Makū Sushi Bar

Sushi made with a slice of organic royal sea bream marinated in kombu (seaweed) placed on vinegared rice. The marinade adds a subtle umami flavor. To be eaten in one bite, ideally with your fingers.

Classic sushi with a slice of raw organic salmon on a bed of vinegared rice. Melts in your mouth with a rich, fatty taste. Traditionally eaten with a little soy sauce.

Salmon sushi with the surface lightly torched. This gives a smoky flavor and a delicate semi-cooked texture. Delicious and melts in your mouth.

Organic sea bass sushi marinated using the traditional kombujime technique to concentrate flavors. The fish is firm and delicate. A refined experience for white fish lovers.

Seriole (Yellowtail) sushi prepared using the ikejime method for optimal flesh quality. The texture is firm and the taste is very pure. A choice dish appreciated for its freshness.

The classic red tuna sushi (Akami), the lean part of the tuna. Deep red flesh, firm with a pronounced iron taste. An essential of Edomae sushi.

Sushi using the semi-fatty part of red tuna. Offers a perfect balance between the meaty flavor of tuna and the richness of the fat. Less rich than O-Toro but very creamy.

The fattiest and most prized part of the red tuna belly. An extremely melt-in-your-mouth texture, comparable to butter. A luxurious dish to savor slowly.

Gunkan (boat) of seaweed filled with salmon roe marinated in sake. The eggs burst in your mouth, releasing a salty, umami marine flavor. A unique and juicy texture.

Sushi topped with a slice of Japanese Wagyu beef, famous for its intense marbling. The meat is tender and melts in your mouth, with a rich flavor. Often lightly seared to enhance the fat.

Chef's selection of six assorted nigiri sushis. Allows you to discover different fish and flavors depending on availability. Ideal for a balanced tasting.

A larger selection of eight pieces of nigiri chosen by the chef. Often includes premium or seasonal items. Perfect for great sushi lovers.

Simple and refreshing maki filled with crunchy cucumber sticks (Kappa Maki). Rolled in vinegared rice and a sheet of nori seaweed. Light and perfect for cleansing the palate.

Rice roll wrapped in seaweed, filled with fresh sea bream. The white fish provides a mild and delicate flavor. A simple and elegant classic.

Maki filled with organic prawns and spring onion (green onion). The combination of sweet shrimp and the mild spiciness of the onion is very flavorful. Crunchy and fresh texture.

The classic Shake Maki, raw salmon roll. The melting heart of the salmon contrasts with the rice and crispy seaweed. Appreciated by all for its simplicity.

Salmon maki variation enhanced with fresh chives. The aromatic herb brings out the rich flavor of the fish. Fresh and fragrant.

Traditional red lean tuna Tekka Maki. A thin roll with the distinct, slightly metallic taste of tuna. A standard of Japanese cuisine.

Maki with red tuna, enhanced by a shiso leaf (Japanese basil). Shiso adds a unique minty and herbaceous note that pairs well with tuna. Very aromatic.

Maki filled with a mixture of minced tuna and spicy sauce. Offers a spicy and creamy taste that stimulates the appetite. Popular for its zesty character.

Maki filled with minced fatty tuna belly (toro) and spring onion (negi). A very melt-in-your-mouth and rich texture, balanced by the green onion. A gourmet delight.

Maki with king crab meat flavored with yuzu (Japanese citrus). The sweetness of the crab is enhanced by the aromatic acidity of yuzu. Refined and light.

Crispy nori seaweed cone filled with rice, organic prawns, and spring onion. Eaten by hand like a Japanese sandwich. Crunchy and flavorful.

Temaki (cone) filled with fresh salmon and chopped chives. The seaweed remains very crispy as it is served fresh. A classic and effective combination.

Handroll filled with spicy tuna. The cone format allows for a good amount of filling in each bite. Spicy and creamy.

Luxury cone with fatty tuna and spring onion. The richness of the toro blends perfectly with the crispiness of the nori seaweed. A very indulgent bite.

King crab temaki with a hint of yuzu. Fresh, lemony, and briny. An elegant and light option to eat by hand.

Thick slices of raw organic royal sea bream, without rice. The flesh is white, firm, and delicately sweet. To be enjoyed plain or with a little wasabi.

Organic salmon sashimi, served in fresh slices. Rich in omega-3, creamy texture, and pronounced flavor. A must-have on raw fish platters.

Slices of sea bass marinated in kombu. The process firms the flesh and gives it complex umami notes. A sophisticated sashimi.

High-quality yellowtail sashimi (ikejime). The flesh is pinkish-white, with a balanced fat content. Highly appreciated for its buttery yet firm texture.

Lean red tuna slices. Deep flavor and silky texture. The quintessential sashimi for appreciating the quality of the fish.

Fatty tuna belly sashimi. Extremely tender and rich in flavor. Literally melts on the tongue.

Plate of eight slices of various fish according to the chef's inspiration. A beautiful way to taste an array of pure marine flavors.

Large assortment of twelve sashimi pieces. Ideal for sharing or for a hearty meal centered on quality raw fish.

Bowl of vinegared rice topped with slices of salmon and avocado. A creamy and nourishing combination of flavors. A complete and balanced dish.

Chirashi generously topped with marinated salmon roe and nori seaweed. The roe provides an explosion of salty flavor with every bite of rice.

Rice bowl with a variation of salmon in different forms (likely sashimi, tartare, or cooked). For salmon enthusiasts.

Chirashi with red tuna flavored with shiso. The vinegared rice accompanies the firm tuna flesh and the herbaceous note of shiso.

Luxury version with fatty tuna (toro) and shiso. A rich and decadent bowl, showcasing the best part of the tuna.

Rice bowl topped with slices of A5 grade Wagyu beef, the highest grade. An exceptional gastronomic experience with extremely marbled meat.

Royal Chirashi with an assortment of 10 slices of different fish. Offers a wide variety of textures and tastes on a bed of rice.

Extra portion of sake-marinated salmon roe. To add to your dish for extra indulgence and iodized flavor.

Vegetarian inside-out roll with avocado, cucumber, shiso, and a hint of wasabi mayonnaise. Fresh, crunchy, and slightly spicy.

Prawn and avocado California roll, bound with mayonnaise and spring onion. Creamy texture and mild crustacean flavor. A modern favorite.

The classic 'Salmon Avocado' in a California roll version (rice on the outside, often sprinkled with sesame seeds). Mild and creamy, a safe bet.

California roll combining red tuna and cucumber. A mix of tender and crunchy textures, with a fresh taste.

Roll with spicy tuna tartare with a crispy texture (likely fried onions or tempura). Rich in flavors and contrasts.

Luxurious California roll mixing lean (akami) and fatty (toro) tuna, with cucumber and shiso. A complex and refined combination.

Fresh baby spinach salad seasoned with aromatic truffle oil. Garnished with dried fruit for crunch. A light and fragrant starter.

Diced raw sea bream seasoned with a tangy ponzu (citrus) sauce and fragrant sesame oil. Fresh and flavorful.

Thin slices of sea bass marinated with an exotic touch of coconut and yuzu, finished with olive oil. A delicate and surprising fusion dish.

Tuna sashimi served with cucumber and a rich, creamy goma (sesame) sauce. The classic combination of tuna and sesame.

Seared Salmon (seared outside, raw inside) served with a miso-yuzu sauce. Garnished with spring onion. Melts in your mouth with an umami taste.

Traditional Japanese soup made from fermented soybean paste and dashi broth. Hot, salty, and comforting. Often contains tofu and seaweed.

Immature soybeans served in their pods, lightly salted. You press the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Gourmet version of edamame, sautéed with garlic. Very fragrant and flavorful. Ideal to accompany a beer.

Fresh cucumber salad, often marinated in rice vinegar (Sunomono). Crunchy and tangy, perfect for refreshing the palate.

Bowl of Japanese white rice seasoned with sushi vinegar, sugar, and salt. This is the same rice used for sushi. Sticky and slightly sweet and savory.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Soft texture on the outside and frozen on the inside. Served in pairs.

Japanese dessert (likely a mousse or cake, 'Yuki' means snow) in your choice of sesame or green tea flavor. Sweet and light.

Strawberry 'Yuki' dessert served with whipped cream. Fruity and creamy, evoking the sweetness of a cream cake.

Matcha green tea and red bean paste (anko) cake slice, served with a scoop of vanilla ice cream. A blend of traditional Japanese flavors and Western sweetness.