Petit Naka 11e

A salad of shredded white cabbage, seasoned with a light vinaigrette. Crunchy and refreshing, it often accompanies Japanese dishes.

Green seaweed salad seasoned with sesame oil and sprinkled with sesame seeds. Sweet and savory flavor and slightly crunchy texture.

Traditional Japanese soup made from dashi broth and fermented miso paste. Served hot with seaweed and tofu.

Steamed Japanese white rice. Short grain and sticky texture, ideal for accompanying saucy dishes.

Pan-fried Japanese dumplings stuffed with vegetables. A thin crispy crust on one side and soft on the other.

Pan-fried Japanese dumplings stuffed with chicken and vegetables. Flavorful and juicy, served grilled.

Japanese-style fried chicken. Marinated chicken pieces then fried for a crispy exterior and tender interior.

Large bowl of rice topped with grilled chicken drizzled with teriyaki sauce (sweet soy sauce). A complete and comforting dish.

Bowl of vinegared rice topped with marinated salmon cubes and various fresh vegetables. Inspired by Hawaiian cuisine with a Japanese touch.

Bowl of vinegared rice topped with marinated raw tuna, avocado, and crunchy vegetables. Fresh and rich in protein.

Colorful bowl made of marinated sea bream, rice, and assorted raw vegetables. A light option with delicate white fish.

Bowl of rice with pieces of octopus and fresh vegetables. Offers an interesting and iodized texture.

Fish-free version of the poke bowl, rich in vegetables, avocado, and sometimes tofu. Fresh, crunchy, and healthy.

Slices of raw salmon arranged on a bowl of vinegared sushi rice. Similar to sushi but served in a bowl.

Small version of the assorted chirashi with several varieties of raw fish on vinegared rice.

Large bowl of vinegared rice topped with a wide variety of raw fish and seafood (salmon, tuna, shrimp, fish roe). A feast for sashimi lovers.