Nagatomi

Vietnamese-style fried spring rolls, filled with chicken and vegetables. Crispy and golden wrapper. To be dipped in nuoc-mâm sauce.

Pan-fried dumplings filled with ingredients. Crispy on one side and steamed. Soft and crispy texture. Served with a vinaigrette soy sauce.

Shrimp coated in a light and airy batter. Crispy on the outside and tender on the inside. A Japanese cuisine classic.

Assorted selection of fried bites. Ideal for sharing and discovering different crispy flavors and textures.

Fresh composed salad topped with smoked salmon slices. Salty and smoky flavor of the fish complementing the crunchy vegetables.

Salad topped with breaded and fried chicken pieces. Contrast of textures between the hot crispy chicken and fresh vegetables.

Fresh salad served with cubes or slices of raw salmon. Light and refreshing dish.

Large assortment of various sushi (California, Rolls, Spring). Mix of flavors including salmon, cooked tuna, avocado, and cream cheese.

Menu focused on salmon, including classic sushi (vinegared rice topped with fish) and fresh spring rolls.

Balanced assortment of maki (seaweed rolls), sushi (fish on rice), and california rolls. Includes salmon and tuna.

Classic selection of nigiri sushi. Slices of raw salmon and raw tuna placed on balls of vinegared rice.

Menu for lovers of fresh cheese combined with salmon and avocado. Creamy and smooth texture.

Large inverted rolls filled with avocado, surimi, and shrimp tempura, coated with capelin roe (massago). Crispy and tasty.

Signature rolls filled with shrimp tempura and avocado, topped with grilled eel. Rich, sweet-savory flavor and melting texture.

Combination of raw salmon sushi and grilled chicken dumplings. Mix of hot and cold.

Complete menu combining salmon sushi and maki with hot chicken dumplings.

Thick Japanese noodle soup (Udon) served with beef. Flavorful broth and soft noodles.

Udon noodle soup with a seafood assortment. Marine flavors in a hot broth.

Comforting soup with noodles and chicken-filled dumplings. A complete and warm dish.

Vietnamese salad of cold rice vermicelli, sautéed beef, raw vegetables, fresh herbs, and peanuts. Seasoned with nuoc-mâm sauce.

Variation of Bo-bun with sautéed chicken instead of beef. Fresh, fragrant, and slightly sweet-savory.

Stir-fried noodles in a wok with seafood and vegetables. Rich in flavor.

Stir-fried noodles with beef strips and vegetables. Flavorful and nourishing.

Fried chicken pieces in crispy batter. Served as a main dish with side dishes.

Glutinous rice dough balls coated with shredded coconut, filled with a sweet paste (often egg yolk or soy). Steamed, soft and warm texture.

Tropical fruit with white, translucent, and juicy flesh. Floral and sweet flavor. Served fresh, often in syrup.

Crispy or soft Asian confectionery made from sesame seeds and sugar/honey. Toasted nutty flavor.

Scoop of ice cream. Simple and refreshing dessert.

Chocolate cake with a molten center. Rich and intense. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Cream cheese cake on a biscuit base. Dense and creamy texture. Topped with mango sauce.

Frozen dessert inspired by Montélimar nougat, containing candied fruits and nuts. Creamy texture.

Meringue shell coated with vanilla ice cream, all covered with chopped hazelnuts or praline. Classic frozen dessert.

Thin glutinous rice dough wrapped around a scoop of ice cream. Soft texture on the outside and frozen on the inside. Popular Japanese dessert.

Fresh mango slices. Fruity, sweet, and natural dessert.

Mix of fresh cut fruits served with a scoop of vanilla ice cream and whipped cream.

Traditional Japanese glutinous rice cake filled with anko (sweet red bean paste). Elastic texture and mild taste.

Japanese pastry consisting of two soft mini pancakes sandwiching a red bean paste filling.