Ryô

Immature soybeans served in their pods. Mild, slightly nutty flavor. Eaten with fingers by squeezing the pod to release the beans.

Blanched vegetables marinated in a light dashi broth. Tender texture and subtle umami taste. A refreshing and healthy starter.

Fresh salad made with crunchy cucumbers and tender wakame seaweed. Dressed with a light rice vinaigrette. Iodic taste and crunchy texture.

Traditional Japanese soup made from dashi broth and miso paste. Rich and comforting flavor (umami). Usually drunk directly from the bowl.

Thin slices of raw sea bass served with a spicy sauce made from yuzu (Japanese citrus) and chili. Melting texture with a zesty citrus note.

Thin slices of yellowtail (rich-fleshed fish) seasoned with yuzu and chili. The fish's fat balances the acidity and spiciness of the sauce.

Fatty tuna lightly seared with a blowtorch on the surface, remaining raw inside. Buttery and melting texture with a subtle smoky flavor.

Briefly seared and thinly sliced beef, served with a citrus soy sauce (ponzu) with a hint of wasabi. Flavorful and tender.

Salad with shrimp fried in light and crispy batter (tempura). A mix of hot and cold textures.

Half grilled eggplant topped with a sweet and savory miso glaze. The flesh becomes melting and creamy.

Assortment of seafood and cucumbers marinated in sweet vinegar. A very refreshing and light starter.

Chopped fatty tuna served with crispy nori seaweed sheets. The fish is wrapped in seaweed to eat.

Cod marinated for several days in sweet miso then grilled. The flesh is rich, flaky, and infused with a sweet, umami flavor.

Grilled eel fillets coated in a sweet soy sauce (tare), served over a bowl of rice. Rich and flavorful dish, very popular in Japan.

Short-grain Japanese white rice, steamed. Sticky and fluffy texture.

Sushi rice seasoned with rice vinegar, sugar, and salt. Tangy base used for sushi.

Thin slices of marinated ginger. Pungent and refreshing flavor. Used to cleanse the palate between different bites.

Assorted platter of nigiri sushis (fish on rice) selected by the chef. Ideal for discovering different fish.

Large platter of assorted raw fish slices. Careful presentation highlighting the freshness of the products.

Sushi rice bowl topped with a variety of raw fish and colorful toppings. A deconstructed way to eat sushi.

Vinegared sushi rice bowl generously topped with slices of raw salmon. Perfect for salmon lovers.

The fattiest and most prized part of the tuna. Extremely melting texture, comparable to butter.

Marinated salmon roe, served on rice surrounded by seaweed. They burst in the mouth, releasing a salty marine flavor.

Premium bluefin tuna. Deep red flesh, firm texture, and pronounced flavor.

Cooked shrimp served over rice. Firm texture and mild, slightly sweet taste.

Raw royal dorado. Delicate white flesh with a slightly firm texture and subtle flavor.

Fresh raw salmon. Tender and fatty orange flesh, highly prized for its sweetness.

Raw sea bass. White-fleshed fish, light flavor, and smooth texture.

Raw yellowtail. Rich, buttery flesh with a distinctive flavor.

Grilled and glazed freshwater eel. Served warm over rice. Rich sweet and savory flavor.

Mackerel marinated in vinegar. Strong flavor and firm texture, the acidity balances the fish's fat.

Spicy tuna tartare served on a block of grilled, crispy rice. Contrast of hot/cold and crispy/melting textures.

Grilled glazed eel (unagi) served on a rice ball. Rich, tender, and savory with a sweet sauce.

Slices of premium fatty tuna. Ultra-melting texture.

Slices of fresh raw sea bass. Delicate and refined flavor.

Lean bluefin tuna slices. Pure fish flavor and ruby color.

Slices of fresh salmon. Creamy texture and round flavor.

Slices of royal dorado. White and firm flesh.

Slices of yellowtail. Rich in flavor due to its fat content.

Slices of marinated mackerel. Pronounced and tangy taste.

Maki roll filled with chopped fatty tuna and chives. Rich and fresh mix surrounded by nori seaweed.

Maki roll with chopped salmon and chives. Classic and tasty.

Inside-out roll (rice on the outside) with fried shrimp. Crispy on the inside.

Grilled eel and cucumber roll. A marriage of smoky tenderness and fresh crunch.

Maki roll with tuna mixed with spicy sauce. A little heat in the mouth.

Rice roll with fresh salmon and creamy avocado on the outside. A very popular combination for its sweetness.

Small, simple roll with salmon in the center. Ideal for appreciating the pure taste of the fish.

Rice roll with bluefin tuna and avocado on the outside. Fresh and balanced.

California roll with real crab meat. Mild and refined marine flavor.

Vegetarian maki with umeboshi plum paste (very salty and sour) and aromatic shiso leaf. Powerful and traditional taste.

Vegetarian roll filled with various fresh vegetables. Crunchy and light.