Kyobashi

Traditional soup made from dashi broth and miso paste. Comforting umami flavor, often served with tofu and seaweed. To be drunk directly from the bowl.

House salad with fresh vegetables. Light and crunchy dressing. Perfect to start the meal.

Fresh salad with creamy avocado slices. Mix of soft and crunchy textures. Served with a Japanese vinaigrette.

Salad with crab meat or surimi. Mild oceanic flavor and tender texture. Accompanied by crunchy vegetables.

Daikon (Japanese white radish) salad, grated or thinly sliced. Fresh and slightly pungent taste, very crunchy texture. Refreshing for the palate.

Gourmet salad combining the richness of raw salmon and the creaminess of avocado. Rich in flavors and textures. A popular classic.

Bowl of steamed Japanese white rice. Short and sticky grain, neutral flavor. Essential accompaniment to Japanese dishes.

Sushi rice seasoned with rice vinegar, sugar, and salt. Slightly tangy and sweet taste. Base for sushi but can be eaten alone.

Thin slices of marinated ginger. Pungent and sweet taste. Used to cleanse the palate between different bites.

Japanese dumplings, grilled on one side and steamed. Juicy meat and vegetable filling, crispy and tender wrapper. To be dipped in a soy-vinegar sauce.

Melted grilled eggplant glazed with a sweet and savory miso sauce. Rich flavor and creamy texture. A delicious vegetarian dish.

Crispy fried rolls filled with shrimp or chicken. Golden and crispy texture. Served with a sweet and sour sauce.

Immature soybeans served in their pods, lightly salted. Mild nutty taste and firm texture. Eaten with fingers by squeezing the pod.

Marinated wakame seaweed salad with sesame. Crunchy and slippery texture, marine and slightly sweet flavor. Very rich in minerals.

Fresh mix of avocado and shrimp. Classic combination of creamy sweetness and oceanic flavor. Light seasoning.

Japanese pickled vegetables, often yellow daikon radish. Crunchy, salty, and sour taste. Traditional accompaniment for rice.

Fried shrimp coated in crispy panko breadcrumbs. Tender inside and golden outside. Often served with tartar or tonkatsu sauce.

Fermented and spicy Chinese cabbage with chili. Pungent, sour, and umami flavor. Very popular Korean dish.

Buckwheat noodles served cold on a bamboo sieve. Firm texture and buckwheat taste. Dipped in a cold tsuyu sauce before eating.

Buckwheat noodles infused with matcha green tea, served cold. Distinctive green color and light tea aroma. Refreshing and delicate.

Triangular rice ball filled with shredded cooked salmon. Wrapped in nori seaweed. Convenient and tasty snack.

Triangular rice ball filled with salted plum (umeboshi). Contrast between neutral rice and very sour and salty plum. Japanese classic.

Slice of raw red tuna placed on vinegared rice. Strong flavor and firm texture. The classic sushi.

Sweet and savory fried tofu pouch filled with vinegared rice. Soft and juicy texture. Appreciated for its mild taste.

Slice of raw salmon on vinegared rice. Fatty, tender, and rich in flavor. Very popular.

Raw sea bream slice on rice. White-fleshed fish, delicate flavor, and slightly firm texture. A refined choice.

Marinated salmon roe served on rice surrounded by seaweed (gunkan). The roe bursts in your mouth releasing a salty marine flavor. Unique texture.

Cooked shrimp opened butterfly style on rice. Firm and sweet flesh. A classic cooked sushi.

Grilled freshwater eel glazed with sweet sauce, served over rice. Rich, fatty, and melt-in-your-mouth. Smoky and sweet flavor.

Slice of sweet and savory Japanese omelette on rice. Soft texture and mild taste. Often served at the end of the meal.

Raw squid slice on rice. Firm and slightly crunchy texture, mild and subtle flavor. For texture enthusiasts.

Sea urchin gonads served on rice (gunkan). Creamy texture and very iodized taste, reminiscent of the sea. A delicate and prized delicacy.

Sweet corn kernels mixed with mayonnaise, served over rice surrounded by seaweed. Crunchy and sweet. Appreciated by children and adults.

Roll of rice and nori seaweed filled with red tuna. Simple and classic. The perfect balance between fish, rice, and seaweed.

Raw salmon maki roll. Melting salmon heart surrounded by vinegared rice. Highly appreciated.

Crispy cucumber vegetarian maki. Fresh and light. Ideal for refreshing the palate.

Maki filled with marinated yellow radish (takuan). Very crunchy texture and salty-sour taste. Traditional.

Avocado maki. Creamy texture that pairs well with vinegared rice. Mild vegetarian option.

Large maki roll with several colorful fillings. Complex mix of flavors and textures. A generous bite.

Inside-out roll (rice on the outside) often filled with avocado and fish or surimi. Mild and accessible. Often sprinkled with sesame seeds.

Special maki combining egg, salmon, and avocado. Rich and creamy. A gourmet combination.

California roll with a touch of fried or fresh onion for crunch and spice. Salmon and avocado provide sweetness.

California roll filled with crispy shrimp tempura and avocado. Contrast of hot/cold and crispy/soft textures. Very popular.

Maki with simmered shiitake mushrooms. Woody flavor and meaty texture. A tasty vegetarian choice.

Maki with crispy grilled salmon skin. Intense grilled salmon flavor and crunchy texture. Zero waste and delicious.

Marinated dried gourd maki (kanpyo). Sweet and savory taste and firm texture. Traditional sushi ingredient.

Cream cheese maki. Creamy texture and mild taste. Often appreciated in the West.

Rich roll with salmon and avocado inside, topped with a slice of fresh salmon. Double dose of salmon for lovers.

Gourmet California roll with avocado, salmon, and a crispy touch of breaded cheese. Mix of textures.

The classic 'Cheese Roll': salmon, avocado, and cream cheese. Creamy, mild, and melt-in-your-mouth. A modern favorite.

Crispy seaweed cone filled with rice and red tuna. Eaten by hand like a sandwich. Fresh and fun.

Raw salmon temaki. The nori seaweed cone holds the rice and salmon together. To be eaten quickly to keep the seaweed crispy.

Temaki filled with salmon roe. The orange pearls burst in your mouth. Intense flavor.

Rice ball or cone variation, filled with salmon. Simple and filling.

Rice ball variation with salted plum. Distinctive traditional Japanese taste.

Thin slices of raw red tuna without rice. Allows you to appreciate the texture and pure flavor of the fish. Served with white radish and wasabi.

Fresh salmon sashimi. Orange, fatty, and melt-in-your-mouth slices. Very popular for its sweetness.

Sea bream sashimi with white and translucent flesh. Firm texture and subtle taste. Refined.

Duo assortment of tuna and salmon. Ideal for varying pleasures between lean red fish and fatty fish.

Duo of red tuna and white sea bream. Contrast of colors and textures.

Sea bass sashimi. Delicate and firm white flesh. Fine flavor.

Chopped or sliced raw horse mackerel, often served with ginger and green onion to balance the strong taste of blue fish.

Mackerel marinated in vinegar. The marinade slightly 'cooks' the flesh and reduces the strong smell. Tangy and rich taste.

Large platter of assorted sashimi. Perfect for sharing and discovering different fish.

Grilled chicken meatball skewers (tsukune). Tender and flavorful, glazed with sweet and savory tare sauce.

Grilled chicken pieces skewers (negima or momo). Classic yakitori. Juicy and caramelized.

Grilled chicken wings on a skewer. Crispy skin and flavorful meat. Eaten with fingers.

Grilled beef skewers. Flavorful meat often served with sauce or salt.

Thin slices of beef rolled around a piece of melting cheese. The classic 'beef-cheese' very popular in France.

Large grilled shrimp on a skewer. Firm flesh and grilled taste.

Grilled salmon cube skewers. Rich and melt-in-your-mouth.

Grilled tuna skewers. Texture firm, reminiscent of meat.

Scallop brochettes. Tender texture and a delicate, refined flavor.

Grilled button mushroom skewers. Juicy and light.

Shiitake mushroom skewers. Intense umami flavor.

Grilled zucchini slices. Tender and vegetal.

Diced raw tuna mixed with avocado and seasoned. Fresh and creamy.

Diced raw salmon and avocado marinated. Classic combination rich in omega-3. Melts in your mouth.

White sea bream and avocado tartare. Lighter and more subtle than salmon or tuna.

Large assortment of sushi and maki for two. Ideal for a varied shared meal.

The Kyobashi menu with the addition of crispy tempura fritters.

The Kyobashi menu complemented by grilled skewers (yakitori).

Spectacular presentation in a wooden boat. Rich assortment of raw fish (sashimi and sushi).

Boat menu enriched with tempura.

Boat menu served with grilled skewers.

Mixed land and sea skewer assortment.

Large selection of assorted skewers with rice.

Beef-cheese menu, the favorite of gourmands.

Vegetarian option of vegetable skewers.

Duplicate or variation of the vegetable menu (check price, seems high for vegetables alone, possibly menu error or different composition).

100% seafood skewer menu. Refined.

Menu for grilled salmon lovers.

Gargantuan menu with a dozen assorted skewers. For very big appetites or to share.

Small menu of classic meat skewers.

Variation of the Y1 menu with chicken wing.

Balanced menu with meat, fish, and cheese.

Vinegared rice bowl topped with slices of raw salmon (Chirashi).

Tuna Chirashi.

Royal Chirashi with an assortment of various raw fish.

Red tuna Chirashi.

Assortment of simple maki (hosomaki): salmon, tuna, and cucumber.

Mix of classic maki and California rolls.

Large rolls cut into 8 pieces. Very generously filled.

Menu special fried or elaborate maki like Las Vegas.

Menu focus on avocado and salmon/tempura.

All California: three varieties to discover.

Small salmon sashimi menu with rice.

Small mixed sashimi menu with rice.

Complete and varied sashimi menu for one person.

Large, very generous sashimi menu.

California menu without raw fish (cooked tuna, surimi).

Gourmet California menu (cheese, onion).

California menu focusing on salmon and cheese/egg.

Complete bento box, variable content (ask staff).

Fish grilled simply with salt to appreciate its natural taste. Served with rice and accompaniments.

Whole or fillet sea bream grilled with salt.

Bowl of rice topped with a breaded chicken cutlet simmered with egg and onions.

Pork cutlet (Tonkatsu) version of Katsudon.

Light and crispy shrimp and vegetable fritters.

Japanese-style fried chicken (Karaage) with soybeans.

Probably a more substantial main course version or a price error/duplicate.

Assortment of breaded fritters (katsu).

Breaded and fried salmon pieces.

Classic Tonkatsu served with rice.

Crispy chicken glazed with sweet soy sauce (teriyaki).

Crispy salmon topped with teriyaki sauce.

Crispy tuna topped with teriyaki sauce.

Land and sea duo: breaded pork and salmon.

Large bowl of rice topped with thin slices of beef and onions simmered in a mild sauce.

Yakisoba: wok-fried noodles with toppings.

Thick noodle soup (Udon) served with tempura on the side or in it.

Grilled eel glazed with kabayaki sauce served over rice in a lacquered box. Luxury dish.

Menu combining dumplings and sashimi.

Menu combining dumplings and sushi.

Fried food menu: gyoza and breaded shrimp.

Yakitori and gyoza menu.

California roll and gyoza express menu.

Karaage (fried chicken) and gyoza menu.

100% fried and grilled dumplings menu.

Menu very complete mixing sushi, sashimi, maki and skewers.

Variation of the mixed menu with a slightly different skewer composition.

California and skewer menu.

Onion California roll and cheese skewers menu.

Mixed maki and sushi menu.

California and salmon sushi menu.

Three Flavors Menu: maki, sashimi, and sushi.

Variation of MS3 with California rolls instead of simple maki.

California and sashimi menu.

Sushi and sashimi menu (mostly salmon).

Duplicate of MS6 or very similar variation.

Express hot/cold menu: sashimi and spring rolls.

Express California roll and spring rolls menu.

Express cooked menu: skewers and spring rolls.

Sushi and spring rolls express menu.

Sushi and gyoza express menu.

Express menu: California rolls and gyoza.

Light and refreshing Japanese lager.

Large Japanese beer.

Sodas and mineral waters.

Glutinous rice cake (mochi) flavored with cherry blossom, often wrapped in a marinated cherry leaf.

Sweet and fragrant exotic fruit in syrup.

Fresh seasonal fruit salad.

Japanese rice wine. Can be drunk hot or cold.