Sushi Nagasaki

Bowl of steamed white rice, simple and soft. Basic accompaniment for Japanese dishes. · Neutral flavor and tender texture. · Served hot as a side dish to main courses.

Sushi rice seasoned with rice vinegar, sugar, and salt. Slightly sticky and shiny. · Subtle sweet and sour flavor. · Essential base for sushi or to be enjoyed as is.

Coleslaw marinated in a light vinaigrette sauce. · Crispy and refreshing. · Often served as a small appetizer to whet the appetite.

Traditional Japanese soup made with dashi broth and fermented miso paste, with tofu and seaweed. · Umami, salty, and comforting flavor. · Drunk directly from the bowl, often at the beginning or end of a meal.

Grilled Japanese dumplings stuffed with chicken and vegetables. Thin dough, crispy on the bottom and soft on top. · Juicy and flavorful. · Dip in vinegared soy sauce before eating.

Grilled vegetarian Japanese dumplings. Minced vegetable filling in a thin dough. · Contrasting texture between grilled and soft. · To be enjoyed hot with ponzu or soy sauce.

Composed salad with pieces of fresh raw salmon. · Fresh and light. · Served with a seasoning sauce.

Stir-fried noodles with chicken pieces and various vegetables. · Flavorful and hearty, often seasoned with soy sauce or yakisoba. · A complete hot dish.

Stir-fried noodles with beef strips and crunchy vegetables. · Rich and tender meat flavor. · Hot main course.

Vegetarian version of stir-fried noodles, rich in seasonal vegetables. · Light but filling. · Ideal for a meat-free meal.

Stir-fried noodles with shrimp and vegetables. · Delicate marine flavor. · Hot and complete dish.

Fried spring rolls with chicken, vermicelli, and vegetable filling. · Very crispy and golden. · Often eaten wrapped in lettuce with mint.

Fried vegetarian spring rolls stuffed with vegetables. · Crispy on the outside, melting on the inside. · Classic accompaniment to dip in nuoc-mâm or sweet and sour sauce.

Shrimp coated in a light batter and fried. · Airy and crispy. · Dip in tempura sauce to enjoy.

Fried chicken pieces served over a bowl of white rice. · Simple and nourishing dish. · Crispy texture of chicken with soft rice.

Boiled or steamed immature soybeans, served in their pods with salt. · Nutty flavor and firm texture. · Press the pod with your teeth to extract the beans (do not eat the pod).

Green seaweed salad seasoned with sesame oil. · Crunchy and slightly gelatinous texture, marine and sesame flavor. · Refreshing and rich in minerals.

Large composed salad with raw fish and fresh vegetables. · Mix of fresh textures and flavors. · A light dish or a shared starter.

Marinated and then fried chicken pieces (Karaage style). · Strong ginger and soy flavor, very crispy. · Eaten by hand or with chopsticks, often with lemon.

Small rice roll and raw salmon surrounded by nori seaweed. · Simple and classic. · Eaten in one bite.

Small raw red tuna rice roll. · Rich tuna flavor. · A sushi classic.

Vegetarian cucumber maki. · Very fresh and crispy. · Cleanses the palate.

Vegetarian avocado maki. · Creamy and smooth texture. · Popular for its sweetness.

Yellow pickled daikon radish maki. · Crispy, salty, and slightly sour. · Traditional Japanese flavor.

Grilled eel maki (unagi) with sweet sauce. · Rich, smoky, and sweet flavor. · A delicate dish.

Cooked tuna maki, often mixed with a little mayonnaise. · Familiar taste and tender texture. · Ideal for those who prefer cooked fish.

Maki filled with salmon roe (ikura). · Explosion of iodized flavor in the mouth. · Unique texture of bursting pearls.

Cream cheese maki. · Creamy and mild. · Often appreciated in fusion food.

Maki combining the smoothness of avocado and the creaminess of cream cheese. · Very creamy. · Rich vegetarian option.

Fresh maki with cucumber and cream cheese. · Mix of crunchy and creamy. · Light and mild.

Slices of fresh raw salmon, no rice. · Melting and fatty texture. · To be eaten with a little soy sauce and wasabi.

Slices of raw red tuna. · Firm and lean flesh, deep flavor. · A noble and appreciated sashimi.

Sea bream sashimi, white-fleshed fish. · Delicate flavor and slightly firm texture. · Subtle flavor.

Mackerel sashimi, often marinated in vinegar. · Strong and distinctive flavor, fatty flesh. · For lovers of strong flavors.

Assortment of raw fish. · Allows tasting different flavors and textures. · Ideal for tasting the day's fish.

Salmon sashimi lightly seared on the surface, sprinkled with Japanese spices (shichimi). · Contrast between spicy cooked and melting raw. · Spicy flavor.

Salmon nigiri sushi. · The essential classic, mild and melting. · Eaten in one bite, fish against the tongue.

Tuna nigiri sushi. · Simple and elegant. · Appreciated for the purity of its taste.

Royal sea bream sushi. · Nacreous white flesh, delicate flavor. · Often served with a touch of wasabi.

Marinated mackerel sushi. · Rich and vinegary flavor. · Healthy blue fish.

Cooked shrimp sushi. · Firm and slightly sweet. · Very popular, even for those who don't like raw food.

Sushi with sweet and savory Japanese omelette. · Soft texture and mild taste. · Often served attached with a strip of seaweed.

Caramelized grilled eel sushi. · Melting and rich. · A true sweet and savory delight.

Gunkan sushi (boat-shaped) filled with salmon roe. · The eggs burst in the mouth, releasing a salty juice. · Intense and luxurious.

Crab stick (surimi) sushi. · Mild and familiar. · Often enjoyed by children.

Sushi combining salmon and avocado. · Double dose of melting. · Very popular modern combination.

Vegetarian sushi with avocado and cream cheese. · Creamy as desired. · Sweet and creamy.

Salmon and cream cheese sushi. · Rich and gourmet. · A Western favorite.

Salmon sushi lightly seared with a torch, spicy. · Grilled and spicy aroma. · Interesting medium-cooked texture.

Large seaweed cone filled with rice, salmon, and vegetables. · Eaten by hand like a sandwich. · Crispiness of the seaweed and generous filling.

Tuna and crunchy vegetable temaki. · Fresh and hearty. · Fun experience to eat by hand.

Vegetarian version of the Japanese cone. · Filled with fresh and marinated vegetables. · Light and crispy.

Inverted maki (rice on the outside) with salmon and avocado. · The classic 'California roll'. · Sprinkled with sesame.

Salmon and cream cheese california roll. · Very creamy. · Sesame seeds for crunch.

Raw tuna and avocado california roll. · Freshness of tuna and smoothness of avocado. · Balanced.

Cooked tuna and avocado california roll. · Mild flavor, no raw fish. · Creamy texture.

Crab (surimi) and avocado california roll. · The original Californian classic. · Mild and accessible.

Shrimp and avocado california roll. · Fresh and light. · Good alternative to raw fish.

Vegetarian california roll. · Double green texture: crunchy and melting. · Very fresh.

Variant of the salmon avocado california roll, likely more garnished or decorated. · Rich and flavorful. · A premium version.

Premium version of tuna avocado california roll. · Generous in fish. · Careful presentation.

Large maki rolls with multiple fillings (fish, vegetables, omelette). · Very large diameter, rich in flavor. · A very hearty bite.

California roll with shrimp tempura. · Mix of soft rice and crispy fried food. · Gourmet and hot-cold.

Cooked salmon and avocado california roll. · Sweet flavor of grilled salmon. · Melting texture.

Original chicken and avocado california roll. · Poultry flavor, a change from fish. · Sweet and pleasant.

Vegetarian avocado and cream cheese california roll. · The classic creamy combination. · Coated in sesame.

Salmon avocado california roll topped with fried onions. · Adds a very crispy texture and a grilled onion flavor. · Gourmet and textured.

Fresh cucumber and cream cheese roll with crispy topping. · Interesting fresh/fried contrast. · Vegetarian and gourmet.

Cooked tuna avocado roll with fried onions. · Flavorful and crispy. · Rich in taste.

Shrimp tempura roll with fried onions on the outside. · Double crispiness (inside and out). · Very popular.

Maki wrapped in a thin omelette instead of seaweed. · Mild egg flavor and soft texture. · A change from traditional maki.

Tuna egg roll. · The omelette adds a sweetness that complements the fish. · Colorful and appetizing.

Cucumber egg roll. · Fresh and light. · The egg wrap replaces the seaweed.

Avocado egg roll. · All soft and creamy. · Vegetarian.

Cooked tuna egg roll. · Comforting flavor. · Homogeneous texture.

Cream cheese egg roll. · Very creamy and mild. · Like a small omelette with cheese and rice.

Spring roll (spring roll) wrapped in rice paper and lettuce. · Very fresh, no nori seaweed. · Light and crispy thanks to the lettuce.

Tuna avocado spring rolls. · Fresh texture of the rice paper. · Lighter alternative to classic maki.

Shrimp avocado spring rolls. · Colorful and fresh. · Delicate flavor.

Salmon cream cheese spring rolls. · Mix of freshness (lettuce/rice paper) and creaminess. · Highly appreciated.

Vegetarian avocado cream cheese spring rolls. · Mild and light. · Perfect for a fresh starter.

Cucumber cream cheese spring rolls. · Ultra fresh and crispy. · Very light.

Cooked tuna avocado spring rolls. · Mild flavor and tender texture. · Fresh wrap.

Snow maki, often rice rolled without visible seaweed (or soy/white rice paper). · Pure white appearance. · Simple salmon topping.

Cooked tuna snow maki. · Aesthetic and simple. · Focus on rice and fish.

Vegetarian cucumber snow maki. · Crispy and white. · Very simple.

Avocado snow maki. · Creamy inside. · Mild.

Cooked tuna snow maki. · Accessible flavor. · Tender texture.

Cream cheese snow maki. · All white and creamy. · Simple and good.

Roll covered with fresh salmon on the outside, cheese heart. · Very rich in salmon. · Melting and luxurious.

Roll covered with salmon, cucumber heart. · Freshness of vegetables and richness of fish. · Balanced.

Roll covered with salmon, avocado heart. · The 'double melting' salmon-avocado inverted roll. · Very popular.

Roll covered with salmon, cooked tuna heart. · Double fish flavor. · Gourmet.

Grilled salmon skewers. · Drizzled with sweet soy sauce (tare). · Flavorful cooked fish.

Grilled tuna skewers. · Firm flesh and pronounced taste. · Served with sauce.

Grilled large shrimp skewers. · Delicious grilled crustacean flavor. · Juicy.

Grilled mushroom skewers. · Juicy and soaked in sauce. · Flavorful vegetarian option.

Grilled chicken piece skewers (Classic Yakitori). · Tender and drizzled with sweet and savory sauce. · An essential.

Grilled minced chicken meatball skewers (Tsukune). · Soft texture. · Mild flavor.

Grilled chicken wings on a skewer. · Crispy skin and juicy flesh. · Eaten by hand.

Grilled beef skewers. · Flavorful meat. · Classic.

Thin slices of beef rolled around a piece of melting cheese. · The best-selling yakitori in France. · Melting and flavorful.

Grilled zucchini slice skewers. · Tender and grilled vegetable. · Light.

Flexible lunch formula allowing you to choose 2 or 3 dishes from a selection. · Ideal for tasting a bit of everything (sushi, skewers, spring rolls...). · Served with classic accompaniments.

Very complete mixed menu. · Combines rolls, sushi, and hot skewers.

Mixed maki and skewer menu. · Balance between raw fish, vegetables, and grilled meat.

Sashimi and yakitori menu. · For those who prefer pure fish without rice (in sashimi) and meat.

All salmon menu (sashimi) and skewers.

Assorted sushi and skewer menu. · Classic and complete.

Salmon sushi and skewer menu.

Very complete menu: sashimi, rolls, and skewers. · Big appetite.

All salmon version of menu B5.

Menu with special rolls (royal) and skewers.

Large menu focused on salmon in various forms.

Spring roll (rice paper) and skewer menu. · Fresh and light.

Hot menu: gyoza and skewers.

Hot menu with vegetable gyoza.

Fried and grilled menu.

Vegetable spring roll and skewer menu.

Varied land and sea menu: dumplings, raw fish, and skewers.

Variant with vegetable dumplings.

Hearty menu with hot starters, rolls, and skewers.

Variant with vegetable dumplings.

Sushi and hot dish menu.

Variant with vegetable dumplings.

Menu with large rolls (futo), sushi, and skewers.

Menu of colorful (rainbow) rolls and skewers.

Dragon rolls (tempura) and skewer menu.

Special rolls filled with avocado, salmon, and cheese.

Rolls covered with different slices of fish (rainbow).

Shrimp tempura rolls, often topped with avocado (dragon).

Medium-cooked salmon rolls.

Rolls coated with crunchy orange capelin roe (masago).

Assortment of 18 assorted rolls.

Assortment of sushi.

100% salmon sushi platter.

Sashimi discovery menu with rice.

Menu very complete mixing the 3 cold specialties: maki, sushi, sashimi.

Assortment of classic rolls.

Large sashimi platter.

Salmon california rolls menu.

Duo of salmon rolls.

All salmon menu in 3 ways.

Bicolor royal maki menu.

Salmon royal maki menu.

Large assortment of creative rolls (20 pieces).

Large boat or sharing platter for 2. Wide variety of sushi and maki.

Complete sharing menu including sashimi.

Duo of california rolls.

Mix of crunchy and creamy rolls.

Mixed vegetarian and salmon menu.

Small salmon sushi and roll menu.

Mild and cheesy menu.

Colorful assortment of rolls.

Menu of 100% crispy tempura rolls.

Trio of special rolls (salmon, egg, spring).

Salmon and cheese rolls.

Cooked roll menu (chicken and cooked salmon).

Giant feast for 3 people. Great variety.

Chicken skewer menu.

Menu of mixed chicken and beef cheese skewers.

Fish skewer menu.

All salmon skewer menu.

The favorite: 5 beef and cheese skewers.

Complete assortment of 5 classics.

Red and white meat menu.

Mixed land and sea menu.

Seafood skewer menu.

Vegetarian skewer menu.

Classic salmon chirashi.

Mixed chirashi.

Eel donburi (Unadon).

Rice bowl with chicken (Oyakodon style or stir-fried).

Gyudon (beef and onion bowl).

Salmon avocado tartare chirashi.

Salmon tuna chirashi.

Salmon and mango poke bowl.

Tuna and vegetable poke bowl.

Complete chicken stir-fried noodle dish.

Complete beef stir-fried noodle dish.

Complete vegetarian stir-fried noodle dish.

Complete shrimp stir-fried noodle dish.

Thick noodle soup (udon) with beef.

Fried chicken donburi.

Mixed gyoza and california roll menu.

Variant with vegetable gyoza.

Menu similar to H1.

Variant with vegetable gyoza.

Gyoza and sushi menu.

Variant with vegetable gyoza.

Light sashimi and spring roll menu.

Variant with vegetable spring rolls.

Roll and spring roll menu.

Variant with vegetable spring rolls.

Sushi and spring roll menu.

Variant with vegetable spring rolls.

100% fried food menu (gyoza and spring rolls).

Vegetarian version.

Very complete individual boat menu.

Boat for 2, rich in sashimi and skewers.

The largest boat for 2, a royal feast.

Table wine served in a carafe.

Rhône Valley red wine.

Beaujolais red wine.

Loire red wine.

Dry rosé wine from the South of France.

Reputable rosé wine from the Rhône Valley.

Alsace wine.

Dry white wine.

Prestigious white wine from the Loire Valley.

Restaurant specialty appetizer.

Mixed fruit juices, non-alcoholic.

Aniseed pastis.

Italian vermouth.

White wine and cassis liqueur.

Scottish whisky.

Chinese lager beer.

Japanese 'Super Dry' lager beer.

International lager beer.

Rice alcohol served hot.

Higher quality rice alcohol served chilled.

Mineral water (Evian) or sparkling water (Badoit).

Natural sparkling water.

Orange soda with pulp.

Orange soda.

Choice of fruit juice.

Cola soda.

Hot tea.

Espresso.

Coffee with milk.

Soft candy with honey and sesame seeds. · Sweet and sticky. · Small end-of-meal treat.

Hot sticky rice ball filled with yellow soy cream, sprinkled with shredded coconut. · Hot, soft, and sweet.

Japanese pancake filled with sweet red bean paste (anko). · Soft and traditional.

Chewy rice cake often filled with ice cream. · Chewy texture and cold center. · Iconic Japanese dessert.

Classic ice cream.