Kitchen Flashcards
Avocado with beef tartare and caviar
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
Hairy crab uni kyuri vinaigrette
Hokkaido crab steamed, taken out of its shell, and accompanied by sea urchin. Dressed in cucumber vinaigrette, and dusted with Yuzu zest.
Hamachi butsu wasabi
Chunks of yellowtail tossed in soy sauce, garnished with fresh wasabi and sesame oil
Tai truffle ceviche
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.
Wasabi tuna scallion
Finally chopped tuna mixed with soy marinade, wasabi, and Negi
Burnt Cedar mackerel
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
Kanpachi Jalapeño potato Julienne
Finley sliced Kanpachi wrapped around fried julienned Yukon potatoes. Talked with Serano rings, Himalayan sea salt, and sesame oil. Topped with micro cilantro
Moonshoal oysters chilizu
Six oysters mixed with micro mizuna, topped with aka daikon oroshi in ponzu. Garnish is chopped chives.
Kinme ponzu
Thinly sliced kinme fish topped with sudachi sauce. Garnished with garlic, chives, sudachi zest.
Uni Okinawa seaweed
Maine uni served over okinawan sea grapes, dressed in cucumber vinaigrette.
Tuna sriracha
Thinly sliced tuna marinated in saké, soy, vinegar. Sauce is sriracha, soy, saké, vinegar, and fish sauce. Topped with Serrano peppers and micro mizuna.
Toro wasabi ceviche
Thinly sliced Toro marinated in saké, soy, and vinegar. Topped with grated daikon, wasabi and vinegar.
Sashimi tasting
21 pieces of sashimi. three pieces of seven types of seafood. Soy sauce on side. Hirame gets ponzu.
Roasted mushroom brussels sprouts Bottarga
Maitake mushrooms, brussels sprouts, and Cauliflower roasted with olive oil and seasoned with salt and pepper. Finished with shaved bottarga and lemon juice.
Kabu Squash apple Julienne
Kabu Turnips and squash are julienned and tossed with frisée in a gala apple vinaigrette. Garnish with shaved turnip.
Russian kale Julienne lemon grass vinaigrette
Russian kale and Julienned Swiss chard tossed with pinenuts, salt, and pepper. Dressed in lemongrass vinaigrette.
Wakame cucumber sunomono
Wakame seaweed, Ogo, myoga, jellyfish, shiso, and benitade tossed in amazu-sunomono dressing (Yuzu juice, sugar, mirin, soy,dried fish)
Jalapeño cucumber tataki
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.
Watercress beets wasabi slaw
Watercress, julienned beets, and chikuwa tossed in a wasabi/watercress/mayo dressing
Chicken dumpling with cilantro
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.
Sautéed mustard greens and garlic
Chopped mustard greens tossed in wok with white sesame oil, garlic, kombu dashi, lemon juice salt and pepper
Grilled asparagus goma ae
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.
Nameko mushroom tofu miso soup
Kombu and neboshi dashi mixed with nameko mushroom, miso paste, and scallion. Miso paste is soybean, koji rice, salt.
Matsutake mushroom dobin pot
Kombu dashi with grilled matsutake, sudachi skin, and parsley leaf
Scottish langoustines with lime
Scottish langoustines with Himalayan salt. Sautéed in OO, white wine, chopped parsley, white onion. Finished with lime juice.
Yuzu miso cod
Black cod marinated in a miso marinade, grilled and served with yuzu zest. Marinade is miso paste, soy, sugar, and saké.
Grilled Bronzino
Saké and salt grilled bass with soy daikon and amaze cucumbers
Fish collars
Grilled on robata grill..served with daikon oroshi and soy. Garnished with shishito pepper and lemon
Yakitori
Chicken thighs skewered with scallion, grilled on the robata grill, glazed with yakitori sauce. Garnished with ichimi peppers
Yuzu miso nasu
Flash fried eggplant broiled with miso and sprinkled with yuzu zest
Maitake mushroom with truffle
Grilled maitake and cauliflower mixed with sesame and truffle oil. Talked with shaved truffle.
Shishito pepper and misogurt dip
Shishito grilled on robata served with a dip of miso, garlic, and evoo.
Eggplant miso honey
Japanese eggplant and shishito pepper are sautéed and then braised in miso, honey broth and katsuo dashi
Masa Toro tartare caviar
Finally chopped tomorrow tuna mixed with white onion , asatsuki chives and sudachi juice with sturgeon caviar from Petrossian served with butter milk toast
Braised Tosazu short ribs
Short rib braised in mirepoix and kombu with Tosazu. Served with braised daikon, garnished with hari negi.
Rosemary quail
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.
Beef juju
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.
Lamb juju
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.
Octopus juju
Sliced mizu tako octopus with anchovy paste, garlic, white sesame oil, and tougarashi. Topped with long horn chills, lime juice, and mitsuba.
Asparagus with black trumpet mushrooms
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.
Baby shrimp fried rice
Cherry shrimp and shirasu wok tossed in olive oil, rice, garlic, chives, white onion, scallions, soy sauce.
Bottarga cilantro fish pasta
Pasta made from catfish sautéed in garlic, anchovy paste and olive oil. Topped with bottarga, chopped Serrano peppers, cilantro stem, and Parmesan cheese
Chili garlic shrimp pasta
Pasta made from shrimp sautéed in garlic, anchovy paste, cilantro, Serano pepper, and lime juice. Topped with garlic chips
Shiso julienne black ink fish pasta
Pasta made from catfish with squid ink. sauteed with chopped garlic, anchovy paste, and togadashi pepper. Topped with julienned shiso leaf.
