Shizuku

Pan-fried Japanese dumplings, crispy on one side and tender on the other, filled with chicken and vegetables. A flavorful classic to dip in a soy-vinegar sauce. Served hot, often as an accompaniment to ramen or beer.

Young soybeans served in their pods, lightly salted. It's a healthy, fresh, and addictive appetizer. You press the pod with your teeth to get the beans out.

Seaweed salad seasoned with sesame oil. Slightly crunchy and gelatinous texture with an iodized and mild flavor. A refreshing starter.

Japanese-style fried chicken pieces, marinated in soy and ginger before being fried. Crispy on the outside and very juicy on the inside. Served with a creamy mayonnaise.

Hot dough balls containing a piece of octopus, cooked in a special mold. They are topped with sweet and savory brown sauce and mayonnaise. Be careful, the inside is very hot.

Noodle soup in a clear broth made from chicken and soy sauce (Shoyu). Deep umami and salty flavor. Topped with pork slices, marinated soft-boiled egg, and vegetables.

Ramen with a rich and spicy broth, characterized by a strong sesame flavor and the spiciness of Sichuan pepper. Creamy, spicy, and very aromatic.

Cold noodle dish served without broth, topped with a peanut, sesame, and Sichuan spice sauce. Ideal in summer, it's a refreshing dish with a pleasant, crunchy texture thanks to the fresh vegetables.

Iconic ramen with a pork bone broth simmered for a long time until it becomes milky white and thick. Creamy texture and very rich, meaty taste. A comforting and hearty dish.

Similar to Tonkotsu but made with a chicken base. The broth is white, rich, and collagenous. Intense poultry flavor with a velvety texture.

Vegetarian version using soy milk to create a rich and creamy broth comparable to traditional paitan. Mild and velvety flavor, topped with grilled tofu.

Vegetarian version of spicy Tantanmen. The creamy soy broth is enhanced by sesame paste and Sichuan spice. Topped with tofu instead of meat.

Recharge of cooked noodles to add to your remaining ramen broth. Order it when you have almost finished your first noodles but still have soup left.

Fermented bamboo shoot strips. They add a crunchy texture and a slightly earthy flavor to the ramen.

Soft-boiled egg marinated in soy sauce. The white is firm and flavorful, the yolk is runny and rich.

Black aromatic oil obtained by burning garlic. It adds a very powerful smoky, bitter, and garlicky flavor to the broth.

Braised pork belly slices, tender and melt-in-your-mouth. This is the classic meat topping for ramen.

Gently cooked chicken slices to remain very tender and juicy. A lighter alternative to pork.

Grilled tofu pieces (soybean paste), providing a firm exterior and tender interior texture.

Fresh cheesecake flavored with yuzu (a citrus fruit between lemon and mandarin) and white chocolate. A perfect balance between the tartness of the citrus and the sweetness of the chocolate.

Cheesecake with a molten center flavored with matcha green tea and white chocolate. The herbaceous and slightly bitter flavor of matcha pairs well with the sweetness of white chocolate.

Italian creamy dessert revisited with black sesame, which gives it a gray color and a roasted hazelnut taste. Served with a rich, flavorful brown sugar syrup.

Ice cream balls wrapped in a thin layer of glutinous rice dough (mochi). Unique texture, both soft and icy. Eaten with your hands.

Artisanal ice creams with Japanese flavors. Black sesame has a roasted hazelnut taste, yuzu is a fresh citrus, and matcha is herbaceous.

Alcoholic dessert made with yuzu sorbet (Japanese citrus fruit) served with sake (rice wine). Refreshing and digestive.

Sparkling cola soda, sweet and caffeinated. Served chilled.

Sugar-free version of cola soda.

Ginger ale, sweet and fizzy. Non-alcoholic.

Sweetened iced tea flavored with peach. A cool and fruity drink.

Traditional Japanese sparkling lemonade. The glass bottle is sealed with a marble that must be pushed down to open. Mild taste similar to bubblegum.

Sparkling drink with lychee flavor. Sweet, floral, and exotic.

Yuzu soda, a Japanese citrus fruit. Tart and refreshing taste.

Small bottle of natural still mineral water.

Small bottle of natural sparkling mineral water.

Large bottle of natural still mineral water, ideal for sharing.

Large bottle of natural sparkling mineral water, ideal for sharing.

Japanese green tea served hot or iced. Sencha is the classic vegetal tea, Genmaicha contains roasted rice (nutty flavor), and Hojicha is roasted (woody flavor and low caffeine).

Very popular Japanese pale ale (Super Dry). It is light, crisp, and refreshing with a dry finish.

Traditional Japanese plum liqueur. Sweet, fruity, and syrupy flavor. Usually drunk with ice.

Liqueur made from yuzu, a very aromatic Japanese citrus fruit. Tart and fresh taste, less sweet than umeshu.

Whisky produced in Japan, known for its finesse and balance. Served neat or with ice.

Simple cocktail mixing plum liqueur (Umeshu) with sparkling water. Lighter and more refreshing than pure liqueur.

Cocktail mixing yuzu liqueur with sparkling water. A sparkling citrus drink.

Classic Japanese cocktail made with whisky and sparkling water, served with plenty of ice. Very refreshing and pairs well with fried dishes.

Variation of Highball with a touch of plum liqueur (Umeshu) for added sweetness.

Variation of Highball with a touch of yuzu liqueur for a lemony taste.

Full bottle of Ozeki plum liqueur. Ripe plums for a rich and deep flavor.

Premium sake (Junmai Ginjo) from Kyoto. It is a fermented rice wine with delicate fruity aromas. Best enjoyed chilled like a white wine.