Jean-TalonMay to October
The onigiri counter menu, at Jean-Talon Market
Recipes learned in Hokkaido, ingredients chosen by a chef. Every onigiri is pressed by hand, to order.
Menus
Each counter has its own menu. The onigiri are at both.
Le CentralAll year
The izakaya menu
Recipes learned in Hokkaido, the classics of Japanese cooking by a chef, for authentic flavours.
A Japanese recipe, local ingredients
The rice is pressed by hand in front of you. What goes around it changes with the market and the seasons.
- Japanese rice and nori Pressed by hand in front of you, in a crisp sheet of nori.
- Jean-Talon Market The market onigiri changes every week with the best of what our kiosk neighbours have.
- Québec strawberries In season, in our daifuku.
- Québec lobster When it comes in, in a chef’s onigiri with yuzu zest.
- Maple syrup In the umami sauce of our ebi tempura onigiri.
At Le Central, the izakaya
At lunch, a bowl of ramen. At night, small plates to share over a drink.
- Ramen Shoyu, miso or asari shio, tender chashu pork, marinated ajitama egg.
- Weekly special Udon, katsu don, okonomiyaki: it changes every week.
- To share Pan-fried gyoza, chicken karaage, takoyaki, yakisoba.
- Japanese cocktails Gin to Shiso, Saké Itchigo, Monsieur B., Rita Mitsuko.
- Local beer on tap Komainu, Doux Bisoux, La Vie Rousse and Fashionista, in 10 or 20 oz.