HOT KITCHEN/MAINS

Question 1

Answer 1

A4 WAGU BEEF FRIED RICE ^[5oz]

Japanese A4, garlic chips, chives, sujikon, topped with scallions.

• [sujikon = demi-glaze from beef tendom+yam cake]*
• [Yam Cake = Yam Cake is not cake in the English sense of the word.*
• It is a firm, small block of a jelly-like substance made from Devil’s Tongue Yam powder, water and calcium-hydroxide (the chemical called “Lime.”)*
• It is used in Japan as a cooking ingredient, more for its texture than flavour. Yam Cake can be chopped up into chunks and added to hotpot dishes, or soups. Larger pieces can be grilled, then served with a sauce.*
• Yam Cake can be greyish or black, and come in different shapes. The dark is sometimes called “brown”, the greyish called “white.”]*

GLU-SOY-EGG-GARL-ONI

Question 2

Answer 2

MISO GLAZED BLACK COD ^[7oz]

Miso marinated 48hrs, broiled, served hoba leaf (magnolia) side broccolini w/ miso reduction.

• [hoba leaf = sun dried magnolia leaf to bake food]*
• [Hajikami ginger is salted and pickled young ginger stalks which sprout up from the ginger root. Pickled in Rice Vinegar, Shiso Leaves and Salt]*

GLU-SOY-DAIR-GARL-FISH-ALC-WHE

Question 3

Answer 3

JIDORI CHICKEN TERIYAKI ^[6oz]

Boneless Sous Vide, chashu marinade, butter, seasoned rice, teriyaki sauce, sesame, shishito, tomato.

• [seasoned rice sauce = sesame, mistuba, salt, chicken fat]*
• [chashu marinade = sake, soy, ginger, garlic]*
• [chashu = dish that is braised over low heat for a very long time]*

GLU-SOY-DAIR-GARL-SES

Question 4

Answer 4

LOBSTER DYNAMITE

1/2 Maine deshelled and sauteed w/ white mushrooms in butter, sake & soy, then restuffed in shell and baked w/ dynamite sauce

[dynamite sauce = masago, mayo, ponzu, tobikko]

GLU-SOY-DAIR-EGG-SHL-MUSH-WHE-ALC

Question 5

Answer 5

STRIPED BAZE ^[8oz]

Fillet stripped bass, butter-milk battered & fried; szechuan sauce, frisee greens, rayu chilli oil, micro cilantro.

GLU-SOY-DAIR-EGG-FISH-SES-GARL-ONI-ALC-WHE

Question 6

Answer 6

SIZZLING WAGYU RIBEYE STEAK ^[10oz]

Served on top of seared Maitake mushroom; garnished with truffle butter, truffle salt, scallions & side of Ponzu.

GLU-SOY-DAIR-FISH-GARL-ONI-ALC-MUSH-WHE

Question 7

Answer 7

WAGYU TOBANYAKI ^[5oz]

American beef, cubed, wild mushrooms (shitaki, enoki, hon-shimeji), scallions, daikon, sake-soy-butter, side of Ponzu.

GLU-SOY-DAIR-ONI-MUSH-ALC-WHE