Nakagawa

Green soybeans still in their pods, boiled and lightly salted. A healthy and addictive appetizer. Squeeze the pod with your teeth to release the beans.

Finely shredded white cabbage salad, dressed with a light Japanese vinaigrette. Crunchy and refreshing.

Marinated wakame seaweed salad with sesame and sometimes chili. Texture is both crunchy and tender with an oceanic and nutty flavor.

Blanched spinach served cold with a light sesame or soy dressing. A simple and nutritious vegetable side dish.

Traditional soup based on dashi broth and fermented miso paste. Usually contains tofu, seaweed, and chives. Flavorful and comforting.

Lightly fried firm tofu cubes served in a hot dashi broth. Crispy on the outside and silky on the inside.

Eggplants cooked until tender and marinated in a mixture of soy, mirin, and ginger. Sweet and umami flavor.

Pan-fried Japanese dumplings filled with chicken and vegetables. The wrapper is crispy on one side and soft on the other. Served with a soy-vinegar sauce.

Vegetarian version of pan-fried Japanese dumplings, filled with a vegetable mix. Crispy and tasty.

Marinated chicken pieces with ginger and soy, then fried. Crispy, juicy, and very flavorful. Often served with lemon.

Wheat noodles served in a rich broth seasoned with fermented soybean paste (miso). Deep, savory, and umami flavor. Topped with chicken, egg, and vegetables.

Classic ramen with a clear broth seasoned with soy sauce. Light and savory taste, highlighting the ingredients.

Ramen with a broth seasoned with sea salt. This is the lightest and most delicate style, allowing you to appreciate the pure flavor of the chicken broth.

Japanese noodle soup prepared without meat or fish, with a vegetable broth and various vegetable toppings.

Thick and soft white noodles served in a hot broth with a fried vegetable fritter (Kakiague). A comforting dish with varied texture.

Fine buckwheat noodles with a nutty flavor, served in a hot broth with a fried vegetable fritter. A tasty alternative to wheat noodles.

Rice bowl topped with chicken and eggs simmered together in a sweet and savory dashi sauce. 'Oyako' means 'parent and child', referring to the chicken and egg.

Breaded and fried chicken cutlet, then cooked with eggs and onions, served over rice. A hearty and satisfying dish.

Grilled salmon fillet topped with teriyaki or similar sauce, served on a bed of white rice.

Rice bowl topped with light shrimp and vegetable fritters (Tempura), drizzled with a special sauce.

Grilled and glazed freshwater eel with a sweet soy sauce (kabayaki), served on hot rice. Rich and flavorful.

Soft chicken meatballs on skewers, grilled with yakitori sauce, served on a bowl of rice.

Assortment of sushi including nigiris (slices of fish on rice) and makis (rolls). A varied selection to discover different fish.

A platter dedicated to salmon lovers, with nigiris and makis prepared exclusively with fresh salmon.

Rolls of vinegared rice and nori seaweed filled with raw salmon and tuna. Classic and fresh.

Generous assortment of makis filled with various vegetables such as cucumber, avocado, or pickled radish.

Inside-out rolls (rice on the outside) filled with salmon and avocado, often sprinkled with sesame seeds. Creamy and mild.

Inside-out rolls filled with avocado, cucumber, and other vegetables. Fresh and light.

Special creation with semi-seared salmon (tataki) and cream cheese, enhanced by a tangy ponzu sauce.

Special tuna maki, possibly lightly seared, served with a spicy sauce to enhance the flavor.

Vinegared rice bowl topped with slices of raw salmon. A deconstructed way to enjoy sushi.

Vinegared rice bowl topped with slices of raw red tuna. Rich flavor and melt-in-your-mouth texture.

Vinegared rice bowl with an assortment of raw fish and seafood (salmon, tuna, shrimp, etc.).

Thin slices of fresh raw salmon, served without rice. To be enjoyed with soy sauce and wasabi to appreciate the quality of the fish.

Assortment of various raw fish slices. Ideal for tasting different textures and flavors.

Seaweed cone filled with vinegared rice and salmon, eaten by hand. Crispy and fresh.

Seaweed cone filled with rice and raw tuna.

Temaki filled with natto (fermented soybeans). Natto has a strong smell and a characteristic slimy texture, highly valued in Japan for its health benefits.

Vegetarian temaki flavored with salted plum (umeboshi) and shiso leaf (Japanese basil). Unique tangy and herbaceous taste.

Japanese curry rice with vegetables (potatoes, carrots, onions). The sauce is thick, brown, slightly sweet, and not very spicy.

The classic Japanese curry served with a crispy breaded chicken cutlet (katsu).

Curry rice served with breaded and fried shrimp.

Soft cake flavored with matcha green tea, homemade. Characteristic herbaceous and not too sweet flavor.

Traditional Japanese pastry consisting of a glutinous rice wrapper (mochi) filled with sweet paste (often red bean or cream).

Two small, soft pancakes sandwiching a filling of sweet red bean paste (anko).

Black or white sesame ice cream, offering a rich and creamy toasted nutty flavor.