Taigasu Teppanyaki

Rice bowl topped with grilled freshwater eel glazed with a sweet and savory sauce (kabayaki). A rich and flavorful dish.

Rice bowl topped with pan-seared foie gras and teriyaki sauce. The combination of the rich foie gras and sweet sauce on rice is decadent.

Inverted sushi rolls with raw salmon and avocado. Rice is on the outside, often sprinkled with sesame seeds.

Inverted sushi rolls filled with raw tuna and avocado. Fresh and balanced.

Inverted sushi rolls with crispy shrimp tempura and avocado.

Two pieces of nigiri sushi: a slice of raw salmon placed on a ball of vinegared rice.

Two pieces of tuna nigiri sushi. Simple and authentic fish flavor.

Nigiri sushi with lightly blowtorched salmon, offering a smoky flavor and a medium-rare texture.

Lunch menu including 12 salmon and avocado california rolls, served with soup and salad.

Lunch assortment with 6 california rolls and 6 salmon sushi, served with soup and salad.

Lunch menu with a crispy breaded chicken cutlet (katsu) and rice, served with soup and salad.

Vinegared rice bowl topped with slices of raw salmon and avocado. Served with soup and salad.

Japanese-style stir-fried wheat noodles with chicken and vegetables. Sweet and savory seasoning.

Stir-fried wheat noodles with beef pieces and vegetables.

Teppanyaki lunch menu served with vegetable and egg fried rice, salad, and soup. Choice of meat or fish cooked on the griddle.

A complete menu to discover teppanyaki cuisine. Includes starter, main course grilled on the griddle, and dessert.

Prestige menu offering refined dishes like prawns or foie gras, prepared before your eyes on teppanyaki.

Creative roll with grilled salmon and a sophisticated touch of white truffle oil.

Classic roll filled with shrimp tempura and topped with avocado and fish roe.

Spicy salmon roll with a touch of freshness from chives.

Original combination of foie gras and mango for a sweet and savory sushi.

Flavorful roll with tempura, dried bonito flakes, and unagi sauce.

Plain steamed Japanese white rice bowl.

Sushi rice seasoned with vinegar, sugar, and salt.

Fried rice on a hot plate with egg. Simple and flavorful.

Mix of fresh vegetables quickly seared on the teppanyaki to retain their crunch.

Flavorful version of fried rice, enhanced with garlic and Thai basil for extra taste.

Plate of yakisoba noodles stir-fried with vegetarian toppings.

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

Small salad of crunchy cabbage and vegetables with a light vinaigrette.

Creamy cheesecake flavored with sweet red bean paste (azuki).

A twist on the Italian dessert, using Japanese matcha green tea instead of coffee.

Half mango freshly imported by air to ensure optimal ripeness and flavor.

Selection of fresh seasonal cut fruits.

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

Traditional Japanese pastry: a soft mochi ball filled with sweet cream.

Ice cream in typical Japanese flavors like black sesame or green tea.

Classic ice cream cup in fruity or vanilla flavors.

Pan-fried and flambéed banana, served hot with a scoop of cold vanilla ice cream.

Japanese pancake sandwich filled with red bean paste, served with ice cream.