誌Journal · Japanese & Vietnamese cuisine
Our journal from the counter.
Counter tips, family recipes and culinary traditions: the Sushi & Nem blog tells what happens behind the chilled display in Thonon-les-Bains. Every article comes from the daily practice of the restaurant, not from a recipe sheet copied elsewhere.
- 04articles published
- updated continuously
The Sushi & Nem journal gathers the answers our sushi chef gives at the counter when guests ask: how to tell whether the seasoned rice is right, why a fried nem has nothing to do with a fresh spring roll, where Vietnamese bo bun actually comes from.
Each article starts from the dish exactly as we prepare it in Thonon-les-Bains, with the same gestures, the same produce and the same service constraints. No generic filler, no copied recipe: twenty years at the counter and a Vietnamese family kitchen, written down.
To find these dishes on the table, everything is described on our Japanese restaurant in Thonon page.
目All articles
Reading from the counter.
Sushi guide
How to spot a good sushi in Thonon? A sushi chef’s guide
The 7 criteria our sushi chef uses to recognise a good sushi, the seasoned rice recipe and what to know about calories: the complete guide in Thonon-les-Bains.
Vietnamese cuisine
Nem or spring roll? The difference (and how to choose)
Fried nem or fresh spring roll: origins, rice paper, fillings and dipping sauces in detail. The Sushi & Nem guide in Thonon-les-Bains.
Origins
The origin of bo bun: the Vietnamese recipe served in Thonon
Rice vermicelli, grilled beef, crumbled nems and fresh herbs: the origins of Vietnamese bo bun and the version we serve at the restaurant.
味Come to the table
Reading works up an appetite.
The dishes discussed in these articles are served every day at the counter, for takeaway or delivery. Browse the full menu, or book a table and talk it over with Vincent.
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Sushi & Nem is a Japanese and Vietnamese restaurant at 2 avenue d'Évian in Thonon-les-Bains. This journal extends the counter: it explains how the seasoned rice is made, how the fish delivered each morning is cut, how the nems are folded and how bo bun is assembled. A question about a dish or an order to place? Call 06 59 29 25 48.