Kong

A varied assortment of signature specialties. Includes raw fish, meat skewers, and crispy bites. Ideal for tasting several flavors in one dish.

Immature soybeans served in their pods with a spicy seasoning. Firm texture and spicy vegetal taste. Eat by squeezing the pod to release the beans.

Immature soybeans, cooked and sprinkled with sea salt. A healthy, simple, and slightly salty snack. Squeeze the pod with your teeth to extract the beans.

Vinegared rice and nori seaweed rolls filled with crab meat and avocado. Mild flavor and creamy texture. Enjoy with a little soy sauce.

Raw fish marinated in citrus juice, served with crunchy cucumber and explosive salmon roe. A fresh and tangy dish.

Fried shrimp coated in a light batter, accompanied by a spicy ponzu sauce. Crispy on the outside and tender on the inside.

Fresh salad composed of asparagus, avocado, and romaine lettuce. Dressed with a truffle-scented vinaigrette for a luxurious and earthy touch.

Thick Japanese wheat noodles served with morel mushrooms. A pasta dish with forest flavors and a soft texture.

Crispy fried duck rolls. Served with a dark sweet and sour sauce. A savory mix of textures and sweet-salty flavors.

Sushi rolls combining raw tuna and sweet mango. An exotic and fresh combination, blending fruity sweetness with marine flavor.

Crispy rice bites topped with spicy tuna tartare. Pleasant contrast between the hot fried rice and the fresh raw fish.

Diced raw tuna and avocado, seasoned with a spicy sauce. A classic revisited with a touch of heat.

Fried lobster pieces until crispy. Tender and sweet meat under a golden crust. A rich and indulgent dish.

Seafood stuffed pasta served in a light and foamy langoustine sauce. Intense marine flavors and delicate texture.

Thin slices of Wagyu beef, lightly seared, served with a citrus and truffle sauce. Very tender and marbled meat.

Tender chicken breast flavored with ginger, accompanied by melting eggplant cooked in miso. A dish with mild Asian and umami flavors.

Tender duck breast seasoned with Sichuan pepper, known for its citrusy and slightly numbing flavor. Rich meat served pink.

Thick and tender cut of Angus beef, served with a spicy black pepper sauce. A classic steak for red meat lovers.

High-quality Japanese beef, very marbled and melt-in-your-mouth. Served with a modern version of creamy béarnaise sauce with herbs.

Raw beef cut with a knife, seasoned with Japanese ingredients and truffle pieces. Tender texture and refined taste.

Large, high-quality blue prawns, served with grilled asparagus. Sweet flavor and firm flesh.

Octopus tentacle slow-cooked then glazed with a sweet and savory sauce. Accompanied by flavored sweet potato puree.

Quickly seared tuna steak, served with a Japanese-inspired sauce and soy paste crisps. Heart often served medium-rare.

Cod marinated in sweet miso and roasted. Extremely melt-in-your-mouth and buttery flesh, served with seaweed.

Thick udon noodles served with lobster pieces. A luxurious pasta dish combining the soft texture of the noodles with the finesse of the crustacean.

Steamed rice, simple and aromatic. An ideal neutral accompaniment for sauced dishes.

Thick-cut potato fries cut into regular rectangles. Crispy on the outside and fluffy on the inside.

Potatoes mashed with butter and milk or cream. Smooth and comforting texture.

Young spinach leaves, likely served raw in a salad or lightly wilted.

Mix of seasonal vegetables quickly stir-fried. Crunchy and colorful.

Spinach quickly cooked in butter until tender. Rich and flavorful.

Pieces of fresh mango served with a scoop of coconut ice cream. A fruity and tropical dessert.

Reimagined version of the mille-feuille by the famous pastry chef Pierre Hermé. Crispy puff pastry and rich pastry cream, often with praline.

Intensely chocolatey cake playing on different chocolate textures (mousse, biscuit, cream). For true cocoa lovers.

Creamy cheesecake flavored with orange and caramel, inspired by Suzette crepes.

Tartlet combining the sweetness of strawberries with the fragrant acidity of yuzu (Japanese citrus).

Selection of creamy ice creams or refreshing fruity sorbets. Classic and exotic flavors available.

Lunch formula including two dishes of your choice from the daily selection.

Full lunch formula including three dishes of your choice from the daily selection.

Cocktail based on rum and cachaça, flavored with Japanese shiso herb and plum. Herbal and fruity flavors.

Gin cocktail infused with coconut, with floral notes of rose and fruity notes of lychee. Sweet and fragrant.

Sparkling cocktail with vodka and Champagne, with strawberry and rose flavors. Elegant and fruity.

Champagne spritz variation, with notes of Japanese citrus (yuzu) and fresh basil.

Smoky mezcal cocktail with a spicy touch and cucumber freshness.

Exotic cocktail with vodka and vanilla sake, dominated by the tangy taste of passion fruit.

Classic cocktail based on Champagne, sugar, Angostura bitters, and sometimes cognac.

Your favorite classic cocktail (Mojito, Margarita, Old Fashioned, etc.) prepared upon request.

Floral and tangy mocktail based on jasmine tea and rhubarb.

Tropical non-alcoholic drink reminiscent of Tiki style, with pineapple, coconut, and spices.

Glass of classic brut Champagne. Fine bubbles, balanced and festive taste.

Glass of rosé Champagne. Fruitier with notes of wild berries.