Saveurs de Tokyo

Traditional Japanese soup made from dashi broth and miso paste. Rich and comforting umami flavor, garnished with tofu and seaweed. Drunk hot at the beginning of the meal.

Immature soybean pods served in their shells, lightly salted. A healthy and crunchy appetizer. Squeeze the pod to eat the beans inside.

Fresh soy cheese, silky texture and neutral taste. Served cold with toppings like chives, ginger, and soy sauce.

Cubes of tofu fried until golden and crispy on the outside, soft on the inside. Often served in a light broth (Agedashi Tofu).

Shredded white cabbage salad marinated in a sweet and tangy vinaigrette. Crunchy and refreshing, often served with Japanese dishes.

Mix of wakame seaweed and thin cucumber slices. Light vinaigrette and sesame dressing. Fresh and oceanic.

Wakame seaweed salad with cooked shrimp. A mix of crunchy and tender textures with a marine flavor.

Assortment of Japanese pickled vegetables (tsukemono), such as daikon radish. Crunchy, salty, and tangy, used to cleanse the palate.

Large mixed salad with shrimp and various vegetables, seasoned with a yuzu sauce (Japanese citrus). Fresh and fragrant.

Large mixed salad with salmon slices and various vegetables, seasoned with a yuzu sauce. A light and complete dish.

Mixed salad topped with a selection of raw fish. Rich in flavors and textures, served with a lemon-yuzu dressing.

Grilled Japanese dumplings shaped like a crescent. Thin crispy dough on one side and soft on the other, filled with a flavorful stuffing. To be dipped in soy-vinegar sauce.

Nigiri sushi with red tuna (Maguro). A slice of raw fish on a bite of vinegared rice. Bold flavor and tender texture.

Nigiri sushi with salmon (Sake). Fatty and melt-in-your-mouth fish on vinegared rice. A popular classic.

Nigiri sushi with cooked shrimp (Ebi). The shrimp is butterflied on the rice. Mild taste and firm texture.

Nigiri sushi with sea bream (Tai). White-fleshed fish, delicate and slightly sweet taste.

Sushi with sweet and savory Japanese omelet. Multilayered omelet slice attached to the rice with a nori seaweed strip.

Nigiri sushi with sea bass. White-fleshed fish, delicate and subtle flavor.

Sushi (often gunkan) topped with surimi mixed with mayonnaise. Mild and creamy flavor.

Vegetarian sushi with a slice of creamy avocado on rice. Mild and smooth.

Sushi (gunkan) topped with fish roe (tarama). Salty flavor and crunchy texture.

Gunkan sushi (rice surrounded by seaweed) filled with salmon tartare. The fish is chopped and seasoned.

Gunkan sushi topped with tuna tartare. Rich flavor of seasoned tuna.

Small sushi assortment including two salmon pieces and one tuna piece.

Assortment of three assorted sushis: salmon, tuna, and white fish (sea bream or bass).

Assortment of four sushis: two salmon, one tuna, and one white fish.

Tuna maki (Tekkamaki). Roll of vinegared rice and raw tuna wrapped in nori seaweed. Simple and tasty.

Salmon maki (Sake maki). Heart of raw salmon in vinegared rice and nori seaweed.

Maki with grilled eel (Unagi) drizzled with sweet sauce. Rich and smoky flavor.

Maki filled with chopped and seasoned salmon.

Vegetarian maki with avocado. Creamy texture and mild taste.

Maki with marinated yellow radish (Oshinko). Very crunchy with a sweet and sour flavor.

Cucumber maki (Kappa maki). Refreshing and light.

Maki filled with chopped and seasoned tuna.

Fusion maki with sun-dried tomatoes and cream cheese. A blend of Mediterranean and Japanese flavors.

Also called Spring Rolls. Rolls wrapped in rice paper and lettuce instead of nori seaweed. Fresh and light.

Inside-out roll with rice on the outside, often sprinkled with sesame seeds. Usually contains avocado and fish.

California roll filled with salmon and cream cheese. Creamy and rich.

Cone formed from a nori seaweed sheet, filled with rice and topping. Eaten by hand like a cornet.

Special roll combining the freshness of salmon, the spiciness of arugula, and the creaminess of cheese.

Full roll with salmon and various vegetables and surimi.

Large roll filled with crispy tempura and vegetables, finished with breadcrumbs and spicy sauce. Very crispy texture.

Fried or tempura-coated roll, filled with salmon and avocado with a spicy touch.

Roll containing tempura salmon (light batter).

Tuna (Maguro) roll with avocado and cucumber.

Colorful roll topped with alternating slices of different fish (salmon, tuna, sea bream) and avocado.

Signature roll topped with thin slices of avocado resembling dragon scales. Crispy shrimp tempura heart.

Luxurious roll topped with smoked eel and avocado. Rich, smoky, and textured flavors.

Red wine from the Loire. Red fruit aromas and vegetal notes, light and pleasant.

Fruity and smooth red wine from the Loire, with notes of black fruits.

Classic Bordeaux red wine, structured with present tannins.

Medium-dry rosé wine, slightly sweet and fruity.

Dry and pale rosé, typical of the South of France. Refreshing.

Reputable brand rosé, elegant and aromatic.

Dry white wine, can be floral or fruity depending on the origin.

White wine from Alsace, dry and mineral with citrus notes.

White wine from the Loire (Sauvignon Blanc), very fresh, mineral, and aromatic.

High-end Champagne (Mumm), festive and sparkling.

Sparkling wine from the Loire, an elegant alternative to champagne.

The most popular Japanese beer. 'Super Dry', it is very refreshing with a clean finish.

Japanese lager beer, malty and smooth with a slight bitterness.

Artisanal Japanese white beer (Hefeweizen), mild and cloudy.

Unique artisanal beer brewed with sweet potato. Amber color, rich in flavor.

Classic espresso.

Decaffeinated coffee.

Japanese green tea, rich in antioxidants, herbaceous flavor.

Jasmine flower scented tea, very aromatic.

Hojicha, roasted green tea. Woody and nutty taste, low in caffeine.

Hot herbal drink, caffeine-free.

Natural mineral water (still or sparkling).

Refreshing sweet drinks.

Japanese citrus and plum cocktail.

Exotic and sweet blue lagoon cocktail based on unfiltered sake.

Japanese take on the mojito with sake instead of rum.

Japanese plum wine, very sweet and fruity.

Japanese citrus liqueur (yuzu), tangy and refreshing.

Traditional French aperitif, white wine mixed with fruit cream.

Sparkling version of Kir, made with sparkling wine.

Unfiltered sake, milky appearance and mild taste.

Classic blended Scotch whisky.

Blended Japanese whisky (pure malt), balanced and fruity.

Japanese whisky distilled in 'Coffey' stills, rich texture and vanilla notes.

Powerful Japanese whisky with double maturation, complex.

Taiwanese whisky aged in sherry casks, notes of dried fruits and spices.

Tasting platter to discover three different Japanese whiskies.

Comparative tasting of Japanese and Taiwanese whiskies.

Coarsely filtered sake, retaining rice particles. Mild, creamy, and slightly sweet.

Classic sake, often served hot or warm. Bold and clean taste.

Premium sake, brewed using the traditional Kimoto method. Rich and complex.

Popular sparkling sake, very sweet and low in alcohol. Reminiscent of a fruity soda.

Sparkling rosé sake with floral notes. Light and feminine.

Discovery of three Ozeki house sake styles.

Tasting of premium Kimoto sakes, more complex.

A taste journey through three different sakes.