Okirama

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Rich umami flavor, savory and comforting. Drunk hot, often directly from the bowl.

Finely shredded cabbage marinated in a light vinaigrette. Crunchy texture and refreshing sweet and sour taste. A classic Japanese restaurant appetizer.

Seasoned wakame seaweed salad with sesame oil. Slightly crunchy and slimy texture, with a marine and nutty taste. Served fresh as an appetizer.

Steamed short-grain Japanese white rice. Sticky and fluffy texture, neutral taste. Essential accompaniment for sauced dishes.

Japanese rice seasoned with a mixture of rice vinegar, salt, and sugar. Slightly tangy and sweet flavor. This is the base used for making sushi.

Salad composed of crab sticks (surimi), cooked shrimp, and avocado pieces. Fresh and creamy. Usually served with mayonnaise or vinaigrette sauce.

Mix of raw salmon cubes and avocado on a bed of salad. Rich in omega-3, melting and creamy texture. Dressed with a light sauce.

House specialty salad with chicken and avocado. Combination of flavorful protein and the creaminess of avocado. A fresh and light dish.

Diced raw salmon mixed with avocado. Melts in your mouth and rich flavor. Often seasoned with lemon, sesame, or soy sauce.

Marinated chicken pieces (often ginger and soy), coated in starch and fried. Crispy on the outside and juicy on the inside. A classic of Japanese home cooking.

Croissant-shaped dumplings filled with meat and vegetables. Grilled on one side for crispiness and steamed for tenderness. Dipped in a soy-vinegar sauce.

Hot dough balls filled with octopus. Served with mayonnaise, a sweet and savory sauce, and dancing flakes of dried bonito. Soft texture and burning center.

Appetizer of avocado topped with tuna and salmon tartare. Seasoned with ponzu sauce (citrus and soy). Fresh, tangy, and creamy.

Assortment of fresh vegetables dipped in a light batter and fried. The frying is airy and crispy, preserving the taste of the vegetables. Served with tempura sauce.

Large shrimp coated in tempura batter and fried. Crispy and golden on the outside, tender on the inside. Served hot.

Assortment of fried shrimp and vegetable fritters. Offers a variety of fried textures and flavors. Ideal for discovering different types of tempura.

Vinegared rice bowl topped with slices of red raw tuna (maguro). Iron-like taste and firm texture of tuna. A simple dish highlighting the quality of the fish.

Sushi rice bowl topped with slices of raw salmon. The salmon is fatty and melts in your mouth. A very popular classic for its sweetness.

Grilled freshwater eel (unagi) served over rice. The eel is coated in a thick sweet and savory sauce. Rich flavor, tender and smoky texture.

Vinegared rice bowl colorfully topped with a variety of raw fish and seafood (tuna, salmon, shrimp, etc.). Fresh and varied, offering different textures and flavors.

Assortment of 15 slices of raw fish (sashimi). Usually includes salmon, tuna, and other fish depending on availability. Eaten pure, with a little soy sauce and wasabi.

Large assortment of 25 pieces of various raw fish. Ideal for pure fish lovers. Offers a complete tasting of different marine flavors.

Modern Hawaiian-inspired bowl with a base of vinegared rice. Topped with raw fish or tofu, and plenty of fresh seasonal vegetables. A complete, healthy, and colorful dish.

Varied menu of grilled skewers (yakitori). Includes different chicken preparations and a cheese skewer. Smoky grilled flavor and sweet-savory sauce.

Menu dedicated to 'beef-cheese' skewers. Thin slices of beef wrapped around melted cheese. A very popular melt-in-your-mouth and flavorful combination.

Mixed land and sea menu. Combines classic poultry skewers with grilled fish skewers (tuna and salmon). Rich in varied flavors.

Skewer menu including a selection of chicken, cheese, and grilled salmon. A complete meal with grilled flavors.

Vinegared rice bowl topped with slices of beef sautéed in Japanese barbecue sauce (yakiniku). Rich, savory, and slightly sweet taste. A hearty dish.

Breaded pork (tonkatsu) cooked with eggs and onions in a sweet and savory dashi broth, served over rice. Texture that is both crispy and tender.

Combination of makis (rice rolls) and grilled skewers. 'Maki Florida' usually contains salmon and avocado or cheese. A varied hot and cold meal.

Menu mixing traditional sushi (fish on rice) and hot skewers. Allows you to taste two pillars of Japanese cuisine in one meal.

Large complete menu including sushi, sashimi (raw fish without rice), and skewers. Offers a wide variety of textures and temperatures.

Menu combining 'Las Vegas' rolls (usually crispy fried makis) with an assortment of skewers. Gourmet and rich.

Menu focused on fish with sushi, makis, and grilled salmon skewers. Ideal for salmon lovers in all its forms.

Hearty menu combining fried rolls (Las Vegas) with a choice of fresh sashimi or sushi. A mix of crispy and raw freshness.

Menu featuring the Dragon Roll (shrimp tempura and avocado maki) accompanied by raw fish. Rich flavors and varied textures.

Assortment of 18 assorted rolls: California rolls (avocado/fish) and Las Vegas (fried). Perfect for those who prefer makis over traditional sushi.

Classic platter of 10 nigiri sushi (slice of fish on a ball of rice). Chef's selection usually including salmon, tuna, and sea bream.

Balanced menu between noble sushi (tuna and salmon) and fresh makis. An ideal option to enjoy the most popular fish.

Purely fish combination: sushi and sashimi without other frills. For purists who want to savor the quality of raw fish.