KAIRO

Shochu Révérence, Dry Curaçao Yuzu Ferrand, gentiane, verjus, Fever Tree pamplemousse This reinterpretation of the Americano combines Japanese finesse with the French apéritif spirit. Shochu provides a light base, energized by verjus and yuzu, while gentian and grapefruit add a delicate bitterness and a bright freshness. An accessible yet refined cocktail, like a journey between two shores.

UMELIA

Hakutsuru Umeshu Genshu, elderflower, verjuice, sparkling white wine, sparkling water. This sparkling cocktail blends the floral elegance of Umeshu Genshu and elderflower with the freshness of verjuice, all lifted by a hint of Espelette pepper. A vibrant meeting of Japanese and French traditions.

UMAMI IS FASHIONED

Suntory Whisky Toki, roasted black sesame syrup, chocolate bitters, soy sauce Inspired by Japanese umami, this Old Fashioned pairs Suntory Toki whisky with a toasted black sesame syrup, lifted by chocolate bitters and a touch of soy sauce for an enveloping finish. A sensory tribute to the richness of Japan, crafted for discerning palates.

HIKARI

Kyomi White rum, matcha, lime, wasabi A bold and refined Daiquiri, blending Okinawan white rum, Japanese matcha, and a hint of wasabi — striking a vibrant balance between sweetness, acidity, and heat.

ÉLIXIR VÉGÉTAL

Haku Vodka infused with cucumber, green shiso, verjuice, absinthe, sparkling water This cocktail combines Japanese freshness, with Haku cucumber vodka and shiso syrup, with French elegance from a touch of absinthe, creating a sophisticated drink that evokes a Japanese garden with a hint of Parisian insolence.

ÉCUME DES VENTS

Clarified cocktail. Ming River Sichuan Baijiu infused with samphire, mango nectar, lime, honey, ginger, Nunshen Genmaicha green tea "Écume des Vents" blends the floral intensity of baijiu and the sweetness of mango, with an earthy touch of Genmaicha, clarified with milk for crystalline purity, evoking a journey between the Basque Country and Kyoto.

GREEN GARDEN

Tanqueray 0.0%, Touareg green tea, verjuice, cucumber and verbena syrup “Green Garden” is a walk in the heart of nature. Nunshen Touareg green tea pairs with verjus for a fresh acidity, while cucumber and verbena syrup add a vegetal, herbal note. Tanqueray 0.0% wraps the whole in a beautiful aromatic depth. A refined mocktail, an invitation to relax.

LOREA

VRMH, rice vinegar, cherry blossom syrup, verjunade “Lorea” offers a pure and luminous interpretation, where the freshness of verjunade meets the structured elegance of dealcoholized vermouth. Cherry blossom syrup adds a delicate floral nuance, while rice vinegar highlights the whole with a subtle tension. A non-alcoholic creation crafted around balance, finesse, and lightness.

Miso soup

Cabbage salad

Edamame

Tempura shrimp - 5 pcs

Chicken gyozas - 5pcs

Vegetable gyozas - 5pcs

Maracuja Tiradito

Salmon marinated in a Maracuja sauce, radish, coriander

Yuzu soy sauce Tiradito

Salmon marinated in yuzu soy sauce, cucumber, red onion, aji amarillo pepper, spring onion

Salmon sushi - 3 pcs

Salmon sushi x Caviar - 3 pcs

Spicy tuna sushi - 3 pcs

Spicy mayo, red onion, red chili, wasabi sesame seeds

Garden saumon - 8 pcs

Salmon, avocado, fresh mint and coriander leaves, crisp lettuce leaf

Salmon and avocado crispy California saumon avocat - 8 pcs

Salmon, avocado, spicy mayo, fried onions

Crispy California veggie - 8 pcs

Fried sweet potato, avocado, pickled red cabbage, spicy mayo, fried onions

Crying Tiger rolls - 8 pcs

Lacquered tuna, avocado, cucumber, fresh mint, sesame seeds, red chili, coriander leaves

Maracuja rolls - 8 pcs

Panko-breaded shrimp, avocado, flambéed salmon, Maracuja sauce, Japanese spice mix

Truffle rolls - 8 pcs

Truffle rolls, panko-breaded shrimp, carrots, cucumber, sea bream, teriyaki sauce, truffle-flavored oil, summer truffle carpaccio, mayonnaise, chives

Mochi trilogy

Chocolate mousse

Black sesame, yuzu coulis, lime zest