Hyogo

An alcoholic mixture prepared according to the restaurant's recipe. Unique flavor to start the meal.

Traditional French cocktail based on white wine and cassis liqueur. Fruity and slightly sweet taste.

Typical anise liqueur from the South of France, served with water. Refreshing licorice and anise flavor.

Classic Italian Vermouth. Can be red (sweet and herbaceous) or white (drier and vanilla-scented). Best served chilled.

Blended Scotch whisky. Balanced taste with notes of fruit and vanilla. Served neat or with ice.

Distilled Chinese alcohol made from sorghum and flavored with rose extract. Strong floral aroma and high alcohol content.

Traditional Japanese rice wine served warm. Sweet, slightly umami, and comforting flavor.

Red wine from Beaujolais made from the Gamay grape. Light, fruity, and smooth on the palate.

Red wine from the Bordeaux region. Structured with aromas of ripe red fruits and present tannins.

Red wine from the Rhône Valley. Often spicy, warm, and round.

Prestigious red wine from Bordeaux, primarily Merlot-based. Rich, elegant, and velvety.

Dry rosé wine from the South of France. Pale color, floral and fruity aromas, very refreshing.

Wine from the Rhône Valley, known for being a gastronomic rosé, fuller-bodied and more colorful than other rosés.

Typical rosé wine from the Mediterranean coast. Light and summery.

Dry white wine from the Loire Valley. Crisp and mineral, ideal with seafood.

White wine from Alsace. Aromatic with notes of citrus and flowers, often dry and elegant.

Japanese pale lager beer. Dry, light, and refreshing taste (Super Dry for Asahi, malty for Kirin).

Very popular Chinese pale lager beer. Light and smooth, pairs well with Asian dishes.

Natural mineral waters, still (Evian) or sparkling (Badoit, San Pellegrino).

Small format still or sparkling mineral water.

Classic international sodas.

Sweet iced tea flavored with peach.

Fruit juices served by the glass. Choice of several flavors.

Sweet plant-based drink made from soy, served chilled or warm according to custom.

Traditional hot tea. Jasmine tea is flavored with flowers, green tea is more vegetal.

Short black coffee, espresso style.

Table wine served in a carafe. Economical and convivial option.

A single glass of table wine.

Assortment of salmon sushi accompanied by miso soup and a small cabbage salad.

Mixed menu including salmon sushi and california rolls (rice on the outside). Served with soup and salad.

Assorted sushi selection (raw fish on rice) depending on availability. Served with soup and salad.

Combination of sushi (salmon, tuna) and california rolls. Served with soup and salad.

Salmon-rich menu, with raw fish slices (sashimi) and sushi. Served with rice, soup, and salad.

Large all-salmon menu: sushi, sashimi, and maki (rolls). Served with rice, soup, and salad.

Complete and hearty menu offering a wide variety of raw fish and rolls. Served with rice, soup, and salad.

Assortment of raw fish slices (sashimi). Without seasoned rice (unless ordered separately).

Duo sashimi platter composed of raw salmon and tuna.

Nori seaweed cones filled with rice, raw salmon, and avocado. Eaten by hand.

Nori seaweed cones filled with rice, raw tuna, and avocado.

Nori seaweed cones filled with rice, cooked shrimp, and avocado.

Nori seaweed cones filled with rice, crab sticks (surimi), and avocado.

Inside-out rolls (rice on the outside, seaweed on the inside) filled with shrimp and avocado.

Inside-out rolls with raw salmon and avocado.

Inside-out rolls with raw tuna and avocado.

Inside-out rolls with surimi and avocado.

Inside-out rolls with cooked tuna (often mixed with mayonnaise) and avocado.

Rolls containing fried shrimp tempura. Crispy texture.

Special roll with salmon and avocado, often richer in filling.

California roll deep-fried. Hot and crispy on the outside.

Rolled or sprinkled with crispy fried onions.

Maki wrapped in a rice paper (or lettuce) instead of nori seaweed, filled with salmon.

Spring maki with salmon and avocado. Fresh and light.

Spring maki filled with raw tuna.

Vegetarian spring maki with avocado.

Spring maki with cream cheese.

California roll topped with a slice of raw salmon on the outside.

California roll topped with tuna (or salmon depending on the 'Salmon Roll' version, but here with tuna).

Special roll filled with cooked tuna and avocado.

Special roll filled with shrimp and avocado.

Roll containing crispy shrimp tempura.

Maki or California roll with cream cheese.

Vegetarian roll with crunchy cucumber and cream cheese.

Another variation of salmon avocado roll (possibly with cheese or different presentation).

Creamy vegetarian roll with avocado and cream cheese.

Grilled tuna skewers, often glazed with sweet soy sauce (tare).

Grilled salmon skewers.

Grilled mackerel skewers, fish with a strong flavor.

Grilled and crispy chicken wings.

Skewers of tender chicken pieces.

Skewers of minced chicken meatballs (tsukune).

Grilled beef skewers.

Thin slices of beef rolled around a piece of melting cheese.

Large grilled prawns.

Scallop skewers.

Grilled button mushroom skewers.

Seasoned rice bowl topped with an assortment of raw fish. Served with soup and salad.

All-tuna Chirashi. Served with soup and salad.

Mixed salmon and tuna Chirashi. Served with soup and salad.

Tuna-only Chirashi. Served with soup and salad.

Bowl of rice topped with chopped salmon and diced avocado. Served with soup and salad.

Unagi Don: Grilled freshwater eel with a sweet sauce (kabayaki) served over rice. Served with soup and salad.

Complete meal box including sushi, sashimi, and mixed skewers. Served with rice, soup, and salad.

Large assorted bento with sushi, avocado maki, sashimi, and skewers. Served with rice, soup, and salad.

Bento box focused on salmon (sushi, sashimi, skewers) with california rolls. Served with rice, soup, and salad.