Kitchen

Question 1

Avocado with beef tartare and caviar

Answer 1

Finally chopped Australian beef mixed with mustard garlic white onion Himalayan salt and chives on top of avocado with Serano peppers, white onion, lime topped with sturgeon caviar served with butter milk toast on the side

Question 2

Hairy crab uni kyuri vinaigrette

Answer 2

Hokkaido crab steamed, taken out of its shell, and accompanied by sea urchin. Dressed in cucumber vinaigrette, and dusted with Yuzu zest.

Question 3

Hamachi butsu wasabi

Answer 3

Chunks of yellowtail tossed in soy sauce, garnished with fresh wasabi and sesame oil

Question 4

Tai truffle ceviche

Answer 4

Thinly sliced Tai fish layered over sesame, black pepper, and salt. Topped with truffle oil, truffle paste, micro Mizuna, and lime. Sauce made from scallop dashi, lime and vinegar. Garnish is seasonal truffles.

Question 5

Wasabi tuna scallion

Answer 5

Finally chopped tuna mixed with soy marinade, wasabi, and Negi

Question 6

Burnt Cedar mackerel

Answer 6

Cured mackerel is smoked with Cedar, sliced in four pieces, served on top of a hibachi-cypress leaf. Comes with Nikiri soy sauce and fresh wasabi

Question 7

Kanpachi Jalapeño potato Julienne

Answer 7

Finley sliced Kanpachi wrapped around fried julienned Yukon potatoes. Talked with Serano rings, Himalayan sea salt, and sesame oil. Topped with micro cilantro

Question 8

Moonshoal oysters chilizu

Answer 8

Six oysters mixed with micro mizuna, topped with aka daikon oroshi in ponzu. Garnish is chopped chives.

Question 9

Kinme ponzu

Answer 9

Thinly sliced kinme fish topped with sudachi sauce. Garnished with garlic, chives, sudachi zest.

Question 10

Uni Okinawa seaweed

Answer 10

Maine uni served over okinawan sea grapes, dressed in cucumber vinaigrette.

Question 11

Tuna sriracha

Answer 11

Thinly sliced tuna marinated in saké, soy, vinegar. Sauce is sriracha, soy, saké, vinegar, and fish sauce. Topped with Serrano peppers and micro mizuna.

Question 12

Toro wasabi ceviche

Answer 12

Thinly sliced Toro marinated in saké, soy, and vinegar. Topped with grated daikon, wasabi and vinegar.

Question 13

Sashimi tasting

Answer 13

21 pieces of sashimi. three pieces of seven types of seafood. Soy sauce on side. Hirame gets ponzu.

Question 14

Roasted mushroom brussels sprouts Bottarga

Answer 14

Maitake mushrooms, brussels sprouts, and Cauliflower roasted with olive oil and seasoned with salt and pepper. Finished with shaved bottarga and lemon juice.

Question 15

Kabu Squash apple Julienne

Answer 15

Kabu Turnips and squash are julienned and tossed with frisée in a gala apple vinaigrette. Garnish with shaved turnip.

Question 16

Russian kale Julienne lemon grass vinaigrette

Answer 16

Russian kale and Julienned Swiss chard tossed with pinenuts, salt, and pepper. Dressed in lemongrass vinaigrette.

Question 17

Wakame cucumber sunomono

Answer 17

Wakame seaweed, Ogo, myoga, jellyfish, shiso, and benitade tossed in amazu-sunomono dressing (Yuzu juice, sugar, mirin, soy,dried fish)

Question 18

Jalapeño cucumber tataki

Answer 18

Pounded cucumbers, cut into batons, dressed with cucumber sauce made from vinegar, cucumber, cilantro, serrano peppers and fish sauce. Garnish with micro cilantro, sesame oil, lime juice.

Question 19

Watercress beets wasabi slaw

Answer 19

Watercress, julienned beets, and chikuwa tossed in a wasabi/watercress/mayo dressing

Question 20

Chicken dumpling with cilantro

Answer 20

Steamed dumplings filled with chicken, Napa cabbage, woodear and shiitake mushroom. Dressed in gobi sauce made from oyster sauce, negi, cilantro, ginger, and garlic. Cooked in cottonseed oil. Topped with micro cilantro and served with Thai chili/cilantro vinaigrette.

Question 21

Sautéed mustard greens and garlic

Answer 21

Chopped mustard greens tossed in wok with white sesame oil, garlic, kombu dashi, lemon juice salt and pepper

Question 22

Grilled asparagus goma ae

Answer 22

Chopped asparagus seasoned with white sesame oil, and salt, grilled on the robota grill, mixed with frisée and Goma sauce made of white sesame, soy, and sugar.

Question 23

Nameko mushroom tofu miso soup

Answer 23

Kombu and neboshi dashi mixed with nameko mushroom, miso paste, and scallion. Miso paste is soybean, koji rice, salt.

Question 24

Matsutake mushroom dobin pot

Answer 24

Kombu dashi with grilled matsutake, sudachi skin, and parsley leaf

Question 25

Scottish langoustines with lime

Answer 25

Scottish langoustines with Himalayan salt. Sautéed in OO, white wine, chopped parsley, white onion. Finished with lime juice.

Question 26

Yuzu miso cod

Answer 26

Black cod marinated in a miso marinade, grilled and served with yuzu zest. Marinade is miso paste, soy, sugar, and saké.

Question 27

Grilled Bronzino

Answer 27

Saké and salt grilled bass with soy daikon and amaze cucumbers

Question 28

Fish collars

Answer 28

Grilled on robata grill..served with daikon oroshi and soy. Garnished with shishito pepper and lemon

Question 29

Yakitori

Answer 29

Chicken thighs skewered with scallion, grilled on the robata grill, glazed with yakitori sauce. Garnished with ichimi peppers

Question 30

Yuzu miso nasu

Answer 30

Flash fried eggplant broiled with miso and sprinkled with yuzu zest

Question 31

Maitake mushroom with truffle

Answer 31

Grilled maitake and cauliflower mixed with sesame and truffle oil. Talked with shaved truffle.

Question 32

Shishito pepper and misogurt dip

Answer 32

Shishito grilled on robata served with a dip of miso, garlic, and evoo.

Question 33

Eggplant miso honey

Answer 33

Japanese eggplant and shishito pepper are sautéed and then braised in miso, honey broth and katsuo dashi

Question 34

Masa Toro tartare caviar

Answer 34

Finally chopped tomorrow tuna mixed with white onion , asatsuki chives and sudachi juice with sturgeon caviar from Petrossian served with butter milk toast

Question 35

Braised Tosazu short ribs

Answer 35

Short rib braised in mirepoix and kombu with Tosazu. Served with braised daikon, garnished with hari negi.

Question 36

Rosemary quail

Answer 36

4 ounce d’artagnion whole quail, air dried, seasoned with salt and black pepper. Flowered and fried, served with fried Rosemary petals and lemon wedge.

Question 37

Beef juju

Answer 37

Sliced Australian beef sautéed in a sauce with white onion. Topped with negi. Beef sauce made from garlic, soy sauce, sesame oil, sugar and saké.

Question 38

Lamb juju

Answer 38

Sliced lamb sautéed in a sauce with julienned onions and scallions, served with a side of shiso leaves. Lamb sauce made from sesame paste, soy sauce, sugar, miso, Apple, ginger, garlic.

Question 39

Octopus juju

Answer 39

Sliced mizu tako octopus with anchovy paste, garlic, white sesame oil, and tougarashi. Topped with long horn chills, lime juice, and mitsuba.

Question 40

Asparagus with black trumpet mushrooms

Answer 40

Chopped asparagus that’s blanched and sautéed in anchovy, garlic, white sesame oil, black trumpet mushrooms. Garnished with finely chopped onion and parsley. Finished with lime juice.

Question 41

Baby shrimp fried rice

Answer 41

Cherry shrimp and shirasu wok tossed in olive oil, rice, garlic, chives, white onion, scallions, soy sauce.

Question 42

Bottarga cilantro fish pasta

Answer 42

Pasta made from catfish sautéed in garlic, anchovy paste and olive oil. Topped with bottarga, chopped Serrano peppers, cilantro stem, and Parmesan cheese

Question 43

Chili garlic shrimp pasta

Answer 43

Pasta made from shrimp sautéed in garlic, anchovy paste, cilantro, Serano pepper, and lime juice. Topped with garlic chips

Question 44

Shiso julienne black ink fish pasta

Answer 44

Pasta made from catfish with squid ink. sauteed with chopped garlic, anchovy paste, and togadashi pepper. Topped with julienned shiso leaf.