Mo SUSHI

Young soybeans served in their pods, lightly salted. They offer a crunchy texture and a mild taste. Squeeze the pod with your teeth to extract the beans.

A refreshing salad made of raw fish pieces and marinated cucumbers. Dressed with a light vinaigrette. A fresh and oceanic starter.

Seasoned wakame seaweed salad with sesame oil. Slightly crunchy and slimy texture, mild and nutty flavor. Served cold.

Very thin slices of raw salmon served with a special chef's sauce. The texture is melt-in-your-mouth and the sauce adds a tangy and savory touch. To be enjoyed fresh.

Diced raw salmon mixed with avocado and served on a bed of cabbage. Seasoned to enhance the fish flavor. A classic creamy and fresh combination.

Pickled daikon radish slices, offering a sweet and sour flavor and a very crunchy texture. Ideal for cleansing the palate between dishes.

Salad of cooked shrimp, creamy avocado, and crunchy cabbage. A light starter blending sweetness and freshness.

Steamed dumplings with translucent dough (Ha Kao) filled with shrimp. Soft and slightly sticky texture, flavorful filling. Eaten hot, often with soy sauce.

Open steamed dumplings (Siu Mai) filled with a shrimp mixture. Dense and juicy texture. Served hot in a steamer basket.

Fried spring rolls filled with chicken and vegetables. Crispy and golden wrapper, tender interior. To be dipped in nuoc-mâm sauce and wrapped in lettuce and mint leaves.

Crispy fried rolls stuffed with shrimp and vegetables. Served hot with salad and mint for freshness.

Breaded cheese sticks, fried. Crispy on the outside and melty on the inside. A gourmet and hot starter.

Grilled Japanese dumplings in a crescent shape, filled with meat and vegetables. The dough is golden and crispy on one side, soft on the other. Served with a sweet and sour soy sauce.

Shrimp coated in a light and airy batter, then fried. Very crispy texture without being greasy. Usually dipped in tentsuyu sauce.

Fried chicken pieces in light tempura-style batter. Golden and crispy. A Japanese alternative to nuggets.

Assortment of seasonal vegetables fried in light batter. The fine batter preserves the taste of the vegetables while adding crunch.

Hot dough balls containing pieces of octopus, cooked in a special mold. Topped with sweet and savory takoyaki sauce and dried bonito flakes.

Nori seaweed cone filled with vinegared rice, raw salmon, and avocado. Eaten by hand like a sandwich. Fresh and crispy thanks to the seaweed.

Temaki filled with raw tuna and creamy avocado. The classic combination of lean fish and vegetable fat.

Rice cone with cooked shrimp and avocado. Mild and textured.

Temaki with flaked cooked tuna (often mixed with a little mayonnaise) and avocado. Rich and savory flavor.

Temaki filled with grilled eel coated in sweet sauce and avocado. Distinct smoky and sweet-savory taste.

Fish-free option with a mix of crunchy and soft vegetables: cucumber, avocado, and pickled radish.

Grilled chicken pieces on skewers, coated with a sweet soy sauce (tare). Tender and caramelized.

Grilled minced chicken meatballs (tsukune), glazed. Soft texture.

Grilled chicken wings on a skewer. Crispy skin and juicy meat. Eaten with fingers.

Grilled beef skewers. Grilled meat flavor enhanced by the sweet and savory sauce.

Thin slices of beef wrapped around a piece of melted cheese, then grilled. A very popular gourmet classic.

Whole grilled shrimp on a skewer. Iody flavor and firm texture.

Grilled salmon pieces on a skewer. Rich and tender.

Grilled tuna skewers. A dense and flavorful alternative to other fish.

Whole grilled mushrooms. Juicy and infused with sauce.

Grilled zucchini slices. Slightly crunchy and sweet.

Vinegared rice rolls wrapped in nori seaweed, filled with raw salmon. A simple and fresh classic.

Classic tuna rolls with raw red tuna. Pure fish flavor.

Cooked shrimp rolls. Mild and firm.

Maki with grilled eel (unagi), rich and sweet flavor.

Cooked tuna maki, often mixed with a little mayonnaise for creaminess.

Cucumber maki (Kappa Maki). Very fresh and crunchy.

Avocado maki. Creamy texture and mild vegetal taste.

Rolls filled with cream cheese. Creamy and mild.

Maki rolls (rice on the outside) filled with salmon and avocado, sprinkled with sesame seeds.

Inverted rolls with raw tuna and avocado.

Inverted rolls filled with fried shrimp tempura. Adds a delicious crunch to the center of the roll.

The classic California roll with crab stick (surimi) and avocado.

Rolls without outer seaweed, wrapped in a slice of raw salmon, filled with cream cheese and avocado.

Raw salmon rolls with a cream cheese center.

All salmon rolls with cream cheese inside.

Salmon rolls filled with salmon and avocado.

Maki where the seaweed is replaced by rice or a rice paper, giving a pure white appearance.

Snow rolls filled with cream cheese.

California rolls rolled in crunchy orange capelin roe (massago).

California rolls with surimi and avocado, coated with crispy fish roe.

Rolls wrapped in rice paper (rice wrapper) and salad, offering a fresh and light texture.

Japanese spring rolls with cooked tuna and avocado, wrapped in rice paper and lettuce.

Cooked tuna and avocado spring rolls.

Vegetarian spring rolls with cream cheese and avocado.

California rolls topped with crispy fried onions. Offers an interesting contrast of textures between the soft rice and the crunchy topping.

Large bowl of vinegared rice topped with slices of raw salmon. A colorful and satisfying traditional dish.

Bowl of rice topped with caramelized grilled eel fillets (unadon). Rich, smoky, and sweet.

Bowl of vinegared rice topped with slices of raw red tuna.

Chirashi combining salmon and avocado.

Chirashi combining red tuna and avocado on a bed of rice.

Bowl of rice with a varied selection of raw fish (salmon, tuna, sea bream, etc.) depending on availability.

Modern and colorful Hawaiian bowl. Base of rice or salad topped with marinated salmon, fresh vegetables, fruits, and edamame. A complete and balanced meal.

Vegetarian version of the Poké bowl, rich in crunchy vegetables and fresh fruits on rice or salad.

Japanese-style breaded chicken cutlet (Katsu). Crispy panko breading and tender meat. Often served with a fruity sauce like Tonkatsu.

Grilled or pan-fried salmon steak, usually served with teriyaki sauce or simply salted.

Assortment of fried shrimp and vegetable tempura. Light and crispy.

Sautéed meat or shrimp marinated in a sweet and savory Korean sauce (Bulgogi) based on soy, garlic, and sesame. Very flavorful.

Shrimp sautéed simply seasoned with salt and pepper, often with garlic and chili. Intense flavor.

Japanese noodles (yakisoba) stir-fried with vegetables and your choice of meat. Seasoned with a savory brown sauce.

Large noodle soup in a rich broth, topped with meat or tempura, vegetables, egg, and seaweed. The ultimate comfort food.

Vietnamese salad composed of cold rice vermicelli, hot sautéed beef, crispy spring rolls, raw vegetables, and peanuts. Fresh and complete.

Wok-fried rice with shrimp, eggs, and small vegetables. Fragrant and nourishing.

Menu combining fresh California rolls and an assortment of 5 assorted grilled skewers (chicken, beef, cheese).

Menu combining the freshness of salmon sashimi and the warmth of grilled skewers.

Combination of classic salmon sushi and grilled skewers.

A 100% cooked menu combining grilled skewers and gyoza dumplings.

Surf and turf duo with salmon California rolls and grilled dumplings.

Menu combining slices of raw salmon and crispy gyoza.

Classic mix of Japanese sushi and dumplings.

Large assortment served on a wooden boat, ideal for sharing for two. Contains a wide variety of raw fish (sashimi, sushi, maki).

The ultimate feast for two: a complete combination of sushi, sashimi, maki, accompanied by hot skewers and gyoza.

An immense platter for 4 people, offering a very wide selection of the best the restaurant has to offer, from raw to cooked.

Classic French aperitif based on white wine and fruit cream (blackcurrant, blackberry, or peach). Sweet and fruity.

Anise liqueur (Pastis), served diluted with fresh water. Refreshing licorice taste.

Italian vermouth, available in red (sweet and herbaceous) or white (drier and vanilla). Served on ice.

Spirit flavored with juniper berries. Dry and botanical taste.

Sweet fortified Portuguese wine. Red has notes of red fruits, white is more floral.

Blended Scotch whisky. Balanced flavor with a slight smoky note.

American Tennessee Whiskey. Notes of caramel, vanilla, and burnt wood.

Japanese whisky renowned for its finesse and balance. Floral and fruity notes.

Restaurant's special creation.