Kifune

Immature soybeans served in their pods, lightly salted. Firm texture and mild vegetal taste. Press the pod with your teeth to extract the beans.

Silken tofu block served fresh, topped with a light soy sauce. Very tender and refreshing texture. Often garnished with grated ginger and scallions.

Blanched spinach served cold with a sauce made from dashi broth and soy sauce. Tender texture and savory (umami) taste.

Thin slices of marinated daikon radish, flavored with yuzu (Japanese citrus). Crunchy, tangy, and refreshing.

Japanese-style mashed potato salad, creamy thanks to mayonnaise. Often contains crunchy vegetable pieces like cucumber and carrot.

Seaweed simmered in a sweet and savory soy sauce. Slightly crunchy yet tender texture, rich in marine flavors.

Grilled beef tongue pieces, often seasoned simply with salt. Unique texture, both firm and tender, with a pronounced beef flavor.

Tofu served hot in a light broth. Soft and comforting texture. Usually eaten with a spoon and some broth.

Half fried eggplant topped with a sweet and savory miso paste then grilled. The flesh is melt-in-your-mouth and the sauce is rich and caramelized.

Raw cuttlefish strips mixed with sea urchin. The cuttlefish is firm and sticky, the sea urchin adds a rich creaminess and a powerful marine flavor.

Lightly fried tofu served in a hot dashi broth. The outside is soaked in broth while the inside remains silky. Garnished with grated bonito and radish.

Marinated salmon roe (ikura) served on a bed of grated daikon radish. The roe bursts in your mouth, releasing a salty, oceanic flavor that contrasts with the radish's freshness.

Cuttlefish sashimi mixed with fermented soybean seeds (natto). Characteristic sticky and stringy texture, strong fermented taste.

Raw tuna cubes mixed with natto (fermented soybeans). Combination of tuna's tender texture and natto's stickiness, rich in umami.

Raw tuna served with grated mountain yam (tororo). The yam has a very sticky and smooth texture that coats the tuna pieces.

Fish milt served with a citrus ponzu sauce. Creamy and rich texture, similar to brains or foie gras, balanced by the sauce's acidity.

Fried fish milt in a light batter. The outside is crispy and the inside is hot and melt-in-your-mouth.

Mentaiko (spicy marinated cod roe pouch). Salty, spicy, and umami-rich flavor, with a granular texture.

Refreshing mix of seaweed and thin slices of cucumber marinated in sweet rice vinegar. Crunchy and tangy.

Thin, gelatinous mozuku seaweed served in a mild vinaigrette. Pleasant slippery texture, almost drinkable like a cold soup.

Vinegar-marinated mackerel served with vegetables or seaweed. The fish has a strong flavor mellowed by the acidity of the marinade.

Marinated cuttlefish and octopus pieces, served as a salad. Firm and rubbery texture typical of cephalopods, fresh and tangy taste.

Crab and shrimp meat served with a light Japanese vinaigrette (sunomono). Mild, oceanic, and refreshing.

Assortment of raw or marinated fish served as a salad with a vinaigrette dressing. Allows tasting different textures and flavors from the sea.

Breaded and fried whole horse mackerel or fillets. Flavorful white flesh and crispy crust. Often served with tonkatsu or tartar sauce.

Small whole grilled fish, often filled with roe. The fish is eaten whole, from head to tail. Grilled taste and crispy texture.

Fish paste (pollock) mixed with vegetables and fried (satsuma-age). Elastic texture and mild fish taste.

Thin slices of lightly seared beef (tataki) served on a salad. The meat is tender and juicy, accompanied by a sauce often based on soy and onion.

A complete and varied menu including breaded fritters (katsu), raw fish, and traditional side dishes. Ideal for discovering various facets of Japanese cuisine.

Menu focused on fresh raw fish, served with white rice on the side. A healthy meal highlighting the quality of the fish.

Assortment of sushi (fish on rice) and maki (rolls). Served with soup and appetizer, it's the classic Japanese lunch.

A large bowl of vinegared rice topped with a variety of raw fish, omelet, and other colorful garnishes. A deconstructed way to eat sushi.

Light and crispy shrimp and vegetable fritters. Served with rice and a dipping sauce.

Large selection of raw fish spectacularly presented on a wooden boat. Ideal for sharing, offers a wide variety of flavors.

Selection of fresh raw fish slices. Generally composed of tuna, salmon, and white fish depending on availability.

Raw red tuna slices. Firm, dark red flesh, with a typical rich and ferrous taste.

Raw salmon slices. Fatty and melt-in-your-mouth texture, very popular mild taste.

Shrimp served raw, peeled. Silky and slightly sticky texture, naturally sweet taste (ama-ebi).

Chef's selection of white-fleshed fish according to the day's catch (sea bream, sea bass, etc.). Delicate flavor and fine texture.

Thin slices of white fish served with ponzu sauce (soy and citrus). The sauce's acidity enhances the fish's delicacy.

White fish marinated between kombu seaweed leaves (kobujime). The fish absorbs the umami from the seaweed, and its flesh becomes firmer and more flavorful.

Yellowtail (hamachi/buri) slices. Fish with rich, fatty flesh, buttery texture, and pronounced flavor.

Bonito lightly seared on the outside and raw on the inside. Served with ginger and garlic to complement its strong flavor.

Thin slices of pearly white raw cuttlefish. Firm texture at first, then melts and becomes sticky in the mouth, very mild taste.

Blue fish with flavorful flesh, served raw. Often accompanied by ginger and scallions to balance its richness.

Mackerel slices, often marinated in vinegar (shime saba) to mellow its strong, oily flavor.

Boiled octopus slices. White flesh with a purple edge, firm and crunchy texture, mild taste.

Classic platter of nigiri sushi (slice of fish on rice). Includes a variety of fish depending on availability.

More luxurious platter including sushi of noble fish and rolls (makis). Ideal for a complete meal.

The chef's signature platter, offering the best selection of the day's fish and seafood in sushi and maki.

Sushi selection adapted for children, usually with fish popular with younger ones and without wasabi.

Sushi rice bowl topped with a colorful assortment of sashimi and garnishes. A festive and hearty dish.

Sushi rice bowl topped exclusively with slices of raw red tuna. For tuna lovers.

Sushi rice bowl topped with generous slices of raw salmon. Rich and melt-in-your-mouth.

Sushi filled with marinated mackerel. The fish's vinegary taste pairs perfectly with the rice.

Large futomaki rolls generously filled with several types of fish. An explosion of marine flavors with every bite.

Western-style roll with avocado and crab. Creamy and crunchy texture, mild and accessible taste.

Traditional futomaki with classic ingredients: sweet omelet, grilled eel, and marinated vegetables. A complex balance of sweet and savory.

Simple small rolls (hosomaki) filled with red tuna. The timeless classic.

Rolls filled with chopped fatty tuna (negitoro) and chives. Very melt-in-your-mouth texture and rich taste.

Small rolls filled with raw salmon. Simple and tasty.

Rolls containing crispy grilled salmon skin. Smoky flavor and interesting texture.

Vegetarian rolls with cucumber (kappamaki). Very fresh and crunchy, ideal for cleansing the palate.

Rolls filled with Japanese pickled vegetables (tsukemono). Crunchy and savory.

Rolls filled with marinated dried gourd strips (kampyo). Unique sweet taste and tender texture.

Rolls with pickled plum paste (umeboshi) and shiso leaf. Very tangy and aromatic flavor, refreshing.

Fermented soybean rolls. For lovers of strong flavors and sticky textures.