SAKURA AUTEUIL

Shrimp fried in a light, crispy batter. Airy texture on the outside and tender inside. To be dipped in a light soy sauce.

Wok-fried wheat noodles with chicken pieces and vegetables. Savory and slightly smoky flavor. A warm and filling dish.

Refreshing salad made of octopus pieces, seaweed, and marinated cucumber. Crunchy and slightly rubbery texture. Vinaigrette dressing.

Traditional Japanese broth made from fermented soybean paste. Umami, salty, and comforting flavor. Often contains tofu and seaweed.

Seasoned wakame seaweed with sesame oil and sesame seeds. Crunchy and slippery texture. Characteristic sweet and savory taste.

Shredded white cabbage marinated in a mild, slightly sweet vinaigrette. Crunchy and fresh. Often served as a light starter.

Cooked Japanese white rice seasoned with rice vinegar, sugar, and salt. Sticky and slightly tangy. Traditional base for sushi.

Mix of raw vegetables and various seafood (shrimp, surimi, etc.) with a Japanese vinaigrette. Fresh and iodized.

Immature soybeans served in their pods, boiled or steamed and salted. Beans are extracted with the teeth. A healthy and protein-rich appetizer.

Bowl of cooked Japanese white rice, steamed, plain without vinegared seasoning. Sticky and mild. Accompanies hot dishes.

Rice roll filled with raw tuna. Soft texture of the rice and tender fish. Mild flavor.

Rice roll filled with raw salmon. Rich and melting. A popular classic.

Rice roll with a fresh cheese center (cream cheese type). Creamy and mild. Often enjoyed by those who dislike raw fish.

Rice roll filled with ripe avocado. Buttery texture and vegetal taste. Light vegetarian option.

Small nori seaweed roll surrounding rice and raw tuna. Simple and traditional. Eaten in one bite.

Small nori seaweed roll surrounding rice and raw salmon. Melting texture. Rich salmon flavor.

Maki filled with Japanese pickled radish (oshinko). Crunchy and tangy. Adds freshness.

Maki filled with avocado. Mild and creamy. Classic vegetarian option.

Cucumber maki (Kappa Maki). Very fresh and crunchy. Ideal for cleansing the palate.

Maki filled with grilled eel glazed with sweet sauce. Rich, smoky, and sweet-savory flavor.

Large roll containing several ingredients (vegetables, fish, omelet). Very hearty and colorful. Offers a variety of textures in one bite.

Luxury version of the large Japanese roll with a selection of premium ingredients. Rich and flavorful.

Special fried maki, often filled with fish, cheese, and avocado. Crispy and hot on the outside, melting on the inside.

Maki wrapped in a colored soy paper instead of nori seaweed. Filled with salmon and avocado. Milder flavor than classic maki.

Inside-out roll (rice on the outside) with sesame. Mix of seafood and avocado. Creamy texture and mild iodized taste.

California roll filled with raw tuna and avocado. Classic combination combining the firmness of tuna and the creaminess of avocado.

California roll with raw salmon and avocado. Very popular, creamy texture.

Inside-out roll filled with salmon and cream cheese. Rich and melting. A popular Western combination.

Roll topped with crunchy flying fish roe (tobiko). Filled with seafood and avocado. Provides a unique texture.

California roll containing tempura (fried) and cheese. Contrast between the hot crispiness and the fresh cheese.

Roll filled with flaked cooked tuna and avocado. Less 'marine' flavor than raw fish, creamy texture.

Original roll combining surimi and avocado with the freshness of mint. Fresh and light taste.

Vinegared rice ball topped with a slice of raw tuna. Simple, elegant, and flavorful. Dip lightly in soy sauce on the fish side.

Vinegared rice ball topped with a slice of raw salmon. Melting texture and rich taste. Very popular.

Sea bream sushi, a fish with firm, delicate white flesh. Subtle and refined flavor.

Sushi with marinated mackerel in vinegar. Pronounced, fatty, and tangy taste. Firm texture.

Sushi topped with a cooked shrimp opened like a butterfly. Firm texture and mild taste. Classic.

Sushi with a slice of cooked octopus. Characteristic firm and rubbery texture. Mild flavor.

Grilled eel sushi, held by a thin strip of seaweed. Glazed with sweet sauce. Rich and smoky taste.

Armored sushi (gunkan): rice surrounded by seaweed and topped with salmon roe (ikura). The eggs burst in the mouth, releasing a salty marine flavor.

Gunkan sushi filled with flying fish roe. Small, very crunchy grains. Mild iodized flavor.

Gunkan sushi filled with chopped and seasoned raw salmon. Creamy texture and rich flavor.

Gunkan sushi filled with chopped raw tuna, often spicy or seasoned. Tender and flavorful.

Thin slices of fresh raw tuna, served without rice. Appreciated for its tender texture and pure flavor. Enjoyed with a little wasabi and soy sauce.

Slices of raw salmon. Fatty and melting texture in the mouth. Rich and mild taste.

White-fleshed fish sashimi. Firm texture and delicate taste. Very refined.

Marinated mackerel slices. Strong and distinctive taste, firm texture. For lovers of pronounced flavors.

Slices of cooked octopus. Firm, slightly rubbery but tender texture if well prepared. Mild flavor.

Grilled and glazed eel sashimi. Smoky and sweet flavor. Melting texture.

Assortment of different raw fish. Ideal for varying your pleasures and tasting several textures and flavors.

Grilled tuna skewers (yakitori). Cooked fish, firm and flavorful, often glazed with teriyaki sauce.

Grilled salmon skewers. The fat in the salmon makes it melt in the mouth when cooked. Rich flavor.

Large grilled shrimp skewers. Firm and juicy flesh. Grilled crustacean flavor.

Crispy grilled chicken wings. Eaten with fingers. Salty seasoning.

Minced chicken meatball (tsukune), grilled and glazed with sweet soy sauce. Tender and flavorful.

Grilled beef pieces skewers. Flavorful meat, firm texture.

Tender grilled chicken thigh pieces. A yakitori classic.

Thin slices of beef rolled around melted cheese. Rich and creamy combination, very popular in France.

Large nori seaweed cone filled with rice and toppings. Eaten by hand like a sandwich. Fresh and crispy (the seaweed).

Inside-out or special roll where salmon surrounds the roll or is very prominent. Very melting texture.

Breaded and fried roll filled with tuna. Crispy and hot.

Fried roll filled with salmon and avocado. The salmon is slightly cooked by frying.

Fried roll filled with shrimp and avocado.

Fried roll with a melting center of cheese and salmon.

Vegetarian version of the fried roll, with cheese and avocado.

Crispy fried roll (cucumber) and melting (cheese).

Spring roll (rice paper) filled with tuna and raw vegetables. Fresh and light, without seaweed.

Salmon and avocado spring roll.

Shrimp spring roll.

Salmon cheese spring roll.

Vegetarian spring roll.

Very fresh spring roll with cucumber.

Menu combining classic maki (salmon, tuna) and california rolls. Complete and varied meal.

Assortment of fish-free maki rolls. Fresh and light, suitable for vegetarians.

Colorful assortment of maki rolls with soy paper or various ingredients.

Large assortment of california rolls with various fillings.

Menu dedicated to flying fish roe maki.

Assortment of crispy fried rolls.

Combination of salmon sashimi and crispy tobiko maki, served with rice.

Assortment of nigiri sushi and maki rolls.

Large bowl of vinegared rice topped with slices of raw tuna. Simple and traditional meal (donburi).

Bowl of rice topped with raw salmon.

Bi-flavor rice bowl with tuna and salmon.

Colorful Chirashi with various fish depending on availability.

Rice bowl with chopped salmon and avocado, easy to eat and creamy.

Bowl of rice topped with hot grilled eel glazed with sweet sauce. Rich and flavorful.

Visually impressive special roll, resembling a dragon with avocado slices on the outside. Crispy tempura filling.

Colorful roll topped with different slices of fish, offering a different flavor with each bite.

Large raw fish platter. For great sashimi lovers.

Medium-sized raw fish platter.

Large feast for two served in a traditional wooden boat. Complete mix of sushi, sashimi, and hot skewers.

Large boat of raw seafood for two people. Wide variety of fish.

Giant menu for 4 people, ideal for sharing with family or friends. Very hearty.

Beaujolais red wine, light and fruity.

Bordeaux red wine.

Rhône Valley red wine.

Prestigious Burgundy wine.

Loire red wine, fresh and light.

Dry white wine from Burgundy, mineral. Excellent with fish.

Loire dry white wine, aromatic.

Dry white wine from the Loire, perfect with seafood.

Provence rosé wine.

Structured rosé from Provence.

Loire rosé wine.

Rhône Valley rosé wine, colorful and powerful.

Red wine by the pitcher.

White wine by the pitcher.

Rosé wine by the pitcher.

Branded champagne, festive and elegant.

Cola soda.

Fruit soda.

Natural sparkling water.

Iced tea peach flavor.

Sweetened soy drink.

Various fruit juices.

Ramune, Japanese carbonated lemonade with a glass marble in the bottle.

Japanese pale lagers, light and refreshing.

Chinese pale ale.

Mineral water.

Short black coffee.

Coffee without caffeine.

Hot Japanese or Chinese tea. Digestive and soothing.

Japanese rice alcohol, served hot or cold.

Bottle of sake.

French aniseed aperitif.

Italian Vermouth.

Portuguese fortified wine.

White wine cocktail with cassis cream.

Champagne cocktail with cassis cream.

Spirits.