Food Ingredients

Question 1

Salmon and Truffle

Answer 1

Thinly sliced raw salmon dressed with yuzu emulsion and seasoned with dried miso. Garnished with chopped chives and black truffle.

Question 2

Hamachi and Lemon

Answer 2

Thinly sliced hamachi (6pc), topped with upethi sea salt, fennel-wasabi relish and freeze dried soy. Drizzled with white ponzu, olive oil, and citrus foam. Garnished with microgreens.

Question 3

Bluefin Tuna and Crispy Shiso

Answer 3

Thinly sliced Big Eye tuna is brushed with sesame vinaigrette, and seasoned with lemon juice, ra-yu, upethi sea salt, lemon zest, black pepper, and sesame oil. Stacked with tempura shiso leaves and garnished with micro shiso.

Question 4

A5 Wagyu Tartare

Answer 4

A5 wagyu beef is mixed with yuzu truffle aioli, black pepper, sour lime spice, micro edible flowers, scallion oil and topped with a raw quail egg yolk. The tartare is mixed at the table with pickled daikon, pickled red onion, chives, ghost pepper smoked salt, S7B mustard preserved lemon and capers. Served with warm miso brioche.

Question 5

Japanese Cucumbers

Answer 5

Sliced seedless baby cucumbers seasoned with Miru soy vinaigrette, and topped with furikake, arugula and mache. Vegan and gluten free

Question 6

Silken Tofu

Answer 6

Silken tofu is marinated in ginger-garlic vinaigrette, topped with espelette and micro shiso and micro parilla. Vegan and gluten free

Question 7

Broccolini Gomaae

Answer 7

Grilled, slightly charred broccolini is tossed with sweet sesame soy, and seasoned with lemon juice and lemon zest. Garnished with with grilled scallions.

Question 8

Chilled Tomato Confit

Answer 8

Cherry tomatoes covered with tomato dashi, and drizzled with lemon verbena oil. Garnished with dill and crushed wasabi peas, and finished with lemon juice, a drizzle of lemon verbena oil, and maldon sea salt.

Question 9

Gem Salad

Answer 9

Crisp romaine lettuce tossed with kombu aioli, with marinated oishii shrimp and croutons.

Question 10

Edamame

Answer 10

Edamame are grilled and tossed with Chef Osaka’s 7 spice, maldon sea salt and lime zest.

Question 11

Grilled Avocado

Answer 11

A whole avocado is grilled until warm, sliced and placed over reduced teriyaki and crunchy garlic sesame ra-yu (“Spicy-sweet soy”). It is seasoned with lemon juice, lemon zest, and maldon sea salt, and served with pickled daikon.

Question 12

Shishito Peppers

Answer 12

Shishito peppers are quickly fried and grilled on the robata, tossed with Miru citrus salt and dashi mayo. Served with ponzu sauce for dipping.

Question 13

Rock Shrimp Tempura

Answer 13

Rock shrimp are marinated in buttermilk brine, coated with tempura flour and dredged in masa-tempura batter, and deep fried until crispy. The shrimp are seasoned with sea salt, lime zest, and served with red and yellow endive dressed with lemon and Evoo. Served with a lime moon, and tobanjan aioli for dipping.

Question 14

Lobster Spring Rolls

Answer 14

6pc lobster and pork spring rolls served with thai orange sauce and a wedge of lime.

Question 15

Jidori Chicken Karaage

Answer 15

Tender marinated chicken thigh is sliced, battered, fried, and served over fried rice noodles with house-made miso mustard. Topped with sliced fried shishito peppers.

Question 16

Spicy Bluefin Tuna Crispy Rice

Answer 16

Chopped Bluefin tuna is mixed with tobanjan aioli, and garlic soy, placed on top of crispy rice brushed with garlic soy and brown butter, and garnished with sliced serrano chiles and upethi sea salt.

Question 17

King Crab Crispy Rice

Answer 17

King crab is mixed with gochujang aioli, fried shallots, and masago, placed on top of crispy rice brushed with garlic soy and brown butter, and gochujang aioli.

Question 18

Wasabi Scallop Crispy Rice

Answer 18

Chopped raw scallops is mixed with yuzu mayo and wasabi tobiko, placed on top of crispy rice brushed with garlic soy and brown butter. Garnished with seasoned micro greens.

Question 19

Crispy Pork Fried Rice

Answer 19

Crispy ginger rice, tossed with sauteed pork belly bacon and scallions, topped with a sous vide egg and kizami nori. The dish is served with a side of Fuumi sauce to finish.

Question 20

Shrimp Fried Rice

Answer 20

Crispy ginger rice, tossed with sauteed marinated shrimp, bok choy, spinach. Topped with a poached egg and garnished with pickled daikon and pickled red onion. Served with fuumi sauce and gochujang.

Question 21

Wild Mushroom Sizzling Rice

Answer 21

Wild mushrooms are sauteed with ginger rice, and mixed with boiling kombu dashi, vegetable dashi and soy sauce. Garnished with scallions and fried shallots.

Question 22

Duck Yakisoba

Answer 22

Confit duck and garden vegetables sauteed with sesame oil, garlic, and ginger, and tossed with Ankake sauce and Ma-Ra Miso, and served with warm Yakisoba noodles, fried shallots, garlic and scallions.

Question 23

Lobster Soba

Answer 23

Steamed whole lobster sauteed with yakisoba noodles, soba sauce, shio kombu, and summer vegetables. Finished with aromatic lobster oil (grapeseed oil, lobster shells).

Question 24

Smoked Pork Belly Skewer

Answer 24

3oz of pork belly skewered, glazed with apple cider tare and grilled.

Question 25

Roasted Chicken Breast Skewer

Answer 25

Chicken breast marinated in Yakitori Tare is skewered with scallions and grilled. Garnished with Japanese 7 spice, and dressed with yuzu kosho vinaigrette.

Question 26

Shichimi Eggplant Skewer

Answer 26

Crispy fried eggplant, skewered and finished on the grill, brushed with eggplant miso. The skewer is topped with fresh herbs, lotus and eggplant chips.

Question 27

Tako Skewer

Answer 27

Braised Spanish octopus tentacle is skewered with fingerling potatoes. Plated on top of basil koji sauce and drizzled with fuumi sauce with apple cider and yuzu juice.

Question 28

Pan Seared Salmon

Answer 28

King salmon, shiodare sauce, steamed baby bok choy, with peanut sauce and umami oil.

Question 29

Miso Black Cod

Answer 29

Miso marinated black cod grilled on the robata. Finished with white miso sauce. Served over steamed baby bok choy, topped with lime zest.

Question 30

Diver Scallops

Answer 30

Three U10 diver scallops are seared on both sides, plated and served with Japanese broth, and topped with wasabi relish. Broth is NOT pescatarian.

Question 31

Whole Crispy Boneless Red Snapper

Answer 31

Tail on boneless red snapper (Florida Keys, line caught) is dipped in masa batter and fried crispy, then seasoned simply with sea salt, and topped with a fresh herb salad. The plate is finished with ginger soy sauce and served with lemon.

Question 32

Steamed Branzino

Answer 32

A filet of skin-off Branzino is steamed in saka mushi sauce, placed on top of basil koji sauce, and finished with pickled fennel and shimeji mushrooms.

Question 33

Center Cut Beef Filet

Answer 33

Filet of beef, brushed with house beef butter (Wagyu fat and butter), seasoned with salt and pepper and broiled. Sliced to serve with grilled shishito peppers and Miru citrus salt. Served with Japanese miso sauce.

Question 34

Prime New York Strip

Answer 34

10oz Prime New York Strip Steak brushed with house beef butter (Wagyu fat and butter), seasoned with salt and pepper, and grilled. The steak is sliced to serve, and finished with grilled shishito peppers and Miru citrus salt. Served with Japanese miso sauce.

Question 35

Miyazaki A5 Wagyu Zabutan

Answer 35

Miyazaki A5 Wagyu Zabutan (chuck) brushed with house beef butter, seasoned with salt and pepper, and grilled. The steak is sliced to serve, and finished with grilled shishito peppers and Miru citrus salt. Served with Japanese miso sauce.

Question 36

Cold Foie Gras Torchon

Answer 36

A 2oz slice of foie gras torchon (Maulard duck foie gras, plum sake, cognac) is plated and finished with maldon sea salt and espelette pepper. Served with rhubarb, ichigo, and red onion compote and toasted brioche.

Question 37

Balmoral Cambridge House Smoked Salmon

Answer 37

Cold smoked Atlantic salmon is sliced and plated, and garnished with fresh dill. Served with unsalted European butter, capers, chopped red onions and brioche toast.

Question 38

Royal Osetra Caviar

Answer 38

A 1oz jar of Royal Osetra caviar is chilled over crushed ice and served with ramekins of chives, shallots, creme fraiche, hard boiled egg whites and truffled yolks, and picked yamamomo (Japanese mountain berries). Blinis and brioche toast points (5pc ea) are served on the side.