Chez Shan

Traditional Japanese soup made from dashi broth and fermented soybean paste. Mild umami flavor and comforting. Served hot with seaweed and tofu.

Shredded cabbage salad marinated in a slightly sweet vinaigrette. Crunchy and refreshing. Often served as a starter.

Steamed white rice bowl. Soft and slightly sticky texture. Ideal neutral accompaniment for savory dishes.

Sushi rice seasoned with rice vinegar, sugar, and salt. Slightly tangy and sweet flavor. Essential base for accompanying raw fish.

Gyoza, crescent-shaped dumplings filled with meat and vegetables. Thin dough, often grilled on one side and steamed on the other. Served with a soy-vinegar sauce.

Shrimp fritters fried in a light and airy batter. Crispy on the outside, tender on the inside. Served with a tentsuyu sauce for dipping.

Immature soybeans served in their pods, boiled or steamed and salted. Mild nutty taste and firm texture. Eaten by squeezing the pod to extract the beans.

Wakame seaweed salad seasoned with sesame oil and chili. Crunchy and gelatinous texture with a marine and nutty flavor. Refreshing and rich in minerals.

Fresh salad made with creamy avocado cubes and tomatoes. Dressed with a light vinaigrette. A simple and vegetarian starter.

Seasoned rice roll with raw salmon surrounded by a nori seaweed sheet. Simple flavor highlighting the fish. Eaten in one bite.

Seasoned rice roll and raw bluefin tuna surrounded by nori seaweed. Bold fish flavor with the soft texture of rice.

Seasoned rice roll and fresh cucumber stick in a nori sheet. Crunchy and very fresh vegetarian option.

Seasoned rice roll filled with surimi (crab stick). Mild flavor and tender texture. Popular with those who prefer cooked fish.

Seasoned rice roll with a fresh cheese center (cream cheese type). Creamy and milky taste.

Roll combining the richness of avocado and the creaminess of fresh cheese. Very creamy in the mouth.

Inverted roll with rice and sesame on the outside, filled with salmon and avocado. A classic balance between the richness of the fish and the creaminess of the avocado.

Inverted roll filled with shredded cooked tuna and avocado. Savory flavor, ideal for those who avoid raw fish.

California roll with surimi and avocado. Mild and approachable, with a tender texture.

Inverted roll topped with cooked shrimp and avocado. Classic seafood combination with a firm and creamy texture.

Vegetarian inverted roll with avocado and fresh cheese. Rich and melt-in-your-mouth texture.

California roll combining raw salmon and fresh cheese. A popular Western fusion for its smooth texture.

Vegetarian california roll with cucumber and avocado. Fresh and light with a contrast of textures.

Inverted roll topped with fried tempura shrimp and avocado. Offers a delicious contrast between hot crispiness and freshness.

Maki topped with crispy fried onions, with salmon and avocado. Adds a crunchy texture and a grilled onion flavor.

Cooked tuna mayo and avocado maki, coated with fried onions. Rich and flavorful with lots of texture.

Spring roll wrapped in rice paper with lettuce, salmon, avocado, and cheese. Fresh and light.

Maki rolled in rice without visible nori seaweed on the outside (snow-like appearance). Filled with salmon.

Maki rolled only in white rice, filled with avocado. Clean appearance and mild taste.

Roll wrapped in a slice of raw salmon on the outside instead of seaweed, filled with cheese. Very rich in fish.

Cone made of a crispy nori seaweed sheet, filled with rice, salmon, and avocado. Eaten by hand like a cone.

Sushi roll battered and deep-fried whole. The inside is hot and the outside very crispy. Often filled with salmon and cheese.

Large maki roll containing several ingredients (vegetables, fish, omelet). Wider than a classic maki, offering a complex flavor profile.

Maki filled with cooked tuna and avocado, wrapped in a thin Japanese omelet instead of nori seaweed. Slightly sweet egg flavor.

Maki wrapped in a thin egg crepe, filled with salmon and cheese. Soft and tender.

Nigiri sushi: a slice of fresh raw salmon placed on a hand-pressed seasoned rice ball.

Nigiri sushi with a slice of raw bluefin tuna on seasoned rice. Intense flavor and firm texture.

Nigiri sushi topped with raw sea bream. White fish with a delicate flavor and slightly firm texture.

Nigiri sushi with a cooked shrimp opened butterfly-style. Mild flavor and firm texture.

Gunkan maki: rice ball surrounded by seaweed, topped with chopped salmon tartare.

Gunkan maki filled with a mixture of cooked tuna and mayonnaise. Creamy and flavorful.

Thick slices of fresh raw salmon, served without rice. To be enjoyed with soy sauce and wasabi.

Slices of quality raw bluefin tuna. Highlights the pure flavor of the fish.

Slices of raw sea bream. Fresh and light white fish.

Assorted selection of raw fish slices (usually salmon, tuna, sea bream).

Classic combo menu with soup and salad. Includes california rolls and salmon sushi.

Mixed menu served with rice, soup, and salad. Combines the freshness of sashimi and the creaminess of a california roll.

Varied menu including hot (dumplings) and cold (sushi, california). Complete and diverse.

Menu composed exclusively of 'Las Vegas' fried rolls. Crispy and hot. Served with soup and salad.

Large assortment of maki and california rolls (18 pieces). Ideal for roll lovers.

Creative assortment of rolls: california, snow maki, and spring maki. Variety of textures and presentations.

Menu dedicated to nigiri sushi lovers. Choice between all salmon or an assortment of fish.

Menu focused entirely on salmon: sashimi, sushi, and california roll. Served with rice.

Assortment of fresh raw fish slices. Available in three sizes depending on appetite. Served with rice.

The most complete menu combining dumplings, california rolls, sashimi, and sushi. A varied tasting experience.

Sushi rice bowl (seasoned) topped with slices of raw salmon. A simple and satisfying traditional dish.

Seasoned rice bowl topped with slices of raw bluefin tuna. For tuna lovers.

Royal Chirashi with a mix of different raw fish on a bed of seasoned rice.

Rice bowl topped with salmon tartare (chopped salmon) and avocado. Easy to eat and creamy.

Generous platter for one person, mixing sushi, fried rolls, and sashimi. A rich experience.

Large sharing platter for two. Offers a wide variety of classic sushi and maki.

Festive family platter designed for 4 people. Very wide variety of fish and roll styles.

Chinese nougat or sesame candy, a crunchy and sticky sweet made with sesame seeds or peanuts.

Lychees in syrup. Exotic fruits with white, sweet, and fragrant flesh.

Warm glutinous rice ball filled with soy or egg cream, sprinkled with shredded coconut. Warm and soft dessert.

Candied ginger slices in sugar. Intense spicy and sweet flavor.

Two scoops of ice cream or sorbet. Refreshing way to end the meal.

Classic sparkling sodas.

Fruity cold drinks or iced tea.

Still or sparkling mineral water.

Sweet and fragrant exotic fruit juices.

Orange juice or soy drink.

Blonde and dry Japanese beer (Super Dry). Very refreshing.

Light Chinese lager beer. Mild and thirst-quenching.

Large bottle of Chinese beer.

Red wine from the Rhône Valley, generally full-bodied and spicy.

Red wine from Bordeaux, structured with notes of red fruits.

Dry and robust rosé wine from the Rhône Valley. Deep color and fruity taste.

Classic rosé wine from Provence, pale, fresh, and aromatic.

Dry white wine from the Loire Valley, fresh and mineral. Pairs well with fish.

House wine served in a carafe or by the glass.

Japanese rice alcohol served warm or hot.