TOO TacTac

Steamed soybeans seasoned with Maldon sea salt. A simple, healthy, and flavorful appetizer.

Crispy rice bites topped with a spicy red tuna tartare. Garnished with chili mayonnaise and kumquat for a touch of acidity.

Soft steamed buns filled with crispy fried soft-shell crab. Enhanced with jalapeños.

Grilled Japanese dumplings filled with vegetables: red cabbage, eggplant, spinach, and edamame, seasoned with spicy miso.

Japanese dumplings filled with tender confit Angus beef and sautéed pak choi. A rich and flavorful starter.

Crispy fried chicken pieces, served with lemon mayonnaise. Ideal for sharing.

Grilled artichoke hearts with apple miso sauce and truffle-infused mayonnaise.

Stewed tomatoes and peppers with an organic egg and feta. Served hot, rich in Mediterranean flavors.

Thin slices of octopus served with citrus fruits and shiso. Seasoned with a fresh yuzu and jalapeño pepper vinaigrette.

Salmon just seared on the outside and raw on the inside. Served with a sweet and tangy lime sauce.

Seared Angus beef slices, served with daikon radish pickles and spicy tempura pearls (tenkasu).

Tacos filled with lightly seared beef tartare, with truffle cream and crispy puffed rice.

Tacos with fresh crab meat, served with a guacamole seasoned with yuzu kosho, chili, and lime.

Half grilled avocado drizzled with black pepper teriyaki sauce. Served with seaweed mayonnaise and lotus root chips.

Fresh octopus salad with apple pickles, seaweed, and toasted buckwheat seeds (sobacha) for crunch.

Roasted salmon fillet glazed with a sweet and savory teriyaki sauce. Served with crunchy cucumber pickles.

Fried langoustines in light batter (tempura), marinated in soy and ginger. Served with traditional tentsuyu sauce.

Half-cooked tuna served with guacamole and a wasabi pickle virgin sauce for a spicy touch.

Shrimp sautéed in a spicy red yuzu kosho sauce. Accompanied by shiitake mushrooms and spring onions.

Angus beef slow-cooked for 48 hours for extreme tenderness. Served with a pepper yakiniku sauce and herb mayonnaise.

Roasted duck fillet with sweet potato pickles and a spicy ginger sauce.

Melting pork belly glazed with honey and sake. Served with a mustard miso condiment.

Prime cut of beef served with thinly sliced Japanese onion (negi) and a rich soy meat jus.

Japanese-style fried chicken with a spicy shichimi crust. Served with lemon sauce.

Crab pot served in a sake-infused bisque with fennel and red onion.

Pot of assorted mushrooms in a shiitake broth, enhanced with truffle vegetable butter.

Steamed white rice sprinkled with a Japanese seasoning mix (furikake).

Mix of young salad leaves seasoned with a miso vinaigrette.

Melting eggplant glazed and gratinated with miso. Savory and slightly sweet and savory.

Large roasted potatoes served with shiso (Japanese herb) flavored butter. To share.

Roasted cauliflower served with a spicy ginger and jalapeño pepper sauce.

Mushrooms sautéed in a wok with butter, garlic, and soy sauce.

Reimagined mille-feuille by Pierre Hermé. Crispy and caramelized puff pastry filled with a rich praline mousseline cream.

All chocolate cake playing on textures: moist biscuit, cream, mousse, crisp, and thin chocolate leaves.

Tart with a shortcrust pastry base, filled with almond cream and yuzu confit, topped with fresh strawberries and light cream.

Rich and airy dark chocolate mousse, sprinkled with toasted buckwheat seeds for crunch.

Selection of fresh seasonal fruits, served as a refreshing salad.

Assortment of 3 scoops of ice cream or sorbet of your choice.