Hayaci

Traditional Japanese soup made with dashi broth and miso paste. Rich and comforting umami flavor. To be drunk directly from the bowl.

Small salad of marinated crunchy cabbage, often served with a slightly sweet and tangy dressing.

Young soybeans served in their pods, lightly salted. Press the pod with your teeth to extract the beans.

Seasoned wakame seaweed salad with sesame oil. Slightly crunchy and slimy texture, iodized and sweet-sour taste.

Mixed salad with diced raw fish (salmon or tuna), avocado, cucumber, and corn. Fresh and light.

Fresh salad made with crab sticks (surimi), cooked shrimp, cucumber, and corn.

Japanese white rice seasoned with rice vinegar, sugar, and salt. This is the base used for sushi.

Steamed plain Japanese rice. Sticky texture making it easy to eat with chopsticks.

Fried spring rolls stuffed with chicken and vegetables. Crispy on the outside, served with nuoc-mâm sauce.

Fried crispy rolls filled with shrimp.

Japanese dumplings filled with meat and vegetables. Available grilled (crispy bottom) or steamed (soft).

Japanese dumplings, deep-fried for a very crispy and golden result.

Fried rice in a wok with eggs, small vegetables, and soy sauce. Savory and slightly smoky.

Stir-fried noodles in a wok with vegetables and a savory sauce.

Steamed dumplings (Ha Kao) with translucent dough, filled with juicy shrimp.

Marinated squid salad, often with crunchy vegetables.

Fried triangular fritters, crispy, filled with a spicy meat or vegetable filling.

Fried pumpkin slices coated in batter. Sweet and slightly sweet inside.

Various vegetables coated in a light and crispy batter. Served hot.

Assortment of shrimp and vegetables fried in light batter (tempura).

Shrimp fried in a light and crispy tempura batter.

Marinated and fried chicken pieces. Crispy outside, juicy inside. A Japanese classic.

Fresh slices of raw salmon, served without rice. Melting texture and rich flavor.

Slices of raw tuna. Dark red firm flesh, delicate flavor.

Slices of raw sea bream. White-fleshed fish, subtle taste and slightly firm texture.

Slices of raw mackerel, often marinated in vinegar. Strong taste and fatty texture.

Grilled freshwater eel slices with sweet and savory sauce.

Assorted slices of raw fish.

Salmon lightly seared on the surface, remaining raw inside. Offers a contrast of textures.

Seared tuna on the outside. Raw and melting center.

Vinegared rice ball topped with a slice of raw salmon.

Classic raw tuna sushi.

Sushi topped with a slice of white-fleshed sea bream.

Mackerel sushi, a fish with a strong flavor.

Sushi topped with a cooked shrimp opened like a butterfly.

Crab stick (surimi) sushi.

Grilled eel sushi, drizzled with sweet unagi sauce.

Vegetarian sushi with a slice of creamy avocado.

Gunkan sushi (battleship) surrounded by seaweed, filled with explosive salmon roe.

Sushi topped with a slice of cooked octopus.

Sushi filled with cooked tuna.

Gunkan sushi filled with seasoned seaweed salad.

Gunkan sushi filled with chopped and seasoned raw salmon.

Sushi combining salmon and avocado.

Sushi combining raw salmon and cream cheese.

Rice roll wrapped in nori seaweed, filled with raw salmon.

Classic red tuna maki.

Vegetarian maki with crunchy cucumber (Kappa Maki).

Maki with Japanese pickled radish (Oshinko), crunchy and tangy.

Maki filled with cooked shrimp.

Maki with creamy cream cheese.

Maki with grilled eel and sweet sauce.

Vegetarian maki with avocado.

Maki filled with salmon roe.

Maki combining salmon and cream cheese.

Maki filled with grilled chicken.

Maki with salmon enhanced with fresh chives.

Classic salmon and avocado maki.

Inside-out roll (rice on the outside) with salmon and avocado, often sprinkled with sesame seeds.

Tuna and avocado california maki.

Vegetarian california maki.

The classic California roll with surimi and avocado.

Shrimp and avocado california maki.

California maki with cream cheese and avocado.

California maki filled with breaded fried shrimp.

California maki rolled in crispy capelin roe (massago).

Maki with a crispy texture, often thanks to fried onions.

Chef's special creation.

Roll covered with an assortment of colorful fish (salmon, tuna, avocado) arranged like a rainbow.

Maki filled or sprinkled with fried onions.

Large maki roll containing multiple ingredients.

Maki with cream cheese and a crispy touch (often fried onions).

Cooked tuna and avocado california maki.

Special maki with shrimp and massago eggs.

Signature roll filled with shrimp tempura, surimi, and vegetables, often topped with spicy sauce.

Variation of the dragon roll with wasabi sauce or peas.

Fresh spring roll with vegetables and choice of fish/crustacean.

Spicy maki with tempura shrimp and cheese.

Salmon and cream cheese california roll.

Maki wrapped in a slice of fresh salmon instead of nori seaweed.

Maki surrounded by salmon, filled with avocado.

Maki surrounded by salmon, filled with cheese.

Maki surrounded by salmon, filled with cucumber.

Maki surrounded by salmon, filled with avocado and cheese.

Double serving of salmon (inside and outside) with avocado.

Double serving of salmon with cheese.

Maki wrapped in a colored soy sheet instead of nori seaweed. Milder taste.

Tuna and avocado soy roll.

Vegetarian soy roll.

Cheese and avocado soy roll.

Surimi and avocado soy roll.

Shrimp and avocado soy roll.

Salmon and cheese soy roll.

Fresh spring roll (rice paper) with salmon and avocado, often with mint and lettuce.

Tuna and avocado spring roll.

Vegetable spring roll.

Salmon and cheese spring roll.

Avocado cheese spring roll.

Cheese avocado spring roll.

Surimi avocado spring roll.

Shrimp avocado spring roll.

Spring roll filled with crispy tempura shrimp.

Maki wrapped in a thin omelet instead of seaweed.

Tuna and avocado egg roll.

Shrimp and avocado egg roll.

Surimi and avocado egg roll.

Salmon cheese egg roll.

Avocado cheese egg roll.

Cooked tuna avocado egg roll.

Grilled chicken piece skewers with sweet and savory yakitori sauce.

Grilled chicken wing skewers.

Tsukune: minced and seasoned chicken meatball.

Grilled beef skewers.

Thin slices of beef rolled around a core of melted cheese.

Grilled button mushroom skewers.

Grilled zucchini rings.

Grilled salmon cube skewers.

Grilled tuna skewers.

Scallop skewers.

Grilled shrimp skewers.

Seaweed cone rolled by hand, filled with rice, salmon, and avocado.

Tuna and avocado temaki.

Shrimp and avocado temaki.

Grilled eel and avocado temaki.

Surimi and avocado temaki.

Vegetable temaki.

Grilled salmon fillet served with rice, miso soup, and salad.

Complete menu with shrimp fritters and fried vegetables, served with traditional side dishes.

Thick Japanese noodle soup (Udon) served with salad and your choice of fried garnish.

Japanese-style stir-fried noodles with soy sauce, vegetables, and meat or shrimp.

Vietnamese salad with cold rice vermicelli, raw vegetables, hot sautéed beef, spring rolls, and peanuts.

Japanese breaded chicken cutlet (Tonkatsu), served as a complete menu.

Beef slices sautéed in a wok with onions and a savory sauce, served with rice.

White rice roll, filled with salmon.

White rice roll, filled with tuna.

White rice roll with cucumber.

White rice roll with cream cheese.

White rice roll, salmon avocado.

White rice roll, surimi avocado.

White rice roll, avocado cheese.

White rice roll, salmon cheese.

100% salmon menu with an assortment of sushi, maki, and sashimi.

Menu dedicated to salmon-avocado California rolls.

Large assortment of vegetarian maki.

Assortment of 24 pieces of maki and california rolls.

Plate of 24 California rolls, choice of flavor.

Original assortment of 24 special rolls (soy, salmon, spring).

Assorted salmon menu: maki, sashimi, and california.

Classic sushi and maki combo.

Light menu with sushi and california rolls.

Complete and generous menu for raw fish lovers.

Assortment of 20 assorted pieces.

Duo of special rolls: Snow (rice) and Salmon.

Assortment of 16 slices of various raw fish.

Large assortment of 20 sashimi.

The largest sashimi platter (24 pieces).

Balanced mix of sushi and sashimi (tuna and salmon).

Sushi menu with several sizes and compositions to choose from.

Duo of california rolls and salmon sashimi.

Large, very complete mixed platter.

Special 'Cheese' menu for cream cheese lovers.

Trio of original rolls based on cheese.

Freshness menu with cheese spring rolls.

Generous individual boat with a large assortment of sushi, sashimi, and maki.

Sharing boat for two people, offering a wide variety of specialties.

Luxury boat for two, including more sashimi and desserts.

Complete mixed boat combining raw fish and hot skewers.

Ice cream balls coated in a thin glutinous rice dough. Soft texture and frozen center.

Coconut ice cream served in its shell.

Caramel ice cream dessert.

Warm sticky rice balls filled with soy or peanut cream, sprinkled with shredded coconut.

Fresh exotic fruits with a floral and sweet taste.

Japanese pancake filled with sweet red bean paste (anko).

Appellation d'Origine Contrôlée rosé wine.

Dry and fruity rosé wine from Provence.

Rosé wine from the Rhône Valley, known for its deep color and complex aromas.

Appellation d'Origine Contrôlée red wine.

Red wine from the Rhône Valley, often spicy and full-bodied.

Beaujolais red wine, light and fruity.

Appellation d'Origine Contrôlée white wine.

Dry white wine from the Loire, pairs well with seafood.

Dry white wine from Burgundy, crisp and fresh.

Refreshing and balanced Japanese blonde beer.

Japanese 'Super Dry' beer, known for its dry and refreshing taste.

Light and sparkling Chinese blonde beer.