Hokkaido Neuilly

Inside-out sushi rolls (rice on the outside). Filled with creamy avocado and surimi (fish paste). Mild flavor and tender texture.

Raw salmon and avocado inside-out sushi rolls. The classic combination of fatty salmon and creamy avocado.

California rolls filled with cooked shrimp and avocado. A fresh and light option with vinegared rice.

Vinegared rice rolls filled with raw tuna and avocado. A melt-in-your-mouth texture.

California rolls with cooked tuna mixed with mayonnaise and avocado. Creamy and flavorful.

Special version of the tuna California roll. Likely more generously filled or coated.

Special version of the salmon California roll. A rich bite of fish.

Maki wrapped in a slice of fresh salmon instead of seaweed. Creamy avocado heart.

Maki wrapped in salmon with a cream cheese heart. Creamy and rich.

Maki wrapped in salmon with a simple avocado heart.

Maki wrapped in salmon with crunchy cucumber and fresh cheese.

Fresh spring roll style rice paper wrap. Contains salmon, avocado, mint, and cilantro.

Spring maki with rice paper, raw tuna, avocado, and fresh herbs (mint, cilantro).

Fresh rice paper roll with shrimp, avocado, mint, and cilantro. Very light and fragrant.

Spring maki filled with cooked tuna mayonnaise and avocado.

Vegetarian spring maki with fresh cheese and avocado.

Salmon avocado spring maki with a hint of wasabi mayonnaise sauce.

Salmon avocado spring maki with a spicy touch.

Maki wrapped in a thin colored soy sheet instead of nori seaweed. Filled with salmon and avocado.

Soy sheet maki with raw tuna and avocado.

Soy sheet maki with shrimp and avocado.

Soy sheet maki filled with cooked tuna and mayonnaise mixture.

Soy sheet maki with fresh cheese.

Vinegared rice topped with a slice of raw red tuna. An essential classic.

Raw salmon sushi. Fatty and melt-in-your-mouth texture.

Royal sea bream sushi. A white fish with delicate flesh.

Grilled eel sushi glazed with sweet sauce (unagi). Rich and smoky flavor.

Mackerel sushi marinated in vinegar. Strong, iodized taste.

Cooked shrimp sushi.

Sushi (often gunkan) topped with cooked tuna mixed with mayonnaise.

Gunkan sushi (rice wrapped in seaweed) topped with bursting salmon roe.

Grilled minced chicken meatball skewers, glazed with yakitori sauce (sweet soy).

Classic grilled chicken piece skewers.

Tender chicken breast skewers.

Grilled duck skewers.

Quail egg or quail meat skewers (depending on the standard menu, often quail).

Coquelet (young chicken) skewers.

Grilled scallop skewers.

Skewers of thin beef slices wrapped around melted cheese. Very popular.

Grilled beef skewers.

Grilled salmon skewers.

Grilled tuna skewers.

Grilled prawn skewers.

Thin slices of raw red tuna. Served without rice, to be enjoyed with soy sauce and wasabi.

Thin slices of fresh raw salmon.

Raw sea bream slices, a delicate white fish.

Slices of octopus (usually steamed then sliced). Firm and chewy texture.

Thin slices of mackerel marinated in vinegar.

Assorted selection of raw fish.

Large maki roll containing several ingredients (vegetables, eggs, fish) at once.

Small classic seaweed and rice roll with a red tuna heart.

Small classic seaweed and rice roll with a salmon heart.

Small roll with crunchy pickled radish.

Small roll with yellow pickled radish (oshinko). Crunchy and sweet-sour.

Small roll with avocado.

Small roll with fresh cheese.

Small roll with cooked tuna and mayonnaise.

Light and refreshing Japanese pale lager beer.

Classic pale lager beer.

Carbonated soft drink.

Orange juice or soda.

Sweet soy drink, often served cold.

Maki wrapped in a thin omelet instead of seaweed. Filled with salmon and avocado.

Egg maki filled with tuna and avocado.

Dessert version of maki, likely with sweet rice or a crepe, and Nutella.

Salmon avocado maki sprinkled with crispy fried onions.

Cooked tuna maki with fried onions.

Maki with tempura (fritter), cheese, and fried onions.

Bowl of vinegared rice topped with raw fish tartare and fresh herbs.

Traditional Japanese soup made from fermented soybean paste.

Small crunchy marinated cabbage salad.

Marinated daikon (white radish).

Thin slices of pickled ginger (gari), used to cleanse the palate.

Steamed white rice bowl.

Large composed salad, house specialty.

Gyoza: pan-fried dumplings stuffed with meat and vegetables.

Steamed and salted immature soybeans.

Wakame seaweed salad seasoned with sesame.

Crispy fried rolls stuffed with chicken.

Crispy fried rolls stuffed with shrimp.

Thick noodle soup (udon) with shrimp.

Thick noodle soup (udon) with breaded fish.

Menu including a bowl of vinegared rice with raw salmon, served with soup and salad.

Menu with chirashi bowl (salmon and avocado), soup and salad.

Salmon avocado chirashi menu variant.

Chirashi menu with grilled eel.

Chirashi menu with an assortment of various raw fish.

Large sharing platter for two. Complete mix of sushi, sashimi, maki, and skewers.

Menu with light and crispy shrimp tempura.

Simple menu of 4 chicken skewers with sides.

Variant of Menu A.

Menu focused on beef-cheese skewers.

Menu with 4 beef-cheese skewers.

Mixed menu of 5 classic skewers.

Menu C enriched with quail and coquelet.

Menu C enriched with 2 prawn skewers.

Menu C enriched with 2 salmon skewers.

Fish skewer menu (salmon and tuna).

Menu with 4 salmon skewers.

Grilled seafood menu: prawns, salmon, and scallops.

Seafood menu with prawns, salmon, and tuna.