WAKO

Traditional Japanese soup made from dashi broth and miso paste. Comforting umami flavor with seaweed and tofu.

Small crunchy cabbage salad marinated in rice vinegar. Fresh and slightly tangy.

Vinegared rice bowl seasoned with sushi vinegar, sugar, and salt. Sticky and slightly sweet.

Steamed plain white rice bowl. Soft and neutral, perfectly accompanies dishes.

Wakame seaweed salad seasoned with sesame. Crunchy texture and iodized flavor.

Immature soybeans served in their pods and lightly salted. To be shelled with your teeth as an appetizer.

Chicken meatball skewers. Grilled and coated with sweet and savory yakitori sauce.

Tender chicken pieces skewers alternated with spring onions. Charcoal grilled.

Grilled chicken wing skewers. Crispy skin and juicy flesh.

Grilled tofu cubes on a skewer. Mild flavor, usually served with soy sauce.

Quail eggs or grilled quail pieces. Delicate flavor.

Thin slices of beef rolled around a piece of melted cheese. Rich and flavorful.

Grilled beef skewers. Tender and coated with sauce.

Grilled salmon skewers. Melting flesh and slightly crispy skin.

Grilled tuna skewers. Dense flavor reminiscent of meat.

Whole grilled prawn skewers. Firm and sweet flesh.

Red tuna sushi on a bed of vinegared rice. Firm texture and pronounced taste.

Raw salmon sushi on vinegared rice. Rich, fatty, and melting.

Raw sea bream sushi. Delicate and slightly sweet white flesh.

Grilled eel sushi lacquered with sweet sauce. Rich flavor and melting texture.

Cooked shrimp sushi. Mild and firm.

Sushi possibly garnished with fresh or marinated wasabi.

Gunkan sushi topped with capelin roe (masago). Small crunchy orange eggs.

Vegetarian sushi with a slice of creamy avocado.

Thick slices of fresh raw tuna. Served without rice.

Fresh raw salmon slices. Fatty and melting texture.

Raw sea bream slices. Fine and light flavor.

Cooked octopus slices. Characteristic firm and chewy texture.

Marinated mackerel slices in vinegar. Strong and tangy taste.

Colorful maki rolls with various fish and toppings on top.

Classic nori seaweed, rice, and raw tuna rolls.

Raw salmon maki rolls.

Vegetarian rolls with crunchy cucumber.

Small simple maki, possibly with wasabi or pickled radish.

Inverted rolls (rice on the outside) with avocado and surimi, sprinkled with sesame.

House special version of the California roll.

California roll topped with alternating slices of various fish (tuna, salmon, sea bream) and avocado.

Vegetarian rolls with avocado.

Nori seaweed cone filled with rice and your choice of fish, to be eaten by hand.

Maki filled with fresh cream cheese.

Creation of assorted and colorful maki.

California roll garnished with fried tempura shrimp.

Fresh spring rolls, wrapped in rice paper (or soy paper/rice paper maki).

Special maki rolls.

Maki wrapped in a thin omelet instead of seaweed.

Maki wrapped in a colorful soy paper.

Fried prawns in light and crispy batter.

Grilled Japanese dumplings, filled with meat and vegetables.

Portion of 5 grilled Japanese dumplings.

Small crispy fried Vietnamese spring rolls, stuffed.

Simple menu with grilled dumplings, rice, and salad.

Hearty menu focused on grilled dumplings.