TAKUMI 021 424 8879 Twitter: Takumi Sushi LUNCH TUESDAY - FRIDAY 12:00 - 14:00 DINNER MONDAY - SATURDAY 18:00 - 22:00

Total Page：16

File Type：pdf, Size：1020Kb

TAKUMI 021 424 8879 Twitter: Takumi Sushi LUNCH TUESDAY - FRIDAY 12:00 - 14:00 DINNER MONDAY - SATURDAY 18:00 - 22:00

3 PARK RD, GARDENS TAKUMI 021 424 8879 WWW.FACEBOOK.COM/TAKUMI.SUSHI TWITTER: TAKUMI_SUSHI LUNCH TUESDAY - FRIDAY 12:00 - 14:00 DINNER MONDAY - SATURDAY 18:00 - 22:00 APPETISERS TEMPURA & INSIDE OUT ROLLS Miso Soup R25 Original Special 8 pieces R120 Tempura fried salmon, tuna & avo (no rice) Edamame Steamed young soybeans & sea salt R35 Healthy Vegetable Roll 8 pieces R55 Gomae Wilted spinach & sesame seed dressing R35 Carrot, cucumber, avo, rocket & wasabi mayo Nasu Miso Fried brinjal & sweet miso sauce R30 Chili Popper Roll 8 pieces R75 Wakame Salad Japanese seaweed, rocket & dressing R40 Tempura fried Jalapeno pepper, cream cheese & togaroshi spice Agedashi Dōfu Fried tofu, tentsuyu sauce, daikon & bonito flakes R40 Coriander Roll 8 pieces R80 Salmon Roses 4 pieces Topped with Japanese mayo & caviar R70 Seared salmon, avo, cucumber, coriander & yuzu lime mayo Rocket Roll 8 pieces R80 TEMPURA Salmon, avo, cucumber, rocket & wasabi mayo Mixed 2 each vegetable, prawn & line fish (when available) R80 Salmon & Avocado Roll 6 pieces R60 Prawn 6 pieces R95 Crying Roll 8 pieces R60 Tuna & avo topped with wasabi SASHIMI Mexican Look 8 pieces R75 Tuna, chili, chili mayo in rice paper & deep fried Salmon 4 pieces R65 8 pieces R95 Tuna 4 pieces R60 Takumi Tuna Roll Tuna, avo, cucumber, wasabi mayo & rice wrapped in tuna Tuna & Salmon 6 pieces R85 Rainbow Roll 8 pieces R130 Salmon, tuna, prawn, avo, cucumber & rice wrapped in salmon, tuna & avo NIGIRI Sweet Kiss 8 pieces R120 Japanese Omelet 2 pieces R35 Tuna, salmon, avo, cucumber, sweet chili mayo & topped with tempura shrimp Prawn 2 pieces R50 California Roll 6 pieces R55 Salmon 2 pieces R45 Prawn, avo & cucumber Tuna 2 pieces R45 Dynamite Roll 8 pieces R75 Tempura fried prawn, avo, cucumber & mayo HAND ROLLS Super Crunch 8 pieces R90 Tempura fried prawn, avo, cucumber, spring onion, tempura crumbs & caviar Salmon & avocado R50 Tuna & avocado R50 SPECIALITIES Sushi Standard R105 MAKI ROLLS Nigiri - 2 salmon, 1 tuna, 1 line fish, 1 avo & 1 egg | Rolls - 6 cucumber maki Futomaki 8 pieces Tuna, kampyo, omelet, avo & cucumber R80 Sushi Special R145 Prawn 6 pieces R50 Nigiri - 2 tuna, 2 salmon, 1 prawn, 1 line fish, 1 avo & 1 egg | Rolls - 6 tuna maki Salmon & avocado 6 pieces R50 Sushi & Sashimi Combo R220 Nigiri - 2 tuna, 2 salmon, 1 line fish, 1 prawn & 1 avo | Rolls - 6 California inside out 6 pieces R50 Tuna & avocado Sashimi - 3 salmon & 3 tuna.

Copy Link

Recommended publications

Miso Soup ‘Clean Choice’ Award 2017 Press Release
Contents Instant Organic Miso Soup ‘Clean Choice’ Award 2017 Press Release ........... .3 Miso Sell Sheet ............................................................ 4 Grocery Headquarters Trailblazer Award Press Release ....................... .5 Best Foods for Men 2017 Eden Black Beans Men’s Health Press Release ......... .5 Beans Sell Sheet ........................................................... 6 EDEN Ume Plum Vinegar Awarded 2016 Best Bite Award ...................... .7 Oil & Vinegar Sell Sheet ................................................... .8 New Instant Miso Soups Press Release ....................................... 9 Eden Mochi is Awarded as a “2016 Top Kitchen Essential” Press Release ........ .9 Mochi Sell Sheet ......................................................... .10 Eden Foods Trailblazer Award 2016 ........................................ .10 Shoyu, Beans, Snacks in Men’s Health “125 Best Foods for Men” Press Release .. 11 Snack Sell Sheet .......................................................... 12 Eden Spicy Pumpkin Seeds 1st Place Award Press Release .................... .13 Media Contact Erin Fox Media Manager Eden Foods 701 Tecumseh Rd Clinton, MI 49236 [email protected] 517.456.7424 x203 edenfoods.com Press Release 23 February 2017 Instant Organic Miso Soup EDEN Instant Organic White Miso Soup 'Clean Choice' Award 2017 Clinton, Michigan – Clean Eating magazine's annual 2017 Clean Choice Award has been conferred upon EDEN Instant Red Miso Soup as announced in their February/March issue. Clean Eating
[Show full text]
BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached.
[Show full text]
Red Miso Soup White Miso Soup Eden Miso Basic Miso Soup
Eden Miso Basic Miso Soup Traditional miso, very rare, is strengthening comfort. A delicious, versatile superfood that protects us. Authentic miso improves quality of life while it enlivens and braces. Miso Miso’s ingredients are transformed through SOUP fermentation preparing them for easy Miso assimilation. The traditional miso making Red Miso Soup process is at least 10,000 years old. Whole An all-organic soup blend soybeans and grain are cooked, inoculated with of mugi & hacho miso, a koji starter culture, salted, and then aged kuzu root, wakame, and in kegs under tons of river stone presssure. scallions. Soothing and Japan’s folklore holds that knowledge of this strengthening miso soup. fermentation process was a gift imparted to 2 to 3” pieces of Eden Wakame ~or~ Handmade miso soup humanity during the age of the gods. Eden 1 teaspoon Eden Wakame Flakes freeze-dried to protect Misos are made of real organic, non-GMO 4 cups water nutrients and taste. ingredients and have five times more protective Traditional miso soup that 2/3 cup onion, thinly sliced isoflavones than unfermented soy food. tastes as it should, centers and nourishes. 1/2 cup carrots, thinly sliced In miso fermentation, bean and grain 2 Tbsp Eden Genmai Miso, puréed in 2 T. White Miso Soup protein is broken down to amino acids, water or to taste Mild, sweeter, all-organic complex carbohydrates 1/4 cup green onions, finely sliced miso soup of rice and become simple sugars, with Rinse wakame, soak in cold water to cover for non-GMO soybean miso beneficial phytonutrients and 5 minutes and dice, or add flakes directly, no with kuzu, silky tofu, and antioxidants being created soaking required.
[Show full text]
Happy Hour Umami Lingo
umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
[Show full text]
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus.
[Show full text]
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups.
[Show full text]
View Dining Menu
STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
[Show full text]
Miso Soup Textured Vegetable Protein (TVP®) Is Similar Serves 4 to Textured Soy Protein
Textured soy protein (TSP) is a highly Choosing processed source of soy protein that appears in Easy, delicious healthy many packaged foods. In bulk form, it readily soy absorbs liquid and takes on the flavor of other ingredients in a recipe. miso soup Textured vegetable protein (TVP®) is similar Serves 4 to textured soy protein. TVP is higher in protein and Preparation: 30 minutes iron than TSP and rich in potassium, magnesium foods 1 and phosphorus. ⁄2 cup onion, chopped 1 Tofu is a soybean curd created by stirring a ⁄2 cup carrot, chopped thickener into warm soy milk. It comes in soft, firm 1 teaspoon sesame oil or extra-firm varieties. Non-silken varieties can be an 4 cups water or stock excellent source of calcium if the thickening agent 2 tablespoons mellow white, barley or brown rice miso contains calcium. 1 ⁄2 cup tofu, any type, cut into small cubes 4 green onions, sliced very thin Buy organic soy Sauté the onion and carrot in sesame oil in a 2-quart soup pot for 3 to 4 minutes. Add Ninety-two percent of the soybeans grown in the water or stock and heat to near boil. Simmer United States today are genetically modified 5 minutes. Dissolve miso in the soup and add to the pot. Add tofu. Simmer about 3 minutes. (GM). To avoid genetically modified foods, Serve garnished with green onion. choose certified organic soy products. The USDA National Organic Standards prohibit genetically modified ingredients in certified To view this brochure, or to explore organic foods. our other product guides, visit pccnaturalmarkets.com/guides • Genetically modified soybeans have significantly less protein and phenylalanine, an essential amino acid.
[Show full text]
Report Name:Utilization of Food-Grade Soybeans in Japan
Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1).
[Show full text]
Instant White Shiro Miso Soup
INSTANT WHITE SHIRO MISO SOUP About Instant white shiro miso soup Description The Instant White Shiro Miso soup is one of the soups from the instant Miso range. Miso is a fermented soybean paste, which is used in the Far East for over 1,300 years to bring taste to food, but also because of its high protein quality. Shiro Miso is a white, very young miso with a typical delicate, sweet salty taste. This is due to the combination of soy and rice and the short natural fermentation of only 7 days. This authentic Japanese specialty responds to the current focus on oriental food combined with ease of use. This delicate miso soup Lima integrates all the good qualities of fermented soybeans into the western diet. This Miso soup is rich in protein and fiber. It is a soup without colorings or preservatives, 100% organic ang GMO-free. Use Pour the contents of the sachet into a mug, add simmering water AB and enjoy! VEGAN Ingredients rice miso* 40% (SOYA beans*, rice*, sea salt, water, A. Oryzae), SOURCE OF shiro miso* 18% (SOYA beans*, rice*, water, sea salt, A. Oryzae), mirin* (water, rice*, glutinous rice*, A. Oryzae), water, malt syrup* PROTEIN (BARLEY*), sea salt, seaweed: Kombu extract, seaweed Wakame (Undaria pinnatifida). *organically grown SOURCE OF Packaging FIBRE 66 g. NO ADDED SUGARS Product organically grown LOW SATURATED FAT 100% of the agricultural ingredients are from organic farming Nutritional analysis Average nutritional value per g/100g portion 16.5g %RI RI 563 kJ 93 kJ Energy 134 kcal 22 kcal 1.00 2000 kcal Fat 3.7 g 0.6 g 1.00 70 g of which saturates 0.7 g 0 g 1.00 20 g of which mono-unsaturates 0.7 g 0 g of which polyunsaturates 2.3 g 0 g Carbohydrates 16 g 2.7 g 1.00 260 g of which sugars 12 g 2.0 g 2.00 90 g Fibre 3.3 g 0.5 g Protein 7.4 g 1.2 g 2.00 50 g Salt 13.0 g 2.1 g 36.00 6 g RI: Reference intake of an average adult (8400 kJ/2000 kcal) Allergen info Ingredients rice miso* 40% (SOYA beans*, rice*, sea salt, water, A.
[Show full text]
MULTIGRAIN OCHAZUKE with UMAMI MISO MUSHROOM DASHI, PICKLED SHIITAKES, SESAME SPINACH, and a POACHED EGG Yield: 6 Portions Ingredients Amounts
MULTIGRAIN OCHAZUKE WITH UMAMI MISO MUSHROOM DASHI, PICKLED SHIITAKES, SESAME SPINACH, AND A POACHED EGG Yield: 6 Portions Ingredients Amounts Umami Miso Mushroom Broth Shiitake mushrooms, dried 2 oz. Water 2 qt. Knorr® Professional Intense Flavors Miso Umami 1 ½ Tbsp. Soy sauce, low sodium 1 oz. or as needed Sugar 1 Tbsp. or as needed Pickled Shiitake Mushrooms Shiitake mushrooms from Umami Miso 1 cup Mushroom Broth, stemmed, sliced ¼” thick Umami Miso Mushroom Broth (see above) ½ cup Brown sugar 3 Tbsp. Soy sauce, light ¼ cup Cider vinegar ¼ cup Garlic clove, smashed 1 ea. Ginger, peeled, cut in ¼” rounds 3 ea. Sesame Spinach Spinach 2 lb. Tamari 3 Tbsp. Rice vinegar 1 Tbsp. Sesame oil 4 Tbsp. Salt ½ tsp. Sesame seeds, toasted ¼ cup Poached Eggs Eggs 12 ea. White wine vinegar 1 Tbsp. Assembly Multigrain Mix (recipe follows) 6 cups Edamame, shelled ½ cup Pickled Shiitake Mushrooms ½ cup (see above) Sesame Spinach (see above) ½ cups Shoga as needed Green onions, julienned ½ cup Furikake, vegetarian 2 Tbsp. Optional Garnishes Tamari as needed Sesame oil as needed Method 1. For the Umami Miso Mushroom Broth: Bring water and shiitake mushrooms to a simmer, and gently simmer on low heat for 10 minutes. 2. Turn off heat, add the Knorr® Professional Intense Flavors Miso Umami, and steep for 30 minutes. Strain, removing the mushrooms and reserving them for the pickled shiitakes along with ½ cup of liquid. 3. Reserve the remaining Umami Miso Mushroom Broth. Season with soy and sugar. 4. For the Pickled Shiitakes: Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic, ginger, and mushrooms in a small pot.
[Show full text]
Minami To-Go Menu
Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 98 Daigaku-Imo caramelized Japanese sweet potato Pork Katsu carrot kinpira, braised red cabbage Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Shoga-Poached Prawns ponzu gelée Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi Oshi yellowtail, lemon juice, yuzu pepper sauce, serrano pepper, mejiso, pickled daikon, two pieces California Roll shredded fish cake, avocado, tobiko, eight pieces Inari Sushi two pieces Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu OSHI & ROLLS SMALL PLATES Salmon Oshi 16 Daigaku-Imo 7.2 BC wild sockeye salmon, jalapeño, Miku sauce caramelized Japanese sweet potato Ebi Oshi 16 Brown Butter Gratin Potatoes 9.5 prawn, lime juice, Japanese salted plum sauce panko, gruyère, parmesan cheese Saba Oshi 16 Brussels Sprouts 8 cured mackerel, bonito and sweet miso sauce spiced maldon sea salt, smoked bacon Albacore Oshi 16 Charred Broccolini Goma-Ae 8 BC albacore tuna, spicy Miku sauce, crispy capers soy sesame dressing Hamachi Oshi 16 Edamame 4.8 yellowtail, lemon juice, yuzu pepper sauce, sea salt serrano pepper, mejiso, pickled daikon Kaiso Seaweed Salad 10 Sous-Vide
[Show full text]