Akasen la Ligne Rouge

Traditional Japanese soup made with dashi broth and fermented miso paste. Rich and comforting umami flavor. Often served with tofu, seaweed, and scallions.

Finely shredded white cabbage salad, dressed with a slightly sweet and vinegary dressing. Crunchy and refreshing.

Japanese pickled vegetables, often yellow daikon radish. Sweet and sour flavor and crunchy texture. Served as a side dish or appetizer.

Small salad of cucumber and seafood marinated in rice vinegar. Tangy and fresh taste, stimulates the appetite.

Wakame seaweed salad seasoned with sesame oil. Tender and slightly crunchy texture, iodized and nutty flavor.

Immature soybean pods served in their shells, boiled and salted. Eaten by squeezing the pod to extract the beans. Healthy and addictive snack.

Pan-fried Japanese dumplings, filled with meat and vegetables. Thin dough, crispy bottom and soft top. Served with a vinegary soy sauce.

Japanese-style breaded shrimp (panko breading) and fried. Very crispy texture and tender center. Often served with tartar or tonkatsu sauce.

Beef or cheese-wrapped beef skewers, breaded and fried. Rich and flavorful.

Hot dough balls filled with pieces of octopus. Topped with special sauce, mayonnaise, and dried bonito flakes. Crispy outside, melt-in-your-mouth inside.

Creative variation of classic Japanese dumplings, likely with an original filling or sauce.

Bowl of steamed Japanese white rice. Short, sticky grains, a staple accompaniment to Japanese meals.

Japanese rice seasoned with rice vinegar, sugar, and salt. This is the rice used to prepare sushi.

Thin slices of raw salmon, often served with a light marinade (olive oil, lemon, yuzu). Fresh and delicate.

Thin slices of raw sea bream, served as carpaccio with a light dressing to enhance the subtle flavor of the white fish.

Sea bream sashimi, a white fish with firm flesh and refined taste.

Red tuna sashimi. Lean flesh, deep red, firm texture and pronounced taste.

Fresh salmon sashimi. Orange, fatty flesh that melts in the mouth. Very popular.

Mackerel sashimi, often marinated in vinegar to soften its strong, fatty taste.

Cooked octopus sashimi. White flesh bordered with purple, firm and slightly rubbery texture.

Lightly seared (half-cooked) sea bream sashimi, flame-seared, offering a contrast of textures and a smoky flavor.

Salmon sashimi lightly seared on the surface, revealing the fish's fat and adding a grilled note.

Tuna nigiri sushi with a slice of raw red tuna on a bite of vinegared rice.

Raw salmon nigiri sushi. A classic appreciated for its rich taste.

Seared salmon nigiri sushi, lightly blowtorched for a caramelized flavor.

Sea bream nigiri sushi, white fish with a delicate taste.

Cooked shrimp nigiri sushi, butterfly cut. Sweet and slightly sweet.

Grilled freshwater eel nigiri sushi, coated in sweet sauce (kabayaki). Rich and melt-in-your-mouth.

Marinated mackerel nigiri sushi. Pronounced taste characteristic of blue fish.

Cooked octopus nigiri sushi. Firm texture, pleasant to the bite.

Sweet and savory Japanese omelet nigiri sushi, held by a thin strip of seaweed.

Nigiri sushi combining salmon and avocado, often held by a small strip of seaweed. Creamy and rich.

Gunkan sushi (boat): rice surrounded by nori seaweed, topped with seasoned salmon tartare.

Gunkan sushi topped with fresh tuna tartare.

Gunkan sushi topped with salmon roe. The eggs burst in the mouth, releasing a salty marine flavor.

Gunkan sushi topped with tarama (fish roe preparation).

Variation of grilled salmon sushi, possibly presented differently (gunkan or topping).

Sea bream sushi lightly blowtorched.

Classic tuna maki. Thin roll of nori seaweed and rice with a fish center.

Raw salmon maki.

Maki filled with crab stick (surimi).

Grilled eel maki with sweet sauce.

Vegetarian maki with crunchy marinated radish.

Vegetarian maki with fresh cucumber. Very refreshing.

Vegetarian maki with creamy avocado.

Cream cheese maki.

Chicken maki, inspired by yakitori skewers.

Beef and cheese skewers.

California roll (rice outside, seaweed inside) filled with salmon and avocado. Often sprinkled with sesame seeds.

Tuna and avocado california roll.

Fresh california roll with surimi, avocado, and a hint of mint.

California roll combining salmon with the salty taste of tarama.

Creamy california roll with salmon and cream cheese.

California roll with cooked tuna mixed with mayonnaise, with avocado.

California roll with spicy tuna mayo.

California roll with breaded fried shrimp.

California roll with cooked shrimp and avocado.

Vegetarian california roll with crunchy cucumber and cream cheese.

Vegetarian california roll with creamy avocado and cheese.

Large maki roll containing several ingredients (vegetables, fish, omelet). Wider diameter than classic makis.

Roll topped with crispy fried onions.

Special salmon and cheese roll.

Fresh salmon and cucumber roll.

Nori seaweed cone filled with rice, tuna, and avocado. Eaten by hand.

Temaki (cone) with salmon and avocado.

Temaki (cone) with surimi and avocado.

Temaki (cone) filled with salmon roe.

Temaki (cone) with grilled eel.

Grilled chicken thigh and leek skewers, coated in sweet and savory yakitori sauce.

Minced chicken meat ball skewers, tender and flavorful.

Grilled chicken wing skewers, crispy skin.

Grilled tuna skewers.

Popular skewers of thin slices of beef rolled around melted cheese.

Grilled beef skewers.

Grilled salmon skewers.

Grilled scallop skewers.

Grilled shrimp (prawn) skewers.

Grilled button mushroom skewers.

Grilled zucchini slice skewers.

Grilled leek skewers.

Coffee served with small Japanese sweets (red bean paste, ginger).

Lychee fruits in syrup, sweet and fragrant.

Warm glutinous rice balls sprinkled with grated coconut, sweet center (soy or cream).

Dessert consisting of a matcha-flavored cake and a scoop of ice cream.

Ice cream ball wrapped in a thin layer of glutinous rice dough (mochi). Soft texture outside and icy inside.

Classic ice cream or sorbet scoops.