Mido

A smooth and creamy soup made with asparagus tips and crab meat. Mild and delicate flavor, perfect to start the meal.

Clear and flavorful broth garnished with dumplings (wontons) filled with meat or shrimp. A comforting soup with varied textures.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Usually served with tofu, wakame seaweed, and spring onion. Rich and savory umami flavor.

Crispy fried rolls, wrapped in rice paper and filled with a mixture of minced meat, vegetables, and vermicelli. Served hot, often with salad and mint.

Fresh, non-fried rolls, made of rice paper wrapped around shrimp, meat, fresh herbs, and rice vermicelli. Fresh and light texture, served cold.

Seasoned wakame seaweed salad with rice vinegar, sesame oil, and sometimes chili. Slightly sweet, salty, and iodized taste with a crunchy texture.

Fresh mix of crunchy vegetables, crab meat, and cooked shrimp. Served with a light vinaigrette.

Fresh raw salmon cut into small cubes, seasoned with herbs, oil, and spices. Melting texture and rich fresh fish taste.

Finely shredded white cabbage marinated in a mild, tangy vinaigrette. A simple, crunchy, and refreshing starter.

Variation of spring rolls (fried rolls) with a filling mainly composed of shrimp. Crispy on the outside and flavorful on the inside.

Immature soybeans served whole in their pods, boiled or steamed and lightly salted. Squeeze the pod with your teeth to extract the beans.

Assortment of steamed dumplings, including various types of ravioli and balls. Ideal for tasting several flavors.

Classic Chinese dumplings with slightly thick dough, filled with minced meat and vegetables. Steamed for a soft texture.

Ha gao. Dumplings with translucent and elastic dough, filled with whole or minced shrimp. Delicate flavor and slightly crunchy texture.

Siu mai. Open-topped dumplings, made of minced pork, mushrooms, and sometimes shrimp, wrapped in a thin yellow dough.

Variation of steamed dumplings (siu mai) with a rich shrimp filling. Tender and juicy texture.

Delicate steamed dumplings filled with shrimp and enhanced by the distinctive, earthy aroma of truffle.

Steamed dumplings filled with a mixture of minced vegetables. A light and vegetarian option.

Half-moon shaped Japanese dumplings, filled with meat and cabbage. They are grilled on one side to be crispy and steamed inside.

Large shrimp fried or stir-fried in a wok, seasoned simply with salt and pepper, often with chili peppers and garlic. Crispy and spicy.

Signature dish of shrimp prepared in a spicy sauce. Piquant flavor and rich in aromatics.

Fillet or whole fish delicately steamed. Seasoned with fresh ginger and chives for a pure and aromatic flavor.

Sea bream grilled to achieve crispy skin, served with fresh notes of ginger and chives.

Roast duck slices with crispy lacquered skin and tender meat. Rich flavor, often slightly sweet and savory.

Tender chicken pieces cooked with fresh coriander and ginger. An aromatic and fragrant dish.

Chicken (often fried or sautéed) coated in a yuzu sauce, a Japanese citrus fruit. Distinctive taste combining lemony acidity and floral notes.

Thick Japanese wheat noodles (udon) stir-fried in a wok, served without meat. Soft and elastic texture.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crunchy and colorful.

Thin wheat noodles stir-fried in a wok with a light seasoning. A classic side dish.

Wok-fried rice with eggs, peas, and diced ham or pork. Flavorful and non-sticky.

Bowl of steamed white rice, a neutral accompaniment for all sauced dishes.

Short-grain sticky rice seasoned with rice vinegar, sugar, and salt. The same rice used for sushi.

High-starch rice, steamed to achieve a very sticky and compact texture.

Sticky rice filling (often with meat or mushrooms), wrapped in a lotus leaf and steamed. The rice absorbs the delicate fragrance of the leaf.

Slice of raw sea bream (white fish) placed on a small block of seasoned rice. Mild taste and firm texture.

Gunkan sushi: rice wrapped in nori seaweed and topped with salmon roe (ikura). The eggs burst in the mouth with an intense salty flavor.

Slice of raw horse mackerel on seasoned rice. Fish with a pronounced taste, often served with a little ginger or spring onion.

Classic nigiri with a slice of lean red tuna (maguro). Meaty texture and characteristic ferrous taste.

Cooked shrimp butterflied, served on seasoned rice. Mild flavor and firm texture.

Grilled freshwater eel (unagi) slices coated with sweet and savory sauce, served over rice. Rich and tender.

Slice of fresh raw salmon on seasoned rice. Very popular for its creamy texture and rich taste.

Slice of mackerel (often marinated in vinegar) on rice. Strong taste and oily texture, typical of blue fish.

Hand-formed cone with a nori seaweed sheet, filled with rice, fish, and vegetables. Eaten by hand like a sandwich.

Rice roll wrapped in nori seaweed, filled with raw salmon and avocado. A classic creamy and fresh combination.

Maki roll filled with cooked tuna (often mixed with mayonnaise) and avocado. Mild flavor and creamy texture.

Small thin roll (hosomaki) containing only rice and raw tuna, wrapped in nori seaweed.

Small thin roll (hosomaki) containing rice and raw salmon in the center, wrapped in nori seaweed.

Special roll prepared according to the chef's inspiration, often with premium ingredients or elaborate presentation.

Skewers of minced pork meatballs (tsukune), grilled and coated with sweet soy sauce (tare).

Skewers of thin beef slices wrapped around a piece of melting cheese. A very popular classic in France.

Skewers of tender chicken thigh pieces, grilled with a sweet and savory yakitori sauce.

Skewers of grilled salmon cubes, often seasoned with salt or teriyaki sauce.

Assortment of grilled skewers (yakitori), allowing you to taste different meats and flavors.

A small complementary menu including a hot miso soup and a small vinegared cabbage salad.

Bowl of plain white rice.

A complete and varied menu combining raw fish (salmon sushi and sashimi) and grilled items (various yakitori skewers), served with rice.

Thick noodle soup (udon) served in a miso broth. A warm and hearty dish.

Noodle soup garnished with shrimp dumplings (wontons). Flavorful broth blending the texture of noodles and the softness of dumplings.

Ramen (alkaline wheat noodles) in a rich miso-flavored broth, prepared according to the chef's recipe with various toppings.

Noodle soup served with slices of roast duck (char siu), with a sweet and roasted flavor.

Noodle soup garnished with pieces of roast duck, adding a rich flavor and crispy skin to the broth.

Refreshing dish of cold noodles, topped with chicken and coated in a creamy sesame sauce.

Cold noodles served with breaded fried shrimp (Ebi Fry) and a soy-based sauce.