Sushi Yoshida Restaurant Paris

Traditional Japanese soup made from dashi broth and fermented miso paste. Rich and comforting umami flavor. To be drunk directly from the bowl.

Spicy version of classic miso soup. The broth is enhanced with chili. Ideal for warming the palate.

Spicy miso soup with salmon pieces. A flavorful blend of the broth's spiciness and the richness of the fish.

Classic miso soup enriched with salmon pieces. Adds a more consistent texture and a marine flavor to the broth.

Thinly sliced white cabbage marinated in a sweet and tangy vinaigrette. Crunchy and refreshing texture. A classic side dish.

Wakame seaweed salad seasoned with sesame oil. Slightly crunchy and slippery texture. Marine and nutty flavor.

Immature soybeans served in their pods and lightly salted. Press the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Salad made with marinated squid pieces. Firm texture and mild flavor.

A fresh mix of crunchy vegetables and salmon tartare. Seasoned with sesame for a nutty touch.

A large, very complete mixed salad with seafood, vegetables, and peanuts. A light meal or a flavorful shared starter.

Thin slices of raw salmon marinated in a house sauce (often ponzu or lemon olive oil). Melts in your mouth and delicate flavor.

Thin slices of raw tuna seasoned with a light sauce. Firm flesh and pronounced flavor.

Thin slices of raw sea bream served with a marinade. White-fleshed fish with a subtle taste and delicate texture.

Shrimp coated in a light and crispy batter. Served hot, often with soy sauce for dipping.

Fried pastry triangles, stuffed. Crispy on the outside with a flavorful filling inside.

Pan-fried Japanese dumplings shaped like a crescent, grilled on one side and steamed. Juicy inside and crispy bottom.

Chicken pieces marinated in soy and ginger, then fried. Very crispy and flavorful. Popular as a snack.

Fried spring rolls, crispy and golden. Served with nuoc-mâm sauce and often lettuce and mint.

Breaded and fried patties, similar to Japanese korokke. Soft interior and crispy exterior.

Hawaiian bowl composed of marinated raw fish cubes served over rice with various fresh vegetables and fruits. A healthy, colorful, and complete meal.

Mixed version of the poke bowl with tuna and salmon.

Poke bowl featuring marinated raw tuna.

Vegetarian version of the poke bowl with tofu and an abundance of fresh vegetables.

Bowl topped with grilled chicken drizzled with sweet and savory teriyaki sauce.

Bowl topped with crispy breaded chicken (katsu).

Fresh bowl with cooked shrimp and various vegetables.

Hearty bowl with crispy shrimp fritters.

Complete bowl with tender marinated and sautéed beef.

Original bowl where the protein is replaced by grilled dumplings (gyoza).

Bowl topped with pieces of breaded and fried salmon.

Two skewers of grilled salmon drizzled with sweet teriyaki sauce.

Two skewers of tender grilled chicken pieces.

Two tender tsukune (minced chicken meatballs) skewers.

Thin slices of beef rolled around melted cheese. A gourmet classic of Japanese restaurants in France.

Inverted rice roll filled with cooked tuna mixed with mayonnaise and avocado. Coated in sesame seeds.

The classic salmon avocado in an inside-out maki version (rice on the outside).

Maki without visible nori seaweed, highlighting the sweetness of the rice and the creaminess of the fresh cheese.

Maki wrapped in a thin egg crepe instead of seaweed. Mild flavor and tender texture.

Large roll rich in ingredients, wrapped in fresh salmon for a luxurious experience.

The traditional maki: seasoned rice and fresh fish in the center, rolled in a crispy nori seaweed sheet.

Large diameter roll containing multiple ingredients. An explosion of flavors and textures with every bite.

Modern fusion in wrap form with Japanese ingredients like teriyaki chicken and umami sauce.

California roll topped with alternating slices of different fish and avocado, creating a rainbow effect.

Roll filled with shrimp tempura and topped with thin slices of avocado, mimicking dragon scales.

Nigiri sushi: a slice of raw salmon placed on a hand-shaped ball of seasoned rice.

Nigiri sushi with red tuna.

Thin slices of fresh salmon served without rice. Appreciated for the purity of the fish's taste.

Thin slices of raw tuna.

Stir-fried wheat noodles in a wok with a savory sauce and crunchy vegetables.

Stir-fried noodles served with grilled chicken in teriyaki sauce.

Noodle soup in a rich miso broth, garnished with various ingredients. A complete and warming dish.

Salad with cold rice vermicelli, raw vegetables, sautéed meat, and hot spring rolls. Dressed with nuoc-mâm.

Tuna fillet briefly seared on the outside and raw on the inside, cut into thin slices. Served with ponzu sauce.

Large bowl of rice topped with pieces of fried chicken (karaage). Hearty and flavorful.

Seasoned rice bowl generously topped with slices of raw salmon. Served with soup and salad.

The best of both worlds: salmon and tuna on seasoned rice.

Assorted raw fish and seafood on rice.

Menu combining nigiri sushi and california maki. A balanced and classic meal.

Menu dedicated to lovers of grilled skewers, served with rice.

Sushi platter for purists.

Large sharing menu for two people, offering a complete variety of specialties (sashimi, sushi, maki, yakitori).

Bento focused on salmon with carpaccio and california rolls.

Bento combining fresh maki rolls and a hot dish of Japanese chicken curry.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Soft texture on the outside and frozen on the inside.

Chocolate cake with a molten center.

Warm glutinous rice balls sprinkled with shredded coconut, filled with a sweet cream made from yellow soy or eggs.

Carbonated and sweetened cola soda.

Very popular Japanese lager beer. Dry, crisp, and refreshing taste ("Super Dry").