Cold Apitizers

Question 1

Toro Tartar / Hamachi Tartar

Answer 1

Minced toro/hamachi tartar w/ caviar, assorted condiments & dashi soy

yamamamo garnish : chinese fruit berry
kazami nori ( japanese seaweed ) 
mirin : type of rice wine similar to sake but lower alc content
dashi: type of japanese fish stock ( bonito fish soup stock) 

condiments: fresh wasabi, sour cream, chives, seaweed puree, avocado puree, rice crackers, dashi-soy, young green plum or yamamamo

allergies: dairy, gluten, soy, onion, alcohol, fish, garlic touch
possible modifications: no avacodo, no sour cream

marking: spoon

Question 2

hamachi tartar

Answer 2

caviar, sour cream,wasabi, dashi soy

Question 3

uni and ikura

Answer 3

chilled dashi broth, pickled wasabi stem, yuzu zest

2-3 pieces of Santa Barbra Uni ( sea urchin) ikura (salmon caviar) marinated w/ soy, mirin, sake, & yuzu peel.., pickled wasabi stem(kizami wasabi), house made ao-nori tofu ( dried green seaweed), wakame (sea vegetable or seaweed edible), grated ginger, rice crackers, junsai (watersheild or edible water lily bud), herbs, olive oil, yuzu zest, chilled dashi broth (poured table side)

Question 4

tuna pizza

Answer 4

olives, anchovy ailoi, jalapeno

3 oz. of big eye tuna, tortilla, tabasco drizzle, anchovy aioli: salt cured anchovy, egg yolk, lemon juice, light soy, blended oil, veggies: red onion, jalapeno, tomatoes, taggiasca olives, micro cilantro
big eye tuna ( 1 of the ‘Ahi’ the other is yellowfin tuna)

Question 5

wagyu beef carpaccio

Answer 5

yuzu soy, ginger, sweet garlic

wagyu strip, ginger, garlic, chives, mitusba (japanese herb) , micro cilantro, yuzu soy. oil (hot sesame oil & olive oil)
can be gluten free

Question 6

morimoto sashimi

Answer 6

seared toro, salmon, tuna, hamachi, wild shrimp

•poached wild caught shrimp cucumber wrapped, topped w spicy miso sauce( saikyo miso, gochujang, tobanjan(korean spicy miso or bean paste), vinegar & sugar).
• seared chu toro (med fatty tuna) topped w caviar
• maguro ( blu fin tuna) wrapped in shiso (leaf in mint family) & topped w fried kombu (edible kelp)
• yellowtail cube topped w jalapeño
• salmon topped w ikura (salmon eggs)
all dressed lightly in plum & olive oil vinaigrette, arranged on top a smear of nori (edible seaweed of red algae gunus)puree, avocado puree, eel sauce, sea grapes, & seasonal greens
allergy: soy, gluten, shellfish

Question 7

wagyu beef tartare

Answer 7

quail egg, smoked trout roe, black rice crisps, ichimi aioli

hand cut wagyu top sirloin mixed w shallots, ginger, tobasco, tonkatsu (breaded deep fried pork cutlet), kochijan or gochujang (savory spicy fermented condiment made of red chili glutinous rice, fermented soybeans), rice vin, soy, sugar, capers, cornichons, topped w fried qual egg & garlic aioli & a side of myoga (japanese ginger)/shiso (in mint family) salad, japanese bread cruton, & black rice crisps( sesame seeds, black rice, salt)

modifications: onion, egg, sesame
allergies: soy, onion, ginger, capsicum, egg, gluten

Question 8

diver scallop carpaccio

Answer 8

sudachi chili, wakame, shiso, nori salt

live diver scallop sliced into 5 (med thick), placed on top of wakame & kaisomen (seaweed). topped with sudachi chili(gelee), myoga, shiso, chives, & nori salt.

allergies: allium

Question 9

‘yu-burrata’ w/ black truffles

Answer 9

dashi soy, fresh wasabi, grilled sourdough

fresh house,ade yuba is stuffed w a mix of fresh ricotta cheese, crème friache, & heavy cream into a “burrata” like ball. the dish is topped w dashi-soy, fresh wasabi, olive oil, maldon sea salt, cracked black pepper, & black truffle. served w grilled sour dough bread.

allergies: gluten(can be with out), dairy
marking: spoon knife

Question 10

whitefish ceviche

Answer 10

calamansi, squid ink, avacado, tosaka nori, seabeans

white fish served over calamansi citrus gelee, squid ink flakes with avocado puree, tosaka nori (sea veggie) & sea beans.

ing: calamansi, squid ink, avocado, tosaka nori, sea beans.
white fish is marinated in line, evoo, jalapeno, red onion, cilantro), Calamansi citrus gelee (lime, ichimi, sesame oil), seaweed salad, micro cilantro, and sea beans.
• calamansi is widely cultivated in the Philippines. has similar taste to tangerine but a bit more tart and sour but the peel has a sweet flavor to it. the juice is extracted both from the fruit itself and the peel.

allergies: shellfish, onion. - can be made without onion (micro greens)
marking: spoon