Asian cuisine restaurants Midi-Pyrénées

We wouldn't have told us everything at school. behind this Japanese name, to pronounce «oumami», would be alongside salty, sweet, acid and bitter, a mysterious fifth taste, revealed at the beginning of the last century by a Japanese scientist. This restaurant proposes to discover or rediscover it, through a variety of sushi, chirashis, California and other sashimis, teppanyakis of beef filet, served on the spot or to take away, with impeccable freshness. The value-for-money ratio is very correct, especially the midday formula, and you will also enjoy the evening map and variety of menus, from the terrace with sea view, while sipping a beer the time to be served (without abusing wazabi logs) or at the end of meals a yuzu liquor. a typical Japanese lemon.

The owner welcomes you in the heart of Frontignan, in a typical setting where he offers sake to his guests. He offers a menu full of Asian specialties: assortment of ravioli and samosas, roast duck, curry chicken, shrimp sauce with lemon leaf, fried rice or other spring rolls; but there are also Vietnamese specialties such as the Bun Bo (sautéed sliced beef, rice pasta, raw vegetables), ginger chicken, orange duck (sliced duck breast), shrimp with basil, scallops with garlic, prawns flambéed with muscat or a more classic soup of yellow pasta with duck or with chicken. For dessert, you also travel: banana flambéed with rum, lychees, assortment of candied fruit, doughnut flambéed with vanilla ice cream or a refreshing sake lemon sorbet. A true flavor of exoticism! You will also be able to opt for take-away options: spring rolls, fried Chinese ravioli, assortment of steamed raviolis, varied salads like the Thai one (sautéed sliced beef, raw vegetables, lemongrass), fish or tonkinoise chicken, cuttlefish whites with chop suey, crabs sautéed with noodles or spicy beef.

The Sushi Bar, held by Chef Olivier Calmed, with the complicity of his wife Flora, did not always! As regards sushi, it is a reference to Montpellier. Trained in the preparation of the raw fish during launching tours in Japan, the chef makes every morning his market of wolf, salmon, tuna, sea bream, shrimp, cuttlefish, which end up in sashimi, sushi, nigiri, gunkan, futomaki… The subtle textures and subtle flavours of the raw fish blend in many forms, which Olivier masters perfectly. You can also opt for a meal tray to win, which must be recovered on the spot after making its choice on the map, available online. We appreciate the service at the counter where you can admire the cutting chefs. The plates pass under our eyes and we quickly get back with a salt note!

Lisa and Ian dared to transport the flavours of India to the slopes of Canigó. Open an Indian restaurant in the land of snails and scorpion fish! What a crazy and above all wonderful idea these two Englishmen had after leaving "Brick Lane" in London. On the menu you can find oriental dishes as well as European classics: Indian menu, bistro or street food. The little extra that made us fall in love with the Indian cooking classes offered on reservation. A nice trip and a great taste experience.