Sushi Ota Flashcards
1
Q
What is the most oaky wine we have? Who prefer this wine & pair with what?
A
chardonay ferrari carrano
old people/ sashimi
2
Q
What is the name of Pinot Grigio we have? Riesling? Chablis?
A
2016 Bottega Vinaia from italy
2015 Saint M from Germany
2015 Simonnet Febvre from Bourgogne
3
Q
salmon skin
A
salmon skin, cucumber, green onion, gobo, bonito flakes
4
Q
How do you recommend Bottega Vinai to the customer?
A
Nose: alluring floral perfume
Palete: Fresh, dry and flavorful with a firm structure leading into a lingering finish
5
Q
Pike Mackerel
A
Sanma
6
Q
How many pieces in Agedashi Tofu? What are the ingredients?
A
4 pcs
sallion, ginger, fish sauce that similar to tempura sauce
7
Q
tekka
A
traditional tuna roll with seaweed outside
8
Q
Kani
A
Crab
9
Q
chawanmushi
A
steam egg custard, squid, scallop, shitakee, white fish top with yuzu sauce
10
Q
Zuwaigani
A
Snow Crab
11
Q
baby red snapper
A
kasugo
12
Q
What are in the negitoro hand-roll?
A
green onion, negitoro, rice & nori
13
Q
dragon
A
california (top: eel, eel sauce, sesame seeds)
14
Q
red sauce
A
momiji oshi sauce, sugar, vinegar, mirin, dashi
15
Q
What is unagi don?
A
Bowl of large portion of steam rice with bbq fresh water eel on top
16
Q
What is moiji orashi sauce?
A
grated/puree radish with jap chilli pepper
17
Q
How do you recommend squealing pig sauvignon blanc to the customer?
A
Nose: vibrant comprised of tropical fruit & fresh herb fragrances
Palete: refreshing with fruitiness of green pineapple, citrus and passionfruit. Long but lively focused finish
18
Q
What type of sushi is this? Japanese Name
What does this sushi relate to?
A
Striped Jack - Shima Aji
Aji (Spanish Mackerel)
19
Q
How do you recommend Flower Chardonay?
A
Nose: Expressive aromas of citrus zest and lime-blossom
Palete: The palate is hilighted by a compelling Sonoma coastal minerality, textural salinity that carries brilliantly finish
20
Q
Tarabagani
A
King Crab
21
Q
Futomaki
A
shitakee, squash (gobo), egg, krab, smelt roe, pickled radish
22
Q
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this to the customer?
A
Kokuryu/ Cold/ 24oz/ Daiginjo
An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean, gentle but also invigorating. It reminds me of the coldest day in winter in Boston.
23
Q
What are those dry sake? Which one is driest?
A
Senshin/ Otokoyama/ Masumi
Senshin
24
Q
Pen shell
A
Tairagai
25
What do we do with fishy fishes? What do they have on top?
We cured them with salt and vinegar
layer of kombujima
26
Spanish Mackerel
Aji
27
What is Otasan's favorite sake?
Muku
28
Needle fish
Sayori
29
What sake is this? Do we serve it hot or cold? Size? Type of sake? How do you describe this sake to the customer?
Muku/ Cold/ 8oz or 24 oz/ Junmai Ginjo
Classic Niigata sake that has harmony and very unique flavor profile.
30
What in the Chirashi disgtinguish it from the other?
Surf Clam
31
How many pieces in the fresh catch of the day sashimi?
4-6 pieces including amae ebi
32
eel sauce
ss, sugar, eel juice, mirin
33
What type of sauvignon blanc we have?
2016 Squealing Pig from N.Z
2016 La Poussie Sancerre, France
34
What are in the eel hand-roll?
bbq eel, avocado, rice & nori
35
zuke
marinated tuna with pepper on top
36
What are in the soft-shell crab hand-roll?
avocado, cucumber, soft-shell crab, spicy mayo
37
kanpyo
japanese sweet squash
38
natto
fermented soybeans, green onion
39
What items in sashimi sampler?
Tuna, toro, spanish mackerel, amberjack, salmon, scallop
40
Japanese sardine
Iwashi
41
ume shiso yamaino
sour plum paste japanese herb, mountain potato
42
shrimp tempura
shrimp tempura, krab, avocado, cucumber, mayo, smelt roe
43
rainbow
california roll w/ 6 kinds of fish on top
44
spicy yellowtail
chopped yellowtail with spicy mayo
45
How do you recommend Ferrari Carrano?
This full-bodied Chardonnay boasts aromas of pear, green apple and honeydew
Palate: generous, creamy vanilla undertones balance layers of toast and spice.
46
jalapeno salmon
avocado,spicy scallop (top: salmon, jalapeno)
47
tosazu
ss, vinegar, sugar, dashi
48
how do you recommend Jarvis to customer?
Rich, toasty, attractive aromas and flavors of white chocolate
Palete: full bodied yet fruity with subtle medium-length spiced apples and nuts, minerals finish with moderate oak
49
What distinguish Tokusen Sushi from other?
Tuna roll, salmon egg
50
Protein
TYS wrapped w/ cucumber, seaweed w/ green onion, momiji-oshi, ponzu sauce on the side
51
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this to the customer? How to translate this sake into wine?
Dassai niwari sanbu/ Cold/ 10oz or 24 oz/ Junmai Daiginjo
Nose: Lively aroma With a nose of grapes, flowers, strawberries and mineral water
Pallete: the flavor is as luscious as the aroma. You are transported into higher realm with each sip.
Merlot/ Soft Chardonay
52
Black pepper scallop
shrimp tempura, tuna, avocado (top: scallop, jalapeno, mayo w/ eelsauce, black pepper, tempura flakes)
53
what are the hot sake?
ShochikuBai/ Kurosawa/ Otokoyama
54
crunchy tempura
shrimp tempura, krab, avocado, cucumber (top: tempura flakes, eel sauce)
55
philadelphia
smoked salmon, cream cheese, cucumber
56
Crunchy salmon
salmon, shrimp tempura (top: spicy salmon, tempura flakes, eel sauce)
57
The details of regular omakase?
Fresh catch of the day sashimi
8 pieces of selected sushi
58
What are the items in Chirashi?
TYS, white meat fish, octopus, shrimp, eel, surf clam
59
spicy tuna
chopped tuna w/ spicy mayo sauce
60
What is on top of zuke?
Japanese Citrus pepper
61
What kind of sake to recommend in the summer time?
Hakkaisan
62
Japanese seabass
Suzuki
63
What type of Chardonay we have?
2013 Ferrari Carano Tre Terre from Russian River
2014 Mer Soleil Reserve Santa Barbara
2015 Flower Sonoma County
2014 Jarvis Napa Valley
64
Bonito or Skipjack Tuna
katsuo
65
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this to the customer? How to translate this sake into wine?
Manju/ Cold/ 10oz or 24oz/ Junmai Daiginjo
Hot word: clean, round, velvety & divine.
This is one of if not the most sought after Daiginjo in Japan. It has sophisticated aroma & elegant taste. You will experience subtle flavors of fuji apple and tart pear dance through the cleanest mouth in the sake world.
66
what are the other miscellaneous drinks we have?
pepsi, diet pepsi, sierra mist, club soda, ice tea, ice green tea, lemonade, hot tea, voss sparkling water & still water.
67
Albacore
Bincho Maguro
68
What in the Sushi Combo A distinguish it from the other?
the california roll
69
What size is the hot sake?
12 oz
70
What are items in sushi combo A?
salmon, tuna, yellowtail, white meat fish, octopus, shrimp, eel & california roll
71
scallop deluxe
kanikama, scallop baked with spicy mayo and fantasy sauce
72
How does squealing pig differ from la poussie sancere?
Its drier
73
What is on top of the Yari Ika?
Greentea Salt
74
The details of the special omakase
1. Tai shiokonbu shiso goma with tomato jelly w/ broccoli sauce
2. Fresh catch of the day sashimi
3. 5 pieces of selected sushi
4. Buttered sauteed abalone w/ truffle & chino, panko baked yellowtail w/plum sauce topped with green tea pank
5. 5 pieces of selected sushi
6. Miso soup
7. Ice-cream
75
Turban shell
Sazae
76
How do you recommend Mer Soleil to the customer?
Nose: tropical scents of pineapple and citrus blossom
Palete: White peach fruity, oak & buttery, medium to full-bodied with lengthy finish but not heavy
77
kanpyo maki
sweet japanese squash
78
Albacore
Chilli Pepper
Ponzu Radish
Green Onion
79
Pizza
california roll topped with spicy mayo & baked w/ fantasy sauce
80
How do you recommend Chablis?
a very pleasant wine which exhales uncommon but delicious notes of peach on the nose, the main feature of this vintage. On the palate, we find it sweet, crisp and mineral character
81
Catepillar Roll
Eel, Krab, Cucumber (top: avocado)
82
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this to the customer? How to translate this sake into wine?
senshin/ cold/ 24oz/ Junmai Daiginjo
extremely elegant and sophisticated, this sake is an absolute joy and delight. It takes 3 days& nights to gently polish the rice grains to reach 28% of its original size. The sake is then brewed with great skill and aged slowly over a year.
Nose: laced with young cantaloupe and honey
Taste: clean, pristine & light
Zins/Zesty wines
83
What are in Tokusen Sushi?
tuna, yellow tail, toro,halibut, spanish mackerel, albacore, salmon, scallop, ikura, eel, tuna roll
84
Pacific lobster
Iseebi
85
What are the those red wine half bottle? Name the year, vineyard and type if grape in that order
2012 Kenwood Vineyard Merlot from Sonoma County
2016 Summerland Pinot Noir from Santa Barbara
2014 Justin Carbenet Sauvignon from Paso Robles
86
King mackerel
Sawara
87
What are in the salmon skin hand-roll?
gobo, cucumber, green onion, salmon skin, bonito flakes
88
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this sake to the customer? How do you you translate this sake into wine?
Hakkaisan/ Cold/ 10 oz or 24oz/ Junmai Ginjo
Clean, Light, Dry, & Flavorful.
Nose: Spicy nose of apples & roasted nuts.
Hakkaisan is one of the premier Junmai Ginjo’s in Japan (rated #2 in its type). Like superbly clean sauvignon blanc
89
What are in the shimp tempura hand-roll?
avocado, cucumber, spicy mayo, shirmp tempura
90
Shako
Mantis Shrimp
91
Kombu/ Kelp
King of seaweed
92
What is tekka don?
thin sliced of tuna over large portion of sushi rice in a bowl
93
What in the Deluxe Chirashi distinguish it from the other?
Toro, Sea Urchin
94
What sake is this? Do we serve it hot or cold? Size? Type of sake?
How do you recommend this sake to the customer?
Dewasakura/ cold/ 10oz/ Junmain Ginjo
Floral nose filled with hints of cherry blossom & pear. It has a light and smooth beginning that greets a fruity middle mouth made up of peachy/green apple flavors, and the sake slips into round and fresh finish with no aftertaste.
95
Japanese shad
Kohada
96
What are in the Deluxe Chirashi?
toro, salmon, yellowtail, white meat fish, shrimp, octopus, surf clam, eel, uni
97
seafood dynamite
kanikama, scallop, octopus, white fish, giant clam baked with spicy mayo and fantasy sauce
98
soft shell crab
soft shell crab, krab, cucumber, avocado, mayo, smelt roe
99
What sake is this? Do we have it hot or cold? Whats the volume? Type of sake? How do you recommend this to the customer?
Masumi/ Cold/ 24oz/ Junmai Ginjo
Nose: Fragrance reminiscent of young Fuji apples
Palette: Subtle astringency & superbly balanced dry sake
100
Diego
spicy tuna, cilantro, sesame oil (top: serrano peppers)
101
Oystera
Kaki
102
Salmon dynamite
kanikama, salmon, avocado baked with eel sauce
103
what are the japanese sho chu that we have? What size? How do you recommend them to the customer? and How do you serve them?
Yokaichi (barley) : crisp, lighter taste with pleasant aroma
Tominohozan (sweet potato): aroma of cherry and grapefruit with refreshing taste. Paired with grilled/ dried/ fried foods.
by the glass or bottle of 750ml
on rock or straight (ask the customer)
104
What is the layer on top of mackerel?
Kombu paper
105
What are sparkling wines? What size?
Borgo Magredo Proseco by glass
Roederer Estate Brut by half bottle
Veuve Clicquot by bottle
106
How do you recommend Saint M to customer?
Nose: delicate peach aroma
Palete: medium-bodied, off-dry Riesling
107
what are things in volcano roll?
spicy tuna, cucumber, krab, avocado, cream cheese then deep fried with fantasy sauce on top
108
What are the full bottle redwine?
2014 Luigi Bosca Malbec Argentina
2014 Joseph Phelps Pinot Noir Sonoma County
2014 Caymus Carbenet Sauvignon Napa Valley
2013 Opus One
109
What are those half bottle from Kenzo Estate Napa valley?
2016 Asatsuyu Sauvignon Blanc Kenzo Estate Napa Valley
2016 Yui Rose Kenzo Napa Valley
2014 Rindo Red Wine
110
Name all the sushi from left to right
zuke -\> hamachi -\> Ikura -\> Unagi -\> chu-toro -\> kasugo (baby red snapper) -\> salmon belluy -\> Kohada (Jap Shad) -\> albacore -\> Iwashi (Jap Sardine) -\> Kinmei (golden eye) -\> unknown
111
What sushi is this? Name in Japanese
Herring Roe
Kazunoko
112
What is mirin? What is it characteristic?
Japanese sweet rice cooking wine
Similar to sake but lower alcohol content and high sugar percentage
113
