MAIN DISHES & SEAFOOD
Red tuna steak in black sesame crust with creamy spinach and mushrooms, rice croquette, pak choi and arugula salads with balsamic vinegar.
Fillet Mignon steak with ginger flavoured Sake sauce, caramelized carrots and asparagus-mushroom mix.
Grilled duck breast with red wine-cranberry sauce, served with caramelized carrots.
Yakisoba pasta and beef tenderloin roasted in oyster sauce with ginger and vegetable mix. Allergens: gluten, shellfish, egg, soybeans, sulphur dioxide
Tiger shrimps fried in ninniku sauce with rice and sesame seeds.
.Delicate fried salmon fillet in teriyaki sauce. Served with rice and a piece of lemon.
Cilantro falavoured salmon steak with green pea puree and asparagus-mushroom mix.
Beef tenderloin cubes cooked in sake sauce with mushrooms served with Japanese rice.
Fried pork with Japanese cabbage salad and tonkatsu sauce.
An exotical main course: chicken cooked in mango sauce with mandarin, served with cinnamon-coconut rice. Spicy taste.
Fried chicken in teriyaki sauce. Served with rice and sesame seeds.