Miss Kô

A traditional Japanese soup made from soybean paste (miso) dissolved in dashi stock. It has a savory, umami-rich flavor and is served warm. Typically sipped directly from the bowl.

Young soybeans harvested while still in the pod. They have a fresh, slightly nutty flavor and firm texture. Squeeze the beans out of the pod with your teeth to eat them.

Assorted vegetables lightly battered and deep-fried until crispy. The batter is airy and crunchy, contrasting with the tender vegetables inside. Dip in the accompanying spicy sauces for extra flavor.

Large prawns (gambas) coated in a light batter and deep-fried. Crispy on the outside and juicy on the inside. Served with a creamy, spicy mayonnaise for dipping.

Fried spring rolls with a crispy wrapper. Filled with savory ingredients like vegetables or chicken. Enjoy as a crunchy appetizer.

Japanese-style dumplings filled with lobster and served in a rich coconut milk bisque. The dumpling skin is soft and chewy, while the lobster filling is savory and sweet. Eat with a spoon to enjoy the sauce.

Fried dumplings filled with spiced beef, served with a luxurious miso and duck liver sauce. Crispy on the outside with a savory, rich filling. Best enjoyed hot.

Raw sea bream slices served on top of crispy rice cakes. Features fresh citrus notes and a spicy vinaigrette. A combination of crunchy and tender textures.

Lightly seared salmon sashimi with spicy and creamy sauces. Topped with crispy wonton bits for crunch. A flavorful dish with a mix of heat and savory umami.

Raw sea bass cured in a citrus marinade (ceviche). The flavor is tart, zesty, and refreshing, enhanced by ginger and kaffir lime. Served cold as a light appetizer.

Knife-chopped red tuna tartare seasoned with spicy sriracha and sesame oil. Rich and creamy texture from the avocado, served with crispy chips. Eat by scooping the mixture onto the chips.

Fresh, raw fish sliced into pieces without rice. Served with soy sauce and wasabi. A pure way to enjoy the flavor and texture of the fish.

Slices of fresh raw fish draped over small mounds of vinegared rice. A classic sushi style. Eat in one bite, optionally dipping the fish side in soy sauce.

A platter featuring lightly seared sushi (nigiri) topped with fish roe. Includes a variety of fish like salmon and tuna. Ideal for tasting multiple flavors.

A sushi platter focused on salmon and vegetable rolls. Contains 20 pieces, making it suitable for sharing. Fresh and varied textures.

A large assortment of sushi featuring the most popular fish: tuna, salmon, and sea bream. 25 pieces offering a complete sushi experience.

A premium selection of the chef's signature sushi rolls. 24 pieces showcasing creative combinations and flavors. Perfect for a group.

A fresh vegetable roll with sweet mango and aromatic herbs like mint and Thai basil. wrapped in rice paper or seaweed. Light, crisp, and refreshing.

Sushi roll filled with tuna and enhanced with luxurious truffle oil. Topped with crispy peas for texture. Rich and savory.

A premium roll featuring lobster meat and truffle-infused mayonnaise. Elegant and creamy with a hint of chives.

A spicy sushi roll combining sashimi slices and tuna tartare. Crunchy tempura flakes add texture. A favorite for those who like a bit of heat.

A colorful roll topped with slices of salmon, avocado, and mango. Served with a sweet and spicy mango dressing. Fruity and creamy.

Tempura prawn roll with a complex mix of Asian flavors including satay and wasabi. Topped with fish roe (tobiko) for a popping texture. Savory and spicy.

Spicy fish tartare served on top of warm, crispy rice. A play on textures with the crunch of the rice and the soft fish. Choice of salmon or tuna.

A warm, fried sushi roll containing salmon and cream cheese. Rich, creamy, and crunchy. A comforting style of sushi.

A fusion dish resembling a small pizza with Japanese toppings. Features raw red tuna and truffle oil on a crispy base. Savory and unique.

A larger version of the Japanese pizzeta, meant for sharing. Topped with fresh sashimi and truffle oil. Crisp base with fresh, cold toppings.

Japanese-style pizzeta topped with crab meat and citrusy accents like pomelo and yuzu mayo. Fresh, zesty, and savory.

Grilled skewers glazed with sweet soy-based teriyaki sauce. Served with a ginger puree. Smoky, sweet, and savory.

A burger served in a soft, steamed bun (bao style). Features high-quality Charolais beef and Asian-inspired toppings like shiitake mushrooms and coriander. Served with tempura beans.

Tender beef ribs cooked until falling off the bone and glazed with a sweet and peppery sauce. Sticky, savory, and rich meat dish.

Steamed white fish fillet with aromatic citrus and herb flavors. Light and healthy, served with fragrant coconut rice. Delicate and zesty.

Seafood dish featuring prawns and scallops in a spicy and sour Tom Yum sauce. A Thai-inspired flavor profile with lemongrass and chili. Served with aromatic rice.

Stir-fried wheat noodles (soba) with lobster meat. Tossed in a creamy coconut milk bisque sauce with Thai basil. Rich and comforting.

Black cod fillet marinated in sweet miso paste and grilled. The fish is buttery and flaky with a sweet, savory glaze. A classic high-end Japanese dish.

Lightly seared salmon slices with a crispy breadcrumb coating. Served with a citrusy yuzu sauce and sushi rice. Offers a mix of raw and cooked textures.

Seared red tuna with a spice crust, sliced thin. Accompanied by stir-fried vegetables and aromatic rice. Savory with a hint of spice.

Lightly seared beef slices served with rich foie gras caramel and mushrooms. A luxurious take on tataki with intense savory flavors.

A Vietnamese noodle salad bowl with cold rice vermicelli and plenty of fresh herbs and vegetables. Topped with hot stir-fried beef and a crispy spring roll. Mix everything together before eating.

A variation of the Bo Bun noodle salad with lemongrass-flavored beef. Includes a vegetable spring roll for crunch. Fresh, herbal, and savory.

A vegetarian version of the Vietnamese noodle salad. Loaded with stir-fried vegetables like asparagus and mushrooms instead of meat. Topped with crispy onions and a spring roll.

A rich salad featuring fried prawn tempura and creamy avocado. Dressed with a zesty ginger vinegar and spicy mayo. A mix of fresh greens and indulgent toppings.

An Asian twist on the Caesar salad. Features Japanese fried chicken (karaage) and wonton chips for crunch. Dressed with a savory miso sauce.

Steamed rice cooked with coconut milk and lemongrass. Fragrant, slightly sweet, and creamy.

Short-grain rice seasoned with vinegar, sugar, and salt. Sticky and slightly tart.

Assorted vegetables stir-fried with aromatic Thai basil. Savory side dish.

A smooth puree made from ginger. Intense flavor, often used as a condiment or palate cleanser.

Green beans coated in tempura batter and deep-fried. Crispy and snack-like.

A rich chocolate mousse dessert made with high-quality Valrhona chocolate. Features a buckwheat (sobacha) praline for a nutty crunch. Intense chocolate flavor.

A meringue-based dessert (Pavlova) with coconut and vanilla cream. Topped with seared pineapple and fresh herb sorbet. Light, fruity, and aromatic.

A sponge cake soaked in rum syrup (Baba au Rhum). Served with vanilla cream and grapefruit segments. Moist, boozy, and citrusy.

Tapioca pearls cooked in coconut milk, similar to rice pudding. Scented with vanilla and served with mango sorbet. Creamy and tropical.

A fresh fruit dessert featuring exotic fruits and aromatic herbs like mint and Thai basil. Infused with passion fruit and yuzu. Very refreshing and zesty.

A smooth lemon-vanilla cream dessert. Topped with a passion fruit and yuzu jelly. A balance of creamy, sweet, and tart flavors.

A variation of the classic tiramisu made with fresh mango. Layered with creamy mascarpone. Fruity and rich.

Hot fried doughnuts (beignets) served with homemade dipping sauces. Crispy on the outside and soft inside. Comforting sweet treat.

A set of four mochi ice creams (sweet rice cakes filled with ice cream). You can choose your flavors from the available selection. Chewy texture with cold, creamy filling.

Two scoops of ice cream or sorbet served with a homemade madeleine cake. Choose your preferred flavors.

Three scoops of ice cream or sorbet served with a homemade madeleine cake. Select three flavors from the list.