Shogun Sushi

An assortment of sliced raw fish (sashimi). The texture is fresh, tender, and melts in your mouth. Traditionally enjoyed with soy sauce and wasabi.

A large platter of Japanese specialties, likely including a variety of sushi and sashimi. Ideal for a hearty meal or to share.

A varied platter of sashimi selected by the chef. Highlights the freshness and quality of the raw fish.

A premium version of the Shogun menu, offering a luxurious selection of Japanese dishes.

A menu centered on yakitori (grilled skewers). Usually includes chicken and cheese beef skewers. Grilled and savory flavor.

A complete assortment of assorted grilled skewers (meats and vegetables). Grilled to perfection with a slightly sweet and savory sauce.

Menu focused mainly on grilled fish skewers, such as salmon. Tender texture and rich flavor.

An assortment of grilled seafood skewers. Offers iodized and delicate flavors.

A mixed menu combining fresh sashimi and hot skewers. Allows you to appreciate the contrast between raw fish and grilled items.

Colorful mix of seasonal fruit pieces. A light, fresh, and naturally sweet dessert.

Iced coffee dessert, served in a dome shape or in a cup. Creamy texture and intense coffee flavor.

Green tea matcha and vanilla ice cream balls. The herbaceous bitterness of matcha balances the sweetness of vanilla.

Two ice cream balls wrapped in a thin layer of glutinous rice dough (mochi). Soft outer texture and frozen center.

A tasting plate including three different small desserts. Perfect for trying several sweets at the end of the meal.

Chocolate cake served warm with a molten center. Rich in cocoa, melting and comforting texture.

Crunchy confectionery made from sesame seeds and caramelized sugar. Very aromatic roasted nutty flavor.

Slices of fresh pineapple served plain. Juicy, sweet, and tangy, ideal for finishing the meal on a light note.

Steamed glutinous rice balls, filled with a sweet paste (often yellow soybean) and rolled in shredded coconut. Served warm, sticky and chewy texture.