Sushi Bassano

Shrimp fried in a light and crispy tempura batter. Served hot, with soup, salad, and rice. A delicious Japanese classic.

Assortment of fresh vegetables fried in crispy tempura. Includes onion, zucchini, and other seasonal vegetables. Served as a full menu.

Dozen Gyoza dumplings, filled with meat and vegetables. Grilled on one side and steamed. Served with a vinaigrette sauce.

Breaded and fried chicken pieces until golden and crispy. Tender inside. Served with rice and sides.

Wok-fried rice with pieces of beef and chicken, vegetables, and egg. Hearty and flavorful dish.

Beef stir-fried Loc Lac style with a slightly sweet and peppery sauce. Served with red rice.

Rice vermicelli with stir-fried beef, spring rolls, salad, and fresh herbs. Drizzled with nuoc-mâm sauce and sprinkled with peanuts.

Grilled salmon fillet topped with a sweet and savory teriyaki-like sauce. Served with white rice.

Thick Japanese noodles stir-fried in a wok with shrimp and vegetables. Chewy texture and umami flavor.

Thick Udon noodles stir-fried with beef strips and crunchy vegetables.

Large bowl of hot broth with Udon noodles and beef. Comforting and flavorful.

Udon noodle soup served with crispy shrimp tempura fritters (often served separately or on top).

Large special chef's salad, likely including raw fish pieces and avocado.

Bowl of vinegared rice topped with fresh salmon, pineapple, and various raw vegetables. Refreshing sweet and savory mix.

Hawaiian bowl composed of diced raw salmon, avocado, edamame beans, and other vegetables on a bed of rice.

Fruity version of the Poké Bowl with fresh mango and salmon. Also includes a chicken spring roll.

Famous Osaka specialty: hot dough balls filled with octopus, topped with takoyaki sauce and mayonnaise, sprinkled with dried bonito flakes.

Slices of raw salmon arranged on a large bowl of vinegared rice. A simple and delicious traditional dish.

Slices of raw red tuna arranged on a bowl of vinegared rice.

Assortment of raw fish (salmon, tuna, sea bream, etc.) on vinegared rice.

Grilled eel slices glazed with sweet sauce (unagi) on vinegared rice. Rich and smoky flavor.

Raw salmon diced, mixed with avocado and served on rice.

Traditional Japanese soup made from fermented soybean paste, tofu, and seaweed.

Finely shredded white cabbage marinated in a mild, slightly sweet vinaigrette.

Seasoned wakame seaweed salad with sesame. Fresh taste and crunchy texture.

Soybeans served whole in their pods, lightly salted. To be shelled with your teeth.

Grilled dumplings filled with meat and vegetables.

Shrimp fried in light batter.

Slices of fresh raw salmon, no rice.

Slices of raw red tuna.

Assortment of rolls: salmon-cream cheese and flying fish roe california rolls.

Varied full menu with sashimi, nigiri sushi, and california rolls.

Combination of crispy California rolls (fish roe) and a beautiful assortment of sashimi.

Special roll topped with thin slices of avocado resembling dragon scales. Often filled with shrimp or eel tempura.

Colorful roll topped with an assortment of fish (salmon, tuna, sea bream, avocado).

Crispy fried roll, served hot with a special sauce.

Mixed land and sea menu with raw fish and grilled skewers.

Large assortment served in a boat-shaped dish. Ideal for sharing for two.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Chewy texture and frozen center.

Warm glutinous rice balls filled with egg or soy cream, sprinkled with shredded coconut.

Refreshing carbonated soda.

Bordeaux red wine. Dark color, red fruit aromas, well-structured.