Sakura Ramen さくらラーメン🍜

Japanese dumplings shaped like a crescent, filled with minced meat and vegetables. They are pan-fried to be crispy on one side, then steamed to remain tender. Eaten dipped in a soy-vinegar sauce.

Breaded and fried chicken pieces in the Japanese style. The breading is light and crispy (panko), and the meat remains juicy. Often served with tonkatsu or mayonnaise sauce.

Breaded and fried mashed potato croquettes with panko. The outside is golden and crispy, the inside is soft and creamy. A classic of Japanese home cooking.

Mixed green salad seasoned with a Japanese (wafu) vinaigrette based on soy sauce and rice vinegar. Fresh, light, and slightly tangy.

Small portion of raw vegetables served with Japanese vinaigrette. A simple and refreshing side dish.

A small portion of Japanese fried rice, stir-fried in a wok with eggs, small vegetables, and pieces of meat. Flavorful and slightly salty.

Short-grain Japanese rice cooked by steaming. It is white, sticky, and slightly sweet, serving as a neutral accompaniment to main dishes.

Spicy fermented cabbage of Korean origin, very popular in Japan. Pungent, acidic, and umami taste, crunchy texture. Excellent for stimulating the appetite.

Japanese pickled vegetables (tsukemono), often daikon radish or cucumber. Crunchy and salty, they serve as a palate cleanser.

Fermented soybeans known for their very sticky and stringy texture and strong odor. Acquired taste, rich in umami, often mixed with mustard and soy sauce.

Traditional soup based on fermented soybean paste (miso) and dashi broth. Often contains tofu, wakame seaweed, and scallions. Warm and comforting.

Boiled or steamed immature soybeans, served in their pods and salted. The seeds are extracted with the teeth. A healthy and addictive appetizer.

Breaded and fried shrimp with panko breadcrumbs. Long, straight, and very crispy, served with tartar or tonkatsu sauce.

White rice served with a thick, brown, and fragrant Japanese curry sauce. Less spicy than Indian curry, with a sweet and rich flavor.

The most popular Japanese curry dish, topped with a breaded and fried pork cutlet (tonkatsu). The crispiness of the pork contrasts with the creamy sauce.

Japanese curry rice with kimchi (spicy fermented cabbage). Kimchi adds a spicy, acidic, and crunchy touch that cuts through the richness of the curry sauce.

Curry rice served with breaded fried shrimp (Ebi Furai). A popular variation for seafood lovers.

Noodles served in a clear broth based on chicken and soy sauce. Classic, salty, and light flavor. Usually garnished with chashu pork and vegetables.

Ramen with a clear broth seasoned with sea salt. This is the lightest and most delicate version, highlighting the flavor of the base broth.

Ramen generously topped with slices of braised pork (chashu). Ideal for meat lovers, the pork is tender and melts in your mouth.

Ramen served with a generous portion of wakame seaweed. The seaweed adds a marine flavor and a pleasant texture to the broth.

Noodle soup topped with pieces of crispy fried chicken (paiko) and stir-fried vegetables. A complete and nourishing dish.

Ramen with a rich, cloudy broth seasoned with miso paste. Robust, salty, and umami (savory) flavor, originating from northern Japan (Hokkaido).

Rich version of Miso Ramen topped with a knob of butter. The butter melts into the hot broth, making it even creamier and more flavorful.

Salt ramen (Shio) enriched with a touch of butter. The fat from the butter softens the salty taste and adds roundness.

Ramen topped with a large amount of sliced leeks or scallions (negi). Adds a fresh, pungent flavor and a crunchy texture.

Miso ramen topped with sliced leeks seasoned with chili oil. A flavorful and spicy combination that warms you up.

Noodle soup topped with an assortment of seafood (shrimp, squid, etc.). The broth absorbs the marine flavors.

Ramen topped with a mountain of stir-fried or steamed vegetables (cabbage, bean sprouts, carrots). A more balanced option with lots of crunch.

"Five ingredient" ramen topped with a colorful mix of stir-fried meats, seafood, and vegetables in a thick sauce that blends with the broth.

Summer ramen noodle dish served cold with colorful toppings (cucumber, ham, omelet) and a light vinaigrette. Very refreshing.

"Stamina Ramen", designed to provide energy. Topped with stir-fried beef with garlic and vegetables. Rich and strong in flavor.

Noodle soup served with meat or shrimp wontons. The wontons are silky and smooth.

Warm rice vermicelli salad with stir-fried beef, raw vegetables, and spring rolls, all dressed with nuoc-mâm sauce. A fresh and fragrant Vietnamese-inspired dish.

A convivial Japanese hot pot where you cook thin slices of beef and vegetables yourself in a light broth simmering at the table. Then dip them in sauces (sesame or ponzu).

Seafood version of Japanese hot pot. Includes fish and seafood to poach in the broth. A light, healthy, and interactive meal.

Classic Japanese fried rice (Yakimeshi), cooked in a wok with pork, eggs, and vegetables. The grains are separated and fragrant.

Fried rice with kimchi. The fermented cabbage gives the rice an orange-red color and a very appetizing spicy and tangy taste.

Wheat noodles stir-fried on a hot plate with pork and vegetables, coated in a sweet and savory barbecue-style sauce. Often garnished with pickled ginger.

Yakisoba noodle dish prepared with shrimp instead of pork. Rich sauce and seafood flavor.

Yakisoba fried noodles prepared with chicken pieces.

Spicy fried noodles incorporating kimchi. A blend of sweet yakisoba sauce flavors and spicy kimchi.

Stir-fried pork and crunchy vegetables (cabbage, bean sprouts, carrots, onions) seasoned simply with salt, pepper, and soy sauce. A light and healthy dish.

Stir-fried mixed vegetables and shrimp cooked quickly in a wok to maintain the crispness of the vegetables.

Dish of Chinese origin adapted to Japan. Thin slices of beef and green peppers stir-fried with bamboo shoots in a sauce based on soy sauce and oysters.

Large bowl of rice topped with a breaded pork cutlet (tonkatsu) simmered with eggs and onions in a sweet and savory broth. Very filling.

Literally means "parent and child bowl". Chicken and eggs simmered together in dashi and soy broth, served over rice.

Japanese version of Chinese Mapo Tofu. Tofu and minced meat in a spicy sauce, served over rice. Smooth texture and spicy flavor.

Thin slices of grilled beef with a sweet and savory Japanese barbecue sauce, served over rice. A flavorful dish that appeals to everyone.

Bowl of rice topped with stir-fried seafood (shrimp, squid) and vegetables in a savory sauce.

Grilled chicken lacquered with a shiny teriyaki (sweet soy) sauce, served over rice. The taste is sweet and caramelized.

Tender eggplant stir-fried with a slightly spicy miso or soy sauce, served over rice. A vegetable-rich option.

Pastis de Marseille, a classic French anise-flavored aperitif. Served with fresh water and ice cubes.

Italian vermouth, a plant-flavored wine. Can be red (sweet) or white (dry or sweet).

Traditional French cocktail made with white wine and cassis cream. Sweet and fruity.

Spirit distilled from grains. Served neat or with ice.

Bottle of still mineral water.

Italian sparkling mineral water. Fine bubbles and a slightly salty taste.

Sparkling and sweet cola soda. Available in classic or sugar-free versions.

Fruit juice served by the glass or in a small bottle.

International pale lager beer. Light, fresh, and balanced.

Light and dry Japanese pale lager beer (Super Dry type). Very refreshing, it perfectly accompanies fried dishes or ramen.

Large bottle of Kirin beer. Malty, hoppy taste with a clean finish.

Large bottle of Japanese beer. Sapporo is slightly richer and more bitter, Asahi is dry and crisp.

Japanese rice wine served in a small carafe (tokkuri). Can be drunk hot (atsukan) or at room temperature. Sweet and umami flavor.

Iced Oolong tea (semi-fermented blue-green tea). Unsweetened, with a woody and refreshing taste that aids digestion.

Classic espresso or decaffeinated.

Espresso with steamed milk.

Hot Japanese green tea (Sencha). Vegetal, marine, and slightly bitter flavor. Rich in antioxidants.