Kyoto

Traditional Japanese broth made from fermented soybean paste (miso). Rich umami flavor, warm and comforting. Served with seaweed and tofu.

Finely shredded cabbage salad, seasoned with a slightly sweet and vinegary Japanese dressing. Crunchy and refreshing.

Assortment of Japanese pickled vegetables (tsukemono), often daikon radish. Sweet and sour flavor and crunchy texture.

Fresh salad made with lettuce and cooked shrimp, served with a light dressing.

Mixed salad with fresh raw salmon slices. Mix of crunchy and melt-in-your-mouth textures.

Wakame seaweed salad seasoned with sesame oil and sesame seeds. Slightly chewy texture and iodized taste.

Steamed white rice, a neutral and fluffy accompaniment to dishes.

Sushi rice seasoned with a mixture of rice vinegar, sugar, and salt.

Marinated ginger slices (gari), used to cleanse the palate between sushi bites. Pungent and sweet taste.

Japanese gyoza, pan-fried dumplings filled with pork and vegetables. Thin wrapper, crispy bottom and juicy interior.

Fried calamari rings or pieces in a light breading. Crispy on the outside and tender on the inside.

Small fried rolls stuffed with shrimp. Crispy and golden, usually served with a sweet and sour sauce.

Gyoza dumplings filled with chicken and vegetables, pan-fried on one side. Flavorful and tender.

Shrimp coated in a light and airy Japanese batter, fried until crispy.

Assortment of fried vegetables and shrimp tempura. Light and crispy batter.

Immature soybeans served whole in their pods, lightly salted. The seeds are eaten by squeezing the pod.

Steamed or grilled dumplings filled with a shrimp mixture. Delicate seafood flavor.

Shrimp dumpling variation, served hot.

Chicken yakitori, grilled and coated with sweet and savory teriyaki sauce.

Tsukune, seasoned minced chicken meatballs, grilled on skewers.

Japanese grilled chicken wings, crispy skin and juicy meat.

Grilled beef slices or pieces on skewers, served with a flavorful sauce.

A classic in Japanese restaurants in France: thin slices of beef rolled around a piece of melting cheese.

Grilled duck skewers, rich and flavorful meat.

Grilled scallop skewers, tender flesh and delicate flavor.

Grilled tuna cubes, firm texture and pronounced flavor.

Grilled salmon pieces, rich in flavor and tender.

Large grilled prawn skewers, firm and sweet flesh.

Grilled button mushroom skewers, coated with sauce.

Grilled zucchini slices, light and tender.

Roll of seasoned rice and nori seaweed (seaweed outside) filled with raw salmon.

Classic raw tuna maki.

Vegetarian maki filled with creamy avocado.

Kappa maki, simple and fresh roll with crunchy cucumber.

Oshinko maki, filled with yellow pickled daikon radish, crunchy and sweet-sour.

Tamago maki, filled with sweet Japanese omelette.

Maki filled with cream cheese.

Maki combining the freshness of salmon and the creaminess of cream cheese.

Gourmet vegetarian maki with avocado and cream cheese.

Avocado and cheese maki variation.

Maki filled with cooked shrimp and avocado.

Maki with flaked cooked tuna and avocado, often bound with a little mayonnaise.

Spicy tuna maki with a spicy sauce.

Grilled eel (unagi) maki, rich and sweet-savory flavor.

Ikura maki, filled with salmon roe that bursts in the mouth with a salty flavor.

Inverted maki rolled in orange capelin roe (masago), filled with avocado and salmon.

Spring roll, wrapped in a translucent rice paper with mint and lettuce.

Maki topped with crispy fried onions.

Signature roll often filled with shrimp tempura and topped with avocado slices mimicking dragon scales.

Temaki cone filled with avocado and salmon.

Temaki cone filled with cooked tuna and avocado.

Temaki cone filled with avocado and shrimp.

Temaki cone filled with cooked tuna and avocado.

Nigiri sushi: a slice of raw salmon placed on a ball of seasoned rice.

Raw red tuna nigiri sushi.

Sea bream nigiri sushi, white and delicate fish.

Marinated mackerel nigiri sushi, pronounced flavor.

Cooked shrimp nigiri sushi.

Japanese omelette (tamago) nigiri sushi, sweet flavor.

Vegetarian sushi with an avocado slice held by a thin strip of seaweed.

Crab stick (surimi) sushi.

Gunkan sushi (rice ball surrounded by seaweed) filled with cooked tuna.

Gunkan sushi filled with capelin roe.

Grilled eel nigiri sushi with sauce.

Gunkan sushi filled with salmon roe (ikura).

Thin slices of fresh raw salmon, served without rice.

Raw red tuna slices.

Raw sea bream slices.

Marinated mackerel slices.

Assortment of different raw fish depending on availability.