YAMA

Steamed or boiled immature soybeans, lightly salted. A simple and healthy appetizer. They are eaten by squeezing the pod to release the beans directly into the mouth.

Classic fried spring rolls, with a filling of mixed vegetables wrapped in a crispy wrapper. Golden and tasty, often served with sweet and sour sauce.

Fried elongated spring rolls, filled with shrimp and vegetables. A crispy and tasty snack.

Fried pastry pouches shaped like bags, filled with shrimp and vegetables. Crispy on the outside with a soft filling.

Fried pastry triangles filled with curry-spiced meat. An appetizer with an aromatic and slightly spicy flavor.

Japanese croquettes made from mashed potatoes and shrimp, breaded in panko and fried. Soft and creamy inside with a crispy coating.

Classic French fries, golden and crispy.

Seaweed salad seasoned with sesame and sweet and sour dressing. Fresh taste and slightly crunchy texture.

Boiled octopus and seaweed salad, served with a rice vinegar dressing (Su). Sour and refreshing taste.

Mixed salad enriched with fresh raw salmon slices. A light dish that combines the freshness of vegetables with the delicate taste of fish.

Mixed raw seafood and fish salad on a bed of vegetables. Rich in varied marine flavors.

Fresh salad with mango pieces, which adds a sweet and fruity note to the dish.

Classic mixed salad of fresh seasonal vegetables.

Steamed white rice, simple and delicate. Ideal for accompanying dishes with intense flavors.

Pan-fried rice (wok) with diced eggs and mixed vegetables. Flavorful and colorful.

Sweet and sour fried rice, with shrimp and pineapple pieces. An exotic and tasty combination.

Classic Cantonese fried rice, stir-fried with diced cooked ham, peas, and scrambled eggs. Soft and savory taste.

Fried rice with chicken and vegetables, flavored with curry powder which gives a golden yellow color and a spicy aroma.

Fried rice enriched with a mix of seafood. Intense sea flavor.

Rice flour spaghetti stir-fried on the grill with mixed vegetables and eggs. Light texture and delicate flavor.

Rice spaghetti stir-fried with shrimp and vegetables. A tasty and light first course.

Soy spaghetti (transparent vermicelli) stir-fried with spicy minced meat and vegetables. Strong and spicy flavor.

Soy vermicelli stir-fried with crunchy vegetables. A light and flavorful vegetarian dish.

Rice noodles stir-fried Pad Thai style, with shrimp, vegetables, eggs, and crushed peanuts. Complex sweet, savory, and spicy flavor.

Udon (thick wheat noodles) stir-fried on the grill with vegetables and soy sauce. Chewy and satisfying texture.

Chicken pieces stir-fried with toasted almonds and vegetables. A classic of Chinese cuisine, with a delicate flavor and crunchy texture.

Kung Pao Chicken: chicken cubes stir-fried with peanuts, vegetables, and chili peppers. A spicy and flavorful dish.

Chicken slices, often breaded or floured, served with a thick lemon sauce. Sweet and citrusy taste.

Bite-sized chicken pieces (usually fried) coated with red sweet and sour sauce, pineapple, and peppers. Balance between sweet and sour.

Chicken stir-fried with a mix of seasonal vegetables and mushrooms. A simple and nutritious dish.

Battered and fried pork pieces, served in sweet and sour sauce with vegetables and pineapple.

Beef strips stir-fried in a spicy sauce, usually with vegetables.

Stewed or stir-fried beef in a spicy curry sauce.

Grilled shrimp skewers, often brushed with sauce or simply salted.

Classic grilled chicken skewers, typically glazed with tare sauce (sweet and savory soy-based).

Grilled cod, tender and flavorful.

Grilled salmon skewers, rich in flavor and healthy fats.

Grilled zucchini skewers.

Whole squid cooked on the grill (teppanyaki), served cut into rings. Tender and tasty.

Grilled salmon glazed with sweet and savory teriyaki sauce.

Shrimp cooked on a Japanese grill.

Uramaki with fried shrimp tempura and a crispy topping (fried onion or panko).

Colorful roll topped with mixed slices of raw fish (salmon, tuna, white fish) and avocado.

Uramaki usually filled with fried shrimp and topped externally with avocado slices resembling dragon scales.

Uramaki with cooked salmon filling, often paired with cream cheese or mayonnaise.

A rich and indulgent roll, often garnished with spicy fish tartare or a generous sauce on top.

Roll with a crispy element, such as tempura or fried onion.

Small rice rolls wrapped in nori seaweed with a raw salmon core.

Hosomaki filled with raw tuna.

Hosomaki filled with raw sea bass (Suzuki).

Hosomaki with crab meat or surimi.

Hosomaki filled with cooked shrimp.

Vegetarian hosomaki with avocado.

Vegetarian hosomaki, likely with marinated radish (takuan) or similar vegetables.

Hosomaki with fried salmon tempura.

Hosomaki filled with seasoned fish tartare.

Nigiri prepared with venere rice (black rice) and a slice of raw salmon on top. Black rice has a more aromatic and distinct flavor.

Black rice nigiri with raw tuna.

Black rice nigiri with flame-seared salmon, garnished with sauce and almond flakes.

Black rice hosomaki with salmon filling.

Black rice hosomaki with tuna filling.

Salmon Gunkan Maki (Gunkan wrapped in salmon instead of seaweed) with a black rice base, filled with cream cheese and salmon roe (Ikura).