DOCSLIB.ORG

Sushi Menu! Click Here!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sushi Menu! Click Here! s u s h i served all day! c o m b o s s u s h i s t a r t e r s NIGIRI AND SASHIMI COMBO EDAMAME 8 pieces (4 sashimi / 4 nigiri) - Red Tuna, Soy bean pods steamed and tossed North Atlantic Salmon, White Tuna, with a dash of sea salt and fresh lime Smoked Eel | 25 juice. | 6 VEGGIE PLATTER SESAME SEAWEED SALAD Thai veggie roll & 4 pieces of Japanese sea vegetables, sesame veggie nigiri | 13 sees, topped with unagi sauce, and tossed in a sesame vinegar oil. | 5 Nigiri or Sashimi s a m p l e r b o a t s one piece per order BOAT FOR 2 RAW Hamachi (yellow tail) | 3 4 rolls, 4 nigiris | 60 White Tuna (escolar) | 3 Red Tuna (ahi tuna) | 4 BOAT FOR 3 North Atlantic Salmon | 3 6 rolls, 5 nigiris | 80 COOKED Smoked Eel (Unagi) | 4 BOAT FOR 4 Crab Stick | 2 7 rolls, 4 nigiris, 4 sashimi | 120 RAW SUSHI ROLLS COBRA ROLL CHEF GIL ROLL Tempura shrimp. cream cheese, spicy crab Spicy crab mix and shrimp tempura, topped mix topped with avocado, red tuna, with avocado, red tuna, spicy crab mix, mango, and unagisauce. | 15 unagi sauce, and wasabi mayo. | 15 TUNA TANGO SLAMMIN SALMON Red tuna, shrimp tempura, avocado, and Salmon, jalapeno, and avocado topped with spicy mayo. | 14 wasabi mayo. | 11 LAS VEGAS CHICAGO ROLL Tempura fried roll with cream cheese, Crab, jalapeno, and cream cheese topped with avocado, and salmon topped with unagi red and white tuna, salmon, and finished with sauce and spicy mayo. | 13 inferno sauce and spicy mayo. | 16 CHUBBY CRUNCH RAINBOW ROLL Spicy tuna roll topped with masago and Red and white tuna and salmon; avocado tempura flakes topped with unagi sauce. | 14 topped on a Cali roll. | 15 TRIO ROLL MADDY ROLL Salmon, red and white tuna with avocado, No rice roll, cucumber wrap with red tuna, spicy crab meat, and tobiko in a fresh cucumber crab, bacon, avocado, mango, and shrimp wrap (no rice). | 13 tempura topped with unagi sauce. | 15 KAMAKAZI RED DRAGON Tempura shrimp, avocado, cucumber, and Chopped salmon, red tuna, and white tuna cream cheese topped with tuna, jalapeno topped with avocado and smoked eel. ponzu, and spicy mayo. | 15 Finished with unagi and inferno sauce. | 15 BLTT DYNAMITE ROLL Cucumber wrap, lettuce, bacon, tuna, Red and white tuna, cucumber, and seaweed salad, and avocado. | 14 avocado topped with spicy mayo. | 13 SPICY SALMON CRABBY FISH Salmon with trio of spicy sauces. | 8 White tuna, cucumber, and cream cheese rolled in a crunchy tempura topped with SPICY TUNA spicy crab mix. | 14 Red tuna with a trio of spicy sauces. | 10 COOKED SUSHI ROLLS CREAMY FRIED SHRIMP ROLL CRABBY SHRIMP Tempura fried shrimp, avocado, and Shrimp tempura, cucumber, and cream cream cheese topped with tempura cheese with crunch flakes. Topped with flakes and unagi sauce. | 14 crab mix. | 14 CAPTAIN CRUNCH SPIDER ROLL Shrimp tempura, cucumber, and unagi Tempura fries soft shell crab with cucumber, sauce with crunchy tempura flakes. | 13 masago, and drizzled with unagi sauce. | 14 AMERICAN DREAM BIG ROLL Tempura shrimp, cream cheese, spicy Tempura fried roll served warm with avocado, crab mix topped with avocado and crab, and cream cheese topped with spicy wasabi mayo. | 14 mayo and unagi sauce. | 12 SHRIMP AND MANGO CHEESY CALI Tempura fried shrimp with fresh mango Cream cheese, crab meat, avocado, and rolled in tempura crunchies. | 13 cucumber. | 9 CALIFORNIA EEL AVOCADO Crab meat, avocado, and cucumber. | 14 Smoked eel, avocado, and unagi sauce. | 11.
Load more

Recommended publications
  • Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals
    RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice.
    [Show full text]
  • HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R
    August 1966 COMMERCIAL FISHERIES REVIEW 11 HEAT INACTIVATION OF THIAMINASE IN WHOLE FISH By R. H. Gnaedinger and R. A. Krzeczkowskil,c ABSTRACT The time required at various temperatures to inactivate all of the thiam inase in several species of whole fish was studied. Some effects of pH and enzyme concentra ­ tion on the time-temperature inactivation were also determined. Whole raw fish were ground! sealed in spec~ally-constructed m etal cans, heated a t various tempera ­ tures .for. varIOUS length.s <;>f tune! and analyzed for residual thiaminase a ct ivity. Re ­ sul~ md.lcate that a m~un .um tune -tempe.rature of 5 minutes a t 1800 F. is required t<;> mac.tlvate all the .thl~mma s e of who.le hsh. Enzyme concentrations, pH, a nd pos­ slbly 011 c ontent of flsh mfluence the tune required to destroy thiaminase. INTRODUCTION The heating conditions employed b y commercial mink-food producers and mink ranchers ;0 destroy thiaminase in whole fish are empiri cal. The conditions are not based on predeter­ nined time-temperature relations for the thermal inactivation of this antimetabolite. A com­ mon practice, for example, is to cook the fish at 1800 -2000 F. for 15 minutes (Bor gstrom 1962). Most of the specific data available on the time -temperature r e la tion is found in various research publications dealing with the occurrence of thiamina s e in fish , or with studies on the chemistry of the enzyme. Deutsch and Hasler (1943) used 15 m i nutes at 100 0 C .
    [Show full text]
  • If I Catch It, Can I Eat It? a Guide to Eating Fish Safely, 2017 Connecticut
    If I Catch It, This pamphlet will give you information that will help your family avoid chemicals in fish and eat fish safely. Fish from Connecticut’s waters are a healthy, low-cost source of protein. Conne<ti<ut Oep.trtment Unfortunately, some fish take up chemicals such as mercury and polychlorinated of Public Health Can I Eat It? biphenyls (PCBs). These chemicals can build up in your body and increase health risks. The developing fetus and young children are most sensitive. Women who eat A Guide to Eating Fish Safely fish containing these chemicals before or during pregnancy or nursing may have 2017 Connecticut Fish Consumption Advisory children who are slow to develop and learn. Long term exposure to PCBs may increase cancer risk. What Does The Fish Consumption Advisory Say? The advisory tells you how often you can safely eat fish from Connecticut’s waters and from a store or restaurant. In many cases, separate advice is given for the High Risk and Low Risk Groups. You are in the High Risk Group if you are a pregnant woman, a woman who could become pregnant, a nursing mother, or a child under six. If you do not fit into the High Risk Group, you are in the Low Risk Group. Advice is given for three different types of fish consumption: 1. Statewide FRESHWATER Fish Advisory: Most freshwater fish in Connecticut contain enough mercury to cause some limit to consumption. The statewide freshwater advice is that: High Risk Group: eat no more than 1 meal per month Low Risk Group: eat no more than 1 meal per week 2.
    [Show full text]
  • Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna
    RAW APPETIZERS PIZZAS Chilled Seafood Platter Egg Caviar Mozzarella, Tomato and Basil Oysters, Clams, Shrimp 45 18 Lobster and Tuna Tartare 38/76 Sweet Pea Soup Lobster, Three Cheeses Croutons and Parmesan 27 Oysters on the Half-Shell 17 Russ and Daughters’ 4.25 each Chicken and Coconut Milk Smoked Salmon Little Neck Clams Soup, Galangal and “Everything Crust” 3.75 each 25 Shiitakes Shrimp Cocktail 19 Barry Wine’s 24 Chilled Artichoke Raw Tuna and Wasabi 24 Chilled Maine Lobster Mustard Dipping Sauce 29 21 Black Truffle with Fontina Cheese Osetra Caviar with Warm Blinis Char Grilled Octopus Crispy Potato 28 90 per ounce Smoked Paprika and Herbs Tuna Tartare **All Pizzas are available as 24 Gluten Free Gaufrette Potatoes, Chive Oil Tuna Spring Roll 26 Soy Bean Emulsion PASTA S Sushi Grade Hamachi Sashimi 22 Avocado, Soy-Yuzu Dressing Fresh Fettuccine 26 Spiced Chicken Samosas Meyer Lemon Cilantro Yogurt Parmesan and Black Pepper Beef Tartare 19 20/28 Crispy Potatoes 27 Crispy Calamari Fresh Angel Hair Lemon Dip Asparagus, Shiitake Mushrooms Crispy Sushi 23 and Parmesan Salmon, Tuna, Scallop 22/32 Hamachi and Avocado Peekytoe Crab Cake 26 Pink Grapefruit Rigatoni with Meatballs Avocado and Ginger Tomato Sauce SALAD S 24 19/26 Russ and Daughters’ Fusilli with Tomato Heart of Romaine Norwegian Smoked Salmon Mozzarella and Basil Caesar Salad Horseradish Condiment 19/26 22 Grilled Country Bread Steamed Shrimp Salad 25 **All Pastas are available as Gluten Free Avocado and Enoki Maine Mussels Marinière Champagne Dressing Fennel, Basil and French
    [Show full text]
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Big Eye Day to Day Menu
    ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻 サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸 酢の物 . 10 with Dungeness Crab 蟹 酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ 小 . 30 * Large Moriawase (16pc.) 盛り合わせ 大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked fish, shellfish, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
    [Show full text]
  • How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
    foods Article How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics? Montserrat Martínez-Pineda * , Cristina Yagüe-Ruiz and Antonio Vercet Faculty of Health and Sports Science, University of Zaragoza, Plaza Universidad, 3. 22002 Huesca, Spain; [email protected] (C.Y.-R.); [email protected] (A.V.) * Correspondence: [email protected]; Tel.: +34-974-292759 Received: 18 April 2020; Accepted: 7 May 2020; Published: 13 May 2020 Abstract: Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables. Keywords: coating; ethanol; hydrocolloid; maltodextrin; oil; crispiness; tempura-batter; organoleptic characteristics 1. Introduction Despite variations in culinary traditions around the world [1] fried products are appreciated worldwide, in part due to their palatability.
    [Show full text]
  • Clean &Unclean Meats
    Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews
    [Show full text]
  • YING YANG HORS D'oeuvres Choice + Tax + Gratuity Served Family Style / Buffet Portioned for 1.5 Bites Or Pieces Per Person/Per Item
    YING YANG HORS D'OEUVRES Choice + Tax + Gratuity Served Family Style / Buffet Portioned for 1.5 bites or pieces per person/per item For passed hors d'oeuvres, service fee additional SILVER TAPAS AND SUSHI (CHOICE OF 6) $14.99 pp++ (Light to Moderate Appetizers) Choose total of six items from the Silver categories California Roll - kani, avocado, cucumber, masago Hummus - pureed chickpea spread with pita Garden Roll - assorted vegetables Baba Ganough - pureed smoked eggplant spread with pita Chicken Yakitori - teriyaki glaze Truffle Herb Fries - parmasean Crispy Brussel Sprouts - sweet chili glaze Mujaddara - rice and lentil pilaf with caramelized onions Vegetarian Kibby - cracked wheat, potato, spinach, onion, walnut Hand Rolled Grape Leaves - seasoned rice Margherita Naan Flatbread- Mozarella, Tomato, Basil, Balsamic Falafel - chickpea and herb fritters Dumplings (Choose: Chicken, Pork, Shrimp, or Vegetable) steamed or fried Edamame - steamed, salt JB Roll - salmon, cream cheese, scallions Fried Kibbe- spiced angus and pine nut fritters with tahini Spicy Tuna Roll - spicy saku tuna, scallions Sauteed Chorizo with peppers and onion Kani-Su Roll - kani, avocado, masago, cucumber wrapped Greek Naan Flatbread - Feta, kalamata olives, tomato, onion, peppers Summer Roll - rice paper, assorted vegetables, avocado, ginger Mushroom Naan Flatbread - mushrooms, arugula, mozarella Kamikaze Tempura Roll - tuna, avocado, masago, tempura battered Kefta Fingers - Patata Quadrada, tahini Naked Roll - riceless, nori, tilapia, saku tuna, strawberry, spinach,
    [Show full text]
  • Shrimp: Wildlife Notebook Series
    Shrimp Five species of pandalid shrimp of various commercial and subsistence values are found in the cool waters off the coast of Alaska. Pink shrimp (Pandalus borealis) are the foundation of the commercial trawl shrimp fishery in Alaska. Pinks are circumpolar in distribution, though greatest concentrations occur in the Gulf of Alaska. Ranging from Puget Sound to the Arctic coast of Alaska, the humpy shrimp (P. goniurus) is usually harvested incidentally to pink shrimp. In some cases, however, the humpy constitutes the primary species caught. Both pink and humpy shrimp are usually marketed as cocktail or salad shrimp. Known for its sweet flavor, the sidestripe shrimp (Pandalopsis dispar) is also caught incidentally to pinks; however, there are small trawl fisheries in Prince William Sound and Southeast Alaska which target on this deeper water species. The coonstripe shrimp (Pandalus hypsinotis) is the prized target of various pot shrimp fisheries around the state. Coonstripe shrimp can be found from the Bering Sea to the Strait of Juan de Fuca while sidestripes range from the Bering Sea to Oregon. Spot shrimp (P. platyceros) is the largest shrimp in the North Pacific. Ranging from Unalaska Island to San Diego, this species is highly valued by commercial pot fishers and subsistence users alike. Most of the catch from the sidestripe, coonstripe, and spot fisheries is sold fresh in both local and foreign markets. General description: Pandalid shrimp can be characterized by a long, well-developed spiny rostrum and are medium to large in size. The body is generally slender and there are five pairs of "swimmerets" located on the underside of the abdomen.
    [Show full text]
  • Omakase Moriawase from Bar Nigiri Or Sashimi
    Omakase Salad & Tapas Chef’s choice from daily special menu Sashimi Salad 15 (with miso soup & daily salad) -assorted fish mixed spring salad Sushi 10 pcs 55 Mixed Green Salad 8.5 Wakame Seaweed Salad 5 Sashimi 12 pcs 55 Nigiri or Sashimi (2 piece) Sunomono - cucumber 6 Moriawase Sunomono with Tako or Ebi or Kani 9 V. Inari Sushi – Tofu skin 4 (with miso soup) Agedashi Tofu 7.5 Amaebi-Spot prawn 11 Sushi 6 pcs 22 Gyoza – pork cabbage 6.5 Blue Fin Tuna 12 -Maguro, Yellowtail, Salmon, Sea Bream, Soft Shell Crab 9 Ebi-Steamed prawn 5 Scallop & one more chef’s choice Chicken Karaage 7 Hamachi –Yellowtail 7 Sashimi 10 pcs 28 Mixed Tempura 15 Hotate – Hokkaido scallop 8 -Maguro, Yellowtail, Salmon, sea bream -2pc fish, 3pc prawn, 5 pc mixed veggie Ikura-Salt cured salmon roe 7 & one more chef’s choice Prawn Tempura – 5 pc 13 Ikura with quail egg 8 Yasai Tempura – 8 pc mixed veggie 10 Goemon Choice 8 pcs 25 Kampachi – Amber jack 9 Hamachi Kama 13 -3 pc Sushi : Maguro, Yellowtail, Salmon Kani-Snow crab 6 Grilled Whole Squid 12 & 5 pc Sashimi chef’s choice King Salmon 8 Saba Shioyaki 9.5 Kurodai – Sea bream 9 From Bar Maguro –Tuna 7 Ribeye Kushiyaki – 1 skewer 6 Kurobuta Belly – 1 Skewers 6 Uni Spoon – each person 15 Saba-Mackerel 6 Sake -Salmon 7 Chicken Yakitori – 1 skewer 5 - daily sea urchin, quail egg yolk, ikura Hamachi Truffle 17 Shiro maguro – Albacore tuna 7 Edamame 4 -yellowtail, kizami wasabi, truffle ponzu Tako- Octopus 6 Miso Soup 3.5 Tuna Tataki 17 Tamago- Egg omelette 6 Sushi Rice 3 Ankimo - Monk fish pate 7 Tobiko - Flying fish roe 6 Steam Rice 2.5 Kizami Chopped Wasabi 3 Tobiko with quail egg 6.5 Unagi- Grilled fresh water eel 7 Dinner Set (with miso soup) (with miso soup & rice) Chirashi Don 23 Udon Salmon Ikura Don 25 Chicken Karaage Udon 13 Saba Shioyaki 13 Hamachi Don 25 Mixed Tempura Udon 15 Chicken Teriyaki 14 Tekka Don 25 Prawn Tempura Udon 14 Salmon Teriyaki 15 Unagi Don 18 Veggie Tempura Udon 13 Ribeye Teri - M.
    [Show full text]
  • Provision of Information on Place of Product Origin to Consumers
    Fishery Provision of Information on Place of Product Origin to Products Consumers ○Since October 2011, it has been recommended to display places of origin of fresh fishery products, mainly those caught on the Pacific side of eastern Japan, by dividing the sea areas into 7 zones and clarifying these zone names. Zones for migratory fish Display example [Migratory fish species] Salmon shark, blue shark, shortfin mako shark, sardines, salmon and trout, Pacific saury, Japanese amberjack, Japanese Indicate the water zone jack mackerel, marlins, mackerels, bonito and tunas, Japanese of catch on a label flying squid, spear squid, and neon flying squid Line of 200 nautical miles off the coast of Honshu (i) Pacific Ocean off the coast of Due east line extending from Hokkaido and Aomori the border between Aomori and Iwate Prefectures (ii) Off the coast of Sanriku Due east line extending from (northern part) the border between Iwate and Miyagi Prefectures (iii) Off the coast of Sanriku Due east line extending from (southern part) the border between Miyagi and Indicate the water zone (iv) Off the coast of Fukushima Prefectures of catch on a label Fukushima Due east line extending from Fishery Products 8.6 (v) Off the coast of the border between Fukushima Hitachi and Kashima and Ibaraki Prefectures (vi) Off the coast of Boso Due east line extending from the border between Ibaraki and Due east line Chiba Prefectures extending to the east from Nojimazaki, Chiba Prepared based on the "Responses at Farmland" by the Ministry of Agriculture, Forestry and Fisheries (MAFF) MAFF Since October 2011, the national government has been encouraging producers to display places of origin of fresh fishery products, mainly those caught on the Pacific side of eastern Japan so that consumers can easily understand where the relevant fishery product was caught.
    [Show full text]