Matsuhisa Paris

The fattiest and most prized part of the tuna. Pale pink flesh marbled with fat, offering a melt-in-your-mouth texture comparable to Wagyu beef. Rich and buttery flavor.

Firm, pink-fleshed fish, rich in flavor with moderate fat content. Mild, buttery taste, smooth texture.

Fresh Scottish salmon tartare. Bright orange flesh, tender and fatty texture with a rich, round flavor.

Lean, delicate white fish. Served raw in thin slices, Peruvian carpaccio style. Mild flavor and firm texture.

Thin slices of octopus. Firm and slightly chewy texture (pleasant bite). Mild sea flavor.

Japanese scallops known for their sweetness and size. White, silky flesh, naturally sweet.

Salmon sashimi with crispy dried miso. The melting fish contrasts with the salty, umami crunch of the miso.

Middle part of the tuna, between lean and fatty. Perfect balance between meaty flavor and melting texture.

Fresh sea bass sashimi enhanced by the texture and taste of dried miso. Delicate and refined flavor.

Raw scallops, sweet and creamy, served with a crispy miso condiment.

Vegetarian dish highlighting fresh tomatoes with the savory touch of dried miso.

Thin slices of salmon lightly seared with hot oil (reverse tataki style). Delicate semi-cooked flavor.

High-quality Japanese beef, extremely marbled. The fat literally melts in your mouth. Served in thin sashimi-style slices.

Sea bass sashimi prepared in the 'New Style' method, lightly heated with oil to enhance aromas without fully cooking the fish.

Japanese scallops served warm sashimi style, silky texture and sweet flavor enhanced by seasoning.

Assortment of seafood marinated in citrus juice (leche de tigre). Fresh, tangy, and spicy.

Diced white fish marinated in lime and spices. Firm flesh turned opaque by the acidity.

Pieces of noble lobster marinated in ceviche. Sweet and firm flesh contrasting with the tangy marinade.

Vegetarian ceviche made with marinated crunchy vegetables. Fresh and light.

Lean red tuna. Deep red, firm, flavorful flesh. The sushi classic.

Medium fatty tuna. More melt-in-your-mouth texture than classic red tuna, balance between flesh and fat.

Very fatty ventral part of the tuna. Pale pink color, texture that literally melts in your mouth. Intense flavor.

Japanese yellowtail. White/pink flesh, rich and buttery. Mild, buttery taste, smooth texture.

Fresh salmon. Orange, fatty, tender flesh. A much-loved mild flavor.

Sea bass. White, translucent, firm flesh. Subtle and delicate taste.

Marinated salmon roe. Large orange pearls that burst in the mouth, releasing a salty, oceanic juice.

Very fine and crispy fish roe, often used for texture.

Raw Japanese scallops. Very tender, almost creamy texture, mild and sweet flavor.

Grilled freshwater eel glazed with sweet and savory sauce (tare). Rich, fatty, melt-in-your-mouth flesh. Served cooked.

Cooked octopus. Firm and elastic texture, mild taste.

Raw squid. Firm, slightly crunchy, and sticky texture. Mild flavor.

Red mullet. Fish with red skin and white flesh with a characteristic, fine taste.

Classic thin roll of nori seaweed and rice filled with raw tuna. Simple and classic.

Minced tuna mixed with spicy sauce (often spicy mayonnaise). Zesty flavor.

Fatty tuna (toro) and spring onion maki. The fish's fat pairs perfectly with the freshness of the green onion.

Classic thin roll with raw salmon.

Minced salmon and spicy sauce maki.

Vegetarian maki filled with ripe avocado. Creamy and soft texture.

Cucumber maki. Very fresh and crisp, ideal for cleansing the palate.

Maki with salted Japanese plum (umeboshi) and shiso leaf (aromatic plant). Very tangy, salty, and herbaceous taste.

Minced yellowtail and spring onion maki. Rich and buttery flavor.

Sea bass and shiso leaf maki. The delicate taste of sea bass is enhanced by the unique aroma of shiso.

Marinated burdock root maki (orange). Very crunchy texture and earthy, briny flavor.

Marinated daikon radish maki (yellow). Crunchy, sweet-salty, and tangy.

Fatty tuna (toro) and pickled radish (takuan) maki. The melting tuna contrasts with the crunchy radish.

Grilled eel and cucumber maki. The cucumber adds freshness to the rich, sauced eel.

Inside-out roll (rice on the outside) with salmon and avocado. A classic combination of creamy textures.

Yellowtail and jalapeño pepper roll. Rich fish flavor enhanced by the fresh spiciness of the pepper.

Roll filled with fried shrimp tempura. Crispy inside, soft rice outside.

Authentic California roll with real snow crab meat. Mild and delicate flavor, shredded texture.

Large roll containing whole fried soft-shell crab. Crispy and flavorful.

Chef's signature large roll containing a varied assortment of fish and vegetables.

Nori seaweed cone hand-filled with rice and tuna. To be eaten with fingers, the seaweed remains crispy.

Spicy tuna hand roll.

Fresh salmon hand roll.

Spicy salmon hand roll.

Vegetarian avocado hand roll.

Salmon and avocado hand roll.

Cucumber hand roll, fresh and crisp.

Luxurious fatty tuna and spring onion hand roll.

Eel and cucumber hand roll.

Yellowtail and spring onion hand roll.

Yellowtail and jalapeño pepper hand roll.

Snow crab hand roll.

Pickled radish hand roll.

Shrimp tempura hand roll.

Salted plum and shiso hand roll.