TADASHI

Bowl of rice topped with grilled eel. The eel is rich and tender, coated with a sweet and savory sauce. A warm and comforting dish.

Vinegared rice bowl topped with an assortment of raw fish and seafood. A colorful way to enjoy the day's catch. Fresh and varied texture.

Assortment of fresh raw fish slices, served without rice. Highlights the pure quality of the fish. To be enjoyed with a little soy sauce and wasabi.

Selection of nigiri sushi (vinegared rice topped with fish). The chef chooses the best pieces of the moment. A balanced traditional experience.

A complete six-course tasting menu. The chef presents a progression of flavors and techniques. Ideal for an in-depth gastronomic experience.

Horse mackerel sushi, a fish with rich and flavorful flesh. Marinated to temper the strong taste, often garnished with ginger.

Mackerel sushi. Fatty fish with a pronounced, briny flavor. The texture is firm and melts in your mouth.

Sardine sushi. A very tasty silver fish, rich in oils. Served very fresh with condiments for balance.

Sea bass sushi. A white fish with delicate, slightly sweet flesh. Firm texture and subtle taste.

Wild salmon sushi. Bright orange flesh, fatty and creamy. A rich flavor that melts in your mouth.

High-quality shrimp sushi. Firm, crunchy, and naturally sweet flesh. A universally appreciated classic.

Langoustine sushi. Crustacean with very fine, sweet, and tender flesh. A delicate texture reminiscent of lobster.

Bluefin tuna sushi. The lean part of the tuna, deep red. Clean, ferrous taste and firm texture.

Scallop sushi. Pearly white flesh, very tender and sweet. Characteristic melt-in-your-mouth texture.

Sea bream sushi. The king of white fish in Japan. Firm flesh, refined and light taste.

Very fatty tuna sushi (belly). The most prized part of the tuna. Extremely creamy texture that literally melts on the tongue.

Yellowtail sushi. Rich, buttery flesh with a mild flavor. Highly prized for its creaminess.

Sushi combining salmon and salmon roe (Ikura). The melt-in-your-mouth texture of the fish contrasts with the salty pearls that burst in your mouth.

Longfin escolar sushi. A deep-sea fish with bright red skin and delicate, slightly fatty white flesh.

Sea urchin sushi. A creamy, butter-like texture with an intense, sweet, and briny sea flavor.

A luxurious combination of fatty tuna and sea urchin. The richness of the tuna pairs with the creamy texture of the sea urchin for a decadent bite.

Sea urchin sushi topped with caviar. The combination of the briny, creamy taste of sea urchin with the refined saltiness of caviar.

The pinnacle of luxury: fatty tuna, sea urchin, and caviar in a single bite. A complex explosion of rich marine textures and flavors.