Orient Extrême Saint Germain

A prestigious red wine from the Pauillac region of Bordeaux. It has an elegant tannic structure and complex aromas of black fruits. Ideal for accompanying red meats and rich dishes.

Red wine from the Saint-Julien appellation, known for its balance and finesse. It offers fruity and woody notes. Pairs well with grilled meats.

A classic Médoc, robust and well-structured. It combines power and finesse with present but pleasant tannins. Perfect for sauced dishes.

Second wine of Château Grand-Puy-Lacoste, this Pauillac is accessible and balanced. It offers aromas of blackcurrant and sweet spices. An excellent choice for discovering the great wines of the region.

A Moulis wine renowned for its roundness and expressive fruitiness. It is smooth on the palate and enjoyable even when young. Pairs well with poultry and white meats.

Second wine of Domaine de Chevalier, this Pessac-Léognan is elegant and structured. It often presents smoky and mineral notes typical of its terroir.

A wine from the Moulis-en-Médoc appellation, offering good value for money. It is generally full-bodied with aromas of ripe red fruits.

Second wine of Château Brane-Cantenac, this Margaux is renowned for its elegance and aromatic finesse. It develops delicate floral and woody notes.

The most famous of Moulis, it is a wine of character, rich and powerful. It has a good aging potential and deep aromas of black fruits and spices.

Grand Cru Classé from Saint-Julien, this wine is a timeless classic. It is full-bodied, with silky tannins and great aromatic persistence.

A refined Pomerol dominated by Merlot, offering roundness and velvety texture. It seduces with its aromas of plum, truffle, and chocolate.

Soft-shell crab fried whole, coated with XO sauce (spicy dried seafood sauce). Crispy and umami-rich, enhanced with chili and cilantro.

Raw fish marinated in a tangy sauce, revisited with Japanese touches. Fresh, light, and zesty, it's a refreshing starter.

Immature soybeans served in their pods, lightly salted. You press the pod with your teeth to extract the beans. A healthy and popular appetizer.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Garnished with silky tofu and wakame seaweed. Warm and comforting.

A variation of miso soup enriched with various seafood. Enhanced with spices and fresh cilantro for more flavor.

Sautéed mushroom medley, likely seasoned with soy sauce or butter. Savory and earthy.

Fried or grilled Japanese dumplings, stuffed with a juicy mixture of chicken and vegetables. The wrapper is crispy on the outside and tender on the inside.

Half eggplant baked and coated with a sweet and savory miso sauce, then caramelized. The flesh is tender and the sauce is rich in flavor.

A clear and delicate broth cooked and served in a small ceramic teapot. Contains shrimp, fish, and mushrooms. The broth is poured into a small cup to drink.

Blanched spinach served cold in a light broth based on dashi and soy sauce. A simple, healthy, and refreshing appetizer.

Cooked sea bass fillet, served with grated white radish (daikon). The radish provides freshness and a slight spiciness that balances the richness of the fish.

Cubes of firm tofu, lightly breaded and fried, served in a savory hot broth (Ten Tsuyu). The tofu is crispy on the outside and silky on the inside.

Crispy fried spring rolls stuffed with chicken. Served with green salad and fresh mint for wrapping.

Steamed Cantonese dumplings with a translucent wrapper and shrimp filling. Delicate and slightly chewy texture.

A large salad composed according to the chef's inspiration, generally including fresh vegetables and proteins (fish or meat).

Salad topped with shrimp or vegetable tempura with a spicy sauce. A mix of fresh and crispy textures.

Seared tuna steak, served rare or cooked to preference, coated in an aromatic shallot sauce. Meaty texture similar to beef.

Grilled salmon fillet glazed with a sweet and savory teriyaki sauce. The fish is tender and the sauce caramelized.

Miso-marinated black cod (Black Cod) and grilled. The flesh is extremely tender, fatty, and rich, with a sweet and umami flavor.

Large grilled prawns (gambas) with their shells, served with a spicy miso sauce. Firm flesh and oceanic taste.

Whole fish (Bass or Sea Bream depending on availability) prepared according to your choice. Steaming preserves the delicacy of the flesh, while grilling provides a crispy skin.

Tender grilled beef piece, served with a classic Japanese teriyaki sauce. Juicy and flavorful.

Beef steak prepared 'Japanese style' (Wafu), accompanied by a rich and aromatic sesame sauce.

Grilled chicken coated in a sweet and savory teriyaki sauce. A Japanese classic appreciated for its mild flavor and tender meat.

A convivial Japanese dish where thin slices of beef and vegetables are cooked in a sweet and savory broth based on soy and mirin at the table. Served with noodles.

Fresh green beans sautéed in a pan, crisp and flavorful.

Classic Japanese fried rice with egg, flavored with garlic. A rich and fragrant accompaniment.

Selection of steamed vegetables or broccoli to preserve their nutrients and natural taste. Healthy and light.

Bowl of steamed Japanese white rice, sticky and fluffy. An essential accompaniment for sauced dishes.

Complete lunch menu including soup, a choice of appetizer, a main course, and a dessert or hot drink. A quick and balanced option.

Traditional Japanese compartmentalized meal box. Offers a wide variety of flavors in small portions: soup, raw fish, salads, fried items, and grilled meat.

A complete menu without meat or fish, highlighting vegetables through various Japanese preparations: dumplings, fried tofu, tempura, and vegetarian sushi.

The restaurant's signature menu, offering a complete gastronomic experience. Combines noble products (snow crab, eel) and the great classics of Japanese cuisine (sushi, tempura, yakitori).