Bento – Menu' Completo Specialita'

Total Page:16

File Type:pdf, Size:1020Kb

Bento – Menu' Completo Specialita' BENTO – MENU' COMPLETO Menù degustazione A € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Pesce alla griglia, Dolce a scelta; Menù degustazione B € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Tempura misto,Dolce a scelta; Menù degustazione C € 20,00 Piattino, Insalata di mare, Zuppa di miso, Misto Sushi 10 pezzi, Dolce a scelta; Menù degustazione D € 20,00 Piattino, Insalata di mare, Riso bianco, Zuppa di miso, Misto sashimi 9 pezzi, Dolce a scelta; SPECIALITA' - Specialty S01 Costine di maiale arrosto € 8,00 Roasted pork cutlet S02 Orata o branzino al vapore € 12,00 Steamed whole fish S03 Granchio al vapore € 12,00 Steamed crab S04 Anatra alla pechinese € 16,00 Beijing Duck S05 Delizie cinque piani € 13,00 Five floors delicious: Involtino della casa, panino ripieno, ravioli misti, Riso in foglia di bambù, misto di gamberi e carne S06 Crespelle delle feste € 13,00 Crespelle, manzo, cipolle, gamberetti, zucchine, fagiolini, germogli di soia S08 Pentola mongola (Huo Kwo) € 18,00 Cucina al tavolo con carne, cadauno gamberi, verdure Tou fu e pasta (min.2 persone) Pentola giapponese S09 Nabemono di cozze: €8,00 S19 Nabemono misto mare: €17,00 S29 Nabemono Long Jin: €15,00 S10 Pollo ubriacato € 6,00 Drunked chicken Sushi, Sashimi, Chirashi, Combo, Onigiri Sushi and sashimi set 905 Misto Sushi 7 pezzi € 8,00 906 Misto Sushi 13 pezzi € 12,00 907 Misto Sushi 20 pezzi € 18,00 908 Misto Sushi 25 pezzi € 22,00 909 Misto sashimi piccolo 9 pezzi € 12,00 910 Misto sashimi grande 20 pezzi € 20,00 901 Misto Sushi Cotto 7 pezzi € 8,00 902 Misto Sushi Cotto 16 pezzi € 15,00 903 Misto Sushi Vegetariano 8 pezzi € 8,00 904 Misto Sushi Vegetariano 14 pezzi € 12,00 911 Barca piccola € 20,00 9 sashimi 7 nigiri 3 maki 912 Barca media € 35,00 15 sashimi 15 nigiri 6 maki 913 Barca gigante € 55,00 22 sashimi 24 nigiri 12 maki 920 Combo Salmone € 18,00 7 sashimi 3 nigiri 6 maki 921 Combo Tonno € 20,00 7 sashimi 3 nigiri 6 maki 914 Chirashi € 15,00 Solo pesce 915 Chirashi Long Jin € 18,00 Pesce e vedure 918 Misto hosomaki 12 pezzi € 11,00 919 Misto hosomaki 18 pezzi € 15,00 916 Misto uramaki 9 pezzi € 13,00 917 Misto uramaki 12 pezzi € 16,00 922 Onigiri al salmone (2 pezzi) € 5,00 923 Onigiri al gambero (2 pezzi) € 5,00 NIGIRI SUSHI Pallina di riso in preparazione agrodolce con guarnizione di pesce o verdura N 01 Maguro (tonno) Tuna 2pz € 3,50 N02 Ebi (gambero) Prawn 2pz € 3,00 N03 Suzuki (branzino) flounder 2pz € 3,50 N04 Tai (orata) Red snapper 2pz € 3,50 Amaebi (gambero crudo) N05 2pz € 4,00 Sweet prawn N06 Sake (salmone) Salmon 2pz € 3,50 Unagi (anguilla d’acqua dolce) N07 2pz € 5,00 Sea eel N08 Tako (polpo) Octopus 2pz € 3,50 N09 Tamago (frittata) Egg 2pz € 2,00 N10 kanicama (surimi) Crabstick 2pz € 2,50 N11 Kajiki (pesce spada) Swordfish 2pz € 4,00 N15 Avocado (avocado) Avocado 2pz € 2,50 N16 Asupara (asparagi) Anchovy 2pz € 2,50 Inari (toufu fritto agro dolce) N17 2pz € 3,00 Fried tou fu HOSOMAKI Sushi arrotolato con alghe nori all’esterno Futo Maki (involtino grande) M01 4pz € 5,00 Big roll Kappa hosomaki (cetriolo) M04 6pz € 3,00 Cucumber roll Tekka hosomaki (tonno) M05 6pz € 4,00 Tuna roll Shinko hosomaki (rapa sotto M06 sale) 6pz € 3,50 Turnip roll Sake hosomaki (salmone) M07 6pz € 4,00 Salmon roll Hosomaki al tonno speziato M08 cotto 6pz € 5,00 Spicy coked tuna hosomaki Asaparu hosomaki (asparagi) M17 6pz € 3,50 Asparagus roll Avocado hosomaki M18 6pz € 3,50 Avocado roll URAMAKI Sushi arrotolato con alghe nori all’interno Futo uramaki F05 campio, avocado, caviale 4 pz € 6,50 Uramaki di salmone F01 Avocado cetriolo e uova di 3 pz € 6,50 salmone Uramaki di avocado F02 3 pz € 5,50 Gamberoni e tonno cotti Uramaki tempura F03 4 pz € 5,00 Tempura di gamberoni Uramaki Philadelphia F04 Salmone affumicato, cetriolo e 6 pz € 5,00 formaggio California uramaki M02 6 pz € 5,00 Surimi e avocado Ebi mango uramaki F06 6pz € 5,50 Gamberi, mango, cetriolo Maguro uramaki F07 6 pz € 5,50 Tonno, avocado. Dragone Long Jin F08 (surimi, cetriolo, avocado e 8pz €13,00 pesce) MAK-IGOR Sushi arrotolato con alghe nori all’interno IN COLLABORAZIONE CON MAK-IGOR CON GORGONZOLA DOLCE Makigor Nashi Sake F10 Zola, Salmone affumicato, 6 pz € 6,50 pera, masago Makigor Sarada F11 Zola, pomodorini, acciughe, 6 pz € 6,50 olive, sesamo Makigor Ebi Asupara F12 Zola, gamberi,asparagi,uova 6 pz € 6,50 di capelin MAK-IGOR CON GORGONZOLA PICCANTE Makigor Ichijiku F15 Zola, fichi secchi, fiori di 6 pz € 6,00 osmanthus Makigor Ume F16 6 pz € 6,00 Zola, prugna secca, tobiko Makigor Nastume F17 6 pz € 6,00 Zola, datteri, wasabiko M I S T I MGD Misto gorgonzola dolce 6 pz € 9,00 MGP Misto gorgonzola piccante 6 pz € 8,00 TEMAKI (Coni di sushi in alga nori – da mangiare con le mani) Roll in hand TM01 Salmone 1pz € 4,00 Salmon TM02 Tonno 1pz € 4,00 Tuna TM03 California 1pz € 3,50 Surimi, avocado TM04 Gamberone 1pz € 3,50 Prawn cooked TM05 Tobiko/Masago (uova di pesce) 1pz € 4,50 Lompo or flying fish roe TM06 Tempura di gamberone 1pz € 4,50 Crispy prawn tempura TM07 Ikura (uova di salmone) 1pz € 5,50 Salmon roe GUNKAN (sushi a forma di nave da guerra) Battleship sushi M 03Ikura gunkan (uova di salmone) 2pz € 5,00 Salmon roe M 10Tobiko gunkan (uova di pesce 2pz € 4,50 volante) Flying fish roe M 12Masago gunkan (lompo) 2pz € 4,50 Lompo fish roe M 15Wasabiko gunkan (uova al 2pz € 4,50 wasabi) Flying fish roe wasabi flavour M 11kani gunkan (surimi) 2pz € 3,50 Surimi roll M09 Tuna mayo gunkan 2pz € 3,50 (tonno cotto e maionese) M 13Spicy maguro gunkan 2pz € 4,50 (tonno crudo speziato) M 14Sake salad gunkan 2pz € 4,50 (insalata di salmone crudo) M 16Kurage gunkan (medusa) 2pz € 4,50 Jellyfish ANTIPASTI - APPETIZERS C00 炸虾片 Nuvole di drago € 2,00 Shrimp chips C01 春卷 Involtini primavera € 2,00 Spring roll C02 蒸饺 Ravioli di carne al vapore € 3,00 Steamed ravioli C03 锅贴 Ravioli di carne alla griglia € 3,50 Toasted ravioli C04 素饺 Ravioli di verdure al vapore € 3,50 Vegetables ravioli C05 烧卖 Shao mai al vapore € 4,00 Stemed Shao –mai C06 炸海带团 Alghe fritte € 4,50 Fried seaweed T02 龙津春卷 Involtini della casa € 4,00 Long Jin rolls T03 馒头 Pane cinese al vapore € 1,00 Steamed bread T04 包子 Panino ripieno al vapore € 4,00 Steamed cake with meat filling T05 烧饼 Focaccina cinese € 3,00 Chinese focaccia T06 珍珠丸 Polpettine di carne e riso al vapore € 4,00 Steamed meatball T07 水晶虾饺 Ravioli di cristallo ai gamberi € 4,50 Shrimps cristal ravioli T09 醉蟹 Granchio crudo marinato € 6,00 Raw crab G01 豆腐生 Hiyayako (tou fu fresco in salsa) € 4,00 Fresh tou fu G02 虾果沙拉 Gamberi e avocado € 8,00 Shrimps and avocado G05 香密三文 Salmone affumicato al miele € 6,00 Honey salmon INSALATE - SALAD C07 什锦 Insalata ai frutti di mare € 6,00 海鲜 Seafood salad C08 八爪鱼 Insalata di polpo alla salsa di soia € 6,00 Soy sauce octopus P01 鸡丝沙拉 Insalata di pollo € 5,00 Chicken salad T01 海蜇沙拉 Insalata di medusa € 6,00 Jelly fish salad T08 香干沙拉 Insalata di Tou fu affumicato € 4,00 Smoked tou fu salad G03 海苔沙拉 Insalata di alghe wakame € 4,00 wakame salad 422 蟹芽沙拉 Insalata agar-agar di wakame € 4,00 Agar-agar wakame salad G04 蟹芽沙拉 Insalata agar-agar € 4,00 Agar-agar salad PASTA RAMEN RISO– RICE C13 白米饭 Riso in bianco € 2,00 Boiled rice C14 素菜饭 Riso con verdure miste € 3,50 Vegetable rice C15 广东炒饭 Riso alla cantonese € 3,50 Cantonese rice C16 虾仁炒饭 Riso con gamberi e funghi € 4,50 Shrimps rice P03 胡桃炒饭 Riso con arancia e noci € 4,00 Orange and nuts rice P04 菠萝炒饭 Riso con ananas e pinoli € 4,00 Pineapple and pine kernel P07 泰国炒饭 Riso saltato alla tailandese € 4,00 Thailand rice T10 粽子 Riso nella foglia di bambù € 5,00 Rice in the bamboo leaf T11 荷叶饭 Riso nella foglia di loto € 5,00 Glutinous rice in the lotus leaf G08 海鲜炒饭 Riso saltato con frutti di mare € 6,00 Rice with sea food C17 海鲜年糕 Gnocchi di riso ai frutti di mare € 5,00 Seafood rice gnocchi C18 咖哩米粉 Spaghetti di riso curry e gamberi € 4,50 Rice noodles with curry and shrimps C 19 越南河粉 Tagliatelle alla vietnamita € 4,50 Vietnamese tagliatelle T 12 生粉面 Tagliatelle di patate dolci e seppia € 4,50 Yam noodles with air-dried can C 20 素菜粉丝 Spaghetti di soia con verdure miste € 4,00 Fans with vegetables C 21 肉沫粉丝 Spaghetti di soia piccanti con carne € 4,00 Fans with spicy meat P 02 鱿鱼铁板面Yakisoba seppie e germogli di soia € 8,00 Yakisoba cuttlefish and bean sprouts G07 海鲜乌东 Pasta udon con frutti di mare € 8,00 Udon noodles with seafood T15 虾仁拉面 Pasta fresca verdura e gamberi € 6,00 Noodles with vegetables and shrimps T 13 拉 面 Ramen in brodo con cotoletta € 6,00 Broth noodles whit meat T14 大虾拉面 Ramen in brodo con gamberoni € 6,50 Broth noodles whit prawn G06 什锦乌东 Pasta udon in brodo con tempura € 8,00 Broth Udon noodles with mix tempura ZUPPE – SOUP C10 酸辣汤 Zuppa agro-piccante € 4,00 Hot soup soup C11 芦笋蟹肉汤Zuppa di asparagi e surimi € 4,00 Creab soup C12 龙津汤 Zuppa Long Jin € 4,00 Long Jin soup P06 玉米汤 Zuppa di mais e pollo € 4,00 Corn and chicken soup G09 味 增 汤 Zuppa di miso € 2,00 Miso soup C09 馄 饨 汤 Zuppa di Wanton € 5,00 Wanton soup CARNE, PESCE – MEAT, FISH C22 双冬牛肉 Manzo con funghi e bambù € 6,00 Mushroom and bamboo beef C23 洋葱牛肉 Striscioline di manzo con cipolle € 6,00 Onions beef C24 辣子猪肉 Maiale piccante € 5,00 Chilly pork G11 煎猪排 Tonkatsu (cotoletta di maiale) € 6,00 Deep fried pork G15 沙爹鸡 Yakitori (spiedini di pollo alla € 7,00 griglia) Skewered grill Chicken C25 杏仁鸡丁 Pollo con le mandorle € 5,00 Almands chicken C26 炸子鸡 Pollo fritto € 5,00 Fried chicken C27 柑汁鸭 Anatra in salsa d’arancia € 6,50 Orange sauce duck G10 醉三文鱼 filetti di salmone marinati € 8,00 Tartare of salmon G12 天妇罗 Tempura mista verdura e gamberoni € 8,00 Deep fried vegetables and prawn
Recommended publications
  • Japanese Cuisine, Contemporary Style
    Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Morocco Quits Libya Treaty Over Criticism
    MANCHESTER CONNECTICUT SPORTS MCC gears up Murray Gold gets Carter kills Sox; for another year 25-year sentence lead is cut to ZV2 |MIQ0 3 ... page 11 anrhratrrManchester — A City ol Village Charm linnlh ^ ^ 25 Cents A Claims Morocco quits get tough Libya treaty U scrutiny over criticism Insurance crisis R ABAT, Morocco (AP) — King endangers town Hassan’s meeting July 22-23 in Hassan II said in a letter released Ifrane with Israeli Prime Minister G Friday that he was abrogating a Shimon Peres. By George Loyng 1984 treaty of union with Libya ■'The terms of the Syrian-Libyan Herald Reporter ■ because of Col. Moammar Gadha- communique, published ... at the fi’s criticism of a meeting last end of the visit of (Syrian) When a Glastonbury couple month between Hassan and Israeli President Hafez el-Assad to Libya, notified the town of Manchester Prime Minister Shimon Peres. do not allow our country to earlier this month that they Hassan said in the letter written continue on the path of the union of intended to sue over injuries their Thursday to Gadhafi that the states instituted with your coun­ teenage son suffered while using a criticism contained in a joint try,” Hassan said in the letter. rope swing at the Buckingham Libyan-Syrian statement issued Hassan became the only Arab Reservoir, it made some officials the day before had reached "the head of state outside Egypt to meet angry. threshold of the intolerable." publicly with the head of the The boy, Matthew Lawrence, He said it was not possible to Jewish nation.
    [Show full text]
  • Cook, Memory EATING & DRINKING
    P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com.
    [Show full text]
  • Discover Pensinsula & Silicon Valley
    DISCOVER PENSINSULA & SILICON VALLEY RESTAURANT SHOPPING ENTERTAINMENT MAPS AUGUST 1990 Fukisushi Traditional and Exotic Pleasures By Barbara M. McDonald As the summer temperature soars, imagine yourself in a cool Japanese inn, seated on cushioned tatami. You are brought a lacquered box, wide as our shoulders and full of the various items that comprise a Kyoto-style feast. Partitions hold teriyaki chicken, sashimi, crab salad, boiled shrimp and Japanese pickles. Everything is neatly constrained except the large pieces of tempura that cross the edge of the box. Fukisushi, a restaurant no further than Palo Alto, offers this feeling of being in a luxurious Japanese inn. Entering through its doors, we were soother by the cool air and our hostess’ gentle greeting. She led us to the main dining area, where light pine booths and paneling stood out against walls of royal purple. Napkins the color of green tea ice cream, paper lanterns and crisp prints completed the bright yet simple décor. The menu presented items both familiar and exotic. There were seafood, meat and vegetable appetizers; different kinds of sushi and sashimi; a la carte dishes of teriyaki, broiled fish, tempura, rice and noodles; combination meals; a child’s plate and nabemono, a meal cooked in a pot oat the table. We began with the unusual appetizer of Yamakake. Ground mountain yam partially covered a few slices of fresh raw tuna. The yam formed a paste that heightened the tuna’s smooth texture. We also sampled Anago Oshi Sushi. Oshi sushi is made of fish pressed on top of rice in a wooden box; anago is barbequed sea eel, a luscious, fatty meat like that of no other sea creature.
    [Show full text]
  • Red Emperor Chinese Restaurant Started Its Journey and Development on Level 3 Southgate More Than 23 Years Ago
    Red Emperor Chinese restaurant started its journey and development on level 3 Southgate more than 23 years ago. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team Please advise us of any food intolerance or allergies prior to ordering. We do not use MSG. Presence of this substance in commercial sauces used is sometimes unavoidable. Banquet 套餐 For 2 to 3 People Banquet “A” $55 per person PRAWN WONTON IN THICKENED CHICKEN BROTH ─────*───── PAN-FRIED HOUSE CURED SALMON FILLETS ─────*───── BBQ HONEY PORK SIGNATURE TWICE-COOKED SPICY QUAIL ─────*───── PEKING SHREDDED BEEF FILLET SPECIAL FRIED RICE ─────*───── BANANA FRITTER & ICE CREAM OR DESSERT OF SAME VALUE ─────*─────
    [Show full text]
  • Suishin Restaurant Soup Or Salad
    Appetizers Lunch Menu Age Dashi Tofu...............................................................................6.25 11:30AM-2:00PM Daily Deep-fried tofu in a light sauce. Shrimp Tempura…………………………………………..……..11.50 Yakitori...........................................................................................6.75 Deep-fried shrimp and vegetables. Skewered chicken marinated in teriyaki sauce. Chicken Tempura……………………………………………..……..10.75 Tako Yaki (6pcs)............................................................................7.25 Chicken and vegetables deep-fried. Octopus Dumplings. Seafood Tempura……………………………………………………13.95 Haru Maki......................................................................................5.95 Lightly battered shrimp, scallops and fresh vegetables. Egg rolls served with our special sauce. Salmon Teriyaki………………………………………………………..11.95 Beef Kushiyaki...............................................................................7.50 Fresh salmon broiled with teriyaki sauce. Full flavored, marinated grilled beef on a skewer. Chicken Teriyaki…………………………………………...….….…10.50 Negimaki.........................................................................................7.25 Boneless chicken broiled with teriyaki sauce. Fine beef rolled with scallions before grilling. Beef Teriyaki……………………………………………….…..11.25 Kushi Katsu....................................................................................6.75 Tendered beef steak grilled with teriyaki sauce. Skewered pork lightly breaded and deep-fried. Yaki Niku………………………………………………………....…...11.50
    [Show full text]
  • Takeaway Menu
    Takeaway Menu 外卖自取菜单 Please call : 6445 8833 (Stevens) 6323 2222 (Dempsey) 6344 7722 (King) 6566 9933 (Imm) 6448 3636 (UDMC) *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) ‘成都’ 香煎活虾 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach @ Dempsey Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab 东东面 Dong Dong Noodle 白果芋泥 Sweet Yam
    [Show full text]
  • Takeaway & Delivery Menu
    Takeaway & Delivery Menu 外卖自取 及 自送服务 菜单 Please call : 6323 2222 or 6344 7722 *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST Set Menu 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Set Menu Royal Razor Clam ($12 for 2) $178 (3 persons) 游水药材醉虾 *with purchase of Deluxe Live Drunken Prawn with Herbal Soup Seafood Set Menu only *Max order up to 3 only 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Royal Razor Clam ($12 for 2) Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) *with purchase of Deluxe Seafood Set Menu only ‘成都’ 香煎活虾 *Max order up to 5 only 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery)
    [Show full text]
  • Facultad De Medicina
    FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
    [Show full text]