Maison de luciole

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Rich umami flavor and comforting. Usually drunk directly from the bowl.

Spicy version of traditional miso soup. Flavorful broth with a hint of chili. Ideal for warming up.

Spicy miso soup with salmon pieces. A rich and slightly tangy mix. Combines the flavor of fish with the robust taste of miso.

Classic miso soup served with pieces of cooked salmon. Mild and oceanic flavor. A light and nutritious appetizer.

Shredded and marinated white cabbage salad. Crunchy and slightly tangy. Often dressed with a sweet and savory Japanese vinaigrette.

Wakame seaweed salad seasoned with sesame oil. Tender and slightly crunchy texture. Oceanic and refreshing taste.

Young soybeans served warm in their pods with salt. Mild taste and firm texture. Eaten by squeezing the pod to extract the beans.

Mixed salad of marinated squid pieces. Firm texture and oceanic flavor. Seasoned to enhance the taste.

Mixed salad combining raw fish and raw vegetables. Freshness and variety of textures. Dressed with sesame.

Large, complete salad with varied Japanese flavors. Rich mix of seafood, seaweed, and fresh vegetables. Ideal for a light meal.

Thin slices of marinated raw salmon. Melting texture enhanced by a house sauce. A delicate and refined appetizer.

Thin slices of raw bluefin tuna. Pronounced flavor and tender texture. Served with a sauce to enhance the flavors.

Thin slices of raw sea bream. Delicate and subtle white-fleshed fish. Served with a light sauce.

Shrimp fried in a light and airy batter (tempura). Crispy on the outside and tender on the inside. Enjoyed hot, often dipped in sauce.

Steamed white rice. Short, sticky grains, typical of Asian cuisine. Neutral accompaniment for all dishes.

Sushi rice seasoned with rice vinegar, sugar, and salt. Slightly tangy and sweet flavor. Essential base for sushi and chirashi.

Thin pastry triangles, filled and fried. Crispy and golden. Contains a spicy filling of vegetables or meat.

Fried spring rolls in the Vietnamese style filled with chicken. Crispy rice paper wrapper. Usually served with salad and mint.

Crispy fried rolls filled with vegetables. Tasty vegetarian option. To be dipped in nuoc-mâm or sweet and sour sauce.

Small fried rolls filled with shrimp. Crispy texture and soft center. A popular appetizer in Southeast Asia.

Japanese dumplings stuffed with minced shrimp. Mix of textures between the grilled dough and the tender filling. Served hot.

Grilled dumplings filled with a vegetable mix. Thin and crispy dough. Served with a soy-vinegar sauce.

Japanese dumplings filled with minced shrimp. Mix of textures between the grilled dough and the tender filling. Served hot.

Marinated chicken pieces then fried in the Japanese style. Light and crispy coating, juicy meat. Often flavored with ginger and garlic.

Breaded and fried patties in the Japanese style (Korokke). Creamy inside, often potato-based. Golden and very crispy outside.

Complete Hawaiian bowl with raw salmon and seasoned rice. Garnished with many fresh vegetables and fruits. A balanced, fresh, and colorful meal.

Poke bowl combining two types of raw fish: tuna and salmon. Rich in protein and flavor. Served with a variety of raw vegetables.

Bowl of seasoned rice topped with diced raw tuna. Served with a variety of crunchy vegetables and sweet fruits. Fresh and healthy.

Vegetarian version of the Poke Bowl with tofu. Rich in various vegetables and fresh fruits on a bed of rice. Light and nutritious.

Poke bowl with glazed cooked chicken in a sweet and savory teriyaki sauce. Cooked alternative to raw fish. Served with fresh vegetables.

Poke bowl with crispy breaded chicken (Katsu). Hot/cold and crispy/fresh contrast with vegetables and rice.

Bowl of seasoned rice with cooked shrimp and raw vegetables. Fresh and light with a mild seafood touch. Enhanced with fruit for sweetness.

Gourmet poke bowl with crispy shrimp fritters. Mix of fried and fresh textures. Served on seasoned rice.

Poke bowl with tender marinated beef. Rich meat flavors combined with the freshness of vegetables and fruits. A complete and satisfying meal.

Poke bowl served with grilled Japanese dumplings (Gyoza). An original option combining a hot dish and a cold salad.

Poke bowl with breaded and fried salmon pieces. The fish remains tender under a golden crust. Served with rice and raw vegetables.

Bowl of seasoned rice topped with slices of raw salmon. A simple classic that highlights the quality of the fish. Served with soup and salad.

Bowl of seasoned rice topped with slices of raw bluefin tuna. Intense flavor and firm texture of tuna. Traditional Japanese dish.

Duo of raw fish (salmon and tuna) on a bed of seasoned rice. Allows you to taste two distinct flavors in one bowl.

Bowl of seasoned rice with a varied selection of raw fish and seafood. Ideal for discovering different flavors and textures.

Vegetarian version of chirashi with crispy breaded chicken instead of raw fish. Served on seasoned rice. Gourmet and satisfying.

Salmon chirashi seasoned with a spicy sauce. Adds zest to the sweetness of the fish and rice.

Bowl of seasoned rice topped with chopped and seasoned raw salmon (tartare). Melting texture and delicate taste.

Special chirashi with an assortment of marinated fish and vegetables. The marinade and chef's sauce provide a unique flavor.