on the outside) filled with salmon and avocado. Creamy and mild texture.

Inside-out rolls filled with cooked shrimp and avocado. A classic, mild, and savory combination.

Inside-out rolls with real crab meat and avocado. Delicate sea flavor enhanced by the avocado.

Nigiri sushi composed of a ball of vinegared rice topped with a slice of premium Scottish salmon. Tender and flavorful.

Salmon sushi lightly seared with a torch. The medium-rare cooking reveals the fish's fat and adds a slight smoky note.

Classic bluefin tuna sushi. The firm, lean flesh of the fish contrasts pleasantly with the vinegared rice.

Fatty tuna sushi, prime and very marbled cut. Melts in the mouth with a rich, buttery flavor.

Fatty tuna lightly seared on the surface. The heat melts the fat for an even more unctuous texture.

Sea bream sushi, a fish with delicate and slightly sweet white flesh. Firm texture.

Sea bass sushi, fish with delicate and subtle white flesh. Light and elegant taste.

Sushi with vinegar-marinated mackerel (Saba). Pronounced flavor and firm texture, typical of traditional sushi.

Sushi topped with cuttlefish or octopus. Firm to crunchy texture, mild and iodized flavor.

Sushi topped with a boiled shrimp opened butterfly-style. Mild and slightly sweet.

Raw sweet shrimp sushi. Melting texture and naturally sweet flavor.

Grilled eel sushi (Unagi), drizzled with sweet sauce. Rich, warm, and savory.

Raw scallop sushi. Tender, silky, and sweet flesh.

Nori seaweed cone filled with rice and grilled eel. Eaten by hand to appreciate the crispiness of the seaweed.

Cone filled with creamy sea urchin. An explosion of iodized marine flavors.

Classic Bluefin Tuna Temaki. Simple and satisfying.

Cone filled with melting fatty tuna. A luxurious version of temaki.

Raw salmon temaki, often accompanied by avocado or cucumber depending on preparation.

'Armored' sushi composed of a rice ball surrounded by seaweed and topped with sea urchin. Creamy and iodized.

Gunkan combining the firm texture of cuttlefish and the creaminess of sea urchin.

Gunkan topped with fatty tuna tartare. Melting and rich in flavor.

Gunkan topped with salmon roe (Ikura). The eggs burst in the mouth, releasing a salty marine flavor.

Gunkan topped with chopped raw salmon, creamy and mild.

Gunkan filled with real crab meat. Fine and delicate flavor.

Traditional Japanese soup made with dashi broth and fermented soybean paste (miso). Warm and comforting.

Steamed Japanese white rice bowl. Short, sticky grains, perfectly accompanies dishes.

Ice cream flavored with black or roasted sesame. Nutty flavor and often gray or black color.

Matcha (powdered green tea) ice cream. Characteristic herbaceous flavor, slightly bitter and sweet.

Refreshing yuzu sorbet, a Japanese citrus fruit with notes of lime and mandarin.

Glutinous rice cake (mochi) filled, often with sweet red bean paste. Soft and elastic texture.

Balls of fine rice dough encasing an ice cream center. Served in pairs. Soft texture on the outside and icy on the inside.

Aged sake glass, often richer and more complex, served as a digestif. Sometimes caramel or woody notes.

Assortment of 10 nigiri sushis selected by the chef. A variety of raw fish on vinegared rice.

Platter of 12 assorted sushi including premium pieces like grilled eel and fatty tuna. Ideal for tasting specialties.

Assortment of raw bluefin tuna slices. Without rice, to purely appreciate the fish.

Premium raw salmon slices. Rich and melting.

Mixed assortment of tuna and salmon sashimi.

Fatty tuna sashimi. A rich taste experience with a buttery texture.

Premium selection of raw fish, likely including more noble varieties.

Extra bowl of rice to accompany sashimi.

Large bowl of vinegared rice covered with slices of raw salmon.

Sushi rice bowl topped with bluefin tuna.

Bowl of rice topped with a mix of raw tuna and salmon.

Chirashi with a variety of raw fish depending on the catch.

Special Chirashi including eel and fatty tuna on vinegared rice.

Hearty tasting menu for one person, offering a wide range of sashimi and sushi, including premium pieces.

Large tasting menu to share, composed of a generous selection of high-quality raw fish and sushi.