SUSHI SEVA

Unlimited access to the buffet for lunch. Includes a variety of appetizers, hot dishes, sushi, and desserts. · Variety of Asian flavors, from raw to cooked. · Ideal for tasting everything in one meal.

Complete set menu for dinner and weekends. Unlimited access to the entire menu. · Hearty and convivial meal. · Enjoy a wide selection of Japanese specialties.

Traditional Japanese broth made from fermented soybean paste. Rich and comforting umami flavor. · Hot broth often with seaweed and tofu. · To be drunk directly from the bowl at the start of the meal.

Small marinated white cabbage salad, crunchy and slightly tangy. · Fresh and vinegary. · Perfect light accompaniment to whet the appetite.

Bowl of steamed white rice. · Soft texture and neutral taste. · Accompanies saucy dishes or grilled items.

Sticky rice seasoned with rice vinegar, sugar, and salt. Base used for sushi. · Slightly sweet and sour flavor. · Can be eaten alone or with fish.

Immature soybeans served in their pods, lightly salted. · Firm texture and mild vegetal taste. · The pod is squeezed with the teeth to extract the beans.

Fried spring rolls filled with chicken and vegetables. · Crispy on the outside, tender on the inside. · To be dipped in nuoc-mâm or sweet and sour sauce.

Grilled Japanese dumplings, stuffed with meat and vegetables. · Thin pastry, crispy underneath and soft on top. · Eaten hot, often dipped in a soy sauce and vinegar mixture.

Steamed dumplings (Ha Kao) with translucent dough filled with shrimp. · Elastic texture and delicate seafood taste. · Served hot in a steamer basket.

Breaded and fried chicken pieces. · Crispy and golden. · A classic appreciated for its crunchiness.

Mixed salad with diced raw salmon. · Freshness of the fish combined with the crunchiness of the vegetables. · Light and iodized appetizer.

Open-top shrimp dumplings (Siu Mai) with a shrimp filling. · Dense and flavorful texture. · Steamed.

Crab sticks wrapped in a breaded and fried fish or shrimp paste. · Crispy on the outside, tender center. · Eaten with fingers by holding the claw.

Fried rice with eggs, peas, and diced ham. · Complete and flavorful dish. · Slightly fatty and fragrant texture.

Wheat noodles stir-fried in a wok, often with a little soy sauce. · Tender and elastic texture. · Simple and filling side dish.

Fried chicken pieces with very crispy skin. · Juicy inside, golden outside. · Often served with a sauce.

Thin slices of beef quickly stir-fried in a wok with sliced onions. · Caramelized and savory flavor. · Hot and melting dish.

Green seaweed salad seasoned with sesame. · Crispy and slightly sticky texture, iodized and sweet taste. · Refreshing and rich in minerals.

Fresh salad with cooked shrimp. · Light and crunchy. · Simple appetizer with marine flavors.

Mixture of raw vegetables according to the chef's recipe. · Fresh and varied. · Healthy side dish.

Squid rings, often deep-fried as fritters. · Firm texture under a crispy coating. · Popular as an appetizer.

Shrimp coated in a light and airy batter. · Very crispy and not greasy. · Classic of Japanese cuisine.

Inverted maki or roll filled mainly with avocado. · Creamy texture and mild taste. · Popular vegetarian option.

Sushi or maki topped with capelin roe (masago) and salmon. · The eggs provide a crispy 'pop' texture in the mouth. · Pronounced marine flavor.

Spring roll (rice paper) filled with fried shrimp. · Mixture of freshness and crunchiness. · Light texture.

Maki containing cream cheese. · Creamy and milky taste that pairs well with rice. · Appreciated modern fusion.

Cooked octopus pieces, served as sushi or sashimi. · Characteristic firm and rubbery texture. · Mild seafood flavor.

Gunkan maki (rice surrounded by seaweed) topped with salmon roe (ikura). · The eggs burst in the mouth, releasing a salty and iodized juice. · Delicate and colorful dish.

Classic sushi with cooked shrimp placed on top of rice. · Firm texture and sweet taste. · A must-have on sushi platters.

Skewers of grilled chicken pieces coated in sweet and savory sauce (tare). · Tender and caramelized. · Classic of Japanese street food.

Skewers of minced chicken meat (tsukune). · Soft and fragrant texture. · Grilled and lacquered with sauce.

Grilled chicken wings on a skewer. · Crispy skin and juicy flesh. · Eaten with fingers.

Skewers of grilled beef cubes. · Grilled meat flavor enhanced by yakitori sauce. · Firm and tasty.

Thin slices of beef rolled around a piece of melted cheese. · Rich mixture of meat and melting cheese. · Very popular and gourmet.

Grilled salmon cubes on skewers. · Fish cooked with tender flesh. · Light alternative to meat.

Grilled button mushroom skewers. · Juicy and coated in sweet soy sauce. · Tasty vegetarian option.

Grilled zucchini rings on a skewer. · Tender vegetable with a grilled taste. · Light accompaniment.

Vinegared rice and nori seaweed roll filled with raw salmon. · Simple and fresh. · The classic maki.

Maki (Tekkamaki) filled with raw red tuna. · Strong fish flavor and firm texture. · A must for tuna lovers.

Maki filled with marinated yellow radish (Oshinko). · Very crispy texture and distinctive sweet and sour taste. · Refreshing and vegetarian.

Vegetarian maki filled with ripe avocado. · Creamy and mild. · Light and healthy.

Maki filled with cream cheese. · Creamy texture. · Simple and mild.

Maki combining raw salmon and avocado. · Perfect balance between the richness of the fish and the creaminess of the avocado. · One of the most popular combinations.

Maki filled with flaked cooked tuna, often mixed with a little mayonnaise. · Rich flavor and tender texture. · Ideal for those who don't like raw fish.

Inverted roll (rice on the outside) with sesame seeds, filled with salmon and avocado. · Soft texture. · A great Western classic.

California roll with raw tuna and avocado. · Fresh and tasty. · The rice on the outside is often sprinkled with sesame seeds.

California roll filled with crab stick (surimi) and avocado. · Mild and accessible. · Often called classic California.

Inverted roll filled with cooked shrimp and avocado. · Firm and creamy at the same time. · Mild flavor.

California roll with cooked tuna, mayonnaise, and avocado. · Rich and creamy. · Melting texture.

Chef's special roll. · Varied composition. · California format.

California roll without visible seaweed, often coated in rice or cream cheese. · Snow-white appearance. · Very soft texture.

Roll surrounded by a thin omelet instead of seaweed, filled with salmon. · Mild egg flavor and tender texture. · Colorful and original.

Roll in a thin omelet filled with cooked tuna. · Savory mixture of egg and cooked fish. · Soft texture.

Omelet roll filled with fried shrimp. · Contrast between the softness of the egg and the crispiness of the shrimp. · Gourmet.

Large roll (Filter maki or Futomaki) with multiple fillings. · Generous portion. · Mixture of flavors in one bite.

Roll 'snow' with salmon. · White and clean appearance. · Fresh salmon flavor.

Roll 'snow' with cooked tuna. · Softness of the rice and rich flavor of the tuna. · Homogeneous texture.

Slice of raw red tuna on a bed of vinegared rice (Nigiri). · Firm texture and pronounced taste. · The standard of sushi.

Raw salmon nigiri. · Fatty and melting flesh. · The most popular sushi in the West.

Sea bream nigiri (white-fleshed fish). · Delicate and subtle flavor. · Slightly firmer texture than salmon.

Gunkan maki topped with cooked tuna tartare. · Seasoned and creamy. · Easy to eat.

Gunkan maki filled with chopped and seasoned raw salmon. · Melting texture. · Rich in flavor.

Gunkan maki with diced avocado. · Creamy and vegetarian. · Fresh.

Nori seaweed cone filled with rice, salmon, and avocado. · Eaten by hand like a cone. · Crispy fresh seaweed salad.

Seaweed cone filled with rice and fried shrimp. · Play of crispy and soft textures. · Fun format.

Plate of raw fish slices without rice. · Purity of fish flavor. · Melting and fresh texture.

Large grilled or sautéed prawns. · Firm and tasty flesh. · Choice dishes.

Mixture of diced raw salmon and avocado. · Often served as an appetizer. · Fresh and creamy.

Thin slices of fish (often salmon) arranged in a flower shape. · Elegant presentation. · Refined tasting.

Sweet maki for dessert filled with spreadable chocolate and banana. · Original and gourmet. · Sweet mixture with rice.

Glutinous rice dough balls filled with a sweet paste (often mung bean or cream) and rolled in coconut. · Served hot and soft. · Classic Asian dessert.

Exotic fruits in syrup or fresh. · Translucent white flesh, juicy and fragrant. · Light end to the meal.

Chinese nougat with sesame seeds or peanuts. · Crispy or soft texture depending on preparation. · Very sweet.

Refreshing ice cream or sorbet. · Various classic flavors. · Ideal to finish on a fresh note.