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Renkon Omakase Sashimi

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RENKO N SIGN ATUR E SKEWERS 1 / 3 SKEWERS SIGNATURE 1 3 1 3 TERIYAKI CHICKEN THIGH 55 / 140 KING OYSTER MUSHROOM 5 5 / 120 M AYO, S H ICH IMI FURIKA K E CHICKEN ACHILLES 60 / 160 BABY OCTOPUS 45 / 120 SHICHIMI KEWPIE MAYO, O KONOMI S A U C E PORK MEATBALL 65 / 160 HOKKAIDO SCALLOP & BACON 140 / 310 E GG YO L K , TA R E S A UCE PONZU, SHICH IMI LIMITED CHICKEN OYSTER 95 / 250 A4 WAGYU 395 / 8 9 0 LEMO N K AG OSHIMA WAG Y U, S A LT, W ILD PEPPER 1 3 1 3 CHICKEN THIGH 55 / 14 0 BABY SQUID 7 0 / 160 LEMO N, S H ICH IMI SPIC Y TERIYA KI, RENKO N SEA SONING CHICKEN WINGS 60 / 160 SALMON 130 / 300 LEMO N, S H ICH IMI IKURA , TATA KI SA UCE CHICKEN SKIN 30 / 7 0 TIGER PRAWN 95 / 2 5 0 LIME, SAK E, SALT LEMON, SHICH IMI CHICKEN GIZZARD 30 / 7 0 OKRA 35 / 8 0 G A R LIC C H IPS, TA R E SA UCE T OMAT O, G A R LIC MISO CHICKEN HEART 30 / 7 0 EGGPLANT 65 / 1 5 0 G ING E R & SCA LLION O I L H O USE MISO PORK BELLY 60 / 160 MISO, K A R A S H I DEFINITIONS RENKON : "LOTUS ROOT" IN JAPANESE, REFERENCE TO THE NATIONAL FLOWER OF VIETNAM PORK RIB 60 / 160 AS WELL AS OUR TEAMS DEEP ROOTS IN THE COUNTRY NEG I, TA RE SA U C E SHICHIMI: COMMON JAPANESE SPICE MIXTURE CONTAINING SEVEN INGREDIENTS TARE SAUCE: SAUCE OF SOY, SAKE AND MIRIN USED IN YAKITORI GRILLING FURIKAKE: JAPANESE RICE SEASONING CONTAINING SESAME, DRIED FISH, SALT MIXED SKEWERS 3 SKEWERS 1 EACH KEWPIE: JAPANESE MAYO OKONOMI: UMAMI PACKED SAUCE WITH KETCHUP, SOY, WORCESTERSHIRE KAGOSHIMA: PREFECTURE ON THE ISLAND OF KYUSYU KNOWN FOR ITS MARBLED BEEF VEGETABLE SKEWERS 1 1 0 KARASHI: JAPANESE MUSTARD, VERY SPICY! O KRA / EGGPLA NT / K I NG OY STER MUSHROOM NEGI: JAPANESE ONION VARIETY SIGNATURE SKEWERS 1 3 0 IKURA: SALMON ROE C HICK EN THIGH TER I YA K I / P O RK MEATBA L L / KOHRABI: VARIETRY OF TURNIP OR WILD CABBAGE TAKUAN: PICKLED DAIKON K ING OY STER MUSHROOM AONORI: DRIED, FLAKED JAPANESE SEAWEED YUZU KOSHO: CONDIMENT OF GREEN CHILI, YUZU RIND, SALT, VERY SPICY! PREMIUM SKEWERS 550 ONSEN EGG : TRADITIONAL JAPANESE LOW TEMPERATURE EGG WHICH WAS ORIGINALLY PORK BELLY / H O K K AIDO S C ALLO P & B ACON / SLOW COOKED IN ONSEN WATER HOT SPRINGS IN JAPAN A 4 WAG Y U SAKE CENTRAL SAIGON IRUSU LOUNGE RENKON I N TIMATE SAKE E XC LUSIV E H IDEO U T M O DER N I ZAK AYA P R ICES IN ‘000 VN D | EXC LUDING TA X & SV C S O ME ITEMS INCLUDE N UTS, PLEA SE SPEAK T O O UR TEA M REG ARDING A LLERG IES & REQUESTS @ R E N KONSA I G O N RENKO N SIGN ATUR E APPETIZERS PICKLES 30 /PER, 99 /AL L MIYAGI OYSTERS 2 2 0 KO H L R ABI, SHISO DA I KON, K IMCH I, CUCUMB ER, RENKON, TA K U A N FRESH / ‘RENKON STYLE’ SPIC Y PO NZU, IKURA, LIME EDAMAME 4 5 DA LAT HEIRLOOM TOMATO SALAD 9 5 H IMA L AYAN SA LT MIZUNA , SH ISO, B O CCONCINI, C ITRUS V INA I G RETTE CUCUMBER & MISO PORK 9 5 SEABASS TARTARE 1 9 5 P ORK MISO, J A PA N ESE CUC UMB E R SEAWEED, AV OCA D O, TARO CHIPS CHICKEN LIVER MOUSSE 1 5 0 AVOCADO & SALMON ROE 1 2 5 UME - APPLE JELLY, MILK T OA S T BABY A N C H O V Y, IKURA , W H ITE SOY SHRIMP GYOZA 1 4 5 FLOWER CRAB SALAD 1 9 5 SPR ING ONION, C H I V ES, P ONZU S A UCE AV OCA D O, HEAR TS OF PA LM, AONOR I, C U C UMB E R BIGGER PLATES SWEET CORN TEMPURA 1 4 0 RENKON SASHIMI 3 6 0 SMOKED SALT, PEPPER S A LMON, HO TATE, C OBI A , TUN A, NAMA WA SAB I CHICKEN WINGS KARAAGE 1 9 5 COBIA CARPACCIO SALAD 2 6 0 R ENKON H O T S A U C E, K E W PIE M AYO MIZUNA , RA DISH , GARLIC C H IPS, B R O WN B UTTER PONZU SOFT SHELL CRAB KATSU 2 4 0 WHOLE FISH KARAAGE 2 1 0 BULLDO G S A UCE, G A R LIC M AYO B IRD FISH , YUZU KOSH O GRILLED ASPARAGUS 9 5 A4 KAGOSHIMA WAGYU STRIPLOIN 6 0 0 / 100 g LEMO N, SALT & PEPPER RENKON SEA SONING , YUZU KOSH O RICE | NOODLES MUSHROOM FRIED RICE 1 9 0 PORK CHASHU MISO RAMEN 1 9 0 M O N K EY H EAD, SH IMEJI, S H IITA K E, O NSEN E G G ONSEN EGG, H O USE MISO B R O T H JAPANESE CURRY RICE 2 6 0 UNI UDON CARBONARA 2 2 5 C HICK EN, PEA S, OKRA, E GG, FURIK A K E U NI B U TTER, F LOWER C RAB, NOR I STEAMED RICE 30 / 5 5 SEAFOOD YAKI UDON 2 6 0 FUR I K A K E O C T OPUS, SHRIMP, S H ISO, TA RE S A U C E, SH I CHIMI SOUP DESSERT RENKON MISO SOUP 4 5 PANNA COTTA 8 8 LO TUS R O O T, DAIKON, S A LMON B R O T H M AC ERATED B ERR IES, OKINAWA B R O W N SUGAR * V E G E TA RIA N OPTIO N AVAILAB L E SEASONAL FRUIT 6 5 SAKE CENTRAL SAIGON IRUSU LOUNGE RENKON I N TIMATE SAKE E XC LUSIV E H IDEO U T M O DER N I ZAK AYA P R I C ES IN ‘000 VND | E XC LUDING TA X & SV C S O ME ITEMS INC LUDE N UTS, PLEA SE SPEAK T O O UR TEA M REG ARDING A LLERG IES & REQUESTS @RENKO N SAIGON SASHIMI NIGIRI SUSHI MAKI ROLL ALL SERVED WITH SOY SAUCE, WASABI & GINGER SASHIMI NIGIRI SUSH RENKON MORIAWASE 500 NIGIRI 400 TUNA, SALMON, OCTOPUS, RED SNAPPER, SQUID, VINEGAR MACKEREL 6 NIGIRI SUSHI & 1 MAKI ROLL HAMACHI 290 GYUNIKU 300 YELLOWTAIL SEARED WAGYU BEEF, SPRING ONION, WASABI SAUCE HOTATE 230 IKURA 210 SCALLOPS SALMON ROE IKURA 230 HOTATE 170 SALMON ROE FRESH SCALLOP, SEA URCHIN, GOLD LEAF HOKKIGAI 210 HOKKIGAI 140 SURF CLAM SURF CLAM MAGURO 170 UNAGI 130 TUNA GRILLED EEL SAKE 170 EBI 110 SALMON BOILED PRAWN SHIMESABA 150 SAKE 100 VINEGAR MACKEREL SALMON SHIROMI 140 TAKO 100 WHITE FISH OCTOPUS TAKO 140 MAGURO 100 OCTOPUS TUNA SHIROMI 100 WHITE FISH SASHIMI NIGIRI SUSHI MAKI ROLL ALL SERVED WITH SOY SAUCE, WASABI & GINGER MAKI ROLL RENKON MORIAWASE 450 CHEF TATAKI 170 4 KINDS OF MAKI ROLL SPICY SEARED SALMON, CRAB STICK, AVOCADO, CUCUMBER, TOBIKO CHEF SIGNATURE 250 GYUNIKU 160 SALMON, TUNA, AVOCADO, CHEESE, SPICY WASABI SAUCE GRILLED BEEF, CUCUMBER, TERIYAKI SAUCE SOFT SHELL 250 VIETNAMESE 160 DEEP FRIED SOFT SHELL CRAB, CUCUMBER, WHITE RADISH CRAB, SHRIMP, CUCUMBER, LETTUCE, TOBIKO, RICE PAPER UNAGI 230 TORITERY 150 GRILLED EEL, PRAWN, AVOCADO GRILLED CHICKEN, CUCUMBER, TERIYAKI SAUCE RAINBOW 210 ANGLE 140 TUNA, SALMON, WHITE FISH, CRAB, AVOCADO, CUCUMBER CRAB, AVOCADO, CUCUMBER, TOBIKO EBI 200 YASAI 130 BOILED PRAWN, CRAB, AVOCADO, CUCUMBER, EEL SAUCE AVOCADO, ASPARAGUS, MANGO EBITEN 200 SAKE 110 DEEP FRIED PRAWN, CUCUMBER, TERIYAKI SAUCE SALMON FUTO 200 TEKKA 95 PRAWN, CRAB STICK, SHIITAKE MUSHROOM, EGG, CUCUMBER TUNA CALIFORNIA CRAZY 195 KAPPA 80 CRAB, PRAWN, AVOCADO, CUCUMBER, TOBIKO CUCUMBER, SEASAME SEED HAIWAI 180 SPICY TUNA, CRAB, AVOCADO, CUCUMBER, TOBIKO ! ! RENKON OMAKASE SASHIMI SALMON, WHITE FISH, TUNA, SURF CLAM SUSHI TUNA, SALMON, WAGYU BEEF, SCALLOPS, WHITE FISH, SURF CLAM TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL WASABI SCALLOPS DEEP FRIED SCALLOPS, WASABI SAUCE WAGYU SKEWER GRILLED WAGYU BEEF SKEWER, BETEL LEAF OYSTER UNI TRUFFLE OYSTER, SEA URCHIN, TRUFFLE OIL MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS DESSERT PANNA COTTA 1.800 ! CHEF’S OMAKASE GARDEN SALAD MIXED GREEN SALAD, SEAWEED, ONION, TRUFFLE DRESSING SASHIMI SALMON, SCALLOPS, WHITE FISH SUSHI SCALLOPS, SALMON, TUNA, WHITE FISH, SURF CLAM RENKON SIGNATURE OYSTER OYSTER, SPRING ONION, PONZU SAUCE TUNA HAND ROLL TUNA, SPRING ONION, SESAME OIL MEAT BALL SKEWER MINCED PORK RIB, ONION, TARE EGG YOLK SAUCE MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION CHICKEN FRIED RICE CHICKEN, EGG, SPRING ONION, SOY SAUCE DESSERT PANNA COTTA 1.250 ! ROYAL OMAKASE SEABASS SALAD SEABASS, SEAWEED, SPRING ONION, OLIVE, TRUFFLE DRESSING SEAFOOD TARTARE MIXED SEAFOOD, SEAWEED TOAST, CRISPY RICE, PERILLA LEAVES, SALSA SAUCE SUSHI TUNA, SALMON, WHITE FISH MAKI/HAND ROLLS CUCUMBER, YELLOW RADISH, ASPARAGUS, AVOCADO, SHISO LEAVES, LETTUCE BEEF TEPPANYAKI GRILLED BEEF, OYSTER MUSHROOM, TEPPANYAKI SAUCE GRILLED SALMON SKEWER SALMON, MISO SAUCE, SALMON ROE MISO SOUP YOUNG TOFU, SEAWEED, SPRING ONION MUSHROOM FRIED RICE MUSHROOM, EGG, SPRING ONION, GARLIC CHIPS DESSERT PANNA COTTA 1.550 ! EIGHT FOUR OMAKASE SASHIMI TUNA, SURF CLAM, SCALLOPS SUSHI FOIE GRAS, SALMON, WAGYU BEEF KING CRAB SALAD ROCKET, KING CRAB, RENKON DRESSING HAND/MAKI ROLL AVOCADO, MUSHROOM CLAM SOUP CLAM, SAKE, GINGER WAGYU SKEWER A5 WAGYU BEEF STRIPLOIN GRILL/YAKI ONIGIRI GRILLED RICE BALL, SALMON OYSTER TEPPANYAKI SEARED OYSTER, TEPPANYAKI SAUCE DESSERT PANNA COTTA 2.500 !.
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    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.
  • Noriedgewatertogo2018-10.Pdf

    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.
  • Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La

    Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La

    Soup and Salad Vegetable Roll Classic Roll Chef’s special Roll All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 Miso Soup 2.5 Avocado Salad 7 or brown rice $1.00 or brown rice $1.0 Miso dressing or brown rice $1.00 Spicy Miso Soup 3.5 Fantastic Roll (8 pcs) 15.5 Cucumber Roll 4.5 Shiitake Mushroom 4.5 California Roll 5.75 Salmon Skin Roll 5.75 Amazing Roll 15.5 Clam Soup 5.5 Special Sashimi Salad 12.5 White fish tempura, cucumber, Tuna, salmon, yellowtail, avocado, Tuna, salmon, mango, orange, Avocado Roll 4.5 Natto Shisho 4.5 Salmon Roll 5.25 Philadelphia Roll 6.75 avocado, top with blue crab & spicy cucumber, kelp seaweed, Japanese House Seafood Soup 5.5 avocado mixed greens served w. Smoked salmon, cucumber, cream yuzu miso sauce sweet soy aioli with tobiko & scallion ginger dressing AAC Roll 5.5 Special Veg Roll (5 pcs) 6.5 Tuna Roll 5.75 cheese Kimchee Seafood Soup 7.5 Phili Adventure 15.5 Chilean Seabass Roll (8 pcs) 16 Green Salad 4 King Crab Salad 13.5 Asparagus Roll 4.5 Veg Tempura Roll 6.25 Yellowtail Scallion Roll 5.75 Boston Roll 6.75 Smoke salmon, cream cheese, Grilled seabass, asparagus, King crab, crunch, cucumber, cucumber, top w. snow crab avocado, red miso aioli, soy paper Seaweed Salad 6.5 masago, scallion, Japanese mayo Sweet Potato Roll 5.5 Avocado & Cucumber Roll 5 Spicy Tuna Roll 7.25 Shrimp Tempura Roll 8.75 Salmon Skin Salad 7 Pepper Tuna Sashimi Salad 14 Peanut Avocado Roll 5.5 Kamapyo Roll 4.5 Spicy Salmon Roll 7.25 Ocean Roll 16.5 Spicy Lover’s Roll (8 pcs) 14.5 Black Pepper Tuna Blue crab lump, mango, yuzu Spicy salmon, avocado, spicy tuna, Spicy Kani Salad 8.5 Pepper tuna, mixed green w.
  • Miso Soup Yield: 4

    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.
  • 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

    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.