Yuzu

A complete dinner tasting menu featuring a variety of Japanese specialties. It includes a bento box, miso soup, sushi, sashimi, tempura, a hot dish, and dessert. A traditional gastronomic experience offering a comprehensive overview of Japanese cuisine.

A complete set served in a traditional bento box. It includes fresh sashimi, california rolls, crispy tempura, and grilled salmon. Ideal for tasting several flavors in one meal.

A menu centered around slices of ultra-fresh raw fish (sashimi), served with a bowl of rice. The texture is tender and the taste delicate, highlighting the quality of the fish.

An assortment of various sushi (raw fish on vinegared rice). A classic of Japanese cuisine, combining the freshness of fish with the sweetness of rice.

Shrimp and vegetable fritters fried in a light and crispy batter, served with rice. The frying is airy and not greasy, preserving the taste of the ingredients.

Tender grilled beef fillet, served with rice. Available simply salted to appreciate the meat or with a sweet and savory Teriyaki sauce.

A bowl of rice topped with grilled freshwater eel glazed with a thick, sweet soy sauce (kabayaki). The eel is rich, tender, and very flavorful.

A bowl of vinegared rice topped with a colorful assortment of sashimi and other ingredients. It's like deconstructed sushi served in a bowl.

A bowl of vinegared rice topped with slices of raw red tuna. A simple and refreshing dish for tuna lovers.

Grilled salmon fillet served with rice. Choose between a salt grill, a glazed Teriyaki sauce, or a Miso marinade for a deeper umami flavor.

Grilled sea bream served with rice. A delicate white fish, prepared simply with salt or a sweet and savory sauce.

Grilled free-range chicken (Jidori) served with rice. The meat is juicy and flavorful, available in plain or Teriyaki glazed versions.

A bowl of vinegared rice topped with slices of raw salmon. A classic donburi, fresh and creamy thanks to the natural fat of the salmon.

Grilled or simmered salmon collar (cheek). This is a very tender and fatty part of the fish, rich in flavor, appreciated by connoisseurs.

Sea bream head prepared grilled or simmered in a sweet soy sauce. A rustic traditional dish where the delicate flesh is picked from around the bones.

Immature soybeans served in their pods, lightly salted. The beans are extracted with the teeth to eat. A healthy and popular appetizer.

Fresh salad topped with cubes of silken or firm tofu. Usually dressed with a sesame or soy vinaigrette. Light and refreshing.

Mixed salad topped with tempura shrimp. The contrast between the hot, crispy batter and the fresh vegetables is delicious.

Seasonal vegetable salad with seared salmon (just flame-seared). The salmon retains its melting center while having a slightly grilled flavor.

Salad of various seafood (sashimi). A rich appetizer of fresh marine proteins and crunchy vegetables.

Thin slices of raw sea bream seasoned carpaccio-style, often with olive oil, lemon, or ponzu sauce.

Thin slices of beef fillet, lightly seared on the outside and raw on the inside. Served cold with a tangy ponzu sauce and condiments like garlic or ginger.

Luxury fusion sushi made with pan-seared foie gras on vinegared rice. A rich and melting combination, blending French and Japanese cuisine.

Pan-seared foie gras drizzled with a sweet and savory Teriyaki sauce. The caramelized sauce complements the richness of the foie gras.

Sweet fried tofu pockets (Inari) stuffed with Natto (fermented soybeans). Natto has a sticky texture and a characteristic strong smell, a very traditional acquired taste.

Assortment of small pieces of sashimi mixed with Natto (fermented soybeans). A combination of sticky and fresh textures, rich in umami.

Beef fillet skewers breaded with panko and deep-fried. Crispy on the outside and tender on the inside, served with a Japanese Worcestershire sauce.

Marinated chicken pieces (soy, ginger) then fried. A Japanese classic, juicy and flavorful, often served with lemon.

Lightly fried tofu cubes served in a hot dashi broth (tempura sauce/tentsuyu). The tofu is crispy on the outside and silky on the inside, soaking up the broth.

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

Half grilled eggplant covered with a sweet miso paste, then caramelized. The eggplant flesh becomes meltingly tender and pairs perfectly with the rich miso.

Chef's selection of assorted nigiri sushi (fish on rice). Ideal for sharing or for a hearty appetite.

Assortment of artfully cut raw fish (sashimi). Served without rice, with wasabi and soy sauce.

Assortment of light fritters (tempura) including shrimp and various vegetables. Traditional Japanese frying, crispy and airy.

A bowl of vinegared rice beautifully garnished with a selection of raw fish and other colorful ingredients.

A bowl of hot rice topped with grilled eel fillets glazed with sweet soy sauce. A rich and comforting dish.

A bowl of sushi rice topped with slices of raw red tuna. Simple and delicious for tuna lovers.

A bowl of sushi rice topped with slices of fresh raw salmon.

A trio of small bowls of vinegared rice, each topped with a different fish: salmon, tuna, and sea bream. Allows for variety.

Rectangular pressed sushi (Oshizushi), topped with grilled eel. A specialty from the Osaka region.

Grilled salmon fillet to your preference: simply salted, glazed with Teriyaki sauce, or marinated in Miso.

Grilled sea bream fillet, a delicate white fish, served either salted or with Teriyaki sauce.

Sea bream simmered in a broth of soy sauce, sake, mirin, and sugar. The flesh absorbs the sweet and savory flavors of the broth.

Tender grilled beef fillet, served simply salted or glazed with Teriyaki sauce.

Juicy grilled free-range chicken thigh. Choice of seasoning: salt, sweet Teriyaki sauce, or tangy Ponzu sauce (citrus/soy).

Comforting dish of rice over which hot green tea or broth is poured. Topped with salmon, seaweed, or pickled plum (umeboshi).

Hot noodle soup served with tempura. Choice between Soba (thin buckwheat noodles) or Udon (thick wheat noodles).

Steamed Japanese white rice, perfectly sticky.

Small side green salad.

Traditional Japanese soup made from dashi broth and fermented miso paste, often with tofu and seaweed.

Assortment of Japanese pickled vegetables, served to cleanse the palate and accompany rice.