Sushi Sashi ( Okasushi )

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Salty and comforting flavor with an umami taste. It often contains tofu, seaweed, and scallions.

Finely shredded white cabbage salad. Dressed with a slightly sweet and tangy Japanese vinaigrette. Crunchy and refreshing texture.

Fresh salad made with diced raw salmon and creamy avocado. Served with a seasoned dressing. A classic combination blending the richness of fish and the smoothness of avocado.

Immature soybeans served in their pods or shelled. Lightly salted. Firm texture and mild vegetal taste, similar to peas.

Seasoned wakame seaweed salad with sesame and sometimes chili. Subtle marine flavor and a slightly crunchy, gelatinous texture.

Steamed Japanese white rice. Short grain and slightly sticky. Ideal neutral accompaniment for savory dishes.

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

A large salmon-focused assortment including raw fish slices (sashimi), inside-out rolls (California), and rice bites (sushi). Ideal for salmon lovers.

A varied salmon platter including sashimi, maki (seaweed rolls), and sushi. Offers different textures of raw salmon.

Large platter of 21 assorted slices of raw fish (often salmon, tuna, sea bream, etc.). Served fresh without rice. To be enjoyed with soy sauce.

Plate composed solely of thick slices of fresh raw salmon. Melting texture and rich flavor.

Salmon and avocado California rolls, breaded and fried. The outside is crispy and hot, while the inside remains tender.

Inside-out sushi rolls (rice on the outside) filled with raw salmon and avocado, often sprinkled with sesame seeds. Mild and creamy.

Bowl of vinegared rice topped with slices of raw salmon. A simple and hearty traditional Japanese dish.

Bowl of vinegared rice topped with a variety of raw fish (salmon, tuna, etc.) and sometimes garnishes like omelet or cucumber.