Edo 18 - 江戸十八

A quick and complete lunch menu. Includes a traditional miso soup, a fresh salad, a bowl of rice, and five grilled yakitori skewers (chicken or beef). Ideal for a balanced and flavorful meal.

Light lunch menu named 'Spring'. It offers an assortment of fresh sashimi with rice, miso soup, and a small salad. A healthy option highlighting raw fish.

The 'Summer' menu focused on sushi. Served with classic accompaniments: hot miso soup and cabbage or raw vegetable salad. Perfect for lovers of vinegared rice and fish.

A hearty 'Autumn' menu offering a variety of hot dishes. Includes seafood grills (prawns, fish), five yakitori skewers, rice, soup, salad, and a sweet touch to finish.

The 'Winter' menu, the most complete on the card. You have a choice between sashimi or sushi, accompanied by an appetizer, yakitori skewers, rice, soup, and a dessert. A varied feast.

Classic compartmentalized Japanese meal box. It combines raw (sashimi), cooked (yakitori), pickled vegetables (osinko), rice, soup, and salad for a diverse meal.

An enriched version of the Bento, adding sushi to the assortment. Includes sashimi, yakitori, sushi, rice, Japanese pickles, soup, and salad. A complete taste experience.

A small, refreshing salad of thinly sliced cucumbers and wakame seaweed, marinated in a mild rice vinaigrette. Crunchy and tangy, ideal for whetting the appetite.

The enhanced version of Sunomono, with a choice of cooked shrimp or diced raw salmon. Adds a tender texture and marine flavor to the freshness of the cucumber.

Variation of Sunomono with flavorful marinated mackerel or firm, unique textured octopus. Served with classic Japanese vinaigrette.

A complete mix of seafood (shrimp, octopus, fish) served on cucumber and seaweed salad. The richest option to taste everything.

Traditional Japanese broth made from fermented soybean paste (miso), dashi, wakame seaweed, and small tofu cubes. A warm, savory, and comforting soup.

Pan-fried dumplings shaped like half-moons, filled with a juicy mixture of meat (often pork) and vegetables. Crispy on the bottom and soft on top.

Immature soybeans served in their pods, lightly salted. They are eaten by squeezing the pod with your teeth to extract the beans. A healthy and addictive appetizer.

A small, varied Japanese appetizer, often composed of simmered or pickled vegetables according to the chef's inspiration. A delicate introduction to the meal.

Also called Hiyayakko, it is a block of silken tofu served fresh, topped with grated ginger, spring onion, and bonito flakes. Drizzle with soy sauce. Very refreshing.

Assortment of Japanese pickled vegetables (tsukemono) such as daikon radish, cucumber, or cabbage. Crunchy, salty, and tangy, they cleanse the palate.

Bowl of plain Japanese white rice, steamed. Sticky and fluffy, it perfectly accompanies main dishes.

Sushi rice seasoned with a mixture of rice vinegar, sugar, and salt. It has a characteristic slightly sweet and sour flavor.

Simple mix of grated or thinly sliced raw vegetables (cabbage, carrot, cucumber), served with a house vinaigrette.

Green salad topped with fresh raw salmon slices. A mix of vegetable freshness and fatty fish richness.

The chef's signature salad, usually more substantial with various ingredients like seafood, avocado, or seaweed.

Large grilled shrimp, usually served with their shells to retain flavor. Firm flesh and sweet-savory taste.

Grilled mackerel fillet with salt (shioyaki). The skin is crispy and the flesh is rich and fatty. A classic for Japanese breakfasts or meals.

Complete dish including a grilled fish fillet (fatty salmon or delicate white-fleshed sea bream), served with rice and vegetables.

Grilled tuna steak, served with accompaniments. Tuna has a meaty texture similar to beef, flavorful and satisfying.

Communal dish simmered at the table in a sweet and savory broth based on soy and mirin. Contains thin slices of beef, tofu, vegetables, and noodles. Often dipped in a beaten raw egg before eating.

A luxurious hot pot (shabu-shabu or local variation) combining meats and seafood. Requires special preparation. A light broth cooks the fresh ingredients instantly.

Skewers of tender chicken pieces, grilled over charcoal and coated with a sweet and savory tare sauce.

Chicken wings grilled until the skin is crispy. Juicy and flavorful, to be eaten with your fingers.

Grilled poultry livers, melt-in-your-mouth texture and pronounced flavor. Rich in iron and highly appreciated in Japan.

Thin slices of beef wrapped around a stick of melting cheese. A gourmet combination of grilled meat and flowing center.

Skewers alternating pork pieces and vegetables (often onion or bell pepper) for a balance of textures.

Grilled lean chicken breast pieces, often served with a sauce or simply salted.

Seasoned minced chicken meatballs, sometimes with cartilage pieces for crunch. Grilled and lacquered with sauce.

Tender lamb skewers, a less traditional but flavorful variation with a distinctive taste.

An assortment of 5 different skewers chosen by the chef. Ideal for discovering the variety of yakitori.

Selection of assorted raw fish slices (salmon, tuna, white fish) for one person. Served fresh with wasabi and ginger.

A larger and more generous selection of raw fish, including more premium cuts. Perfect for big appetites or sharing.

Thin slices of cooked octopus (Tako), with a characteristic firm and rubbery texture and mild taste.

Firm-fleshed fish with a pronounced taste (Saba or Aji). Often marinated in vinegar to mellow the strong flavor.

Choice between melting, fatty salmon or sea bream with its firmer, delicate white flesh.

Red tuna (Maguro) slices. Lean red flesh, tender texture, and subtle ferrous taste. The classic sashimi.

A small discovery plate of assorted sushi.

Assorted sushi platter (nigiri and maki) for one person.

Large sushi platter including a wide selection of fish and seafood.

Nigiri sushi topped with a slice of marinated mackerel or horse mackerel.

Nigiri sushi with a slice of cooked octopus, sometimes held by a thin strip of seaweed.

Squid (Ika) nigiri sushi, pearly white, crunchy and slippery texture, very mild taste.

Classic nigiri with raw salmon or cooked shrimp.

Tuna or Sea Bream nigiri sushi.

Delicate nigiri sushi with raw scallop (Hotate), very tender texture and sweet flavor.

Grilled eel (Unagi) nigiri, coated with sweet sauce. Served hot or warm, rich flavor.

Gunkan maki (rice surrounded by seaweed) topped with salmon roe (Ikura) that bursts in the mouth with a salty flavor.

Sea urchin (Uni) gunkan maki. Unique creamy texture and highly prized iodized taste.

Thin rolls filled with cucumber. Simple, fresh, and crunchy.

Vegetarian maki with creamy avocado or crunchy pickled radish.

Classic raw fish maki: red tuna or salmon.

Natto (fermented soybean) maki. Strong flavor and sticky texture, a traditional dish appreciated by connoisseurs.

Maki combining the freshness of cucumber and the creaminess of fresh cheese (cream cheese type).

Grilled eel maki with sweet sauce.

Inside-out rolls (rice on the outside) with avocado, surimi or crab, and cucumber.

Crispy grilled salmon skin maki.

Maki combining raw salmon and avocado.

Salmon roe maki.

A large mixed boat or platter for two. Offers a varied selection of sushi and sashimi for a festive shared meal.

Two scoops of classic flavored ice cream (vanilla, chocolate, etc.).

Japanese ice cream with sweet red beans (Azuki). Mild taste and typical slightly floury texture.

Matcha ice cream, Japanese green tea. Herbal and slightly bitter flavor, very refreshing.

House specialty, likely a blend of Japanese flavors.

White exotic fruits with translucent and sweet flesh, served in syrup.

Candied ginger pieces in sugar. Pungent and sweet, excellent for digestion.

Diced fresh seasonal fruit mix.

Traditional glutinous rice cake, elastic and chewy texture, often filled with red bean paste.

Jelly-like fruit paste made from red beans and agar-agar. Dense and sweet, served in slices.

Fresh, juicy, and fragrant mango slices.

Classic French crème brûlée revisited with matcha. Creamy custard under a layer of crunchy caramel.

Thin crepe flavored with green tea, often served with ice cream or whipped cream.