Gourmet Emperor Pre-Theatre
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Kamonegi Menu
S T A R T E R shishito: shishito pepper, spicy mentaiko "cod roe" aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 addictive korinki: korinki squash, bamboo, blackened chili oil, roasted peanuts .....9 heirloom tomato kimchi: local heirloom tomato kimchi, shiso, sesame, chili oil .....12 foie gras "tofu": foie gras, sake poached shrimp, wasabi, 2 year aged zaru sauce .....12 albacore zuke tataki: sashimi style albacore tuna, steamed eggplant, sapporo pepper yakibidashi, yuzu miso vin .....13 yakitori duck tsukune: house made duck meatballs, eggplant, sous vide egg, shishito …..14* T E M P U R A zucchini coin: local zucchini tempura, sweet and salty umami powder ..... 7 satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: lobster mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wings: [6pc], fried chicken wings, secret yakitori sauce, sesame ..... 14 B U K K A K E S O B A nattou bukkake: housemade fermented soybeans, shiso, nori, micro green, sous vide egg, karashi mustard ..... 19 shrimpcado bukkake: shrimp tempura, avocado, cucumber, daikon oroshi, wasabi ..... 20 tomato kimchi bukkake: local organic heirloom tomato kimchi, shiso, garlic, scallion, onion, sesame ..... 21 hiya-jiru bukkake: grilled saba "mackerel" miso paste, myoga ginger, tofu, sesame, shiso ..... 20 S E I R O S O B A ten zaru: soba with side of chilled broth, seasonal vegetable tempura, wasabi, scallion ….. 22 karee : japanese vegetable curry, leek, mozzarella …. -
Pavilion Combines Pan Pacific Dining with Flavours and Influences
NIBBLES SALADS FROM THE WOK Steamed edamame beans in the pods flavoured with 4.95 Fig, watermelon and grapefruit salad sticky plum 7.95 Goan fish curry salmon, king prawns, white fish, 18.95 Maldon sea salt or spicy sauce (V, GF, VE) dressing and toasted coconut (VE,GF) with Jasmine rice (GF) Shishito peppers with Togarashi spice (V, GF, VE) 4.95 Shredded Thai chicken and peanut salad basil, coconut, 8.95 Mee Goreng fried egg noodles beansprouts, 13.95 chilli and mizuna (*GF) vegetables, potatoes and sambal chilli (V) Crunchy sushi bites with spicy tuna 4.95 Wafu salad - shredded vegetable salad with Japanese 7.95 Vietnamese braised beef rib green chilli and 17.95 Vegetable spring mini roll sweet and sour plum 4.95 Wafu dressing (V, VE) pan juices, with a side of steamed rice sauce (V) Nasi Goreng - Indonesian egg fried rice, with 15.95 FROM THE RAW BAR TASTING PLATES potatoes, vegetables, chicken and prawns Pavilion combines pan pacific dining topped with fried egg (GF, VE) Gyoza - choice of pork, seafood or vegetable with sweet with flavours and influences from Asia, Seabass ceviche passion fruit, lime, chilli, ginger, and 8.95 8.95 Thai red vegetable curry with coconut milk, served 16.95 plantain chips (GF) soya dipping sauce Australasia and the islands of the with steamed rice (V, GF) Pacific. Tuna tartare Pickled radish, avocado puree, yuzu 8.95 Korean braised baby back ribs Galangal, ginger and 7.95 dressing (GF) palm sugar sauce The ‘Izakaya’ menu is designed to be shared SIDES Salt and pepper squid lime, and green chilli (*GF) 8.95 4.95 amongst all guests at the table and is served SUSHI CUT ROLLS (8 PIECES) Garlic and ginger broccoli (V, GF, VE) over several courses from cold through to Steamed Jasmine rice (V, GF, VE) 3.95 hot in the order of the menu. -
Japanese Delivered Ramen Extra Noodles 4 | Garlic Chips 1.5 | Fresh Garlic 1 | Hot Red Chili Garlic 1.5 Umami Fried Rice 6.2
LUNCH MENU DAILY, 11:30AM - 3PM POKE BOWLS SERVED WITH WHITE OR BROWN RICE AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD *Tuna, Salmon or Combination Avocado, cucumber, carrot, edamame, tomato, seaweed, sesame, scallion, house poke sauce 15.5 BENTO BOXES SERVED WITH CALIFORNIA ROLL, SHRIMP KAKIAGE, RICE, AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD Chicken Teriyaki 16.2 | Salmon Teriyaki 17.2 | Tofu Steak15.2 SPECIAL LUNCHES SERVED WITH MISO SOUP OR SMALL FIELD GREENS SALAD *Sashimi Special 7 pieces of assorted sashimi and 2 pieces of Sashimi Cucumber Roll with kani and avocado 19.2 *Sushi Special 7 pieces of assorted sushi and 1 Tuna Roll or California Roll 19.2 *Roll Combo Tuna Roll, California Roll, Salmon Avocado Roll 17.2 Chicken Katsu Panko-crusted, Tonkatsu sauce 15.7 Mixed Tempura Shrimp, chicken and vegetables, Tsuyu sauce 16.7 Hot Chili-Garlic Shrimp Harusame noodles, carrot, squash 16.3 Unaju Broiled eel on rice 15.2 JAPANESE DELIVERED RAMEN EXTRA NOODLES 4 | GARLIC CHIPS 1.5 | FRESH GARLIC 1 | HOT RED CHILI GARLIC 1.5 UMAMI FRIED RICE 6.2 Ramen Soy pork broth (tonkotsu soy), ramen noodles, half of a soft boiled egg, naruto, green onions, sesame seeds and nori 14 Chashu Ramen Soy pork broth (tonkotsu soy), ramen noodles, six pieces of seared pork chashu, naruto, half of a soft boiled egg, green onions, baby spinach, sesame seeds and nori18 Spicy Chili Garlic Ramen Soy pork broth (tonkotsu soy), ramen noodles, three pieces of seared pork chashu, half of a soft boiled egg, naruto, green onions, garlic chips, hot red chili garlic, sesame seeds and nori 16 HELL’S KITCHEN 212.301.4440 BEVERAGE 859 9TH AVE - 212.301.4440 Pepsi, Diet Pepsi, Club Soda, Mist Twist, Ginger Ale, Iced Tea, Water 2.5 HARUSUSHI.COM HARUSUSHI.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk FOLLOW US ON of foodborne illness, especially if you have allergies. -
TBR-Banquet-Catering-Menus.Pdf
TASTE THE NORTH SHORE BREAKFAST, LUNCH & BREAK MENUS Inspired by our Mauka, Kula and Makai OUR FOOD PHILOSOPHY Good food is a reflection of our relationships with our local food community and the abundance and diversity of products that are available. The North Shore is a naturally rich food environment that we intend to shine through in our menus. Enjoy! EVENT POLICIES EVENT DETAILS & GUARANTEES Our Catering & Conference Services department will contact the authorized contract representatives to assist in detailed planning & preparations for the catered event. Turtle Bay Resort encourages all menus, event details, and minimum guest counts for each contracted event to be finalized one month prior to the scheduled commencement date. Final guaranteed attendance must be specified in writing at least three (3) business days in advance. Weekend event guarantees are due by 11:00 a.m. HST the previous Wednesday. In the absence of a final guarantee, the agreed number from the contract, or banquet event order will apply. The agreed number listed on the BEO or the actual number served on event day (whichever is greater) will be the number for which you will be charged. Should the num- ber in your party increase considerably, we reserve the right to move your group to a more appropriately sized room or location. Turtle Bay Resort will set the function up to five percent (5%) over the guarantee, however if a larger set is needed, additional charges may apply. If your expected at- tendance increases substantially within three days of the event, we will do our best to accommodate, however we cannot guarantee that we will be able to offer the same menu choice for the additional guarantee. -
Bites Cocktails
COCKTAILS カクテル WASAPP GIN ZING SHIBUYA SHAKEDOWN wasabi infused rye whiskey, coriander infused Roku gin, coriander infused tequila, sour green apple, topped with yuzu tonic, garnished yuzu cordial, lime and agave, dash of absinthe, soda, with kaffir lime leaf, grapefruit, garnished with togarashi and sesame seaweed garnish Thai pepper, lemongrass sansho pepper salt, coriander leaf 99 90 70 OMAKASE 750 In Japanese omakase means “I will leave it up to you”. A selection of dishes carefully chosen by our chef to give you the full CLAP dining experience. BITES 前菜 PADRON PEPPERS sweet honey miso sauce, sesame seeds GF, V 39 EDAMAME sea salt GF, VG 28 SPICY EDAMAME chilli, garlic, roasted nuts A, N, VG 30 EDAMAME TRUFFLE honey, shichimi GF, V 35 GRILLED UMAMI CHICKEN WINGS peruvian anticucho honey sauce 42 BLACK COD baby gem lettuce, foie gras, citrus miso, fried kadaifi 110 GRILLED LANGOUSTINE white goma truffle dressing SF 120 WASABI TORO CAVIAR SPOON spring onion, tosazu dressing, kizami wasabi, furikake 110 CRISPY RICE KING CRAB SALMON AVOCADO masago, spring onion SF masago, spring onion dried miso, yuzu juice, 82 42 coriander, shitake mushroom, olive oil GF, VG 35 CLAP CLOUD SALMON TUNA spicy miso, sesame seeds, spicy miso, sesame seeds, chives chives 39 45 - signature | A - alcohol | GF - gluten free | N - nuts | VG - vegan | V - vegetarian | SF - shellfish All prices in AED, inclusive on 5% VAT and subject to 7% authority fees. COLD STARTERS コールドスターター WAGYU BEEF TARTARE 165 capers, pickled cucumber, chives, truffle mayo, nori chips TUNA -
RHS the Plantsman, December 2014
RubRic To come Zingiber mioga and its cultivars In temperate gardens Zingiber mioga is a good companion for other exotic-looking plants As hardy as the eaps of myoga in a Wild distribution Japanese supermarket The native range of Z. mioga extends hardiest roscoeas, in Hawai’i sparked our from central and southeast China to this edible ginger Hinterest in Zingiber mioga. Orchid- the mountains of north Vietnam and like flowers and a tropical appearance into South Korea. It is also found in also has desirable belie its hardiness. As well as being a Japan, but not Hokkaido. Colonies, ornamental qualities. popular culinary herb in the Far East, favouring rich, moist, well-drained Japanese ginger grows well in soils, usually grow on shady slopes Theodor Ch Cole temperate gardens. and in mountain valleys in the and Sven In this article we hope to understory of deciduous and mixed demonstrate what a good garden forests. The species probably nürnberger look plant it is, and highlight some of the originated in southeast China. at its many aspects ornamental cultivars. Knowledgeable gardeners in Europe and North Plant description and discuss its garden America are aware of this plant, Zingiber mioga is a rhizomatous use and cultivars but its potential is still greatly perennial with short vegetative underestimated in the West. shoots. The pseudostems are formed As well as being called myoga mostly by the leaf sheaths and the in Japan, it is known as rang he in alternate leaves are lanceolate. The China and yang ha in Korea. inflorescences, borne on a short 226 December 2014 PlantsmanThe Theodor CH Cole Theodor Questing rhizomes (above) show how the plant spreads to form dense colonies. -
Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. -
WE DELIVER a Piece of NATURE FRESH JAPANESE WASABI Agrodirect and Fresh Wasabi Are Inextricably Fresh Linked
WE DELIVER A piece OF NATURE FRESH JAPANESE WASABI AgroDirect and fresh wasabi are inextricably Fresh linked. Regardless of our other offerings, fresh wasabi is our core product, and it’s what we’re about us famous for. The history of wasabi (Wasabia japonica) begins over 1000 years ago in Japan. Wasabi AgroDirect was founded in 2010. CULTIVATION Thomas Bick has a degree in Business Studies and is a The cultivation of high-quality Japanese wasabi SIAL Trade Fair in Paris – Japan Pavilion former banker. He was inspired by friends living in Japan, is a painstaking task which takes place in the and fell in love with the country and Japanese cuisine higher mountain regions of Japan. Fresh spring water with its specific set of nutrients is (washoku). exclusively used for this purpose, and in this way AgroDirect has established itself over the years as a the plant can grow without being exposed to commercial business and importer of first-class and any fertilisers or pesticides. Climatic factors are very exclusive Japanese foods which embody traditional also important for successful cultivation. Japanese cuisine. Growing wasabi requires a great deal of time and We deliver specialties from Japan! effort, and there are several areas where it’s cultivated in Japan. Wasabi from the moun- Our products are cultivated by producers who can lay claim tainous regions of Shizuoka and Nagano is of a to a rich tradition. particularly high quality. We know our suppliers, and carefully nurture relationships We collaborate with the most celebrated growers with the producers and farmers we collaborate with. -
Robata Sushi
NARA £75 per person APERITIVOS EDAMAME MAIZ CANCHA sea salt v lime spice v SMALL PLATES & ROBATA SUSHI CRISPY WAGYU TAQUITOS ASSORTED NIGIRI avocado and shichimi mayonnaise yellowtail, salmon, shrimp BOLINHOS DE BACALHAU NEO TOKYO cod, lime and shichimi togarashi spicy tuna, tempura crunch, lotus root, mayonnaise, aji amarillo, aji panca, spicy mayonnaise purple peruvian potato EZO HAMACHI KAMA soy-marinated salmon, asparagus, onion, lime, su-shoyu chives, sesame, tempura crunch, soy paper, wasabi mayonnaise RAW TO SHARE KANPACHI TIRADITO MOQUECA MISTA yuzu, black truffle oil, sea salt shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice TUNA SEVICHE pomegranate leche de tigre, COCONUT RICE v maiz morado, wasabi peas, basil chives PERUVIAN CORN v micro coriander DESSERT CHOCOLATE BANANA CAKE v maple butter, plantain chip, vanilla rum ice cream This is a sample menu and may change due to seasonal ingredients and availability. Please inform us should you have any specific food allergies or intolerances. The menu is designed as a sharing concept and dishes are served in no particular order. KYOTO £90 per person APERITIVOS EDAMAME MAIZ CANCHA sea salt v lime spice v SMALL PLATES & ROBATA SUSHI & RAW CRISPY WAGYU TAQUITOS ASSORTED NIGIRI avocado and shichimi mayonnaise yellowtail, salmon, shrimp BOLINHOS DE BACALHAU NEO TOKYO cod, lime and shichimi togarashi spicy tuna, tempura crunch, lotus root, mayonnaise, aji amarillo, aji panca, spicy mayonnaise purple peruvian potato EZO POUSSIN soy-marinated salmon, asparagus, teriyaki, japanese-style mayonnaise, onion, chives, sesame, tempura crunch, yuzu kosho soy paper, wasabi mayonnaise HAMACHI KAMA TUNA SEVICHE lime, su-shoyu pomegranate leche de tigre, maiz morado, wasabi peas, basil TO SHARE CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha COCONUT RICE v chives PERUVIAN CORN v micro coriander DESSERT CHOCOLATE BANANA CAKE v maple butter, plantain chip, vanilla rum ice cream This is a sample menu and may change due to seasonal ingredients and availability. -
Recipes and Tips Shrimp and Egg Salad a Simple but Filling Salad That Is Quick and Easy to Prepare
Recipes and tips Shrimp and Egg Salad A simple but filling salad that is quick and easy to prepare. 2 servings 10minutes Ingredients Directions 1/2 head of Broccoli 1. Cut the broccoli into small florets. 3 Boiled eggs Heat water, add salt and boil broccoli. 2. Cut boiled egg into bite- size pieces. 6 Small boiled shrimp 3. Mix the broccoli, boiled egg, boiled Salt to taste shrimp together with KEWPIE KEWPIE Mayonnaise Mayonnaise. Baked Mushrooms with Mayonnaise Topped with aromatic garlic mayonnaise, these baked mushrooms make a great appetizer or party snack. 2 servings 15minutes Ingredients Directions 8 Mushrooms 1. Cut the stems off the mushrooms. 2 strips of Bacon 2. Cut bacon into 5 mm squares. Mix bacon with grated garlic and KEWPIE Minced Parsley (For garnish) Mayonnaise to make the filling. 1/2 tsp. grated Garlic 3. Put the filling into the mushroom and 3 tbsp. KEWPIE Mayonnaise place them on a lined oven safe tray. 4. Bake them at 240℃ for 8 minutes. 5. Sprinkle with minced parsley and serve. Japanese Egg Sandwiches This simple recipe requires no boiling. The egg filling is heated in the microwave and mixed with KEWPIE Mayonnaise. 2 servings 10minutes Ingredients Directions 4 slices of White Bread 1. Beat egg, add milk and salt and mix 3 Eggs well. 2. Heat in the microwave for 2 minutes 2 tbsp. Milk at 500W. Remove and mix lightly, then A pinch of Salt heat again for 1 minute. 2 tbsp. KEWPIE Mayonnaise 3. Allow to cool, add KEWPIE Mayonnaise and mix well. -
Banquet Menu
BANQUET BBQ BUFFET MENU l COLD AND SALADS Tomato and Mozzarella with basil pesto Curried potato salad Pasta with bell pepper salad Sweet Corn with grilled zucchini salad Mint Roast Chicken and Pineapple Salad FRESH SALAD BAR Mixed Leaves, Romaine, Rocket, Iceberg Vinaigrette, French, 1000 Island Dressings Bakers Basket with Selected breads, rolls and Arabic bread Butter and Margarine MEZZAH STATION Hommus Tabouleh Moutabal Pickles and Olives GRILL ITEMS Beef Steaks marinated with herbs Shish Taouk Kofta Kebab Kingfish Fillets Biryani Rice (V) Roasted vegetables (V) (V) Denotes Vegetarian All prices are in QR SAUCES & CONDIMENTS Ketchup, Selected Mustards, Lemon Aioli, Sweet Chilli Sauce, Chutneys and Pickle, Homemade Salsa Barbeque sauce DESSERT Fruit salad Assorted Baklava Crème caramel Chocolate cake ****** ~ 180 per person~ (V) Denotes Vegetarian All prices are in QR BANQUET BBQ BUFFET MENU 2 COLD AND SALADS Greek Salad with Feta Cheese Tomato and mozzarella with basil pesto Grilled marinated vegetables Asian noodle and Chicken salad with roasted sesame Mushrooms braised in herbs and olive oil Seared Beef Carpaccio with crisp parmesan Sea Bream and Salmon Galantine with Cocktail sauce FRESH SALAD BAR Caesar salad station Mixed Leaves, Romaine, Rocket, Iceberg Vinaigrette, French, 1000 Island Dressings COLD AND HOT MEZZAH STATION Corn on the Cob (V) Samboussek & Spinach Fatayer Hommus Tabouleh Moutabal Labneh with mint and Walnuts Pickles and Olives Bakers Basket with Selected breads, rolls and Arabic bread Butter and Margarine GRILL -
Issho at Home Method Guide
ISSHO AT HOME METHOD GUIDE Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top. Pot Sticky Asian Ribs 甘辛スペアリブ Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert. INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの 1.