Unagi Paris

Tarama flavored with yuzu (Japanese citrus) served with sea bream. A creamy spread made from fish roe, accompanied by homemade chips.

Avocado purée enhanced with lime and shichimi (Japanese seven-spice blend). Served with homemade chips for dipping.

Thin-stemmed broccoli served with a sesame vinaigrette. Garnished with dried bonito flakes (smoked fish) that move with the heat.

Japanese dumplings stuffed with chicken and grilled on one side. Thin and crispy dough enclosing a juicy filling.

Crispy salad made of shredded cabbage and root vegetables. Enhanced with flax seeds for texture.

Immature soybeans served in their pods. Seasoned with yellow lemon juice and nori seaweed powder for a sea-like flavor.

Refreshing salad combining cucumber and wakame seaweed. Enhanced by anise notes of chervil.

Traditional Japanese broth made from fermented soybean paste. Garnished with tofu, enoki mushrooms, Jerusalem artichoke, and spring onion.

Japanese-style fried chicken, ultra-crispy. Coated in a sweet and savory glazed sauce made with soy and honey.

Thin slices of beef, seared on the outside and raw on the inside. Served with a peppery sauce, marinated mushrooms, and candied seaweed.

Grilled chicken thigh skewers. Glazed with caramelized teriyaki sauce (sweet soy).

Melting roasted leek with an umami miso vinaigrette. Hazelnut praline adds a crunchy and gourmet touch.

Rice dish topped with toro (fatty tuna belly) tartare. Enhanced with seaweed and crispy elements for contrast.

Classic hard-boiled egg mayonnaise revisited with wasabi for a kick. Garnished with salmon roe and nori seaweed.

Sea bass fillet coated in light and crispy Japanese breadcrumbs (panko). Served with a tartar sauce flavored with shiso (Japanese aromatic herb).

Marinated semi-cooked salmon, served with citrus and vanilla notes. Accompanied by croutons for crunch.

Crispy base topped with a creamy avocado cream and gravlax salmon. Topped with trout roe.

Thin slices of raw sea bream seasoned with a kalamansi (tart citrus) vinaigrette. Sprinkled with toasted black sesame.

Toro carpaccio (the fattiest and most tender part of the tuna). Seasoned with a soy vinaigrette, smoked oil, and candied kombu seaweed.