Oasie

Traditional Japanese broth made from fermented soybean paste. Umami, salty, and comforting flavor. Served hot, often with tofu and seaweed.

Thick Chinese sweet and sour and spicy soup. Generally contains vinegar, chili, tofu, and mushrooms.

Creamy and mild soup blending the texture of corn and beef pieces. Slightly sweet and savory flavor.

Famous spicy and sour Thai soup. Flavors of lemongrass, galangal, and kaffir lime leaves with shrimp.

Fresh mix of raw salmon cubes, crunchy vegetables, and avocado. Usually seasoned with a light vinaigrette.

Salad composed of crispy fried chicken pieces and tender avocado. Hot-cold texture contrast.

Sweet and savory fresh salad with shrimp and pineapple chunks.

Thinly sliced white cabbage marinated in a mild, slightly sweet vinaigrette. Crunchy and refreshing.

Seasoned wakame seaweed with sesame. Slightly crunchy and slimy texture, iodized and sweet flavor.

Young soybeans served in their pods, lightly salted. You squeeze the pod with your teeth to extract the beans.

Tender squid pieces marinated with vegetables. Fresh and slightly vinegary flavor.

Unfried fresh Vietnamese roll. Rice paper wrapping vermicelli, shrimp, and fresh herbs. To be dipped in nuoc-mâm or peanut sauce.

Steamed dumplings (Ha Kao) with translucent dough filled with shrimp. Soft and slightly elastic texture.

Meal soup containing shrimp-filled dumplings and noodles in a clear broth.

Spicy kimchi (Korean fermented chili cabbage) noodle soup. Sour and spicy flavor.

Thick Japanese wheat flour noodles (Udon) soup. Broth based on soy sauce and dashi. Tender and chewy noodle texture.

Traditional Vietnamese soup. Beef broth flavored with star anise and cinnamon, served with flat rice noodles and meat.

Complete Vietnamese dish served warm in a bowl. Rice vermicelli, raw vegetables, stir-fried meat, chopped spring rolls, and peanuts, drizzled with nuoc-mâm sauce.

Assortment of sushi (seasoned rice with raw fish on top). Here, only salmon.

Mixed assortment of salmon and tuna sushi.

Large assortment of various rolls (maki and california).

Menu focused on California rolls (rice on the outside) with cooked or fried toppings.

Assortment of special rolls (wrapped in rice paper, omelet, or salmon).

Combination of rolls (california and spring) and salmon sushi.

Balanced menu between classic sushi and fresh rolls without seaweed.

Hearty menu for salmon lovers, with sushi and california rolls.

Varied menu including sashimi (slices of raw fish without rice) and fried rolls.

Menu focusing on raw fish (sashimi and sushi) with a side of rice.

Original assortment with 'snow makis' (likely rice on the outside or cream cheese).

Modern Hawaiian bowl. Marinated fish cubes served over rice with numerous fresh toppings.

Mixed poke bowl with two types of fish and a sweet touch of mango.

Traditional Japanese dish. Slices of salmon sashimi arranged on a bed of sushi rice.

Chirashi with a varied assortment of fish (salmon, tuna, sea bream depending on availability).

Two-tone salmon and tuna chirashi.

Bowl of rice topped with grilled freshwater eel (Unagi) glazed with sweet sauce.