Ramen Fujiyama

Immature soybeans served in their pods, lightly salted. Firm texture and mild, nutty flavor. Eaten by squeezing the pod with your teeth to extract the beans.

Wakame seaweed salad seasoned with rice vinegar, sesame oil, and sometimes chili. Fresh, oceanic, and slightly sweet flavor with a crunchy texture.

Fresh salad made with crab meat or surimi, often with crunchy vegetables. Light and creamy dressing.

A typical house salad, often combining raw vegetables and seafood. Fresh and crunchy.

Shrimp coated in a light and crispy batter. Airy and non-greasy texture. Enjoyed hot, often dipped in tentsuyu sauce.

Japanese dumplings in a turnover shape, filled with meat and vegetables. Grilled on one side and steamed, offering a crispy and soft contrast.

Fried spring rolls of Vietnamese inspiration. Crispy rice wrapper filled with meat or crustaceans and vegetables. To be dipped in nuoc-mâm sauce.

Hot dough balls containing pieces of octopus, cooked in a special mold. Topped with brown sauce, mayonnaise, and dried bonito flakes. Melts inside.

Marinated daikon radish slices (takuan). Very crunchy texture and distinct sweet-sour taste. Often used as an accompaniment to refresh the palate.

Cold dish combining silky tofu and fermented duck eggs (century eggs) with a creamy yolk and pronounced flavor. Mix of soft textures and umami flavors.

Fermented soybeans (natto) served on tofu. Natto has a characteristic sticky texture and a strong, aged-cheese-like aroma. Rich in umami.

Lacto-fermented and seasoned bamboo shoots. Fibrous but tender texture, salty and slightly sweet flavor. Often served as a ramen topping or appetizer.

Soft-boiled egg marinated in a mixture of soy sauce and mirin (Ajitsuke Tamago). The white is flavorful and the yolk remains runny and creamy.

Smooth and creamy puree made from Japanese pumpkin (kabocha). Naturally sweet flavor and velvety texture.

Slow-braised pork belly slices in a sweet soy sauce. The meat is tender and melt-in-your-mouth with a rich and savory flavor.

A variation of chashu prepared with rolled and braised chicken. Tender and infused with a soy-ginger marinade.

Traditional broth made from fermented soybean paste (miso) and dashi. Usually contains tofu, seaweed, and scallions. Comforting and savory flavor.

Finely shredded cabbage salad, served with a sweet and sour Japanese dressing. Very crunchy and refreshing texture.

Thin slices of pickled ginger (gari). Pungent and sweet flavor. Used to cleanse the palate between bites of sushi.

Assortment of marinated vegetables with a spicy note. Crunchy accompaniment that stimulates the appetite.

Bowl of short-grain Japanese white rice, steamed. Sticky and soft texture, an ideal accompaniment to sauced dishes.

Japanese rice prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly tangy flavor.

Slice of cooked octopus served on vinegared rice. Firm and rubbery texture, mild flavor.

Classic sushi with raw red tuna. Lean flesh, deep red color, ferrous taste and tender texture.

Sushi with raw salmon. Fatty and melt-in-your-mouth texture, rich and universally loved flavor.

Sushi combining the richness of raw salmon and the creaminess of avocado on vinegared rice.

Mackerel marinated in vinegar to mellow its strong flavor. Rich umami taste and firm texture.

Sushi with sea bream, a white fish with delicate and slightly sweet flesh. Firm texture.

Cooked shrimp opened butterfly style, served on rice. Crunchy texture and mild flavor.

Sweet and savory slice of Japanese omelet placed on rice, often held by seaweed. Soft texture.

Gunkan maki (rice wrapped in seaweed) filled with salmon roe. The eggs burst in the mouth releasing a salty and marine juice.

Sea urchin served on rice. Unbeatable creamy texture and very rich iodized flavor.

Sushi with yellowtail. White to pinkish flesh, very fatty and flavorful with a buttery texture.

Small crunchy fish eggs served in gunkan. Mild flavor and pleasant granular texture.

Grilled freshwater eel glazed with sweet sauce (kabayaki). Rich, fatty, and melt-in-your-mouth flesh, served warm.

Sushi with raw scallop. Pearly white flesh, tender and silky texture, very mild flavor.

Gunkan maki filled with a mixture of cooked tuna and mayonnaise. Creamy and familiar flavor.

Sushi garnished with real crab meat. Delicate taste and fibrous texture.

Crispy nori seaweed cone hand-filled with vinegared rice and fish. Eaten with fingers immediately after serving to maintain crispiness.

Nori seaweed cone filled with rice, creamy avocado, and your choice of fish.

Nori seaweed cone filled with rice and flavorful grilled eel or crunchy capelin roe.

Nori seaweed cone filled with rice, crab meat, and avocado. Fresh and creamy.

Small rice rolls wrapped in nori seaweed, filled with red tuna. Simple and delicious.

Classic small rolls with raw salmon.

Vegetarian rolls, either with crunchy cucumber (kappa maki) or creamy avocado.

Rolls filled with marinated yellow radish (takuan). Crunchy and sweet-sour.

Inverted rolls (rice on the outside) sprinkled with sesame seeds. Choice of filling with avocado.

Grilled eel rolls with sweet sauce.

California maki filled with crab meat and avocado.

Salmon maki with cheese, possibly with rice on the outside or cream cheese (snow style).

Roll containing cream cheese, wrapped in a slice of salmon.

Large traditional roll with several ingredients (vegetables, eggs, fish) inside.

Roll filled with fried shrimp tempura. Crispy and flavorful.

Elaborate version of the California roll, often with more filling or a special presentation.

Maki coated with fried onions or tempura flakes for a very crispy texture.

Maki with crunchy ingredients, such as cucumber or marinated vegetables.

Roll filled with sweet Japanese omelet.

Fresh roll often wrapped in rice paper or lettuce instead of seaweed, filled with vegetables and fish.

Sweet maki for dessert, filled with banana and chocolate spread.

Assortment of raw red tuna slices. Enjoy plain or with a little soy sauce.

Assortment of fresh raw salmon slices.

Thin slices of raw sea bream. White and delicate flesh.

Marinated mackerel sashimi.

Cooked octopus slices.

Assorted selection of fresh raw fish of the day.

Mixed menu including assorted sushi and california rolls.

Platter of 8 different sushi according to the chef's selection.

Large platter of 10 assorted sushi.

Combination of nigiri sushi and small maki rolls.

Hearty menu with 8 sushi and 6 makis.

Assortment of 12 slices of raw fish served with a bowl of rice.

Assortment of 20 slices of raw fish.

Large assortment of 25 slices of raw fish.

Mixed menu with sashimi and a choice between california rolls or sushi.

Duo of california rolls with cooked tuna and salmon.

Large assortment of makis.

Creative cheese makis and crispy version.

Omelette makis and crispy makis.

Fresh rolls in the style of spring rolls and crispy makis.

Large platter of 22 assorted maki pieces.

Assortment of cheese makis and spring makis.

Bowl of vinegared rice topped with an assortment of raw fish.

Vinegared rice bowl topped with slices of salmon and tuna.

Bowl of rice topped with grilled eel.

Bowl of rice with raw salmon and avocado.

Large bowl of hot rice topped with stir-fried beef with onions and soy sauce.

Bowl of rice topped with breaded fried chicken (katsu) or stir-fried.

Vinegared rice bowl topped with raw salmon.

Modern bowl composed of rice, grilled salmon, and various vegetable accompaniments.

Meal complete with an assortment of light fritters (tempura) of shrimp and vegetables.

Japanese wheat noodles stir-fried in a wok with vegetables and meat, seasoned with a special sweet and savory sauce.

Breaded and fried cheese fritters or brochettes.

Special roll filled with shrimp tempura and cucumber, topped with salmon and avocado on the outside.

Large rolls filled with a colorful mix of fish and vegetables.

Boat-shaped presentation containing a mixed selection of sushi, sashimi, and maki for one person.

Large platter for two people including shrimp fritters and a wide selection of raw fish.

Complete duo formula with an assortment of fish and desserts.

Menu for two people enhanced with grilled dumplings (gyoza).