Momoka

A glass of Japanese whisky, renowned for its finesse and balance. The style varies depending on the available distillery, ranging from floral to peaty.

A 7-year-old Japanese aged rum, aged in oak barrels. It has sweet notes of vanilla, caramel, and a round texture in the mouth.

Fresh raw salmon slices served without rice. The flesh is tender, fatty, and melts in your mouth. Enjoyed dipped in soy sauce with a touch of wasabi.

Raw red tuna slices. Firm, lean flesh with a deep, ferrous flavor. A classic of Japanese cuisine.

A mixed assortment of raw salmon and tuna slices, allowing for variety between the richness of salmon and the firmness of tuna.

Mackerel slices, often lightly marinated in vinegar to mellow its strong flavor. It's a fatty fish rich in umami.

Slices of raw sea bass, a white-fleshed fish. The texture is delicate and slightly firm, with a subtle and refined taste.

Eel sashimi, usually served grilled and glazed with a sweet and savory sauce (kabayaki) as eel is rarely eaten raw. Rich and melting texture.

Raw scallop slices. Very soft, silky texture and naturally sweet. A delicate dish.

A large platter assorted with different raw fish (salmon, tuna, sea bass, mackerel). Ideal for discovering a variety of marine textures and flavors.

Salmon fillet briefly seared on the outside and left raw inside. Thinly sliced and often served with ponzu sauce (citrus and soy).

Seared red tuna fillet, with a raw center. Offers an interesting contrast of textures between grilled and melting.

Grilled salmon fillet glazed with teriyaki sauce (sweet and syrupy soy sauce). The fish is cooked, flavorful, and caramelized.

Very thin slices of raw salmon, seasoned with a light marinade (oil, lemon, or soy sauce). A fresh and delicate starter.

Thinly sliced raw tuna, marinated. The marinade enhances the natural flavor of the fish.

Thin slices of raw scallops. Melts in the mouth with a natural sweetness.

A mix of thinly sliced marinated raw fish. A varied and fresh tasting experience.

Marinated mackerel fillets in vinegar (Shime Saba). The flesh is firm and the taste is both rich and tangy.

Fresh marinated sardines, often with vinegar or citrus. A dish rich in intense marine flavors.

Raw salmon diced small and mixed with avocado. A classic creamy and fresh combination.

Minced raw tuna combined with eggplant (likely grilled or confit). An original and flavorful mix of textures.

Grilled chicken pieces glazed with a sweet and savory teriyaki sauce. The meat is tender and the sauce is caramelized.

Pan-fried or wok-fried beef strips, usually with vegetables and a savory sauce.

Steamed Japanese white rice bowl. An essential neutral accompaniment for main dishes.

Sushi rice seasoned with rice vinegar, sugar, and salt. Slightly tangy and sticky.

Traditional Japanese soup made from fermented soybean paste (miso) and dashi broth. Often contains tofu, seaweed, and scallions.

Large bowl of vinegared rice topped with slices of raw salmon. A simple and satisfying meal for salmon lovers.

Rice bowl topped with raw salmon and avocado slices. Avocado adds a creamy texture that pairs well with the fish.

Rice bowl with salmon and avocado tartare (diced small). Easier to mix and enjoy with every bite.

Rice bowl topped with grilled salmon glazed with teriyaki sauce. Ideal if you prefer cooked fish over raw.

Duo rice bowl with slices of raw salmon and tuna.

Rice bowl topped with slices of raw red tuna (Tekkadon). A lean and protein-rich dish.

Rice bowl topped with tuna and avocado tartare.

Rice bowl with a trio of raw fish: salmon, tuna, and sea bream.

The classic chirashi: a bowl of vinegared rice beautifully arranged with various raw fish and toppings.

Deluxe version of chirashi, including a richer selection of fish and seafood (shrimp, shellfish, etc.).

Rice bowl topped with caramelized grilled eel (Unadon). Rich, sweet, and savory flavor highly appreciated in Japan.

Rice bowl topped with raw scallops. Sweet and tender.

Rice bowl generously covered with marinated salmon roe. The eggs burst in the mouth, releasing a salty marine flavor.

Also called Tendon, it's a rice bowl topped with light fritters (tempura) of shrimp and vegetables, drizzled with a special sauce.

Rice bowl topped with mackerel fillets (often marinated).

Rice bowl with sea bream tartare. Sea bream is a white fish with a delicate flavor.

Rice bowl with grilled teriyaki chicken. A comforting hot dish.

Rice bowl with stir-fried beef (Gyudon style). Savory and juicy.

Rice bowl with an assortment of vegetables (cooked or raw depending on preparation).

Thick udon noodle soup served with raw salmon and crispy tempura. A complete meal mixing hot and cold, raw and cooked.

Udon noodle soup with caramelized teriyaki chicken. The broth is enriched by the flavor of the chicken sauce.

Udon soup served with a grilled salmon fillet with teriyaki sauce.

Vegetarian Udon soup with tofu and various vegetables. Light and healthy.