NARUTO SUSHI

Thin, crispy pastry rolls filled with mixed vegetables. Fried until golden and served hot. A classic light and flavorful appetizer.

Fresh, non-fried version, wrapped in rice paper. Filled with crunchy raw vegetables. Delicate taste and soft texture.

Fried rolls filled with minced shrimp. Crispy outside and juicy, flavorful inside. Served in portions of 4 pieces.

Small fried pasta dumplings, crispy and golden. Often served with sweet and sour sauce for dipping. A delicious snack.

Fried triangular pastry pockets with a savory filling, typically potato or vegetables. Aromatic flavor and crispy texture.

White shrimp chips, very light and crumbly. They melt in your mouth with a delicate crustacean flavor. Ideal as a snack.

Small pasta pockets filled with shrimp and chopped vegetables. Steamed or fried, they offer a mix of sea and land flavors.

Soft morsels made with potatoes and shrimp. Delicate taste and pleasant texture.

Fried bread triangles covered with shrimp paste and sesame seeds. Crispy outside and soft on top, with a rich aroma of toasted sesame.

Mixed selection of typical hot appetizers, such as spring rolls, prawn toasts, and fried dumplings. Ideal for tasting different specialties.

Flaky flatbread, often made with spring onions in the dough. Crispy on the outside and slightly oily and savory.

Breaded and fried mashed potato balls. Simple and tasty, soft inside.

Crispy green seaweed, fried and lightly salted or sugared. They have a characteristic marine flavor and a crumbly texture.

Fresh salad enriched with shredded crab meat (surimi). Lightly dressed, it offers a fresh and light taste.

Mixed salad served with boiled shrimp and dressed with mayonnaise. Creamy and rich.

Fresh vegetables served with shredded cooked chicken. A light and protein-rich appetizer.

Classic soft pasta dumplings filled with pork and vegetables. Steamed to maintain softness and served hot.

Steamed dumplings with vegetarian filling. Light and delicate.

Assortment of different types of dumplings (meat, vegetables, shrimp). Great for trying various fillings.

Open-topped dumplings (Siu Mai), filled with shrimp and meat. Steamed, they have a firm and juicy texture.

Steamed dumplings with translucent starch wrappers and whole or chopped shrimp filling. Delicate and elegant.

Pan-fried dumplings with a crispy bottom. Juicy inside and crispy outside.

Soft, white steamed buns, sometimes fried to brown the exterior. Fluffy and slightly sweet.

Delicate soup with clear broth, often with minced meat, egg white, and chopped vegetables. Inspired by Hangzhou cuisine.

Savory broth containing meat or shrimp dumplings (wonton). A warm and comforting dish.

Thick soup with a bold flavor, balanced between the sourness of vinegar and the spiciness of pepper. Contains tofu, bamboo, and mushrooms.

Light and healthy soup with soft tofu cubes and mixed vegetables in clear broth.

Savory chicken broth enriched with fragrant Chinese mushrooms and crunchy bamboo shoots.

Creamy and sweet corn-based soup, often enriched with shredded chicken and egg.

Soup prepared with za-zai, a typical Chinese pickled mustard root. Savory and slightly spicy flavor.

Creamy and slightly thick soup with crab meat and diced asparagus. Delicate seafood flavor.

Gelatinous and rich soup (often simulated with alternative ingredients in cheaper versions), appreciated for its texture.

Thin noodles in hot broth with added meat and vegetables. A brothy and filling starter.

Thin noodles in a fish and seafood flavored broth. Light and aromatic.

Whole fried prawns with a crispy shell, often prepared with spices and salt. Flavorful and visually appealing.

Breaded and fried pieces of crab claws (often high-quality surimi). Crispy outside and soft inside.

Shrimp stir-fried in a delicate, clear, and slightly sweet sauce.

Shrimp stir-fried in a wok with Chinese mushrooms and bamboo shoots. A classic combination of textures.

Shrimp cooked in a spicy red chili-based sauce. Bold and stimulating flavor.

Shrimp quickly stir-fried with crunchy fresh celery. A light and aromatic dish.

Battered and fried shrimp, then coated with the classic shiny red sweet and sour sauce.

Shrimp stir-fried with toasted cashews and diced vegetables. Excellent contrast between the softness of the shrimp and the crunchiness of the nuts.

Shrimp immersed in a yellow curry sauce, spicy and fragrant. Ideal to accompany with white rice.

Shrimp, often fried, served with a thick, citrusy lemon sauce. Sweet and sour together.

Shrimp fried with a thin batter or light coating, simply seasoned with spiced salt and pepper. Very flavorful.

Simple shrimp pieces battered and fried until golden.

Thick wheat noodles stir-fried on a very hot plate with shredded meat and vegetables. Rich and slightly smoky flavor.

Pan-fried noodles with a mix of seafood. Flavorful and well-seasoned.

Wok-fried noodles with meat and crispy vegetables in soy sauce.

Chewy and pleasant rice flour dough discs, stir-fried with meat and vegetables. A hearty, typical dish.

Thin, transparent starch-based noodles stir-fried with minced meat and spicy sauce. Light but tasty.

Pan-fried noodles enriched with salmon pieces. A touch of fatty and flavorful fish.

Tuna version, stir-fried on a hot plate for an intense flavor.

Stir-fried transparent soy noodles with a variety of crispy vegetables. A light vegetarian dish.

White rice noodles stir-fried with meat and vegetables. Lighter than wheat pasta.

Shrimp version of the classic stir-fried rice noodles.

Rice noodles stir-fried with curry powder, giving a vibrant yellow color and spicy aroma (Singapore noodles).

The most famous fried rice, with peas, diced ham, and scrambled eggs. Simple and loved by all.

Sweet and sour fried rice with an exotic flavor, thanks to the pineapple pieces and the crunch of pine nuts.

Fried rice coated in egg yolk, making it golden and flavorful.

Fried rice enriched with shrimp. A flavorful single dish.

Vegetarian version of fried rice, with a mix of diced vegetables.

Fried rice with pieces of chicken and vegetables.

Fried rice flavored with curry powder, aromatic and yellow.

Dark stir-fried rice, generously seasoned with soy sauce for a strong umami flavor.

Stir-fried rice with sweet corn kernels. Simple and enjoyable.

Steamed rice, ideal for accompanying meat or fish dishes rich in sauce.

Rice pressed on a very hot plate until a crispy, golden crust is formed.

Pan-fried mixed seafood rice, very flavorful.

Quickly stir-fried beef slices with crunchy bean sprouts. A simple and balanced dish.

Beef stewed or stir-fried with potatoes, a hearty and familiar combination.

Beef stir-fried with Chinese black mushrooms and bamboo slices. Earthy flavor and varied textures.

Beef seasoned with classic oyster sauce, thick, dark, and with a savory, deep flavor.

Stir-fried meat with spicy sauce and vegetables. For those who love strong flavors.

Very aromatic dish where beef is stir-fried with abundant fresh spring onions.

Beef cooked in a spicy curry sauce, often with onions and peppers.

Beef slices stir-fried with colorful peppers. A sweet and savory dish.

Breaded beef slices fried until crispy, then glazed in a spicy sauce.

Stir-fried beef with fresh celery stalks. Fresh flavor and crunchy texture.

Meat served sizzling on a hot cast-iron plate, often with black pepper sauce.

Beef and vegetables served in a heated pot at the table, keeping the food warm throughout the meal.

Fried pork morsels coated in sweet and sour sauce, peppers, and pineapple. A very popular classic.

Stir-fried pork slices with mushrooms and bamboo.

Stir-fried pork with mu-erh mushrooms (wood ear mushrooms), which have a unique and crunchy texture.

Pork in spicy red sauce.

Shredded pork stir-fried with bean sprouts.

Stir-fried pork with za-zai, a Chinese preserved vegetable with an intense and salty flavor.

Simple dish of pork and seasonal vegetables.

Pork and vegetables served sizzling on a hot plate.

Flavorful meatballs made with a mix of meat and shrimp, enriched with mushrooms.

Shrimp balls rolled in sesame seeds and fried.

Fried potato basket shaped like a nest, filled with stir-fried meat and vegetables.

Rich dish with eight different ingredients stir-fried together in a spicy sauce (typically meats, vegetables, and peanuts).

Spiced and stir-fried meat dish (beef or lamb), often with leeks.

Roasted duck with crispy skin and flavorful meat, seasoned with Chinese spices.

Duck slices served with a sweet and aromatic orange sauce.

Roast duck coated with a savory soy sauce.

Duck served sizzling on a hot plate.

Stir-fried duck with a mix of seasonal vegetables.

Braised or stir-fried duck with mushrooms and bamboo.

Chef's special house dish based on duck, prepared with the chef's recipe.

Portion of the famous lacquered duck, served with thin pancakes, spring onions, and hoisin sauce.

Diced chicken stir-fried with toasted cashews, adding a pleasant crunch.

Chicken pieces, often fried, glazed in a sweet orange sauce.

Chicken stewed with potatoes, a comforting and soft dish.

Classic Chinese dish with diced chicken, vegetables, and whole or sliced almonds.

Stir-fried chicken with mushrooms and bamboo shoots.

Chicken in yellow curry sauce, spicy and aromatic.

Diced chicken stir-fried with peanuts, vegetables, and chili peppers. Famous Sichuan dish, spicy and flavorful.

Stir-fried chicken with sweet peppers.

Fried or pan-seared chicken breast, served with a thick lemon sauce.

Chicken with a sweet and fruity taste thanks to the pineapple pieces.

Shredded chicken stir-fried with crunchy bean sprouts.

Golden and crispy fried chicken morsels.

Whole fried or roasted chicken legs.

Battered and fried chicken morsels served with red sweet and sour sauce.

Grilled chicken, simple and slightly smoky flavor.

Mixed land and sea dish with chicken, shrimp, and mushrooms.

Grilled chicken skewers, often marinated.

Fluffy Chinese omelette with crab meat.

Omelette enriched with whole or chopped shrimp.

Simple and aromatic omelette with fresh spring onions.

Tofu (soy curd) cooked with shrimp and mushrooms, flavorful and protein-rich.

Vegetarian dish with tofu, bamboo shoots, and mushrooms.

Tofu stewed in a spicy red sauce (similar to Mapo Tofu but often without meat).

Stir-fried side dish of crunchy bamboo and soft black mushrooms.

Mix of seasonal vegetables stir-fried in a wok.

Fresh asparagus quickly stir-fried to remain crisp.

Classic French fries.

Battered and fried vegetables (tempura).

Quickly stir-fried bean sprouts, crisp and light.

Breaded and fried artichokes.