Ristorante Kaji

Fixed-price formula allowing unlimited ordering from a dedicated menu. Ideal for tasting various Japanese and Chinese dishes. Drinks and desserts are usually excluded.

Wakame seaweed salad seasoned with sesame oil and sesame seeds. It has a sweet, savory flavor and a crunchy texture. Enjoyed as a light appetizer.

Fried spring rolls filled with shrimp and vegetables. Crispy on the outside and soft on the inside. Eaten warm, often dipped in sweet and sour sauce.

Small fried rolls filled exclusively with shrimp. A crispy and flavorful snack. Perfect as an appetizer.

Octopus and seaweed salad marinated in sweet vinegar. Fresh and slightly tangy. A traditional Japanese appetizer that stimulates the appetite.

Mixed seaweed salad enriched with pieces of mixed raw fish. Combines the crunchiness of seaweed with the softness of fresh fish.

Boiled or steamed young soybeans, lightly salted. Eaten by pressing the pod to release the beans directly into the mouth.

Japanese dumplings filled with meat and vegetables, usually pan-fried. They have a crispy base and a steamed soft top. Served with soy sauce and vinegar.

Cold tofu served fresh, often seasoned with ginger, scallions, and soy sauce. It has a very delicate flavor and a soft, silky texture.

Traditional soup based on dashi broth and miso paste, with tofu, seaweed, and scallions. Warm and comforting, with an umami flavor. Often accompanies the meal.

Fresh green salad enriched with slices of creamy avocado. A light and healthy side dish, often served with Japanese dressing.

Mixed salad garnished with slices of fresh raw salmon. A light dish combining crunchy vegetables and flavorful fish.

Fresh salad with crab meat (surimi). Sweet and delicate flavor, typical of surimi, combined with the freshness of the salad.

Mixed salad with cubes or slices of raw tuna. Rich in protein and with an intense sea flavor. Usually dressed with a light sauce.

Rich salad with a selection of mixed raw fish (sashimi) and seafood. A complete and flavorful dish for fish lovers.

Nigiri with a stick of crab meat (surimi). Sweet flavor and soft texture. Also suitable for those who prefer cooked or processed flavors.

Classic nigiri with a slice of raw salmon on vinegared rice. Rich flavor and buttery texture. One of the most popular types of sushi.

Nigiri with a slice of raw bluefin tuna. Decisive and lean flavor, with a compact texture. An essential sushi classic.

Nigiri with a butterfly-opened slice of cooked shrimp. Sweet and delicate flavor, firm texture. Highly appreciated by those who prefer cooked fish.

Nigiri with a slice of raw sea bream. White fish with a delicate and slightly sweet flavor, with a firm and elastic texture.

Nigiri with a slice of raw sea bass. Refined and light taste, tender white meat.

Vegetarian roll with avocado, cucumber, and pickled yellow radish (oshinko). Fresh and crunchy, ideal for those seeking a light, fish-free option.

Special roll presented in a heart shape, filled with salmon and avocado, garnished with flying fish roe (tobiko). Romantic and flavorful.

Roll with cooked salmon and cream cheese like Philadelphia. Creamy and rich, perfect for those who don't like raw fish.

Classic roll with raw salmon and avocado. The perfect combination of salmon's richness and avocado's creaminess.

Roll with raw tuna and avocado. Balanced flavor between the decisive taste of tuna and the sweetness of avocado.

Famous Western-style roll with crab meat, avocado, and cucumber, often with mayonnaise and external fish roe. Sweet and creamy.

A beloved roll with raw salmon, avocado, and cream cheese. An explosion of softness and flavor.

Roll with tempura-fried salmon and cream cheese. Combines the crispiness of fried food with the creaminess of cheese.

Roll filled with tempura-fried shrimp. Crispy and flavorful, often served with teriyaki sauce or mayonnaise.

Roll with raw tuna and avocado seasoned with spicy sauce. For those who love a touch of vibrancy in their sushi.

Large roll with nori seaweed on the outside and many ingredients inside: fish, vegetables, and eggs. A rich and complex bite.

Fried version of Futomaki, with a rich filling and creamy cheese. Warm, crispy, and very substantial.

Nori seaweed cone filled with rice and mixed vegetables. A fresh, vegetarian option to eat with your hands.

Sushi cone with raw salmon and avocado. A classic Japanese street food to be enjoyed immediately to keep the nori crispy.

Cone filled with crab surimi, avocado, cucumber, and a touch of mayonnaise. Sweet flavor and creamy texture.

Cone with crispy fried shrimp, avocado, and sweet teriyaki sauce. A delicious contrast between hot and cold, crispy and soft.

Cone with raw tuna and avocado, seasoned with spicy sauce. Flavorful and tantalizing.

Cone filled with tempura-fried salmon, paired with avocado and sweet sauce. Rich and indulgent.

Cone with raw salmon, avocado, and cream cheese. A creamy and very popular combination.

Small rice roll with nori seaweed on the outside and cucumber filling. Fresh, crunchy, and light, great for cleansing the palate.

Simple roll with nori seaweed on the outside and avocado filling. Creamy and delicate, suitable for vegetarians.

Classic roll with a heart of raw salmon. An essential bite to appreciate the pure flavor of the fish.

Fried maki filled with salmon and cheese, with fish roe. A warm and crispy version of traditional sushi.

Rice roll with nori seaweed on the outside and raw tuna filling. The ferrous and decisive flavor of red tuna.

Roll with cooked shrimp filling. Sweet flavor and compact texture.

Roll with a stick of crab meat (surimi). Simple and sweet flavor.

Roll with marinated daikon radish (oshinko). It has a characteristic, crunchy, and slightly tangy flavor.

Triangular rice ball with nori seaweed, filled with cooked salmon. A typical Japanese snack, convenient and flavorful.

Triangular rice ball filled with tempura-fried shrimp. Combines the softness of rice with the crispiness of shrimp.

Steamed white rice bowl. Simple and neutral, ideal for accompanying dishes with intense flavors.

Rice bowl topped with a fried and breaded pork cutlet (tonkatsu), often cooked with egg and onion in a sweet and savory sauce.

Variation of Katsudon with fried chicken cutlet instead of pork. Served over rice with a savory sauce.

Thick wheat noodle (udon) soup served in hot broth with mixed vegetables. A rustic and comforting dish.

Stir-fried rice with mixed seafood, eggs, and vegetables. Flavorful and aromatic.

Stir-fried udon noodles with seafood and vegetables, seasoned with a flavorful sauce. Not in broth.

Ramen in a soy sauce-based broth (shoyu), served with noodles, meat (usually pork), and vegetables. Deep and savory flavor.

Ramen soup with seafood and vegetables. The broth absorbs the sea flavor, making it rich and tasty.

Seasonal vegetables battered and fried in light, crispy tempura. Served with tentsuyu sauce for dipping.

Mixed shrimp and vegetables fried in tempura. A classic dish offering a variety of flavors and crispiness.

Breaded chicken pieces (often in soy and ginger) and fried. Crispy on the outside and juicy on the inside. A very popular snack.

Breaded and fried calamari rings. Tender inside with a golden coating.

Breaded and fried pork cutlet. Very crispy, usually served sliced with a special sauce.

Chicken (usually grilled or fried) glazed with sweet and savory teriyaki sauce. Shiny and flavorful.

Grilled beef steak (teppanyaki). Simple and tasty, it enhances the flavor of the meat.

Grilled chicken skewers, often brushed with tare sauce (similar to teriyaki). A street food classic.

Grilled cooked shrimp skewers. Smoky flavor and firm meat.

Grilled squid skewers. Chewy texture and intense sea flavor, often seasoned with soy sauce.

Seasonal vegetables grilled. A light and healthy side dish.

Simple grilled chicken breast. A light and protein-rich dish.

Grilled or pan-fried sausage. Flavorful and juicy.