Sushi Fleur

All-you-can-eat lunch menu on weekdays. Includes a wide selection of Japanese dishes served at the table.

All-you-can-eat menu for evenings and weekends. Access to the entire menu including specialties.

Reduced price for children under 10 years old and measuring less than 1m40.

Free meal for young children.

Traditional Japanese soup made from fermented soybean paste. Light and savory broth, garnished with seaweed and tofu. Drunk hot at the beginning of the meal.

Finely shredded white cabbage marinated in a slightly sweet vinaigrette. Crunchy and refreshing.

Bowl of steamed white rice. Typical sticky texture of Japanese rice. Accompanies hot dishes.

Rice seasoned with rice vinegar, sugar, and salt. It is the base used for making sushi. Slightly tangy taste.

Crispy fried imperial rolls containing minced chicken and vegetables. Served hot, often with salad and mint.

Small fried dumplings with a crispy skin filled with chopped shrimp. Crispy outside, tender inside.

Shrimp coated in a light batter and fried. Airy and crispy texture. Best enjoyed hot.

Breaded and fried squid rings. Tender flesh with a golden crust.

Sticks or bites of melted cheese coated in breadcrumbs and fried. Crispy outside, gooey inside.

Breaded and fried chicken pieces. Similar to tonkatsu but with chicken. Tasty and crispy.

Thinly sliced beef sautéed with sliced onions. Hot dish in sauce, savory and slightly sweet.

Steamed dumplings (Ha Kao) with translucent dough filled with shrimp. Soft and delicate texture.

Gyoza filled with chicken and vegetables, grilled on one side. Thin dough containing a juicy filling.

Wheat noodles stir-fried in a wok with a mix of crunchy vegetables. Seasoned with soy sauce.

Fried rice with peas, diced omelette, and ham. An Asian cuisine classic.

Marinated wakame seaweed with sesame. Slightly crunchy texture and refreshing iodized taste.

Mixture of marinated cabbage, raw salmon cubes, and avocado. A fresh starter combining crunchiness and creaminess.

Cabbage salad topped with seasoned salmon and avocado tartare. Rich in flavor.

Slice of raw salmon placed on a bite of vinegared rice. Timeless classic, melting texture.

Slice of red raw tuna on vinegared rice. Strong taste and firm texture.

Raw sea bream fillet on rice. White-fleshed fish, delicate taste and supple texture.

Salmon sushi with a touch of cream cheese. Creamy combination.

Cooked peeled shrimp placed on rice. Firm texture and mild taste.

Salmon tartare sushi (rice wrapped in seaweed) seasoned or spicy.

Nori seaweed cone filled with rice, raw salmon, and avocado. Eaten by hand to appreciate the crispiness of the seaweed.

Crispy cone filled with raw tuna and avocado. Perfect balance between fish and fruit.

Temaki filled with cooked shrimp and avocado. Fresh and light.

Small dumplings with crispy skin because they are fried. Served in pairs.

Inside-out roll (rice on the outside) filled with crispy shrimp tempura.

Maki wrapped in rice paper and lettuce instead of seaweed, filled with salmon and avocado. Very fresh.

Vegetarian spring roll with avocado and cream cheese.

Fried chicken pieces coated in a caramelized sweet and sour sauce.

Dessert roll made of a thin omelette or crepe filled with Nutella.

Gunkan maki topped with orange salmon roe pearls that burst in the mouth, releasing an iodized juice.

Grilled tuna skewers, often coated with a sweet and savory yakitori sauce.

Grilled chicken piece skewers (Yakitori).

Thin slices of beef rolled around a piece of melted cheese. A must-have in Japanese restaurants in France.

Chinese nougat with sesame seeds or peanuts. Crunchy and sweet.

Fruits in syrup. Translucent white flesh, fragrant and sweet.

Hot sticky rice ball, filled with sweet yellow bean paste and rolled in shredded coconut.

Classic ice cream.

Slices of fresh raw salmon served without rice. Tender texture and pure taste.