sakura sushi

Shredded white cabbage salad marinated in a mild, slightly sweet vinaigrette. Crunchy and refreshing, often sprinkled with sesame seeds.

Simple mix of fresh salad leaves. Served with a light vinaigrette dressing.

Immature soybean pods served whole in their shells. Lightly salted, they are eaten by squeezing the pod to release the beans.

Traditional Japanese miso soup made from dashi broth and fermented soybean paste. Usually contains tofu, seaweed, and chives.

Tender chicken pieces coated in a crispy batter. Served hot and golden.

Fried squid rings in a light batter. Crispy on the outside and soft on the inside.

Gyoza, crescent-shaped dumplings filled with meat and vegetables. The dough is thin, often grilled on one side and steamed.

Whole shrimp fried in a very light and airy tempura batter. Crispy and not greasy.

Fried crab claws, often made from high-quality surimi, breaded and served hot.

Small fried spring rolls, stuffed with meat, vermicelli, and vegetables. Wrapped in a crispy rice paper.

Mix of thinly sliced vegetables fried in tempura. Crispy and tasty.

Wok-fried rice with small vegetables, eggs, and soy sauce. Savory and slightly salty.

Bowl of steamed white rice. Neutral and fluffy, it accompanies all dishes.

Japanese rice prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly sticky and tangy.

Pan-fried wheat noodles with vegetables and a savory sauce.

Nigiri sushi composed of a slice of raw salmon placed on a bite of vinegared rice.

Classic nigiri sushi with a slice of raw red tuna on vinegared rice.

Delicate sushi topped with a slice of raw sea bream, a fish with firm white flesh.

Sushi topped with cooked shrimp, opened butterfly style. Sweet and slightly sweet.

Sushi with mackerel marinated in vinegar, offering a pronounced and umami-rich taste.

Nori seaweed cone filled with rice, raw salmon, and avocado. Eaten by hand.

Temaki filled with raw tuna and creamy avocado, wrapped in a crispy seaweed sheet.

Cone of rice and seaweed filled with surimi sticks and avocado.

Rice roll surrounded by nori seaweed, with a raw salmon center.

Small rice and seaweed roll filled with raw tuna.

Classic maki filled with cooked shrimp.

Simple vegetarian maki with a piece of melting avocado in the center.

Kappa maki, fresh and crunchy roll filled with cucumber.

Oshinko maki, filled with Japanese pickled radish (daikon), yellow and crunchy.

Maki with cream cheese. Mild and creamy.

Simple maki filled with surimi.

Bowl of vinegared rice topped with slices of raw salmon. A deconstructed way to enjoy sushi.

Inside-out roll (rice on the outside) filled with avocado and salmon, often sprinkled with sesame seeds.

Classic California roll with surimi and avocado.

Inside-out roll with cooked shrimp and avocado.

California roll filled with a preparation of flaked cooked tuna and mayonnaise.

Spring roll Maki wrapped in a rice sheet (instead of seaweed), with salmon, avocado and fresh mint.

Skewers of grilled chicken pieces glazed with sweet and savory teriyaki sauce.

Grilled and caramelized chicken wings.

Tsukune, skewers of minced chicken meatball, tender and flavorful.

Skewers of grilled thin slices of beef.

Popular skewers made of thin slices of beef rolled around melted cheese.

Grilled zucchini slices on a skewer.

Skewers of whole or cut button mushrooms, grilled and juicy.

Thick slices of fresh raw salmon, served without rice.

Slices of raw red tuna, with a firm texture and refined taste.

Sea bream sashimi, white fish with delicate and slightly sweet flesh.

Marinated mackerel sashimi, rich in flavor.

Large grilled prawns, served whole.

Grilled salmon cubes on a skewer.

Raw salmon cut into small cubes, seasoned, served in the form of gunkan sushi (surrounded by seaweed).

Ikura, orange salmon roe served on rice surrounded by nori seaweed (Gunkan). They burst in the mouth with a salty flavor.

Special Maki, rich filling, often with multiple fish or avocado.

Maki coated with wasabi-flavored capelin roe (green).

Maki with visible rice (snow), filled with salmon and avocado.

Salmon sushi topped with a slice of avocado or held by a thin strip of seaweed.

White-fleshed exotic fruits, juicy and fragrant, served in syrup.

Glutinous rice paste balls sprinkled with grated coconut, with a sweet center (often egg cream or mung bean).

Soft Chinese nougat with peanuts or sesame.

Mix of cut fruits in syrup.

Espresso coffee.

Dessert combining banana and chocolate, possibly in the form of spring rolls or fritters.

Ice cream scoops. Green tea is a classic Japanese flavor.