Royal Fuji

An all-you-can-eat Japanese buffet menu served at the table, allowing you to order various dishes. Ideal for tasting everything. Waste is charged.

Reduced version of the all-you-can-eat menu for children. Allows discovery of Japanese cuisine with adapted portions.

Traditional Japanese soup made from fermented soybean paste and dashi broth. Salty and comforting umami flavor. Drunk hot at the beginning of the meal.

Small crunchy marinated cabbage salad, often served with a slightly sweet and tangy vinaigrette. Fresh and light.

Immature soybean pods served in their shell, lightly salted. Squeeze the pod with your teeth to extract the beans. Firm texture and mild vegetal taste.

Pan-fried Japanese dumplings, filled with meat and vegetables. The dough is crispy on one side and soft on the other. To be dipped in a soy-vinegar sauce.

Steamed dumplings containing a shrimp filling. Tender and soft texture (Ha Kao). Served hot.

Traditional steamed dumplings, often with shrimp or pork, wrapped in a thin dough. Juicy and flavorful texture.

Shrimp coated in a light batter and fried. Crispy on the outside and tender on the inside. Served with a dipping sauce.

Pieces of salmon fried in a light batter (tempura). The fish remains medium-rare and tender inside.

Assortment of vegetables fried in a light tempura batter. Crispy and not greasy, highlighting the taste of the vegetables.

Fried spring rolls filled with minced chicken and vermicelli. Crispy and golden wrapper. Often eaten wrapped in lettuce and mint leaves.

Fried rolls filled with shrimp. Very crispy texture. Served with a mild nuoc-mâm sauce.

Bowl of steamed white rice. Plain, it accompanies sauced dishes or grilled items.

Rice prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly tangy taste and sticky texture.

Seasoned rice and nori seaweed roll filled with raw salmon. A fresh and simple classic.

Maki roll filled with raw bluefin tuna. Pronounced tuna flavor wrapped in rice.

Vegetarian maki roll filled with ripe avocado. Creamy and mild.

Vegetarian maki roll filled with cucumber (Kappa Maki). Very fresh and crunchy.

Maki filled with pickled yellow Japanese radish (Oshinko). Sweet and savory taste and very crunchy texture.

Maki containing smoked salmon instead of raw. Woody and salty flavor.

Maki combining the smoothness of avocado and the creaminess of fresh cheese (cream cheese type).

Maki filled with salmon and cream cheese. Rich and melting combination, very popular.

Slice of raw salmon placed on a ball of seasoned rice. Melting texture and rich taste.

Raw bluefin tuna sushi. Firm, lean flesh with a delicate oceanic flavor.

Raw royal sea bream sushi. White-fleshed fish, mild flavor and slightly firm texture.

Sushi with marinated mackerel. Strong taste and firm texture.

Sushi topped with a slice of cooked octopus. Firm and slightly chewy (pleasant) texture, mild taste.

Sushi topped with sweet and savory Japanese omelet (Tamago). Spongy texture and mild taste.

Gunkan sushi (boat) surrounded by seaweed and filled with salmon roe (Ikura). The eggs burst in your mouth with an intense salty flavor.

Smoked salmon sushi. Alternative to raw fish with a characteristic smoky flavor.

Sushi topped with crab meat or surimi stick. Mild and oceanic flavor.

Sushi topped with cooked tuna flakes, often mixed with a little mayonnaise.

Gunkan sushi topped with chopped and seasoned raw salmon.

Gunkan sushi topped with chopped and seasoned raw tuna.

Gunkan sushi topped with chopped raw sea bream.

Sushi topped with a cooked shrimp opened butterfly-style. Firm flesh and sweet taste.

Classic California roll (rice on the outside) with avocado and surimi. Mild and accessible.

Inside-out roll with avocado and raw salmon. Creamy and fresh.

Inside-out roll with avocado and raw bluefin tuna.

California roll filled with cooked tuna and avocado. Rich flavor and creamy texture.

Inside-out roll with avocado and crab meat.

Inside-out roll with avocado and cream cheese.

Vegetarian inside-out roll, crispy and fresh.

California roll with avocado and cooked shrimp.

Large nori seaweed cone filled with rice, salmon, and avocado. Eaten by hand like a sandwich.

Seaweed cone filled with raw tuna and avocado.

Seaweed cone filled with cooked tuna and avocado.

Vegetarian seaweed cone with avocado and raw vegetables.

Seaweed cone filled with smoked salmon and avocado.

Seaweed cone filled with cooked shrimp and avocado.

Seaweed cone filled with crispy shrimp tempura and avocado.

Thick slices of fresh raw salmon, without rice. Tender and melting texture. Enjoyed with a little soy sauce and wasabi.

Raw bluefin tuna slices. Rich flavor and firm texture.

Raw royal sea bream slices. White fish with a delicate taste.

Marinated mackerel slices. Strong and tangy taste.

Cooked octopus slices. Firm texture.

Grilled chicken piece skewers, glazed with sweet soy sauce (tare).

Grilled minced chicken meatball skewers (Tsukune).

Grilled beef skewers.

Grilled chicken wings, crispy skin.

Thin slices of beef rolled around a piece of melting cheese. A gourmet classic in Japanese restaurants in France.

Grilled salmon cube skewers.

Grilled tuna skewers.

Grilled whole shrimp skewers.

Grilled tofu skewers.

Grilled button mushroom skewers.

Zucchini slice skewers.

Tender eggplant slice skewers.

Bowl of raw salmon and avocado diced, seasoned with chef's sauce.

Mixture of raw tuna and diced avocado.

Mixture of raw sea bream and avocado.

Mixture of crab meat and avocado.

Mixture of cooked tuna and avocado.

Tartare made solely of vegetables and avocado.

House special tartare, signature recipe.

Diced octopus tartare.

Roll often fried or richly filled.

Special roll filled with assorted seafood.

Also called Rainbow Roll, topped with various fish on the outside.

Roll containing crispy tempura shrimp.

All-salmon roll, with fried and grilled salmon.

Smoked salmon roll filled with crispy fried onions.

French-Japanese fusion roll with foie gras and sweet fruits.

Signature roll often topped with avocado or eel, mimicking dragon scales.

Fried soft-shell crab roll.

Rich roll filled with fried shrimp and topped with eel.

Fresh roll without nori seaweed, wrapped in rice paper (spring roll style).

Fried chicken roll topped with cheese and spicy tuna.

Vegetarian roll filled with fried vegetables.

Classic menu of assorted yakitori with rice.

Land and sea assortment with grills and sushi.

Combination of hot grilled dishes and fresh raw fish.

Complete menu offering a bit of everything: yakitori, sushi, and sashimi.

Assortment of sushi (rice and fish).

Large platter of assorted maki rolls.

Very generous assortment of different types of rolls.

Chirashi served as tartare on rice.

Bowl of rice with raw tuna.

Eel donburi (Unadon) with sweet sauce.

Bowl of seasoned rice topped with raw salmon slices.

Bowl of seasoned rice with an assortment of raw fish.

Spectacular traditional presentation for one person.

Large boat to share for two.

Premium sharing menu.

The largest assortment in the restaurant.

Wok-fried noodles with beef strips and vegetables.

Shrimp stir-fried noodles.

Vegetarian stir-fried noodle dish.

Rice stir-fried with curry, chicken, and melting cheese.

Rice stir-fried with curry and salmon pieces.

Fried shrimp seasoned simply with salt and pepper.

Shrimp in a slightly spicy and sweet sauce.

Fried chicken cutlet served with Thai sauce.

Beef strips stir-fried with plenty of onions.

Thick Japanese noodles (Udon) stir-fried with beef.

Thick Japanese noodles stir-fried with shrimp.