Yo'k Sushi

Immature soybean pods served in their shells. Lightly salted with a crunchy and soft texture. Squeeze the pod with your teeth to extract the beans.

Seasoned wakame seaweed salad with sesame and oil. Iodic flavor, slightly sweet, and crunchy texture. Served cold as an appetizer.

Pan-fried Japanese dumplings (Gyoza), filled with meat and vegetables. The wrapper is crispy on the bottom and soft on top. To be dipped in a soy-vinegar sauce.

Fried spring rolls of Vietnamese inspiration, stuffed with meat or seafood and vermicelli. Crispy and golden wrapper. Often eaten wrapped in a lettuce leaf with mint.

Vinegared rice rolls and raw salmon wrapped in a nori seaweed sheet. Simple and fresh taste. To be enjoyed with a little soy sauce.

Rice and cream cheese rolls in a seaweed sheet. Smooth and creamy texture. A mild vegetarian option.

Small rice rolls containing a crunchy cucumber stick. Fresh and light. Ideal for cleansing the palate.

Inside-out rolls with rice on the outside, filled with raw salmon and avocado. Often sprinkled with sesame seeds. Creamy mix of fish and avocado.

Inside-out rolls filled with crab sticks (surimi) and avocado. Mild and approachable flavor. Rice is on the outside, sprinkled with sesame.

Inside-out rolls filled with cooked flaked tuna and avocado. Tender texture and savory taste. An alternative for those who don't eat raw fish.

California rolls without visible seaweed, with salmon and cream cheese. The outside is pure white rice. Very creamy and melt-in-your-mouth.

White rice rolls filled with avocado and cream cheese. Combination of two creamy textures. Mild and vegetarian taste.

Maki rolls wrapped in a rice paper sheet (spring roll wrapper) instead of seaweed, with salmon and avocado. Fresh and slightly chewy texture of the rice paper. Often served with mint.

Rolls where seaweed is replaced by a thin egg crepe, filled with salmon and cheese. Mild and slightly sweet egg flavor.

Cream cheese rolls wrapped directly in a slice of raw salmon (sometimes with a little rice). Very rich in fish and cream cheese flavor.

Large maki rolls with multiple fillings: various fish, vegetables, and pickled radish. A voluminous and complex bite in flavors.

Assortment including a piece of vinegared rice topped with salmon (sushi) and a seaweed cone filled with rice, salmon, and avocado (temaki). The temaki is eaten by hand.

Duo consisting of a salmon sushi and a cooked shrimp and avocado temaki (cone). A mix of crunchy and soft textures.

Four pieces of vinegared rice topped with a slice of raw salmon. The classic of Japanese sushi. Dip the fish side in soy sauce.

Assortment of mixed nigiri sushi: two with salmon and two with raw tuna. Allows you to taste two popular fish.

Three pieces of sushi topped with a cooked shrimp opened butterfly-style. Mild flavor and firm texture, ideal for those who prefer cooked.

Thick slices of fresh raw salmon, served without rice. Melt-in-your-mouth texture and rich flavor. To be enjoyed plain or with a little wasabi.

Assortment of sliced raw fish. Offers the richness of salmon and the more ferrous and lean flavor of red tuna.

Combination of salmon and sea bream (white fish) slices. Sea bream has a firmer flesh and a delicate taste.

Assortment of grilled skewers: chicken thigh pieces and a whole wing. Glazed with sweet and savory yakitori sauce.

Minced chicken meatball skewers (tsukune), grilled and caramelized. Tender and flavorful texture.

Trio of poultry skewers: piece, wing, and meatball. Perfect for varying the textures of grilled chicken.

Thin slices of beef carpaccio rolled around a piece of melted cheese. Grilled and served hot with sweet sauce. A classic melt-in-your-mouth dish.

Combination of plain beef skewers and a beef-cheese skewer. Intense grilled flavor.

Grilled salmon cube skewers. The fish is cooked and glazed with teriyaki or yakitori sauce. Tender and rich flesh.

Grilled tuna cube skewers. Firm texture reminiscent of meat, pronounced marine flavor.

Small sweet or plain egg crepe rolls, filled with melted chocolate. An original dessert combining omelette texture and cocoa flavor.

Warm glutinous rice balls, sprinkled with shredded coconut, filled with a sweet paste (often yellow soybean or cream). Soft and sticky texture.

Peeled and pitted lychee fruits served in a light syrup. Floral and very sweet taste, juicy texture.

Crispy or soft Asian confectionery made from sugar and sesame seeds. Roasted nut flavor and very sweet.

Pieces of ginger cooked in sugar. Pungent and spicy flavor softened by crystallized sugar. Aids digestion.

Shrimp or crab paste fritters mounted on a real crab leg, fried until golden. Crispy outside, fluffy inside.

Fried thin pastry triangles stuffed with minced meat, vegetables, and spices (often curry). Crispy and savory.

Steamed dumplings (Ha Kao) with a translucent wheat starch wrapper, filled with shrimp pieces. Elastic texture and delicate taste.

Open steamed dumplings (Siu Mai) made from pork and shrimp, wrapped in a thin yellow dough. Juicy and dense.