Ogaya Sushi

A special sushi roll filled with grilled eel. The eel provides a rich, slightly sweet flavor from the sauce, with a melt-in-your-mouth texture.

Also called Rainbow Roll, it's a California roll topped with an assortment of colorful raw fish (salmon, tuna, white fish) and avocado.

A fresh, fish-free spring roll, wrapped in rice paper, filled with crunchy vegetables. Light and refreshing.

A salmon roll with the outer fish lightly torched, giving a semi-cooked texture and smoky taste.

A roll filled with crispy shrimp tempura, often topped with avocado to resemble dragon scales.

A sushi roll that is breaded and fried, offering a hot, crispy texture on the outside with a soft filling.

A fresh salad composed of lettuce, tomato, and avocado, with either slices of raw salmon or shrimp.

Fried spring rolls with chicken filling. Crispy on the outside and savory on the inside, usually served with nuoc-mâm sauce and salad.

Fried imperial rolls stuffed with shrimp. A classic crispy appetizer from Asian cuisine.

Vegetarian version of nêms, stuffed with a mixture of chopped vegetables and fried until golden.

Marinated and fried chicken pieces, Japanese karaage style. Tender inside and crispy outside.

Shrimp coated in a light, airy batter, deep-fried. Served hot.

Chausson-shaped Japanese dumplings, filled with chicken and vegetables, grilled on one side for crispiness and steamed for softness.

Fully fried Japanese dumplings, offering a very crispy texture.

Shrimp-filled wonton-style dumplings, deep-fried, served as crispy bites.

Steamed dumplings (Ha Kao) with translucent dough, filled with shrimp. Soft and slightly elastic texture.

Steamed dumplings filled with vegetables.

Shrimp gyoza, grilled on one side.

Seasoned wakame seaweed salad with sesame. Fresh, slightly sweet and oceanic taste, with a crunchy texture.

Immature soybeans served in their pods, lightly salted. The beans are extracted with the teeth to eat.

Traditional Japanese soup made with dashi broth and fermented miso paste, with tofu, seaweed, and scallions.

Small salad of marinated white cabbage, crunchy and vinegary.

Steamed white rice bowl.

Rice seasoned with rice vinegar, sugar, and salt, traditionally used for sushi.

Inverted or special maki with a white ('snow') appearance, filled with fresh salmon and avocado.

Special 'snow' maki filled with raw tuna and avocado.

Vegetarian 'snow' maki with cucumber and avocado.

Vegetarian 'snow' maki with salmon and fresh cheese (cream cheese type).

Vegetarian 'snow' maki with avocado and fresh cheese.

Vegetarian 'snow' maki with cucumber and fresh cheese.

'Snow' maki filled with flaked cooked tuna and avocado.

Thick slices of fresh raw salmon, served without rice.

Slices of raw red tuna.

Slices of raw sea bream, a delicate white-fleshed fish.

Assorted selection of 12 slices of raw fish.

Slices of cooked octopus, with a firm and slightly chewy texture.

Salmon sashimi lightly seared on the surface (tataki), raw inside.

Vinegared rice rolls wrapped in nori seaweed, filled with salmon and fresh cheese.

Classic maki with raw salmon.

Classic maki with raw tuna.

Vegetarian maki with cucumber (Kappa Maki), fresh and crunchy.

Simple maki filled with fresh cheese.

Maki with marinated yellow radish (Oshinko), crunchy and sweet-sour.

Vegetarian maki with avocado, creamy and mild.

Vegetarian maki with avocado and fresh cheese.

Maki filled with cooked shrimp.

Large sushi roll (Futomaki) with a rich filling including several fish and vegetables.

Roll wrapped in salmon, filled with avocado.

Roll wrapped in salmon, filled with avocado.

Roll wrapped in salmon, filled with cucumber and cheese.

Roll wrapped in salmon, filled with cucumber.

Roll wrapped in salmon, filled with salmon and cheese.

Roll wrapped in salmon, filled with cheese.

Roll wrapped in salmon, filled with avocado and cheese.

Vinegared rice ball topped with a slice of raw salmon (Nigiri).

Salmon nigiri with a slice of avocado.

Nigiri topped with a cooked shrimp.

Nigiri topped with a slice of raw red tuna.

Nigiri topped with a slice of raw sea bream.

Nigiri topped with grilled eel drizzled with sweet sauce.

Vegetarian nigiri with a slice of avocado, often held by a thin strip of seaweed.

Gunkan sushi (rice surrounded by seaweed) filled with capelin or salmon roe.

Gunkan sushi filled with salmon and avocado tartare.

Nigiri topped with a slice of cooked octopus.

Salmon nigiri lightly seared with a torch.

Maki wrapped in rice paper (and sometimes lettuce) instead of seaweed, filled with salmon and avocado.

Spring maki with tuna and avocado.

Spring maki with surimi and avocado.

Spring maki with cooked tuna and avocado.

Spring maki with salmon and fresh cheese.

Vegetarian spring maki with cheese and avocado.

Vegetarian spring maki with cheese and cucumber.

Vegetarian spring maki with cucumber and avocado.

Spring maki with fried shrimp tempura and avocado.

Grilled minced chicken meatball skewers (tsukune), drizzled with sweet and savory yakitori sauce.

Grilled chicken piece skewers.

Grilled chicken wing skewers.

Grilled beef skewers.

Skewers of thin beef slices wrapped around melting cheese (Emmental or Gouda type).

Grilled zucchini skewers.

Grilled mushroom skewers.

Scallop skewers.

Grilled giant shrimp (prawn) skewers.

Grilled salmon cube skewers.

Grilled tuna cube skewers.

Nori seaweed cone filled with rice, salmon, and avocado, eaten by hand.

Tuna and avocado temaki.

Surimi and avocado temaki.

Cooked tuna and avocado temaki.

Vegetarian temaki with cucumber and avocado.

Temaki with crispy shrimp tempura and avocado.

Eel and avocado temaki.

Shrimp and avocado temaki.

Inverted maki (rice on the outside) with sesame, filled with salmon and avocado.

California roll with tuna and avocado.

Classic California roll with surimi and avocado.

California roll with cooked tuna and avocado.

California roll with salmon and fresh cheese.

California roll filled with chicken (often breaded).

California roll with shrimp tempura.

Vegetarian California roll with avocado and cucumber.

Vegetarian California roll with avocado and cheese.

Vegetarian California roll with cucumber and cheese.

California roll topped with crispy fried onion, filled with salmon and avocado.

California roll with fried onion, tuna and avocado.

California roll with fried onion, surimi and avocado.

California roll with fried onion, cooked tuna and avocado.

California roll with fried onion, salmon and cheese.

California roll with fried onion, cheese and avocado.

California roll with fried onion and chicken.

California roll with fried onion and shrimp tempura.

Vegetarian California roll with fried onion, cucumber and avocado.

Variation of the California roll, often with a special touch or sauce.

California Las Vegas with tuna and avocado.

California Las Vegas with surimi and avocado.

California Las Vegas with cooked tuna and avocado.

California Las Vegas with salmon and cheese.

California Las Vegas with cheese and avocado.

California Las Vegas with cucumber and avocado.

California Las Vegas with shrimp tempura.

Vegetarian menu including an assortment of grilled vegetable skewers, served with soup, salad, and rice.

Classic yakitori menu with chicken skewers and poultry meatballs, served with accompaniments.

Skewer menu including beef and the popular beef-cheese skewers.

Menu dedicated to lovers of beef with cheese (beef skewers wrapped around melted cheese).

Grilled fish skewer menu, choice of salmon and tuna or all salmon.

Large assorted selection of 6 meat skewers.

Hearty menu with a mix of meat and seafood (prawn) skewers.

Prestige menu with only seafood skewers: salmon, tuna, scallops, and prawns.

Complete meal box including an assortment of sushi, sashimi, california rolls, and hot skewers.

Varied bento mixing california rolls and Japanese fried items (gyoza, karaage), with edamame.

Gourmet bento focused on salmon (rolls, sashimi) and shrimp tempura.

Large bowl of vinegared rice topped with a varied selection of raw fish.

Vinegared rice bowl topped with slices of raw salmon (Chirashi Salmon).

Vinegared rice bowl with fresh salmon tartare and avocado cubes.

Vinegared rice bowl topped with slices of red tuna (Tekkadon).

Vinegared rice bowl topped with grilled eel drizzled with sauce (Unadon).

Vinegared rice bowl with grilled salmon.

Special chirashi with marinated fish and vegetables.

Vinegared rice bowl topped with avocado.