Restaurant BONZAÏ 75015

Short-grain Japanese rice seasoned with rice vinegar, sugar, and salt. Sticky and slightly sweet-sour, it serves as a base for sushi or as a side dish.

Shredded white cabbage salad marinated in a mild, slightly tangy dressing. Crispy and refreshing, often served as an appetizer in Japanese restaurants.

Seasoned wakame seaweed with sesame oil, vinegar, and chili. Slightly crispy texture and iodized, sesame-scented flavor.

Salad with chicken pieces and fresh vegetables. Dressed with a light vinaigrette.

Fresh salad with cooked shrimp. Served with a light dressing.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Often contains tofu, seaweed, and scallions. Comforting umami flavor.

Fresh rice paper roll wrapped around shrimp, rice vermicelli, lettuce, and aromatic herbs. Not fried, served fresh with a sweet and sour or peanut sauce.

Roasted duck slices with crispy, caramelized skin. The meat is tender and flavorful. Served with white rice.

Assortment of dim sum (steamed or grilled dumplings) including shrimp dumplings and gyoza. Served with soup and rice.

Crispy fried squid pieces, seasoned with a mix of salt and Sichuan pepper. Spicy flavor and tender texture inside.

Whole or peeled shrimp, fried and sautéed with salt, pepper, and spices. Crispy and fragrant.

Vietnamese dish composed of cold rice vermicelli, sautéed beef, raw vegetables, fresh herbs, and cut spring rolls. Served with nuoc-mâm sauce and peanuts.

Salad with marinated raw fish (often salmon or tuna) and fresh vegetables. Dressed with an Asian vinaigrette.

Gyoza: crescent-shaped dumplings filled with meat and vegetables. Grilled on one side and steamed, served with a soy-vinegar sauce.

Beef strips sautéed in a spicy chili sauce. Flavorful and spicy.

Beef quickly stir-fried in a wok with sliced onions. Savory soy-based sauce.

Chicken pieces sautéed with fresh minced lemongrass. Fresh lemony aroma typical of Vietnamese cuisine.

Chicken simmered in a creamy yellow curry sauce, often with coconut milk and vegetables.

Chicken simmered in a sweet and savory caramel sauce with nuoc-mâm and ginger.

A complete menu served on a tray, usually including an appetizer, a Chinese main course, and side dishes like rice.

Large meal soup with wheat or rice noodles and slices of roasted lacquered duck, in a fragrant broth.

Wonton mein soup: clear broth with noodles and shrimp or pork dumplings.

Vietnamese national soup. Beef broth simmered for a long time with spices (star anise, cinnamon), served with flat rice noodles and beef slices.

Cambodian specialty of sautéed marinated beef, served on a bed of lettuce, cucumber, and tomatoes, accompanied by tomato rice and a fried egg.

Large bowl of vinegared rice topped with cooked tuna flakes mixed with mayonnaise.

Menu of sushis (rice balls with fish on top), served with side dishes.

Mixed assortment of sushis and california rolls.

Large assortment of sushis.

Small menu of mixed sushi and california rolls.

Menu of all maki with an assortment of fillings.

Menu consisting solely of california rolls.

Classic maki menu.

Menu with crispy california rolls.

Menu of mixed cold (maki) and hot (skewers).

Menu of mixed sushi and skewers.

Complete menu with sushi, raw fish, and skewers.

Menu focused on sashimi and skewers.

Standard sashimi menu for raw fish lovers.

Large sashimi menu.

Hot menu with dumplings and beef skewers.

Very complete menu mixing all the classics.

Simple skewer menu.

Menu of large rolls (futomaki).

Menu of california rolls with masago (fish roe).

Special California menu.

Tempura menu (light shrimp fritters).

Small chicken skewer menu.

Menu of all skewers.

Menu mixing steamed (gyoza) and raw (sashimi).

Menu of california rolls and skewers.

Menu of mixed california rolls and sashimi.

Fish skewer menu (salmon).

Menu of grilled dumplings and beef with cheese skewers.

Customizable menu where you choose 2, 3, or 4 small dishes from a wide selection of sushis, sashimis, spring rolls, skewers, and hot dishes.

Refreshing carbonated drinks and fruit juices.

Asian (light and refreshing) or international beers.

Selection of French wines (red, rosé, white).