SMALL PLATES 一品 より

EDAMAME BEANS

Steamed green soybeans with sea salt.

MISO SOUP

With silk tofu, seaweed and spring onion.

VEGAN OSUIMONO

Osuimono clear soup.

POTATO SALAD

Japanese style with karashi (mustard).

NASU AGEBITASHI

Deep fried aubergine and then served chilled with delicate tensuyu.

GOMA-AE

Fresh baby leaf spinach blanched and dressed with sesame sauce.

SCALLOP UME-SHISO

Very classical Japanese dish with scallops dressed with plum and shiso pickle. Floral, sweet and sour notes.

BEEF TATΑΚΙ

Carpaccio of sirloin with tangy homemade tomato sauce.

SAKURA SALMON

House par-smoked with cherry blossom tea. Served with wasabi-caesar dressing.

TAKO-YAKI

Very famous street food of deep fried crispy octopus fritters served with katsuoboshi, mayo and Japanese BBQ sauce.

YASAI TAKIAWASE

Chef’s choice of trio of daily vegetables steeped in light tensuyu broth.

NAMA HARUMAKI

Lettuce, asparagus, onion, avocado, cucumber, wrapped in ricepaper with homemade mayo namjiam.

YASAI TAKIAWASE

Chef's choice of trio of daily vegetables steeped in light tensuyu broth.