Sushi Chérie

All-you-can-eat lunch formula served at the table including a wide choice of Japanese dishes (sushi, maki, skewers, etc.). Ideal for a complete and varied meal.

All-you-can-eat dinner and weekend formula served at the table. Enjoy an unlimited variety of Japanese specialties prepared to order.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Rich and comforting umami flavor. Served hot.

Finely shredded white cabbage salad, seasoned with a sweet and savory dressing. Crunchy and refreshing, often served as a starter.

Steamed white rice bowl. Tender and sticky grains, a classic neutral accompaniment for Asian dishes.

Japanese rice seasoned with rice vinegar, sugar, and salt. It is the base used for preparing sushi, with a slightly tangy taste.

Crispy fried rolls stuffed with chicken and vegetables. Golden and crunchy texture on the outside, tender on the inside. To be dipped in nuoc-mâm sauce.

Small fried spring rolls filled with shrimp. Crispy and tasty, served hot as an appetizer.

Fried triangular fritters stuffed with spicy minced beef. A crispy Indian-inspired starter.

Shrimp coated in a light and airy batter, then fried. Very crispy and non-greasy texture. A Japanese cuisine classic.

Squid rings coated in batter and fried. Tender inside and golden outside.

Breaded and fried cheese pieces. Melts inside and crispy outside.

Breaded and fried chicken pieces. A simple and familiar option, crispy and golden.

Breaded chicken pieces seasoned with garlic. Tasty and fragrant.

Steamed dumplings (hacao) filled with shrimp paste. Translucent dough and soft texture.

Gyoza: pan-fried or fried Japanese dumplings, stuffed with chicken and vegetables. Juicy inside with a thin skin.

Wheat noodles stir-fried in a wok with a mix of crunchy vegetables and soy sauce. Tasty and hearty dish.

Rice sautéed with peas, pieces of omelet, and ham. A Sino-Asian cuisine classic.

Nigiri sushi: a slice of fresh raw salmon placed on a ball of vinegared rice. Melting texture and delicate taste.

Nigiri sushi with raw red tuna. Rich flavor and firm texture, served on vinegared rice.

Nigiri sushi with sea bream (white-fleshed fish). Subtle taste and slightly firm flesh.

Nigiri sushi with marinated mackerel. Pronounced and iodine flavor, characteristic of this oily fish.

Sushi combining raw salmon and creamy avocado on rice. A popular combination of textures.

Sushi filled with raw tuna and avocado. Fresh and creamy.

Sushi filled with cooked shrimp and avocado. Mild flavor and pleasant texture.

Rice roll surrounded by nori seaweed, filled with raw salmon. A simple and fresh classic.

Maki filled with cream cheese. Creamy and mild taste.

Vegetarian maki filled with ripe avocado. Creamy and light.

Classic maki roll filled with raw tuna.

Maki filled with yellow pickled radish (oshinko). Crunchy and slightly tangy.

Vegetarian maki with cucumber (kappa maki). Very fresh and crunchy.

Maki filled with cooked tuna, often mixed with a little mayonnaise. Rich flavor.

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

Inverted roll filled with tuna and avocado.

Inverted roll with cooked tuna and avocado. Tasty and accessible.

Vegetarian inverted roll with cream cheese and avocado. Very creamy.

Vegetarian inverted roll with crunchy and creamy vegetables.

Inverted roll (Cheese Roll) with salmon and cream cheese. Rich and melting.

Variety of maki, often fried or with a special presentation, with salmon and avocado.

California roll topped with crispy fried onions.

California roll rolled in orange flying fish roe (tobiko). Crunchy texture.

California roll rolled in green flying fish roe (often with wasabi).

Maki with white rice left exposed on the outside, or rolled in rice paper, filled with salmon.

Snow roll filled with cooked tuna.

Snow roll filled with cream cheese.

Snow roll filled with avocado.

Hand-rolled nori cone filled with rice, salmon, and avocado. Eaten with hands.

Nori cone filled with rice, tuna, and avocado.

Nori cone filled with rice, shrimp, and avocado.

Vinegared rice bowl topped with slices of raw salmon (sashimi).

Vinegared rice bowl served with raw salmon and avocado.

Vinegared rice bowl topped with an assortment of various raw fish.

Grilled chicken piece skewers glazed with yakitori sauce (sweet soy).

Tsukune: skewers of minced chicken meatballs, grilled and sauced.

Grilled chicken wing skewers, crispy and tasty.

Grilled beef skewers, often with cheese sauce or plain.

Grilled salmon cube skewers.

Grilled button mushroom skewers, juicy and fragrant.

Grilled zucchini slice skewers.

Wakame: seasoned green seaweed salad with sesame oil. Iodine taste and crunchy texture.

Salad composed of diced raw salmon and avocado.

Mix of crunchy cabbage salad and salmon/avocado tartare.

Crispy fried dumplings.

Fried dumplings with salmon and avocado filling.

Fresh spring roll (rice paper) filled with salmon.

Spring roll filled with avocado and cream cheese.

Large maki roll containing several ingredients (vegetables, egg, fish).

Dessert: egg roll or crepe filled with Nutella.

Salmon sushi topped with a touch of cream cheese.

Shrimp sushi with cream cheese.

Gunkan sushi (rice surrounded by seaweed) topped with salmon tartare.

Grilled large shrimp skewers. (Limited to one order).

Slices of fresh raw salmon, served without rice. (Limited quantity).