Okasia

Lotus root slices cooked in the style of Xihu (West Lake) with a caramelized sweet and sour sauce. The texture is crunchy and the flavor is balanced between sweet and tart. A refined dish typical of Chinese cuisine.

Steamed and then grilled brioche bun, stuffed with green vegetables. The dough is soft with a crispy bottom. A flavorful and comforting bite.

Pan-fried brioche filled with a mixture of vegetables, transparent vermicelli, and egg. Offers a contrast of textures between the soft bread and the melting filling.

Grilled king oyster mushrooms to enhance their natural umami flavor. Meaty texture resembling meat. Simply seasoned to appreciate the mushroom's taste.

Fried potato sticks seasoned with a blend of spicy spices. Crispy on the outside and tender on the inside. Ideal for sharing.

Dumplings made from various vegetables, served with a sweet and tangy honey-mustard sauce. A flavorful vegetarian alternative.

Vegetables coated in a light batter and fried until golden and crispy. Similar to tempura. To be enjoyed hot to appreciate the crispiness.

Small hard-boiled quail eggs marinated in a mixture of black tea and spices. The white turns a marbled color and has a subtly smoky and aromatic flavor. A popular Asian delicacy.

Traditional Korean fermented cabbage with chili, garlic, and ginger. Tangy, spicy, and complex flavor. Rich in probiotics and very refreshing.

Radish slices marinated with orange notes. A fresh appetizer offering a balance between the radish's crunch and the citrus's fruity sweetness.

Fresh cucumber pieces seasoned with chili oil and Sichuan spices. Crunchy, fresh, and spicy with a slight hint of garlic.

Fresh radish salad prepared with a sweet and sour dressing. Crunchy texture and light taste, perfect as an appetizer.

Fresh green beans stir-fried in a wok with black olives. A mix of vegetable and savory flavors, retaining the crispness of the beans.

Assortment of seasonal vegetables quickly sautéed with garlic. Simple and healthy, highlighting the freshness of the produce.

Cabbage cut into strips and stir-fried in a wok with spicy spices. Slightly crunchy texture and spicy flavor.

Tofu cubes simmered in a spicy and fragrant Sichuan-style sauce. Rich, spicy, and creamy flavor. Served hot, ideal with rice.

Pan-fried tofu topped with a sweet and savory teriyaki soy-based sauce. Firm on the outside and tender on the inside.

Hericium erinaceus mushrooms (lion's mane), known for their meaty texture resembling chicken, sautéed in a spicy gochujang sauce. Savory and rich in umami.

King oyster mushrooms cooked in a sauce combining the acidity of vinegar and the spiciness of chili. A mushroom dish with bright and stimulating flavors.

Variety of mushrooms with a fibrous texture resembling chicken, sautéed with scrambled eggs. A comforting, protein-rich dish.

Thin transparent noodles stir-fried with shredded Chinese cabbage. Light and flavorful dish, often seasoned with soy sauce.

Tender eggplants cooked in a traditional 'Yu Xiang' (fish-fragrant) sauce, which is actually a mix of garlic, ginger, vinegar, and chili. Complex flavor: salty, sweet, sour, and spicy.

Original preparation based on yam (tuber) served with a fruity blueberry sauce. The yam has a soft and slightly crunchy or melting texture depending on cooking, contrasting with the berries' tartness.

Bowl of plain steamed white rice. Essential neutral accompaniment for sauced dishes.

Wok-fried rice with a variety of fresh seasonal vegetables. Fragrant and nourishing.

Black truffle flavored fried rice. A luxurious dish where the earthy aroma of truffle blends with the rice.

Fried rice with oyster mushrooms and olives, offering a combination of umami and savory flavors.

Light broth made from fermented soybean paste (miso) with various vegetables. Savory and comforting.

Creamy and smooth soup made from pumpkin. Sweet and slightly sweet flavor.

Soup prepared with fresh tomatoes. Tart and fruity taste, served hot.

Green tea flavored with jasmine flowers. Delicate and soothing floral aroma.

Fermented tea with a robust and full-bodied flavor. Served hot.

Unfermented tea with fresh, vegetal notes. Rich in antioxidants.

Classic black coffee, served hot.

Infused tea served cold with fresh lemon juice. Refreshing, sweet, and tart.

Green tea served cold. Refreshing with a slight vegetal bitterness.

Mix of juices from several fruits. Sweet and vitamin-rich flavor.

Sparkling cola soda. Available in classic or sugar-free (Zero) version.

Bottled water, available still or sparkling.

Suanmeitang, a traditional Chinese sweet and sour drink made from smoked plums. Unique flavor, slightly smoky and very refreshing.

Sparkling soda flavored with salted plum. A surprising mix of salty, sweet, and tart with bubbles.

Tapioca pearl milk tea, served with a rich, caramelized brown sugar syrup. Chewy sweet Taiwanese drink.

Light Korean lager. Fresh, crisp, and effervescent taste, ideal for accompanying spicy dishes.

Japan's 'Super Dry' beer. Dry and clean finish, very refreshing.

Classic Chinese lager. Slightly malty with a hint of rice. Smooth and easy to drink.

Glass of red wine from the Bordeaux region. Generally tannic and fruity.

Glass of dry or fruity white wine, served chilled.

Glass of rosé wine, fresh and light. Ideal in warm weather.

Cocktail based on soju (Korean rice alcohol) and lime. Tart and sparkling.

Peach white flavored soju. Sweet, fruity, and sugary.

Green grape flavored soju. Sweet taste reminiscent of grape candy.

Grapefruit soju. Citrus mix with a refreshing slight bitterness.

Popular cocktail mixing soju and yogurt drink (Yakult). Creamy, sweet, and tart.

Selection of artisanal ice creams. Choose your size and flavors from classics and matcha green tea.