BENKAY TEPPAN-YAKI

A complete Teppanyaki-style lunch menu. It includes a prawn appetizer, a choice between sushi or tofu, a beef or fish main course with fried rice, and a dessert.

Japanese lunch menu including sushi as an appetizer, a main course of choice (meat or fish) served with white rice, and a flambéed crepe for dessert.

The chef's signature menu, a luxurious gastronomic journey. It includes exceptional dishes like abalone (awabi), foie gras, lobster, and Wagyu A5 beef, prepared in the Teppanyaki tradition.

Selection of nigiri sushi prepared by the chef. Vinegared rice topped with slices of fresh raw fish. Served with pickled ginger and wasabi.

Slices of raw fish selected for their freshness. Melts in your mouth and delicate taste. To be enjoyed with soy sauce.

Large platter of assorted raw fish, ideal for sharing or for great enthusiasts. Offers a variety of textures and marine flavors.

Rich and creamy foie gras, pan-seared. Drizzled with a sweet and savory teriyaki sauce that perfectly complements the duck's richness.

Grilled seafood duo: large organic prawns and scallops. Served with a citrus sauce for a touch of freshness.

Abalone (prized marine mollusk) steamed to tenderize it. Served with a rich cognac-flavored sauce. Iodic flavor and unique, slightly firm texture.

Selection of fresh fish of the day cooked on the hot plate (teppanyaki). Quick cooking preserves the juiciness and delicate flavor of the fish.

Ikejime Seriola fish (Japanese slaughter technique preserving quality), marinated in a sweet Kyoto miso paste. Rich umami taste.

Tender and flavorful beef cut, known for its marbling. Grilled to your preference on the teppanyaki.

The pinnacle of Japanese beef. A5 Wagyu meat is extremely marbled, offering a melt-in-your-mouth texture like butter and a rich, intense flavor.

Whole lobster grilled on teppan, served with a sweet miso sauce and vegetables. Sweet and firm flesh.

A tasting platter combining two exceptional meats: melt-in-your-mouth Japanese Wagyu and flavorful Black Angus. Ideal for comparing textures.

Japanese interpretation of the French classic. Beef fillet topped with pan-seared foie gras, served on a crispy rice cake with a rich sauce.

Japanese stew composed of thin slices of Wagyu beef, vegetables, and tofu cooked in a sweet soy sauce broth (warishita).

Meat-free version of sukiyaki, with thick udon noodles, tofu, and mushrooms in a savory broth.

Grilled tofu steak on a griddle, seasoned with a spicy garlic and ginger sauce. Golden exterior and soft interior.