Matsuyama Cadet

Japanese-style fried chicken pieces, fried in a light and crispy batter. Tender inside. Enjoyed hot, usually with soy sauce or tempura sauce.

Pieces of cheese coated in tempura batter and fried. The center is melting and the outside is golden and crispy. A gourmet starter.

Salmon fillets fried in tempura. The coating is light and the fish remains moist. Served hot.

Stir-fried wok noodles with breaded and fried chicken pieces. A complete and flavorful dish.

Stir-fried noodles with a mix of crunchy vegetables. Classic vegetarian dish of Asian cuisine.

Hot dough balls filled with pieces of octopus. Japanese street food specialty, served with a special sauce and dried bonito flakes.

Fresh salad made with diced raw salmon and avocado. Dressed with a light vinaigrette.

Sushi topped with a slice of salmon lightly seared with a torch. Drizzled with a special chef's sauce. Smoky flavor and melting texture.

Tuna sushi, seared on the surface. Enhanced by the chef's sauce. Combines the freshness of raw with the taste of grilled.

Salmon slices briefly seared on the outside and raw inside. Served with a flavorful sauce.

Seared tuna slices, quickly seared to keep the center raw. Served with the chef's special sauce.

Minced chicken meatball skewers (tsukune). Grilled over charcoal and coated with sweet and savory yakitori sauce.

Tender chicken pieces grilled on a skewer. Classic smoky yakitori flavor.

Crispy grilled chicken wings. Eaten with your fingers.

Grilled beef skewers. Flavorful meat infused with the taste of charcoal.

Thin slices of beef rolled around a piece of melting cheese. A very popular classic in Japanese restaurants in France.

Grilled duck breast skewers. Rich flavor and tender meat.

Grilled salmon cubes on a skewer. Perfectly cooked fish with crispy skin if present.

Grilled tuna skewers. Firm flesh and pronounced taste.

Grilled sea bream skewers. Fine and delicate white-fleshed fish.

Grilled mackerel fillet on a skewer. Fatty fish rich in flavor.

Whole or peeled grilled prawns. Firm and sweet flesh.

Grilled scallop skewers. Tender texture and refined flavor.

Grilled button mushrooms. Simple and tasty with yakitori sauce.

Grilled zucchini rings. Light vegetable side dish.

Tofu (soybean) skewers, often fried or firm. Grilled with sauce.

Fresh raw salmon slices. Melting texture and rich taste. To be dipped in soy sauce with a little wasabi.

Raw bluefin tuna slices. Firm, lean flesh with a delicate flavor.

Raw sea bream slices. White-fleshed fish, firm and delicate.

Mixed sashimi assortment: half salmon, half tuna.

Mackerel sashimi, often marinated in vinegar (shime saba) to soften the strong taste of the fish.

Eel slices, usually grilled and drizzled with sweet sauce (kabayaki), served without rice here.

Cooked octopus slices. Characteristic firm and chewy texture, light iodized taste.

Plate of 14 sashimi. Choice of: an assortment of different fish or salmon only.

Classic sushi with a slice of raw salmon on vinegared rice.

Bluefin tuna sushi (maguro). A must-have.

Sea bream sushi. Delicate flavor and pinkish-white color.

Gunkan sushi (rice surrounded by seaweed) topped with minced and seasoned salmon.

Marinated mackerel sushi. Pronounced taste.

Grilled eel sushi (unagi), drizzled with sweet sauce.

Gunkan sushi topped with large salmon roe (ikura). Burst in the mouth with a salty flavor.

Sushi with Japanese omelet (tamago), lightly sweetened.

Sushi with crab stick (surimi).

Sushi with a slice of cooked octopus.

Sushi with a cooked shrimp opened butterfly-style.

Gunkan sushi topped with spicy or seasoned minced tuna.

Gunkan sushi with small, crunchy fish roe (masago).

Sushi with a lightly grilled scallop.

Sushi with cooked tuna, often mixed with a little mayonnaise.

Sushi with crab meat.

Vegetarian sushi with a slice of creamy avocado.

Sushi combining salmon and cream cheese.

Classic sushi with salmon and avocado.

Special roll filled with avocado and surimi, topped with grilled eel and fried onions. Rich and flavorful.

Colorful Rainbow Roll. Varied interior and exterior covered with alternating slices of raw fish and avocado.

Salmon roll with breaded and fried cheese. Hot and crispy on the outside.

Roll filled with fried chicken and cheese, enhanced by spicy mayonnaise and the crunch of fried onions.

Fried roll containing beef and cheese. A roll version of beef-cheese yakitori.

Roll (or topped) with cream cheese, with a salmon-avocado center. Very creamy.

Roll filled with avocado and surimi, topped with grilled eel and fried onions.

A large, complete menu for raw fish lovers. Includes a variety of sushi, sashimi, and rolls, accompanied by soup, salad, and rice.

Hearty mixed menu combining hot dishes (gyoza, tempura) and an assortment of raw fish (sashimi, sushi, maki).

Boat menu for two people focused on raw fish. Wide variety of sashimi, sushi, and maki.

Very complete boat menu for two, including hot yakitori skewers in addition to the assortment of sushi and sashimi.

Menu for two people with a fine selection of sushi, sashimi, and Florida rolls.

Japanese noodle soup topped with sautéed beef and vegetables. Savory broth and wheat noodles.

Ramen served with crispy breaded chicken. A hot and comforting dish.

Restaurant Specialty Cocktail

Traditional French aperitif with white wine and cassis cream.

Anise aperitif.

Japanese pale ales, light and refreshing.

Hot green tea, a traditional accompaniment to Japanese meals.