Maiko Sushi des sources

Végé Tempura

Deep-fried garden vegetables, served with a ginger and daikon flavoured sauce.

Gyoza

Japanese dumplings filled with a delicious mixture of pork, chicken, shrimp and cabbage, served with a tangy lemon flavoured soya sauce.

Aubergines Maïko

Lightly fried eggplants, served with minced chicken, Maïko sauce.

Agedashi Tofu

Golden brown fried bean curds, topped with bonito flakes and green onion, dipped in Maïkos tempura sauce.q

Yakitori

Cubes of chicken and vegetables broiled on a skewer, teriyaki sauce.

Crevettes Tempura

Deep-fried shrimps and seasonal vegetables served with a ginger and radish flavoured sauce.

Calmar en rondelles

Deep-fried pieces of squid in a katsu batter, served with plum sauce.

Rouleaux des mers

Tuna and crab meat imperial rolls, served with ponzu sauce.

Edamames

Salt sprinkled soya beans.

Haricots tempura

Fried fresh beans served in a creamy truffe-oil sauce.

Pizza Sushi

Fried rice cake served with the chefs sauce, garnished with smoked salmon, caviar, crab stick, cucumber, avocado, minced onions and green onions.q

Corail de thon

Lightly grilled chopped tuna, drizzled with Maïkos sauce and served with crispy greens.

Concombre farci au tartare de saumon

Cucumber nori roll filled with salmon, coriander and green onion, drizzled with spicy ponzu sauce.

Boeuf sashimi

Thinly sliced beef lightly seared, accompanied by lemon soya sauce with a touch of sesame oil.

Beignets de fruits de mer

Shrimps and scallops mixed with carrots and sweet potatoes julienne, minced onion and green onions, fried in tempura and served with a ginger and radish flavoured sauce.

Raviolis EBI

Three shrimps stuffed steamed dumplings, covered with a lightly spiced soya base sauce.

Gratin dhuîtres

Three oysters in the shell with spinach au gratin, served with a miso sauce.

Crabe à carapace molle

Deep-fried whole crab, with lemon soya sauce.

Pétoncles maison

Lightly sautéed scallops served in a light creamy sauce.

Gratin de crabe dAlaska

Alaskan crab gratiné with spinach and seaweed served with a lightly spiced miso sauce.

Pétoncles Maïko

Scallop slices covered with a sea urchin and sake sauce, lightly broiled and garnished with salmon roe.

Tartare de poisson

Freshly prepared tuna or salmon tartare misted with lightly spiced sesame oil.q

Foie gras

Pan-fried foie gras, Maïkos style, served on sushi.