Makoto

Dumplings filled with minced meat and spices, served grilled. The dough is thin and the filling is flavorful. To be enjoyed dipped in soy sauce.

Steamed dumplings with juicy meat filling. Soft and delicate. Ideal to eat hot with a touch of sauce.

Steamed Chinese buns, soft and white. Neutral and slightly sweet flavor. Excellent for accompanying saucy dishes.

Fried crispy pasta rolls with mixed vegetable filling. Golden and savory. Usually eaten with sweet and sour sauce.

Soybeans served in the pod, boiled and lightly salted. Sweet flavor and firm texture. Squeeze the pod to extract the beans.

Seaweed salad seasoned with sesame and spices. Sweet and salty flavor with a crunchy texture. Served as a cold appetizer.

Light and crispy shrimp-flavored chips. They melt in your mouth. Perfect for snacking while waiting for your meal.

Traditional soup based on fermented soybean paste (miso). Deep umami flavor, served hot. Drunk directly from the bowl.

Hot and thick soup with asparagus and crab meat (surimi). Delicate and slightly sweet flavor. Light comfort food.

Soup with a strong, spicy, and sour taste. Contains vegetables and shredded eggs. Warms and stimulates the appetite.

Creamy soup with sweet corn and shredded chicken. Soft and enveloping taste. Very popular with children too.

Fresh salad with surimi sticks (crab meat). Often dressed with Japanese mayonnaise. Crunchy and creamy.

Fresh salad with cooked shrimp. Fresh and light. Dressed with a delicate sauce.

Simple salad of fresh seasonal vegetables. Clean and crunchy taste. Excellent for cleansing the palate.

Octopus and seaweed salad marinated in sweet rice vinegar. Tangy and refreshing flavor. The octopus has a firm yet tender texture.

Prawns coated in a light batter and fried. Crispy outside and tender inside. Dipped in tempura sauce.

Fried squid rings or pieces in batter. Light and crispy. A tasty snack.

Pork cutlet breaded in panko (Japanese breadcrumbs) and fried. Golden and very crispy. Similar to Milanese cutlet but thicker.

Assortment of fresh vegetables quickly stir-fried in a wok. They retain their crunchiness and vitamins. Light and healthy side dish.

Mixed sushi combination. Includes small rice rolls (maki) and rice balls with fish on top (nigiri). Ideal for tasting different varieties.

Dish with Philadelphia Uramaki (rice on the outside, cream cheese) and Nigiri. Creamy and fresh taste.

Classic sushi set with a selection of maki rolls and nigiri. Variety of fish depending on availability.

Combo including Uramaki with black rice or black sesame and salmon, accompanied by nigiri. Intense flavors and elegant presentation.

Mixed selection with special sushi rolls and classic nigiri. Perfect for a balanced meal.

Mixed sushi with California roll (crab meat, avocado/cucumber) and nigiri. Sweet taste, accessible to everyone.

Combination of sushi with black rice Philadelphia rolls and nigiri. Contrast of colors and flavors.

Mixed sushi with Ebiten (fried shrimp) Uramaki and nigiri. Crunchiness of tempura combined with the freshness of raw fish.

Rich dish with slices of raw fish (sashimi), nigiri, and a chef's specialty (sushi gio). For lovers of pure fish.

Fried rice in Malaysian style with satay sauce (based on peanuts and spices). Rich, nutty, and slightly spicy flavor.

Curry fried rice with shrimp and vegetables. Yellow, fragrant, and flavorful. Typical of Thai cuisine.

Fried rice with curry powder and chicken pieces. Aromatic and spicy flavor.

Classic fried rice with shrimp. Simple and tasty, with eggs and peas for color and flavor.

The most famous Chinese fried rice, with cooked ham, peas, and eggs. Delicate and pleasant flavor. Suitable for everyone.

Fried rice with a mix of seasonal vegetables and eggs. Light and flavorful vegetarian dish.

Rice dish served with eggplant stir-fried in a savory sauce. Rich flavor and soft texture of the eggplant.

Rice served with Mapo Tofu, a spicy dish of tofu and minced meat in fermented bean sauce. Very flavorful and slightly spicy.

Japanese noodle soup in a savory broth. Served with meat, surimi, and vegetables. Hot and nutritious one-dish meal.

Thick wheat noodles (Udon) served in hot broth with chicken and eggs. Chewy and pleasant texture of the noodles. Japanese comfort food.

Pan-fried rice flour discs with shrimp and crunchy vegetables. Chewy and unique texture. Delicate flavor.

Thin, transparent noodles made from soy or mung bean starch. Stir-fried with shrimp. Light and absorb flavors well.

Soy noodles stir-fried with savory minced meat and vegetables. Tasty and not heavy dish.

Rice flour noodles stir-fried in a wok with shrimp and mixed vegetables. Similar to Pad Thai but less sweet.

Chicken version of stir-fried rice noodles. Complete dish with carbohydrates, protein, and vegetables.

Classic wheat noodles stir-fried on a griddle with shrimp and vegetables. Toasted and savory flavor.

Wheat noodles stir-fried with chicken strips and vegetables. Simple and nutritious dish, similar to chow mein.

Thick Udon noodles stir-fried (yaki udon) with chicken and vegetables. Seasoned with soy sauce and spices. Very filling.

Thick Udon noodles stir-fried with a mix of seafood. Rich sea flavor and chewy texture.

Wide rice noodles stir-fried with mixed seafood and spicy seasonings. Lively and flavorful dish.

Wide rice noodles stir-fried with mixed seafood. Delicate flavor and soft texture.

Rice noodles stir-fried with strips of beef. Flavorful and nutritious.

Noodles in broth with long-braised, tender, and flavorful beef. Rich and aromatic broth. Traditional Chinese dish.

Noodles simply stir-fried with crunchy bean sprouts. Light dish, often vegetarian, that enhances the texture of the sprouts.

Rice ball with a slice of raw tuna on top. Strong flavor and lean red meat.

Classic nigiri with raw salmon. Soft, just the right amount of fat, and flavorful. A favorite for many.

Nigiri with raw sea bass. White-fleshed fish, delicate taste, and firm texture.

Nigiri with sea bream. Sweet and delicate flavor, white and firm meat.

Nigiri with cooked shrimp, opened butterfly style. Sweet taste and firm texture.

Nigiri with sweet raw shrimp. Creamy texture and very sweet and delicate flavor.

Nigiri with raw cuttlefish, often scored. Firm and slightly crunchy texture, neutral and sweet taste.

Nori seaweed cone filled with rice and raw tuna. Eaten with hands immediately after preparation to keep the seaweed crispy.

Sushi cone filled with salmon and rice. Tasty and fun to eat.

Vegetarian temaki with ripe avocado and rice. Creamy and delicate.

Cone with oshinko (yellow pickled daikon radish). Very crunchy with a strong sweet and sour flavor.

Fresh temaki with cucumber sticks. Light and crunchy, cleanses the palate.

Small sushi roll with seaweed on the outside and tuna filling only. Simple and classic.

Hosomaki filled with fresh salmon. A perfect bite of rice and fish.

Roll with white fish (sea bass). Very delicate flavor.

Hosomaki with butterfish. Very fatty and soft white meat.

Vegetarian roll with avocado. Soft and buttery.

Hosomaki with pickled yellow radish. Crunchy and flavorful.

Refreshing roll with cucumber. Ideal between courses.

Hosomaki filled with crab stick (surimi). Sweet flavor.

Vegetarian roll with cucumber and avocado. Fresh and light.

The world's most famous roll with crab and avocado. Often garnished with flying fish roe (tobiko) for crunchiness.

Uramaki with fried shrimp tempura filling. Crispy and flavorful, often served with teriyaki sauce.

Classic roll with salmon and avocado. The outside is sprinkled with toasted sesame seeds.

Rich and creamy roll with cream cheese, salmon, and often a crunchy component (tempura). Very indulgent.

Variation of salmon and avocado uramaki, decorated with orange fish roe (tobiko).

Special roll with salmon flavored with curry. A non-traditional spicy touch.

Large roll (Futo) with many ingredients inside. A bite full of different flavors and textures.

Slices of fresh raw salmon. Appreciate the softness and rich flavor of the fish. Dip lightly in soy sauce.

Slices of raw red tuna. Ferrous taste and firm texture. Prized and lean.

Sashimi of white fish (sea bass). Very delicate and fine flavor, slightly elastic texture.

Butterfish sashimi. Milky white color, extremely soft texture, and buttery fatty taste.