Sushi Fujitomy

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Salty and umami flavor, comforting. Served hot, often at the beginning of a meal.

Shredded white cabbage marinated in a slightly sweet vinaigrette. Crunchy and refreshing texture. Classic accompaniment to Japanese meals.

Bowl of steamed Japanese white rice. Short and sticky grains. Neutral base accompanying sauced dishes or grilled items.

Japanese rice seasoned with rice vinegar, sugar, and salt (sushi rice). Slightly sweet and sour flavor.

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

Seasoned wakame seaweed salad with sesame oil. Slightly crunchy and gelatinous texture. Marine flavor with a sesame aroma.

Mix of diced raw salmon and marinated cabbage. Fresh and flavorful with a contrast of textures.

Mixed salad of cooked shrimp and marinated cabbage. Fresh and light.

Gyoza (dumplings) stuffed with chicken and vegetables, grilled on one side and steamed. Thin and crispy dough, juicy filling. To be dipped in a soy-vinegar sauce.

Japanese-style shrimp fritters. Very light and airy batter, tender shrimp inside. Enjoyed hot, often with tentsuyu sauce.

Large mixed salad with raw fish and fresh vegetables. Light and complete meal.

Fried spring rolls stuffed with chicken. Crispy and golden. Served with nuoc-mâm sauce and salad.

Fried rolls stuffed with shrimp. Crispy wrapper and savory filling.

Karaage, marinated chicken pieces (soy, ginger) then fried. Crispy outside, juicy inside.

Hot dough balls filled with a piece of octopus. Topped with takoyaki sauce and mayonnaise, sprinkled with dried bonito flakes. Soft and melting texture.

Inside-out roll (rice on the outside) filled with salmon and avocado, topped with fresh salmon slices. Rich and creamy.

Special roll filled with crispy shrimp tempura and cucumber, topped with avocado. Eel sauce adds a sweet and savory note.

Roll containing raw salmon, cream cheese, and cucumber, topped with avocado and fried onions. Mix of creamy and crunchy textures.

Roll with fried chicken and cucumber with a spicy touch, topped with fried onions. Gourmet flavor and crunchy texture.

Fresh vegetarian roll with avocado and cucumber. Light and healthy.

Nigiri sushi made with a ball of vinegared rice topped with a slice of raw salmon. Melting texture and delicate taste.

Nigiri sushi with raw red tuna. Rich flavor and firm texture.

Sea bream nigiri sushi, a white fish with fine and delicate flesh.

Tamago sushi, topped with a slice of sweet and savory Japanese omelet. Soft texture.

Eel nigiri sushi glazed with sweet sauce (kabayaki). Rich and smoky flavor.

Assorted platter of sushis selected by the chef. Allows tasting different fish.

Exotic fruits (lychees) served fresh in a light syrup. Floral and sweet taste.

Soft and sweet Asian confectionery, sprinkled with sesame seeds.

Glutinous rice balls sprinkled with shredded coconut, filled with a sweet paste (often mung bean or egg). Served warm.

Pieces of ginger cooked in sugar. Piquant and sweet taste, aids digestion.

Glutinous rice cake (mochi) filled with a sweet paste (often anko, red bean paste). Elastic texture.

Ball of ice cream wrapped in a thin layer of rice dough (mochi). Fresh and fun dessert.