Food Ingredients Flashcards
Salmon and Truffle
Thinly sliced raw salmon dressed with yuzu emulsion and seasoned with dried miso. Garnished with chopped chives and black truffle.
Hamachi and Lemon
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.
Bluefin Tuna and Crispy Shiso
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.
A5 Wagyu Tartare
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.
Japanese Cucumbers
Sliced seedless baby cucumbers seasoned with Miru soy vinaigrette, and topped with furikake, arugula and mache. Vegan and gluten free
Silken Tofu
Silken tofu is marinated in ginger-garlic vinaigrette, topped with espelette and micro shiso and micro parilla. Vegan and gluten free
Broccolini Gomaae
Grilled, slightly charred broccolini is tossed with sweet sesame soy, and seasoned with lemon juice and lemon zest. Garnished with with grilled scallions.
Chilled Tomato Confit
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.
Gem Salad
Crisp romaine lettuce tossed with kombu aioli, with marinated oishii shrimp and croutons.
Edamame
Edamame are grilled and tossed with Chef Osaka’s 7 spice, maldon sea salt and lime zest.
Grilled Avocado
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.
Shishito Peppers
Shishito peppers are quickly fried and grilled on the robata, tossed with Miru citrus salt and dashi mayo. Served with ponzu sauce for dipping.
Rock Shrimp Tempura
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.
Lobster Spring Rolls
6pc lobster and pork spring rolls served with thai orange sauce and a wedge of lime.
Jidori Chicken Karaage
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.
Spicy Bluefin Tuna Crispy Rice
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.
King Crab Crispy Rice
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.
Wasabi Scallop Crispy Rice
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.
Crispy Pork Fried Rice
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.
Shrimp Fried Rice
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.
Wild Mushroom Sizzling Rice
Wild mushrooms are sauteed with ginger rice, and mixed with boiling kombu dashi, vegetable dashi and soy sauce. Garnished with scallions and fried shallots.
Duck Yakisoba
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.
Lobster Soba
Steamed whole lobster sauteed with yakisoba noodles, soba sauce, shio kombu, and summer vegetables. Finished with aromatic lobster oil (grapeseed oil, lobster shells).
Smoked Pork Belly Skewer
3oz of pork belly skewered, glazed with apple cider tare and grilled.
