Sushi Flashcards
+Honeymoon Oyster
A deep cupped Oyster with Uni Roe, Ikura (Salmon Roe), Black Tobiko (Flying Fish Roe), Orange Tobiko, Raw Quail Egg, and Green Onions
Allergy: Gluten
Marking: Oyster Fork, Hot towel service
Smoked Hamachi Nachos
Smoked Hamachi (Japanese Yellowtail), Fried Yucca Chips, Togarashi roasted Marcona Almonds, Asian Pear, Citrus, Vinaigrette, Micro Cilantro, and Lemon Togarashi
Allergies: Gluten, Nuts
Markings: Chop Sticks, Hot towel service
King Salmon Roll
20-hour cured King Salmon inside-out roll. Topped with Roasted Lemon-Togorashi Hazelnuts, Avocado, and Papaya with a White Soy-Lime Vinaigrette
Allergies: Gluten, Nuts
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish
King Crab “California Roll”
King Crab, rolled with Avocado. MixedGreen Lettuce dressed with Ponzu Sauce, Crispy Leeks and a Brown Butter Nikiri Sauce
Allergies: Gluten, Dairy (Non-Dairy: without Leeks & Brown Butter Nikiri)
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish
Trojan Roll
Sliced Tuna Tataki over a roll filled with Negi Maguro, Cucumber, Avocado, Yama Gobo. Topped with Ponzu Sauce, Yuzu Tobiko, and Micro Wasabi, finished with Wasabi Vinaigrette
Allergies: Gluten
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish
Wild Santa Barbara Spot Prawn Nigiri
Live Spot Prawn Sushi peeled and seasoned with Red Sea Salt and White Soy Nikiri. Served with Tempura Battered Heads(edible) and Ponzu Dipping Sauce.
Allergies: Gluten
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish, Hot Towel service
Toro TarTare
Build your own Toro Hand Rolls with Toro TarTare, Warm Sushi Rice, and Crisp Green Tea Nori
Allergies: Gluten
Marking: Soy Sauce, Soy Ramekin, Ginger & Wasabi
Spicy Lobster Roll
Beer Battered Lobster Tail atop a sushi roll with Lobster, Avocado, Sushi Rice in a Soy Paper. Topped with Spicy Mayo and then torched. With Lobster Eel Sauce.
Allergies: Gluten, Dairy, MSG (in Mayo)
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish
Garden Roll
Yellow Heirloom Tomato and Shisho Leaf over an inside out roll filled with Yamagobo, Sweet Potato, Avocado, Cucumber, Asparagus. Topped with Mosto Olive Oil and Maldon Salt. With Wasabi Vinaigrette.
Marking: Chopsticks, Soy Sauce Carafe, Soy Dish, Ginger/Wasabi Dish
Daikon
A large Asian Radish
Eel Sauce
Fish Stock, Fish Sauce, Soy Sauce, Serrano Peppers, Ginger, Garlic
Ikura [EE-KOO-RAH]
Salmon Eggs Salt cured from Chum Salmon, a Pacific Salmon species
Miso [MEE-SOH]
A seasoning made from fermented soybeans and other grains. Used to add a “meaty” flavor.
Negi Maguro
tuna chopped with green onions- Negi Maguro(tuna chopped with green onions) this name comes from Tokyo Negi, a Japanese green onion that is commonly mixed with seafood as a seasoning. This name is shortened to simply Negi and then coupled with the seafood name: examples are the one we use here. Another very common use is in Negi-Hama as in Negi Hama Roll… here the seafood name Hamachi is shortened as well
Nori [NORE-EE]
Toasted seaweed sheets used to wrap sushi. Several types of seaweed are used.
Nikiri [NEE-KEE-REE]
A light sauce of Soy, Mirin (sweet rice wine), and Dashi (fish broth). Nikiri is cooked very quickly to thicken slightly. Really a less acidic version of Ponzu.
Ponzu Sauce
A light sauce made with Soy, Dashi, Rice Vinegar and Yuzu juice.
Quail Eggs
Eggs from the small ground bird the Quail. When you see these used in a sushi setting they will be served raw. They are safe to eat because they have been certified cold-pasteurized.
Sushi Rice
Medium grained rice primarily grown in North California. We prepare this continuously throughout the day.
Tuna Maguro [MAH-GOO-ROW]
Arrives to us fresh throughout the year from different places. Maguro refers to brightly colored red meat from the top loins rather than the belly.
Tuna Tataki
Tataki isa verb meaning “to quickly sear”. Our chefs do this with a small blow torch.
TORO [TORE-ROE]
Toro is the Belly of the Bluefin Tuna… which is the largest species of tuna.
Togarashi [TOE-GAR-RAH-SHEE]
Seven spice blend with toasted and dried chilies, citrus zest, and black sesame seeds.
Tobiko [TOE-BEE-KOH]
Flying Fish Eggs. We use four varieties of this product which is flavored and dyed different colors using natural flavoring and artificial coloring. We use 1. Yellow: Yuzu flavored 2. Green: Wasabi flavored 3. Natural Color/Seasoned (rice vinegar and sugar) 4. Black: seasoned and colored with soy sauce
Wasabi Vinaigrette
Rice Vinegar, Mustard Greens, Garlic, Wasabi Tops, Wasabi Oil, Shallots, Extra Virgin Olive Oil, Kosher Salt
White Soy Sauce
A soy sauce with more wheat than soybeans, which makes it golden in color
Yama Gobo
Japanese pickled burdock root. The prepared root looks like long, thin carrots. The color is obtained by processing the root with orange coloring
Yuzu/ Citrus Vinaigrette
Lemon, Yuzu Juice, Mirin Wine, White Shiro Soy Sauce, Extra Virgin Olive Oil
