Sushi Sun

Young soybeans served in the pod, boiled or steamed. They have a sweet, nutty flavor with a firm texture. Eaten by squeezing the pod to release the beans directly into the mouth.

Seasoned seaweed salad, typical of Japanese cuisine. It has a fresh, savory flavor with a slightly crunchy and slippery texture. Usually served as a light appetizer.

Fried triangular pasta rolls filled with salmon. Crispy outside and soft inside. Enjoyed hot, often accompanied by sauces.

Fried, elongated spring rolls filled with seafood. Crispy and flavorful, ideal as a snack. Eaten by hand or with chopsticks.

Thai-inspired fried spring rolls with a filling of chicken curry and vegetables. Spicy and aromatic flavor in a crispy wrapper.

Triangular bread pieces coated with shrimp paste and sesame seeds, then fried. Crispy and rich in seafood flavor. Perfect as a warm appetizer.

Classic fried pasta rolls filled with mixed vegetables. Crispy and light, served hot. Often accompanied by sweet and sour sauce.

Small buns, likely steamed or fried (mantou style). Soft and slightly sweet. Excellent for accompanying saucy dishes.

Fried potato croquettes, soft inside and golden outside. A simple and comforting appetizer. Delicate potato flavor.

Fried meatballs made with a shrimp and potato mixture. Balanced sea flavor with the softness of potatoes. Served hot.

Classic french fries. Crispy and salty. A universal side dish or snack.

Japanese dumplings filled with meat, steamed. Thin wrapper and juicy filling. Enjoyed dipped in soy sauce.

Open-style Chinese dumplings (Siu Mai) with a mixed filling of shrimp, meat, and vegetables. Steamed to preserve softness and delicate flavor.

Japanese dumplings with vegetarian filling, steamed. Light and delicate. Ideal for those who prefer a meat-free option.

Fresh octopus salad with slices, crunchy cucumbers, and wakame seaweed. Dressed with sweet and sour vinegar sauce (sunomono). Refreshing and slightly acidic flavor.

Mixed salad with slices of fresh salmon (sashimi). Fresh and nutritious, combining the crunchiness of vegetables with the softness of fish.

Fresh salad enhanced with cooked shrimp. Light and flavorful. Usually dressed with Japanese dressing.

Salad with cubes or slices of fresh raw tuna. Strong flavor and tender texture of the fish combined with crunchy vegetables.

Salad with crab meat (often surimi) and vegetables. Sweet and delicate flavor. A light and fresh option.

Rich salad garnished with a mixed selection of raw fish (sashimi). Offers a variety of marine flavors and textures in one dish.

Squid battered and fried tempura-style. The batter is light and crispy, the squid is tender. Enjoyed hot, often with salt or tentsuyu sauce.

Shrimp fried in the typical light and airy Japanese tempura batter. Crispy on the outside and juicy on the inside. A classic Japanese dish.

Mixed seasonal vegetables battered and fried. Light and crispy, they retain the natural flavor of the vegetables. Excellent vegetarian side dish or appetizer.

Spicy and aromatic Thai-inspired soup (Tom Yum) with mixed seafood. Complex flavor combining spicy, sour, and salty.

Mixed seafood soup. Flavorful broth enriched with the taste of fish and crustaceans. Served hot.

Delicate soup with chicken and sweet corn. Often thickened with egg. Sweet and comforting flavor, very popular in fusion Asian cuisine.

Soup with crab meat and asparagus. A classic combination with a refined flavor and velvety texture.

Soup with a characteristic hot and sour flavor. Usually contains tofu, bamboo, egg, and mushrooms. Strong and stimulating taste.

Traditional Japanese miso soup with tofu, wakame seaweed, and spring onions. Umami flavor, warm and restorative. Essential in Japanese meals.

Dish of stir-fried noodles, likely with vegetables and soy sauce. Simple and flavorful.

Stir-fried noodles on a griddle with seafood. Grilling gives a slight smoky aroma and a pleasant texture.

Hot soup of thick noodles (udon) served with crispy tempura (usually shrimp or vegetables) on top or on the side. Flavorful broth based on soy and dashi.

Wheat noodle soup in a flavorful broth (meat or fish), garnished with meat, egg, and vegetables. A nutritious and warm one-dish meal.

Udon (thick noodles) stir-fried on a griddle with seafood and tuna. Seasoned with a flavorful sauce, similar to yakisoba but with thicker noodles.

Korean or Chinese rice cakes (tteokbokki), with a chewy and pleasant texture, stir-fried with vegetables and a choice of meat or shrimp.

Stir-fried soy noodles (transparent vermicelli) with vegetables and meat or shrimp. Light and absorb sauce well.

Stir-fried rice noodles in a wok with mixed ingredients. A classic Asian cuisine dish, flavorful and gluten-free (if tamari sauce is used).

Cantonese fried rice with peas, ham, and scrambled eggs. A classic, simple, and tasty side dish or main course.

Stir-fried aromatic rice, likely with house special ingredients. Fragrant and flavorful grains.

Stir-fried rice with shrimp and vegetables. The shrimp add sweetness and sea flavor to the fried rice.

Stir-fried rice with chicken pieces. A simple, protein-rich, and satisfying dish.

Plain steamed white rice. Ideal accompaniment for main dishes rich in sauce.

Fried rice stir-fried with a mix of diced vegetables. A flavorful and colorful vegetarian option.

Black (Venus) rice stir-fried with seafood. Black rice has a natural aroma of freshly baked bread that pairs well with fish.

Sweet and sour fried rice with pineapple chunks and crunchy pine nuts. An exotic and aromatic dish.

Jasmine rice or similar aromatic variety, prepared in Thai style, possibly with characteristic spices or herbs.

Rice enriched with mixed seafood, available stir-fried in a wok or grilled for a toastier flavor.

Stir-fried chicken pieces with toasted almonds and vegetables. The contrast between tender chicken and crunchy almonds is delightful.

Chicken, often battered and fried, served with a rich and aromatic lemon sauce. Fresh and sweet-sour taste.

Stir-fried chicken with fragrant mushrooms and crispy bamboo shoots. A classic combination in Chinese cuisine.

Kung Pao Chicken, a spicy dish with peanuts, vegetables, and chili. Strong, savory, and slightly sweet flavor.

Healthy dish of stir-fried chicken with a variety of seasonal vegetables. Light and colorful.

Chicken stir-fried with Thai basil and chili. Very aromatic and spicy, typical of Thai street food.

Chicken and potato stew or stir-fry. A simple and hearty dish with a familiar flavor.

Chicken cooked on a griddle (teppanyaki) flavored with fresh ginger and onions. Intense aroma and juicy meat.

Breaded or battered and fried chicken pieces. Crispy and golden, liked by everyone.

Japanese-style grilled chicken skewers, often brushed with teriyaki or sweet soy sauce.

Shrimp stir-fried with basil and spicy Thai-style spices. Fragrant and stimulating.

Shrimp stir-fried with mushrooms and bamboo shoots. A delicate dish that enhances the flavor of the crustaceans.

Shrimp (Ebi Chili) cooked in a spicy and sweet red sauce based on tomato and chili. Very popular.

Shrimp cooked in a rich yellow or red curry sauce. Spicy and creamy.

Fried shrimp coated with the classic red sweet and sour sauce, with pineapple and peppers.

Shrimp served with a fresh and tangy lemon sauce. A light and aromatic dish.

Shrimp fried or sautéed seasoned simply with salt and pepper (often Sichuan pepper). Crispy and flavorful.

Shrimp cooked on a hot griddle with onions. Smoky and sweet flavor from the caramelized onion.

Breaded and fried shrimp, simple and crispy.

Large prawns cooked on a griddle with onions. Premium, firm, very flavorful meat.

Whole grilled prawns. Grilling enhances the natural sweetness of the crustacean.

Fried squid rings. A classic seafood appetizer or main course.

Mixed seafood dish prepared according to the chef's imagination. Usually stir-fried or in a salad.

Shrimp skewered and grilled. Easy to eat and flavorful.

Squid pieces on skewers, grilled. Tender and slightly smoky.

Shredded beef stir-fried with bamboo and mushrooms. Savory and umami-rich dish.

Beef cooked in a creamy curry sauce enriched with coconut milk. Exotic and enveloping flavor.

Beef quickly cooked on a griddle with ginger and onion. Tender and flavorful meat, served sizzling.

Roasted duck, likely Chinese style (Peking Duck style) or lacquered. Crispy skin and succulent meat.

Beef stir-fried with plenty of onion. A simple dish where the sweetness of the onion balances the meat.

Classic duck dish served with orange sauce. The citrus sauce cuts through the richness and perfectly complements the duck's rich meat.

Nigiri sushi with a slice of salmon on a rice ball. Classic, soft, and flavorful.

Nigiri sushi with red tuna. Lean, firm meat with a decisive flavor.

Nigiri sushi with sea bass. White fish with a delicate flavor and firm texture.

Nigiri sushi with boiled shrimp opened butterfly-style. Sweet and compact.

Nigiri sushi with raw squid. Unique texture, slightly chewy and creamy, sweet flavor.

Nigiri sushi with a slice of boiled octopus. Firm texture and delicate flavor.

Nigiri sushi with raw red shrimp (sweet shrimp). Very prized, creamy texture and sweet flavor.

Nigiri sushi with grilled freshwater eel glazed with sweet sauce (kabayaki). Rich and flavorful.

Vegetarian nigiri with avocado or Tamago (sweet Japanese omelet). Avocado is creamy, omelet is fluffy and sweet.

Small sushi rolls with seaweed on the outside and salmon filling.

Classic sushi roll with red tuna filling. A classic roll with red tuna filling.

Hosomaki filled with cooked shrimp.

Hosomaki filled with sea bass.

Vegetarian hosomaki with marinated daikon radish (yellow and crunchy). Sweet and sour, salty flavor.

Vegetarian hosomaki filled with ripe avocado.

Uramaki (roll with rice on the outside) filled with cooked salmon and cream cheese. Rich and creamy taste, also suitable for those who don't like raw fish.

Colorful uramaki topped with alternating slices of mixed fish (salmon, tuna, sea bass) and avocado. Beautiful to look at and varied in taste.

Roll with spicy salmon tartare and chives. Flavorful with a spicy note.

Roll with spicy tuna seasoned with mayonnaise and tabasco. Strong and creamy taste.

Very popular roll with raw salmon and Philadelphia cream cheese. A creamy and sweet Western combination.

Triangular rice ball, often with a filling inside and a strip of nori seaweed to hold it. A typical Japanese snack.

Japanese-style grilled chicken skewers, glazed with sweet-savory sauce (tare).

Grilled salmon skewers. Flavorful fish with crispy skin if present.

Scoop of ice cream coated in batter or bread and quickly fried. Hot and crispy outside, cold and creamy inside.

Decadent dessert based on Nutella, likely wrapped in dough and fried. Warm chocolate center.

Selection of syruped or fresh exotic Asian fruits: lychee (sweet and floral), longan (similar to lychee), and yang mei (sweet and sour Chinese red fruit).

Traditional Japanese dessert. A ball of glutinous rice (mochi) filled with sweet red bean paste (anko), often wrapped in a cherry leaf.

Two small, fluffy pancakes enclosing a filling of sweet red bean paste (azuki). Famous Japanese snack.

Pieces of fruit (banana, apple, or pineapple) battered, fried, and coated with crunchy caramel. Dipped in cold water to harden the caramel before eating.

Fresh pineapple slices served plain. Sweet and digestive.

Frozen lemon dessert, refreshing and digestive, dairy-free.

Classic Italian dome-shaped ice cream (truffle), available in chocolate (dark) or fior di latte/coffee (white), coated with cocoa or sprinkles.

Playful fusion dessert roll with Nutella and cookie crumbs. A fun, sweet dessert.

Famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Cup of ice cream (likely fior di latte or vanilla) garnished with sour cherries in syrup and their juice.