MAREA

Edamame

Young soybean pods, steamed and tossed in coarse salt: pop the beans out with your fingers.

Vegan

Gyoza

Half-moon Japanese dumplings filled with pork and cabbage: pan-fried until the base is crisp, then finished with steam. With soy sauce and rice vinegar.

Miso soup

The broth served with a Japanese meal: dashi (kombu seaweed and dried bonito stock) blended with miso, fermented soybean paste. With tofu, wakame seaweed and spring onion.

Wakame salad

Wakame is a tender, lightly crunchy seaweed: here dressed with rice vinegar, sesame oil and toasted sesame.

Vegan

Tuna tataki

Tataki: tuna seared for an instant on the griddle in a pepper and sesame crust, raw and red in the middle. Five slices with ponzu (citrus soy sauce), spring onion and leaves.

Salmon nigiri

Nigiri: a small hand-pressed mound of rice topped with a slice of raw fish. Here, soft and rich salmon, with a touch of wasabi between rice and fish.

Tuna nigiri

Akami, the lean red cut of tuna, lightly scored so it holds to the rice.

Yellowtail nigiri

Yellowtail, hamachi in Japanese: pale pink, firm and buttery flesh with a hint of lime zest.

Nigiri ebi

Ebi is cooked prawn, butterflied and laid on the rice with its tail on.

Nigiri unagi

Unagi is freshwater eel, grilled and glazed with tare sauce (soy, mirin and sugar), then sprinkled with sesame. Eat it as it is, without soy sauce.

Salmon sashimi

Sashimi: raw fish cut into slices, without rice. The salmon comes with julienned daikon (white radish), wasabi and pickled ginger.

Mixed sashimi

The counter’s selection, sliced: tuna, yellowtail, cured mackerel and the white fish of the day. With shiso leaf, daikon and wasabi.

Salmon hosomaki

Hosomaki: the thin roll with nori seaweed outside and a single filling at the centre. Here, salmon.

Uramaki California ebi

Uramaki: the “inside-out” roll, rice outside and nori inside. Our California uses cooked prawn instead of surimi, with avocado, cucumber and lettuce, coated in tobiko, flying-fish roe.

Uramaki spicy tuna

Inside-out roll with cucumber and avocado, topped with spicy tuna tartare, tobiko, sesame and chives.

Spicy

Salmon & avocado uramaki

Inside-out roll with salmon, avocado and cream cheese, wrapped in thin slices of salmon.

Salmon temaki

Temaki: a cone of nori rolled by hand and filled with rice. Eat it at once, with your hands, while the nori is crisp. Salmon, cucumber and shiso leaf.

Chirashi

Chirashi means “scattered”: a bowl of sushi rice topped with hand-cut fish from the counter, tamagoyaki (rolled sweet omelette), ikura and vegetables.

Salmon poke

Poke is the Hawaiian bowl of diced raw fish: marinated salmon on rice, with avocado, edamame, cucumber, seaweed salad, cherry tomatoes and cubes of sweet omelette.

Ramen tantan

Ramen: wheat noodles in a rich broth. Tantan has a creamy sesame and chilli-oil broth, with stir-fried minced pork, a marinated egg and spring onion.

Spicy

Prawn tempura

Tempura: the lightest batter, fried to order. Five prawns with tentsuyu, the warm dipping sauce of dashi, soy and mirin, and grated daikon.

Mochi

Daifuku mochi: soft sweets of glutinous rice dough filled with anko, sweet azuki red-bean paste. Two coconut, two matcha. Not ice cream: served at room temperature.

Vegan

Matcha latte

Matcha: the powdered green tea of the Japanese tea ceremony, whisked with hot water and topped up with steamed milk.

Sencha green tea

Sencha, Japan’s everyday green tea: needle-shaped leaves, a pale green cup, vegetal and marine notes. Served in a teapot, refills on request.

Sake junmai

Sake: the fermented rice drink. Junmai means “rice only”: no added alcohol, full and smooth. Chilled, at room temperature or warm.