Yoshiba

Pan-fried Japanese dumplings (gyoza), usually filled with meat and vegetables. The dough is thin, grilled on one side and steamed on the other. Served with a soy-vinegar sauce.

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

Assortment of nigiri sushi, consisting of a ball of vinegared rice topped with a slice of raw fish. Fresh and delicate.

Selection of fresh raw fish slices, served without rice. Appreciated for the purity of taste and the melting texture of the fish. To be enjoyed with a little soy sauce and wasabi.

Combination of makis (salmon rice rolls) and assorted nigiri sushis. Offers a mix of classic textures and flavors.

A complete and varied meal presented in a compartmentalized box. Includes sushi, sashimi, skewers, and dumplings. Ideal for tasting everything.

A hearty bento focused on chicken and sushi. Combines the crispiness of breaded chicken and dumplings with the freshness of California rolls.

Large sushi rolls containing multiple ingredients (fish, vegetables, eggs). Wider than classic makis, offering a rich and complex bite.

Vinegared rice roll and raw salmon wrapped in a nori seaweed sheet. Simple and classic.

Raw tuna roll. Pronounced flavor and firm texture of red fish.

Roll stuffed with crab stick (surimi). Mild flavor and soft texture.

Roll containing cooked shrimp. Mild and slightly briny flavor.

Vegetarian roll with ripe avocado. Creamy and fresh.

Roll filled with cooked tuna, often mixed with a little mayonnaise. Flavorful and rich.

Kappa roll, stuffed with crunchy cucumber sticks. Very fresh and light.

Oshinko roll, containing yellow pickled daikon radish. Crunchy with a distinctive sweet and sour flavor.

Roll with cream cheese. Smooth texture and milky taste.

Grilled eel (unagi) maki, drizzled with a sweet sauce. Rich and smoky flavor.

Roll filled with salmon roe (ikura). The pearls burst in the mouth, releasing a salty and briny flavor.

Roll combining raw salmon and cream cheese. A popular mix for its creaminess.

Classic salmon and avocado California roll.

Bluefin tuna and avocado California roll.

Crab (surimi) and avocado California roll.

Cooked shrimp and avocado California roll.

Cooked tuna and avocado California roll.

California roll filled with shrimp tempura. Adds a crispy texture inside.

Raw salmon and cream cheese California roll.

Surimi and avocado California roll, topped with crispy fried onions.

Salmon and avocado California roll, sprinkled with fried onions for crunch.

Salmon and avocado California roll with a crispy coating or breadcrumbs.

Salmon and avocado California roll, coated with flying fish roe (tobiko) that pops in the mouth.

Fried California roll, often filled with fish and cheese. Hot and crispy on the outside.

Seaweed cone filled with rice, salmon, and avocado. Eaten by hand.

Tuna and avocado temaki.

Surimi and avocado temaki.

Shrimp and avocado temaki.

Vegetarian temaki without fish, filled with various vegetables.

A colorful roll topped with different slices of fish (tuna, salmon, sea bream) for a rainbow effect. Fresh and varied.

Roll filled with cheese and vegetables, topped with lightly seared (medium-rare) salmon. Offers a contrast of textures and temperatures.

Seared salmon roll, enhanced by a house sauce and the crunch of fried onions.

Umami-rich roll with eel and bonito flakes (katsuobushi) for a smoky note.

Hearty roll filled with crispy tempura. Often presented to resemble a dragon. Spicy version.

Mix of crispy tempura and fresh salmon. Varied texture and balanced taste.

Warm sticky rice balls filled with sweet paste (often yellow soybean or sesame) and sprinkled with shredded coconut.

Crunchy and sweet confectionery with sesame seeds.

Peeled lychee fruits served in a light syrup. Sweet and fragrant.

Slices of fresh mango.

Pieces of fresh pineapple.

Japanese pastry consisting of two small, soft pancakes filled with sweet red bean paste (anko).

Moist cake flavored with matcha green tea.

Coconut sorbet served in its natural shell.

Refreshing lemon sorbet served in a hollowed-out lemon peel.

Ice cream ball wrapped in a thin layer of glutinous rice dough (mochi). Elastic texture on the outside and frozen on the inside.