Shiki Boulogne-Billancourt

Vinegared rice and nori seaweed roll filled with raw salmon. Simple and classic.

Maki roll containing salmon and creamy avocado.

Salmon maki enhanced with fresh chives for an herbaceous touch.

Rice and seaweed roll filled with raw tuna.

Tuna and avocado maki.

Fatty tuna (toro) maki, richer and melt-in-your-mouth, with chives.

Grilled eel maki with sweet glaze.

Vegetarian cucumber maki (Kappa Maki).

Vegetarian roll combining the creaminess of avocado and the crunch of cucumber.

Inside-out roll (rice on the outside) filled with fish or seafood and vegetables. Often sprinkled with sesame seeds.

Slice of raw salmon placed on a ball of vinegared rice.

Slice of raw tuna on vinegared rice.

Sea bream sushi, a delicate white-fleshed fish.

Amberjack sushi, firm and flavorful fish.

Cooked shrimp sushi.

Grilled eel sushi with glaze.

Raw scallop sushi, soft and sweet texture.

Fatty tuna sushi (toro), highly prized ventral part of the tuna.

The restaurant's signature lunch box. Contains a variety of cold and hot specialties. A complete gastronomic experience.

Selection of sliced raw fish. Served as a starter.

Japanese-style mashed potato salad, with a mild mayonnaise and crunchy vegetables. Creamy texture.

Boiled and salted soybeans. The seeds inside are eaten by squeezing the pod. A healthy and popular appetizer.

Panko breaded shrimp, deep-fried. Crispy and golden.

Fresh seaweed salad seasoned with vinegar and sesame. Iodine taste and crunchy texture.

Melting eggplant glazed with a rich miso and garlic sauce. Savory and umami.

Large platter of assorted raw fish.

Very large assortment of sashimi including noble varieties. Ideal for hearty appetites or sharing.

Classic platter of sushi and maki.

Premium selection of assorted sushi and maki.

Rice bowl topped with a beautiful variety of raw fish.

Very generous version of chirashi with more fish.

Vinegared rice bowl topped only with raw salmon.

Vinegared rice bowl topped only with raw tuna.

Large bowl of rice topped with grilled eel (unagi). A luxury dish in Japan.

Light shrimp fritters. Crispy and airy batter.

Fried mackerel in tatsuta style. Pronounced fish flavor balanced by the frying.

Mackerel simply grilled with salt. Crispy skin and juicy flesh.

Grilled salmon glazed with teriyaki sauce.

Grilled swordfish steak with teriyaki sauce.

Classic grilled chicken with teriyaki sauce.

Fragrant Japanese fried chicken.

Rice bowl with breaded pork (tonkatsu) simmered with egg.

Soup of thick white wheat noodles.

Japanese curry rice, a thick and slightly sweet-spicy sauce with vegetables.

Bowl of plain white rice steamed.

Seasoned rice for sushi.

Traditional soup made from fermented soybean paste.

Japanese sticky rice cake, elastic and chewy texture. Filled with various sweet pastes.

Ball of ice cream in traditional Japanese flavors.