Tampopo

Slices of fresh raw fish served with a complete accompaniment. Delicate texture and pure flavor. To be enjoyed by lightly dipping in soy sauce.

Assortment of nigiri (fish on vinegared rice) and maki rolls. A Japanese cuisine classic offering a variety of flavors and textures. Eaten with a little wasabi and soy sauce.

Assortment of assorted maki rolls (seaweed and rice rolls). Generally includes fish and vegetables. Ideal for those who prefer rolls to nigiri.

Grilled salmon fillet coated with a sweet and savory teriyaki sauce. The fish is tender and the sauce is caramelized. Served with rice to balance the flavors.

Salmon simply grilled with salt to enhance its natural flavor. Crispy skin and moist flesh. A traditional and light dish.

Salt-grilled sea bass fillet. White flesh, firm and delicate. A simple preparation that highlights the freshness of the fish.

Sea bream grilled with salt seasoning. White-fleshed fish with a savory flavor and fine texture. Served hot, it's a comforting and healthy dish.

Pork cutlet breaded with panko breadcrumbs and fried. Crispy on the outside and juicy on the inside. Served with a special tangy tonkatsu sauce.

Breaded and fried chicken fillet, similar to schnitzel but with a crispy Japanese breading. Tender and golden. Delicious with rice and sauce.

The restaurant's complete signature menu. Allows you to taste both sushi/sashimi and a hot dish like tempura or grilled salmon. A varied and generous meal experience.

Simple maki with raw tuna. The fish is wrapped in vinegared rice and a sheet of nori seaweed. A fresh and light classic.

Maki roll filled with fresh salmon. The perfect balance between the richness of the salmon and the acidity of the rice. Simple and tasty.

Vegetarian maki with Japanese pickled radish (takuan). Offers a very crunchy texture and a sweet and sour taste. Refreshing at the end of a meal.

Cucumber maki. Very fresh and crunchy, it's a light and vegetarian choice. Often consumed to cleanse the palate.

Maki filled with creamy avocado. A rich and smooth vegetarian option. Avocado pairs perfectly with vinegared rice.

Maki with crispy grilled salmon skin. Offers an interesting texture contrast and an intense grilled flavor. Rich in taste.

Maki with fermented soybean seeds (natto). Strong flavor and characteristic stringy texture. A traditional dish appreciated for its health benefits.

Hand-rolled sushi cone. The nori seaweed sheet remains crispy. Generally contains fish, rice, and vegetables.

Maki with grilled eel (unagi) and avocado. The eel is coated with sweet sauce, complemented by the creaminess of the avocado. Rich and flavorful.

Inside-out roll (rice on the outside) with cooked shrimp and avocado. Mild and accessible, often sprinkled with sesame seeds.

California roll with raw salmon and avocado. A popular combination blending the freshness of the fish and the creaminess of the avocado.

California roll with raw tuna and avocado. Bold tuna flavor softened by avocado. Rice on the outside.

Vegetarian maki combining avocado and cucumber. Mix of creamy and crunchy textures. Fresh and light.

Nigiri sushi with red tuna. A slice of raw fish on a ball of vinegared rice. The benchmark of sushi.

Nigiri sushi with salmon. Fatty, melt-in-your-mouth fish on rice. Highly prized for its sweetness.

Nigiri sushi with sea bream. White fish with a subtle flavor and slightly firm texture. Elegant and refined.

Nigiri sushi with cooked shrimp. The shrimp is butterflied. Sweet, slightly sweet, and firm.

Gunkan (boat) sushi topped with marinated salmon roe. The eggs burst in your mouth releasing a salty marine flavor.

Nigiri sushi with grilled freshwater eel. Glazed with sweet 'tare' sauce. Rich, warm, and melt-in-your-mouth.

Nigiri sushi with raw scallop. Very tender texture and mild, almost sweet flavor. A delicate dish.

Thin slices of raw salmon elegantly arranged. Often served with ponzu sauce (citrus). Melts in your mouth texture.

Thin slices of raw white fish (sea bass or sea bream). Delicate and fresh flavor. A light and refined starter.

Assortment of raw red tuna slices. Firm texture and pronounced flavor. For pure fish lovers.

Assortment of raw salmon slices. Rich in healthy fats, melts in your mouth. A very popular sashimi.

Thin slices of raw sea bream. White fish with translucent flesh and a subtle taste.

Scallop sashimi. Silky texture and naturally sweet taste. Served very fresh.

Marinated ginger in thin slices. Used to cleanse the palate between bites of sushi or sashimi.

Sweet Japanese liqueur made from macerated plums. Fruity, sweet, and tangy flavor. Usually drunk with ice.

Very popular Japanese lager beer. Dry ('Super Dry') taste, crisp and refreshing. Pairs well with sushi and fried foods.

Japanese lager beer. More pronounced malt flavor and nice bitterness. Balanced and thirst-quenching.

Traditional Japanese rice wine. Can be served hot or cold. Characteristic umami flavor.

Premium quality Sake (Jyunmai). Rich aromas and structured body. 15% alcohol content.

Premium Ginjo Sake. Often floral and fruity as its name suggests ('like a flower'). Delicate and fragrant.

Red Burgundy wine. Pinot Noir varietal offering red fruit aromas and a light structure. Pairs well with tuna or grilled meats.

Dry and elegant white Burgundy wine. Notes of citrus and white flowers. Ideal with sushi and sashimi.

Prestigious dry white Burgundy wine. Mineral and lively. The classic pairing with seafood and raw fish.

Fresh and fruity rosé wine from the South of France. Light and thirst-quenching. Pairs well with summer Asian cuisine.

Carbonated cola sodas, classic sweet or sugar-free version.

Still natural mineral water.

Natural sparkling mineral water. Fine bubbles.

Orange fruit juice. Sweet and tangy.

Japanese green tea mixed with roasted rice grains. Unique roasted nutty and vegetal tea flavor. Very comforting.