Yoshi

A refreshing salad made with tender wakame seaweed. It is seasoned with a light vinaigrette, often based on sesame or soy. A healthy and oceanic starter to begin the meal.

A salad made with melting fried eggplant and chicken, served with a creamy sesame sauce. The mix of textures between the fritter and the fresh salad is characteristic. Rich and nutty flavor thanks to the sesame.

Pressed sushi or prepared in the chef's unique style. Unlike classic nigiri, the rice is often more compact and the topping marinated. A different experience from usual sushi.

A delicate vinegared dish (Sunomono) served with Tosazu vinegar jelly. Combines the freshness of crab, radish, and cucumber. The taste is tangy, light, and cleanses the palate.

Seared salmon slices (tataki) served as a salad with a rich miso and wasabi sauce. The fish is seared on the outside and raw on the inside. Umami flavor with a slight spicy kick.

Slowly grilled eggplant lacquered with a sweet and savory miso sauce. The eggplant flesh becomes creamy and melts in your mouth. A classic of rustic Japanese cuisine.

Cubes of lightly fried tofu served in a hot and savory dashi broth. The exterior is crispy and the interior is silky. Usually garnished with grated radish and ginger.

Steamed savory egg custard, here enhanced with pan-seared foie gras. The texture is extremely smooth, like a crème caramel. A refined hot dish combining Japanese tradition and a luxury ingredient.

Creamy risotto prepared with lobster and flavored with garlic. A fusion between Italian cuisine and Japanese flavors. Rich in taste and very comforting.

Fish and mushrooms steamed in sake (rice wine). Flavored with garlic to enhance the delicate taste of the broth. Light and aromatic.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Warm and comforting, it accompanies almost every Japanese meal.

Fresh carrots, often grated or thinly sliced, served with a sesame vinaigrette. Crunchy and slightly sweet thanks to the carrot and sesame.

Immature soybeans served in their pods, lightly salted. The beans are extracted with the teeth to eat them. A healthy and popular appetizer.

Bowl of short-grain Japanese white rice, Yume Nishiki variety. Steamed to be sticky and fluffy. An essential accompaniment to Japanese dishes.

A complete meal served in a traditional compartmentalized box (bento). Contains a variety of small, artistically presented dishes, including sashimi, grilled items, and simmered vegetables.

Assortment of freshly sliced raw fish. Served as a set with rice and soup. Emphasis on freshness and quality of the cut.

Light fritters of shrimp and vegetables. The batter is airy and crispy. Served as a set with rice and soup, to be dipped in tentsuyu sauce.

Pork fillet breaded with panko and fried. The meat is tender and the crust is crispy. Served with a thick sweet and savory sauce, rice, and soup.

A complete multi-course tasting menu. It allows you to sample a variety of house specialties, including appetizers, hot dishes, sashimi, and dessert. Ideal for discovering the chef's cuisine.

The chef's grand tasting menu, available before 9 PM. A refined succession of dishes including noble ingredients like lobster and beef. A complete gastronomic experience.