Kinugawa Rive Gauche

Thin slices of avocado served with finger lime and a tangy Japanese vinaigrette. Fresh and creamy with a citrus touch. To be enjoyed as a light starter.

Fresh spring roll with a sweet and spicy yuzu sauce. Crispy texture and balanced flavors between sweet and spicy.

Fatty tuna (toro) tartare topped with caviar. A luxurious combination of melting textures and oceanic flavors. Served cold.

Thin slices of raw sea bass accompanied by creamy fresh cheese, raspberries, and a yuzu balsamic vinaigrette. A refreshing sweet and savory mix.

Small crispy tartlets filled with chopped raw fish and refined seasonings. A textured bite combining the crispiness of the base and the tenderness of the fish.

Raw sea bream marinated in a jalapeño and mint vinaigrette. Lively, spicy, and herbaceous flavor.

Thin slices of yellowtail served with ponzu-yuzu sauce, chili, and cilantro. A classic of Japanese fusion cuisine, fresh and zesty.

Sea bream carpaccio with Granny Smith apple and Peruvian yellow chili sauce. Crunchy and tangy.

Snow crab meat and spicy tuna served on a fried tempura nori seaweed sheet. A mix of crispy and tender textures.

Thin slices of fish lightly seared in hot oil (New Style). Offers a delicate semi-cooked texture with sesame and soy aromas.

Sushi rice bowl topped with a selection of raw fish (tuna, salmon, yellowtail) and salmon roe (ikura). Seasoned with wasabi soy sauce. A generous dish to share.

Whole sea bass sashimi served with two sauces: yellow chili ponzu and jalapeño vinaigrette. A spectacular presentation for a sharing dish.

Grilled Japanese dumplings filled with chicken and vegetables. Thin, crispy dough on one side, soft on the other. Served with a soy-vinegar sauce.

Melting eggplant glazed and gratinated with a sweet miso sauce (Dengaku Miso). Rich, umami, and slightly caramelized flavor.

Crispy potato millefeuille topped with salmon roe (ikura) and a light cream. Contrast of hot-cold and land-sea textures.

Crispy rice bites topped with spicy salmon tartare. Crispy texture of fried rice complements the tenderness of the fish.

Oven-baked clams with a white miso sauce and a spicy touch of yuzukosho, all gratinated with panko breadcrumbs.

Small, mild Japanese green peppers, grilled and served with miso sauce. Sometimes one in ten peppers can be spicy. Eaten with fingers.

Young soybeans boiled or steamed, lightly salted. To be extracted from the pod with your teeth (do not eat the pod).

Traditional Japanese soup made with dashi broth and fermented soybean paste. Warm, comforting, and rich in umami.

Salad with tempura fried shrimp and spicy mayonnaise. A mix of freshness and fried indulgence.

Young spinach shoots salad with dried bonito flakes (katsuobushi), parmesan, and pine nuts, enhanced with truffle and yuzu. Earthy and umami flavors.

Watercress salad with crispy duck pieces and candied pecans. A dish with varied textures and sweet and savory notes.

Refreshing salad of cucumbers and wakame seaweed marinated in a mild, tangy vinaigrette. Light and crisp.

Japanese mustard greens (mizuna) salad with snow crab meat, flying fish roe, avocado, and green apple. Fresh and oceanic.

Exceptional caviar with golden pearls. Rich, buttery flavor with a nutty note. Served chilled, often with blinis or a spoon.

Complete lunch set served on a tray (Bento Box). Includes a variety of starters (sushi, carpaccio, salad, gyoza), a main course of your choice, and rice.