Sushi

Question 1

+Honeymoon Oyster

Answer 1

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

Question 2

Smoked Hamachi Nachos

Answer 2

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

Question 3

King Salmon Roll

Answer 3

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

Question 4

King Crab “California Roll”

Answer 4

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

Question 5

Trojan Roll

Answer 5

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

Question 6

Wild Santa Barbara Spot Prawn Nigiri

Answer 6

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

Question 7

Toro TarTare

Answer 7

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

Question 8

Spicy Lobster Roll

Answer 8

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

Question 9

Garden Roll

Answer 9

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

Question 10

Daikon

Answer 10

A large Asian Radish

Question 11

Eel Sauce

Answer 11

Fish Stock, Fish Sauce, Soy Sauce, Serrano Peppers, Ginger, Garlic

Question 12

Ikura [EE-KOO-RAH]

Answer 12

Salmon Eggs Salt cured from Chum Salmon, a Pacific Salmon species

Question 13

Miso [MEE-SOH]

Answer 13

A seasoning made from fermented soybeans and other grains. Used to add a “meaty” flavor.

Question 14

Negi Maguro

Answer 14

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

Question 15

Nori [NORE-EE]

Answer 15

Toasted seaweed sheets used to wrap sushi. Several types of seaweed are used.

Question 16

Nikiri [NEE-KEE-REE]

Answer 16

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.

Question 17

Ponzu Sauce

Answer 17

A light sauce made with Soy, Dashi, Rice Vinegar and Yuzu juice.

Question 18

Quail Eggs

Answer 18

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.

Question 19

Sushi Rice

Answer 19

Medium grained rice primarily grown in North California. We prepare this continuously throughout the day.

Question 20

Tuna Maguro [MAH-GOO-ROW]

Answer 20

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.

Question 21

Tuna Tataki

Answer 21

Tataki isa verb meaning “to quickly sear”. Our chefs do this with a small blow torch.

Question 22

TORO [TORE-ROE]

Answer 22

Toro is the Belly of the Bluefin Tuna… which is the largest species of tuna.

Question 23

Togarashi [TOE-GAR-RAH-SHEE]

Answer 23

Seven spice blend with toasted and dried chilies, citrus zest, and black sesame seeds.

Question 24

Tobiko [TOE-BEE-KOH]

Answer 24

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

Question 25

Wasabi Vinaigrette

Answer 25

Rice Vinegar, Mustard Greens, Garlic, Wasabi Tops, Wasabi Oil, Shallots, Extra Virgin Olive Oil, Kosher Salt

Question 26

White Soy Sauce

Answer 26

A soy sauce with more wheat than soybeans, which makes it golden in color

Question 27

Yama Gobo

Answer 27

Japanese pickled burdock root. The prepared root looks like long, thin carrots. The color is obtained by processing the root with orange coloring

Question 28

Yuzu/ Citrus Vinaigrette

Answer 28

Lemon, Yuzu Juice, Mirin Wine, White Shiro Soy Sauce, Extra Virgin Olive Oil