Sushi Shop

1 piece.

1 piece, Teriyaki sauce, sesame.

6 pieces.

6 pieces, avocado, wasabi mayonnaise, cucumber, rocket, chives.

6 pieces.

6 pieces, rice and cream cheese wrapped in salmon.

6 pieces, sweetcorn with mango leche, avocado, chives, coriander.

6 pieces, sesame.

6 pieces, sesame.

6 pieces, fried chicken, carrot, rocket, thai chives, mayonnaise, tonkatsu sauce, sesame.

6 pieces, prawn tempura, avocado, spicy sauce, sesame.

6 pieces, mint, cilantro.

6 pieces.

6 pieces, breaded chicken, mayonnaise.

6 pieces, marinated seared tuna, sweetcorn with sesame mayonnaise, peanuts, radicchio, thai chives, coriander.

8 pieces, topping : seared salmon with teriyaki sauce, chili, crisps, chives, sesame; inside : tuna, green asparagus, avocado, iki masagi, spicy mayonnaise.

8 pièces, bœuf, avocat, roquette, ciboulette, wasabi peas, mayonnaise wasabi, sésame wasabi, piment vert doux, zeste de citron vert, huile d'olive.

Saumon, cheese, 7 épices

Avocat, feuille de nori, sauce miso yuzu, citron vert, piment rouge

Rillettes de saumon (saumon cuit, cheese, jus de citron et poivre), concombre, aneth.

Poulet, mayonnaise miso yuzu, sauce tonkatsu, épices cajun.

Purée de patate douce au curry breton, patate douce, cream cheese, épices curry breton.

Daurade, gel citron, poudre de coco brulée, laitue, coriandre, gingembre mariné, sauce coco, agrumes et curcuma.

"California Eggplant Miso is a nod to eggplant dengaku, the signature dish of Japanese cuisine. The vinegar rice, lacquered with miso and sesame, contains eggplant/miso caviar, sesame spiked with a touch of wasabi, topped with a snacked eggplant topping."

Sweet potato purée with Breton curry, sweet potato, cream cheese, Breton curry spices "This totally vegetal recipe invites you to try a different way of eating sweet potatoes, which play an important role in Japanese cuisine and in some African countries. I work it in a raw version to replace the salad, in order to bring an unexpected texture and taste."

Sea bream, lemon gel, burnt coconut powder, lettuce, coriander, pickled ginger, coconut sauce, citrus and turmeric "Turmeric is a spice I love to use. Added to the coconut cream and citrus vinaigrette, it spices up the thinly sliced sea bream. Condiments such as lemon gel bring freshness and a note of acidity, markers of my cooking, which operate a balance with the spices."

42 pieces : 2 salmon sushi, 2 teriyaki salmon sushi, 2 tuna sushi, 6 salmon maki, 6 cheese salmon maki, 6 salmon avocado rolls, 6 chicken katsu rolls, 6 salmon and avocado spring, 6 cooked tuna avocado spring.

Beef, avocado, rocket, chives, wasabi peas, wasabi mayonnaise, wasabi sesame, sweet green chilli, lime zest, olive oil.

6 cheese salmon maki, 6 cooked tuna avocado rolls, 6 salmon avocado rolls, edamame or cabbage salad.

10 salmon sushi, edamame or cabbage salad.

6 salmon avocado spring, 6 salmon avocado rolls, 6 salmon sushi, edamame or cabbage salad.

6 salmon avocado rolls, 6 salmon avocado spring, 6 cheese salmon maki, 6 salmon maki, edamame or cabbage salad.

6 salmon avocado rolls, 6 cooked tuna avocado rolls, 6 prawn tempura rolls, 6 chicken katsu rolls, edamame or cabbage salad.

3 spring salmon avocado, 3 california salmon avocado, 3 sushi salmon, Edamame / Cabbage salad

Crevette tempura, avocat, mayonnaise spicy, sésame

Thon mariné et snacké, maïs à la mayonnaise sésame, cacahuète, trévise, ciboulette Thaï, coriandre

Fried noodles with vegetables, carrot, red onion, edamame, broccoli, red bell pepper, white cabbage, teriyaki sauce, chives.

Fried noodles with vegetables, katsu chicken, carrot, edamame, broccoli, red bell pepper, white cabbage, teriyaki sauce, chives.

Fried noodles with vegetables, tempura shrimps, carrot, edamame, broccoli, red bell pepper, white cabbage, teriyaki sauce, chives

Fried noodles with vegetables, salmon, teriyaki sauce, salted soy sauce, chopped chives, 7 spices, black and white sesame

15 pieces.

5 pieces.

15 pieces: tuna and salmon.

Avocado, edamame, crisp vegetables, rocket, coriander, mint, thai chives, lemon sauce, sesame.

Salmon, avocado, cabbage salad, soy and teriyaki sauces, thai chives, sesame.

Salmon, avocado, edamame, crisp vegetables, rocket, coriander, mint, thai chives, pickled ginger, 7 spices, lemon sauce, sesame.

Seared salmon with teriyaki sauce, avocado, edamame, crisp vegetables, rocket, coriander, 7 spices, sesame.

Seared salmon, passion fruit, marinated mango, avocado, edamame, crisp vegetables, sweetcorn with mango leche, pink radish, red chilli, ginger, coriander, sesame.

Tuna, avocado, cabbage salad, iki masagi, spicy mayonnaise, coriander, thai chives, sesame.

Sesame. Served on sushi rice.

Tuna, salmon, leek, cucumber, mint, coriander, olive oil marinade, 7 spices, lime. Served on sushi rice.

Poulet Katsu, curry japonais, riz, ciboulette,7 épices

Crevette Tempura, curry japonais, riz, ciboulette,7 épices

Shrimp Tempura, Japanese curry, rice, chives, 7 spices.

Katsu chicken, Japanese curry, rice, chives, 7 spices.

Sesame.

Sesame.

Sesame.

1 piece, to be consumed very fresh.

1 piece, to be consumed very fresh.

For optimum enjoyment, heat 30 seconds in the microwave. Remove the packaging.

50 cl

50 cl

33 cl

33 cl

33 cl

33 cl

50 cl

50 cl

50 cl

50 cl

50 cl

20 cl

33 cl

33 cl

20 cl

37,5 cl, Carte Noire is a rosé with character. Its seductive, intense floral bouquet continues leaving a finish with notes of peach and grapefruit mingled with ripe strawberries. The ultimate Mediterranean rosé — rich, persistent and lively. Ideal for hearty, aromatic cuisine.

75 cl, our AOC Sancerre Rouge. A wine of an intense garnet color with purple reflections, the nose is a gourmet marriage of ripe red berries (blackcurrant and blackberry). Supple on the attack, with a distinctive finish due to the tannins during the fining process, the elegance of this light and fruity Sancerre is confirmed on the palate. It forms a perfect harmony that should be combined with red meat, game or cheese.

37,5 cl, our AOC Sancerre Rouge. A wine of an intense garnet color with purple reflections, the nose is a gourmet marriage of ripe red berries (blackcurrant and blackberry). Supple on the attack, with a distinctive finish due to the tannins during the fining process, the elegance of this light and fruity Sancerre is confirmed on the palate. It forms a perfect harmony that should be combined with red meat, game or cheese.

75 cl, our AOC Sancerre Blanc. This wine has a limpid, pale yellow color with golden reflections. The expressive nose combines floral scents with those of white peach and exotic fruit (pineapple and passion fruit). It is harmonious, the finish united by a bold attack, with a body characterized by freshness and a long and powerful final tension, with sublime mineral overtones.

37,5 cl, our AOC Sancerre Blanc. This wine has a limpid, pale yellow color with golden reflections. The expressive nose combines floral scents with those of white peach and exotic fruit (pineapple and passion fruit). It is harmonious, the finish united by a bold attack, with a body characterized by freshness and a long and powerful final tension, with sublime mineral overtones.

75cl