DOCSLIB.ORG

Otoshi Ryori Appetizer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

OTOSHI RYORI APPETIZER Aburi Uni Lightly grilled sea urchin Nankotsu Edo Style Soft bone deep fried chicken Shishamo Grilled Capelline fish Tuna Carpaccio Maguro Carpaccio Japanese style Hiyayako Chilled bean curd with sauce Edamame Boiled young soy beans Koebi Kara-age Deep fried small shrimp with salt Shiitake Ebiniku Tsume Deep fried shiitake mushroom stuffed with ground shrimp Quail Egg Kushi Age Deep fried quail egg with mango yogurt sauce Natto Fermented soy beans Gyoza Pan fried Japanese dumpling with special sauce Fried Soft Shell Crab Deep fried lightly soft shell crab SASHIMI Sashimi Moriawase (3 kinds) Assorted Sashimi Sashimi Moriawase (5 kinds) Assorted Sashimi Honmaguro Toro Blue fin tuna belly Hamachi Fresh yellow tail Shake Fresh salmon Spicy Shake Spicy salmon Spicy Maguro Spicy tuna Maguro Tuna sashimi Amaebi Japanese sweet shrimp Shime Saba Marinated mackerel Hotategai Japanese fresh scallops Botan Ebi Japanese red prawn Uni Fresh sea urchin Tamago Japanese egg omelette NIGIRI SUSHI MORI Nigiri Tsuki Assorted Sushi Nigiri Hana Assorted premium sushi Chirashi Sushi Assorted seafood topped on sushi rice in a bowl NIGIRI SUSHI (2 pcs/order) Sushi Edo San Style Honmaguro Toro Blue fin tuna belly Botan Ebi Japanese red prawn Aburi Toro Nama Zuwai Kani Lightly grilled tuna belly Snow crab Aburi Engawa Hamachi Lightly grilled flat fish Fresh yellow tail Aburi Hotate Maguro Japanese Scallop Fresh tuna Aburi Shake Ama ebi Salmon Japanese sweet shrimp Aburi Saba Anago Marinated mackerel Boiled sea eel Aburi Ebi Ikura Prawn Salmon roe Aburi Unagi Shake Grilled eel Fresh salmon Aburi Anago Ebi Boiled sea eel Boiled prawn Aburi Ebi Tempura Unagi Deep fried prawn Grilled eel Aburi Kani to Tamago Hotate Crab & egg omelette Japanese Scallops Tempura Unagi Avocado Shime Saba Deep fried unagi topped with avocado Marinated mackerel Aigamo Tea duck sushi Tamago Japanese egg omelette Tobiko Flying fish roe MAKIMONO and TEMAKI (Sushi roll and hand roll) Sakura California Maki Avocado, cucumber, kani, with salmon on top Edo San Maki Eel, cream cheese, avocado, tobiko, topped with baked crab Sakura Futomaki Thick roll sushi with tempura Tempura Maki Thick roll tempura Dynamite Maki Shrimp tempura, avocado, cucumber and tobiko Caterpillar Maki Unagi, avocado and salmon with Mango Hawaiian Maki Crab meat, mango and tobiko top with Pineapple California Maki Mango, cucumber, kani with tobiko Nikki California Maki Avocado, cucumber, kani with mango on top Spicy California Maki Mango, cucumber, kani with spicy sauce Spider Maki Thick roll sushi with soft shell crab Dragon Maki Thick roll sushi topped with unagi Shake Kawa Maki / Temaki Grilled salmon skin roll or hand roll Uni Maki / Temaki Fresh sea urchin roll or hand roll Spicy Maguro Temaki/ Maki Spicy tuna hand roll Negi Toro Temaki/ Maki Chopped fatty tuna belly hand roll Unagi Temaki/ Maki Grilled eel hand roll YAKIMONO Grilled dishes Kaki to Papaya Yaki Grilled oyster and papaya with special sauce Suzuki Ginmutsu Kama Grilled seabass jaw with special miso sauce Suzuki Shioyaki Grilled seabass with salt Unagi Kabayaki Grilled eel with kabayaki sauce Hamachi No Kama Grilled hamachi jaw with salt Gindara Teriyaki Grilled Japanese cod fish with teriyaki sauce Shake Teriyaki / Shake Shioyaki Grilled salmon with teriyaki sauce or salt Gyuniku Teriyaki U.S tenderloin with teriyaki sauce Tori Teriyaki Grilled young chicken with teriyaki sauce Nama Saba Shioyaki Grilled mackerel with salt Miyasaki Hohba Miso Yaki (100g) Grilled miyasaki beef on hohba leaf Tea Duck Hohba MIso Yaki Grilled tea duck on hohba leaf Yaki Udon Zanuki udon with mixed vegetables and seafoods cooked in teppan KABUTO RYORI Fish Head Hamachi Kabuto Shioyaki Grilled hamachi head with salt Shake Kabuto Shioyaki Grilled salmon head with salt Shake Kabuto Nitsuke Boiled salmon head Shake Kabuto Kara Age Deep fried salmon head with ponzu sauce NIMONO, MUSHIMONO, SHIRUMONO Simmered, Steamed, Soup (25 minutes to cook) Edo Chawan Mushi Custom made egg custard Dobin Mushi Seafood clear soup in pot Foie Gras Chawan Mushi Custom made egg custard with goose liver (20 minutes) Gindara Kami Nabe Boiled silver cod and vegetables in paper pan Yudofu Kami Nabe Boiled bean curd Miso Shiru Seasonal clear soup Akadashi Miso Red soy bean soup with nameko TEMPURA Tempura Moriawase (7kinds) Assorted tempura Ebi Tempura Prawn tempura Kaki Tempura Japanese oysters Yasai Tempura Moriawase Assorted vegetables tempura Mix Kaki Age Tempura Diced cut seafoods and vegetables tempura Kisu Tempura Asohos tempura AGEMONO Deep Fried Dishes Agedashi Tofu Deep fried bean curd with bonito flakes Wakadori Tatsuta-age Deep fried chicken, Japanese style Ebi Furai (3 pieces) Deep fried breaded prawns Kaki Furai (5 pieces) Deep fried breaded oysters Tonkatsu Breaded kurobuta cutlet, Japanese Style Torikatsu Breaded crispy chicken cutlet, Japanese style Shake Harasume Age Deep fried salmon belly Maguro Furai Deep fried tuna with garlic butter sauce TEPPANYAKI Japanese Miyasaki Beef U.S Sirloin Steak U.S Rib Eye U.S Tenderloin Steak Usu Yaki Rolled sirloin beef with mushroom and garlic Gyuniku to Foie Gras U.S Tenderloin and Goose Liver Foie Gras (100g) Goose liver Aigamo Steak Duck steak Wakadori Teppan Spring chicken with teriyaki sauce Suzuki Foil Yaki Seabass and mushroom wrapped in aluminium foil Suzuki Sauté Seabass sauté Gindara Sauté Japanese cod fish sauté Hotate Gai Japanese scallops Kaki (6 pcs) Japanese oyster Ebi Garlic Butter King prawns with garlic sauce Sakura Ebi Sauté King prawns sauté with Balesin sauce Sake Teppan Fresh salmon with ponzu sauce Ise-ebi (Lobster) Frozen Kinoko Moriawase Assorted mushroom Tofu Steak Bean curd steak with ginger sauce Yasai Itame Assorted teppanyaki vegetable HOT POT DISHES Mini Sukiyaki U.S. Beef Sukiyaki 200g Thinly sliced U.S sirloin and vegetable cooked in iron pan with sukiyaki sauce Mini Shabu-shabu Shabu-shabu Paper thinly sliced U.S sirloin and vegetable cooked in broth with two kinds of dipping sauce Mini Udon Suki Nabe Udon Suki Nabe Assorted seafood, chicken, vegetables and Japanese udon noodles cooked in udon suki sauce SALAD Sakura Salad Assorted vegetable with miso dressing Kani salad Tobiko, cucumber, crab meat with Japanese mayo Hiyashi Wakame Seaweed salad Spicy Salmon Salad Fresh salmon with spicy salad dressing GOHAN MONO Rice Dishes Sakura Bento Four kinds of dishes in lacquered box Unaju Steamed rice topped with grilled eel Chazuke Choice of salmon, plum or nori seaweed steamed rice with clear soup Gohan Japanese steamed rice Yakimeshi Sakura Style Beef fried rice Kaisen Yakimeshi Seafood fried rice Nin-niku Yakimeshi Garlic fried rice Onigiri Choice of salmon plum or bonito flakes rice bowl with nori MENRUI Noodles Tempura Udon / Soba Hot udon / soba noodles with tempura Gyuniku Udon / Soba Hot udon/ soba noodles with sliced U.S sirloin beef Una Udon/ Soba Hot udon/ soba noodles with unagi (eel) Inaniwa Zaru Udon Cold inaniwa noodles Chasoba Cold green tea noodles Zarusoba Cold brown noodles Kaisen Udon / Soba Hot udon noodles or soba noodles with assorted seafoods Yasai Udon/ Soba Hot udon/ soba noodles with assorted vegetable Kaki Udon/ Soba Plain hot udon/ soba noodles RAMEN Shoyu Ramen Hot ramen noodles with wakame, naruto maki and corn kernels Spicy Miso Ramen Hot ramen noodles with wakame in spicy miso stock Tempura Ramen Hot ramen noodles with tempura Seafoods Ramen Hot ramen noodles with seafoods DESSERT All ice cream comes with a bed of coffee jelly Coffee jelly Wasabi Ice Cream Red Bean Ice Cream Macha Ice Cream Black Sesame Ice Cream JAPANESE CRÈME BRULEE Choice of: Japanese Green tea Japanese Wasabi Japanese Black Sesame Japanese Red bean (Azuki) Japanese Banana Fritters Fruit Salad with Mochi and Ice Cream Japanese Mochi (2pcs) Fresh Fruit in Season .
Recommended publications
  • Dinner Sushi

    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.
  • Downloadable Sushi Guide

    Downloadable Sushi Guide

    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
  • Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding

    Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding

    foods Article Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding Anna Maria Pappalardo *, Alessandra Raffa, Giada Santa Calogero and Venera Ferrito Department of Biological, Geological and Environmental Sciences, Section of Animal Biology “M. La Greca”, University of Catania, Via Androne 81, 95124 Catania, Italy; [email protected] (A.R.); [email protected] (G.S.C.); [email protected] (V.F.) * Correspondence: [email protected]; Tel.: + 39-095-730-6051 Abstract: The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results Citation: Pappalardo, A.M.; indicate that a standardization of fish market names should be realized at the international level Raffa, A.; Calogero, G.S.; Ferrito, V.
  • TACHIBANA Lunch Menu

    TACHIBANA Lunch Menu

    TACHIBANA Lunch Menu Lunch Special Mon- Fri 11:30am-2pm, Sat & Sun 12:00-2:30pm Served with Soup (Miso Soup or Osuimono Soup) and Salad (Green Salad or Bean Sprout Salad) for dine-in only. Upgrade to Seaweed Salad for $2. Sushi A* 寿司盛り合わせ A 13.5 Bento Box 弁当 Tuna, Salmon, Shrimp, White Fish, Escolar, Assortment served in a box. Inari (Fried Bean Curd) and 6pc of Roll. A ・Shrimp Tempura ・Hijiki Sushi B* 寿司盛り合わせ B 19.5 ・Grilled Salmon ・Tamago (Egg Omellet) Tuna, Flounder, Yellowtail Shrimp, Salmon, Eel, Escolar and ・Yakitori (Chicken and Veggie on skewer) 17.5 Choice of Roll (Tuna Roll, Spicy Tuna Roll or Hamanegi Roll) Sashimi* 刺身盛り合わせ 19.5 B* ・Shrimp Tempura ・Hijiki Tuna, Salmon, White Fish, Seared Tuna, Special Cucumber Cup. ・Grilled Salmon ・Tamago (Egg Omellet) ・Dumplings ・California Roll Chirashi* ちらし 14.5 ・Yakitori (Chicken and Veggie on skewer) 22.5 Assortment of fresh fish on top of rice. Mushi Zushi 蒸し寿司 15 Rice Bowl 丼 Eel, Shrimp, Egg, Crab stick, Masago, Fish Flake Rice Bowl with Topping served on warm rice. Oyakodon Chicken, egg, onion & scallion 11 さば押し寿司 Saba Oshizushi* 14.5 simmered in a sauce. Pressed box sushi with marinated Mackerel. Tendon Shrimp and Vegetable Tempura 11 Unagi Oshizushi うなぎ押し寿司 20 Pressed box sushi with broiled Eel. Nikudon Thinly sliced rib-eye beef 16.5 cooked w/onion and Futomaki 太巻き 13.5 Shirataki noodle. Egg, Shiitake Mushroom, Gourd, Fish Flake, Spinach, rolled with rice and seaweed. Katsudon Pork cutlet simmered 14.5 w/ egg & onion in sauce Tempura 天ぷら Lightly battered and crispy deep fried.
  • Breakfast Bento 19 Anago Bento 30 Kamo-Kaki Meshi Bento 30

    Breakfast Bento 19 Anago Bento 30 Kamo-Kaki Meshi Bento 30

    Okonomi / / Yuji Ramen TEL: 929.295.0480 :: 10:30AM - 7:00PM 7 DAYS A WEEK OKO BENTO MAZEMEN ALL SERVED WITH 7-GRAIN RICE (CONTAINS GLUTIN) (CONTAINS GLUTIN) ADD EXTRA NOODLES 1.50 Breakfast Bento 19 Bacon & Egg 18 roasted market fish, tsukemono, bacon, aji-tama egg aji tama, daily vegetables bonito flakes Anago Bento 30 Spicy Tuna 18 grilled sea-water eel, arima- tuna confit, sesame oil sansho, tsukemono, yuba fresh greens, togarashi *spicy Kamo-Kaki Meshi Bento 30 oysters braised in XO sauce (contains pork), Iro-Iro Midori 18 duck salad, garlic chips, arima sansho jalepeño-herb sauce, yuzu, white soy, fresh greens *vegan Hokkaido Bento 35 scallop & salmon sashimi, Maine uni, Uni Miso 23 red crab, ikura, tsukemono, shiso Maine uni, uni-miso butter, shiso OKO DONBURI SIDES // ADD-ONS ALL SERVED WITH 7-GRAIN RICE (CONTAINS GLUTIN) Aji Tama 2 Curry Rice 19 marinated soft boiled egg Japanese curry, roasted Miso Soup 3 market fish, takuan, fried garlic (contains glutin) Mabo Dofu 19 Add Bacon +4 shiitake, tofu, chili, Add Ikura +5 greens, pickles *spicy *vegan Add Maine Uni +8 Hawaiian Bowl 24 Orion 6 pulled pork, lomi salmon, Japanese beer tuna poke, inamona *no substitutions Follow us on Instagram for regular specials! @OKONOMIBK // @YUJIRAMEN_BK OKO PANTRY Retail items and common Japanese products for your home kitchen. DIY RAMEN KIT Shoyu Ramen Kit for 2 ......................................18 Miso Ramen Kit for 2 ........................................18 Veggie Miso Ramen Kit for 2 .............................18 JAPANESE PANTRY Original
  • From the Sushi Bar Maki (Roll) Nigiri & Sashimi

    From the Sushi Bar Maki (Roll) Nigiri & Sashimi

    ` * sustain able fish sourced by our purveyor from the sushi bar premium sushi 62 nigiri & sashimi nigiri of toro, zuke chu toro, zuke sake, medai, kamasu, white fish & chef selection roll (one piece per order) sushi 40 nigiri of maguro, salmon, hamachi, bincho, ebi, white fish & tuna eel salmon-avocado roll toro* blue fin fatty tuna - ehime 12 unagi eel, fresh water grilled 6.5 premium sashimi (10 pieces) 68 zuke chu toro* red wine cured medium fatty anago young sea eel - yamaguchi 10 two slices of each: toro, zuke sake, zuke chu toro, medai, blue fin tuna - ehime 11 white fish bincho maguro white tuna - canada 6 hon maguro* blue fin tuna - ehime 6 sashimi (10 pieces) 40 shellfish two slices of each: maguro, sake, hamachi, bincho, white ebi steamed prawn - hawaii 5 fish kani steamed red crab 5 yellowtail hotate scallop - hokkaido 6 chirashi 40 hamachi yellowtail - kumamoto 5 9 types of sashimi over sushi rice with kanpyo hamachi toro belly of hamachi - kumamoto 7 & shiitake other maki (roll) salmon ikura salt cured salmon roe 6 soft shell crab daikon, kaiware, avocado, asparagus, tamago organic egg omelette 4 umami tobiko 16 king sake king salmon - new zealand 5 tobiko cured flying fish roe 4 crunch eel, avocado, brown rice agedama, spicy crab, zuke sake white soy sauce cured fatty salmon tako steamed octopus - hokkaido 6 aonori powder 19 - new zealand 8 uni sea urchin - santa barbara 10 spicy tuna miso aioli, ginger, shiso, cucumber & seven types of japanese spice 15 mackerel creamy scallop miso aioli, tobiko & avocado 16 saba mackerel - chiba 7 sunomono choice of ebi, kani or tako (no combo) shrimp tempura daikon, kaiware, umami tobiko, pickled cucumber, asparagus 14 on seaweed, cucumber & sunomono dressing white fish S.
  • NHC 2011 Preparing for Pregnancy MAIZES HANDOUT.Pptx

    NHC 2011 Preparing for Pregnancy MAIZES HANDOUT.Pptx

    8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health Conference May 9-11. 2011 Preparing for Pregnancy: Pre-concep8on Nutri8onal Advice Sponsored by the University of Arizona College of Medicine at the Arizona Health Sciences Center. Victoria Maizes MD Nothing to disclose. Executive Director Arizona Center for Integrative Medicine Professor of Medicine, Family Medicine and Public Health University of Arizona Is fer8lity declining? Definions: \ Fertility = the capacity to produce offspring \ Delayed child bearing \ Clinical infertility = the inability to become \ Obesity pregnant after 12 months of unprotected intercourse \ Dietary changes \ Affects approx. 15% of the \ Environmental pollutants population in industrialized nations \ Psychological stress Human Reprod Update 13(3) 209-223 2007 Human Reprod Update 13(3) 209-223 2007 Victoria Maizes, MD, Preparing for Pregnancy: Pre-Concep8on Nutri8onal Advice t1 8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health Conference May 9-11. 2011 Can ART solve all? \ IVF was 47% effective overall in women who received three IVF cycles Women in their twenties: 58% success Women aged 40-44: 22% success % of transfers that resulted in live birth by age Influence of BMI on Fer8lity: Relave risk of infer8lity by BMI at age 18. Rich Edwards Human Reprod Update Vol 13. No. 3 209-223 2007 Victoria Maizes, MD, Preparing for Pregnancy: Pre-Concep8on Nutri8onal Advice t2 8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health
  • Shin Signature Rolls Nigiri & Sashimi

    Shin Signature Rolls Nigiri & Sashimi

    SHIN SIGNATURE ROLLS SHIN VOLCANO 15 * BEAUTY & BEAST ROLL 13 California roll topped with a mixture of baked fresh scallops, shrimp, kanikama, Shrimp tempura, cream cheese, cucumber topped with eel, tuna avocado smelt roe, cream cheese, spicy mayo & sri racha drizzled with eel sauce , topped with tempura flakes SCALLOPS VOLCANO 18 * THE BEAST 11 California roll topped with Shin volcano & tempura scallops Crab mix, cucumber, cream cheese topped with eel, salmon drizzled with eel sauce and sprinkled with tempura flakes LOBSTER VOLCANO 23 California roll topped with Shin volcano & tempura lobster TWIN DRAGON 14 Shrimp tempura, crab mix, cream cheese, topped with unagi eel and avocado THE ALOHA 14 Unagi eel, snow crab mix, smelt roe, asparagus, avocado, cream cheese, finished in DRAGON 10 Unagi eel, smelt roe, asparagus, scallions, cream cheese topped with avocado a tempura style with nut shell and eel sauce MAINE 17 One whole lobster tail tempura, smelt roe, avocado, mayo rolled with a soy sheet SNOW WHITE 10 Shrimp tempura, avocado, asparagus, topped with melted cream cheese, drizzled * SHIN CITRON 10 with eel sauce and spicy mayo Fresh red tuna, Florida orange, avocado & cucumber rolled with a soy sheet * OCEAN 14 10 * CITRON TWO 10 Tempura shrimp, crab mix, avocado topped with spicy tuna Yellowtail, orange, scallions, cucumber * HIGHWAY 50 13 * SPICY SANDWICH 11 Tuna, cucumber, cream cheese, sri racha sauce topped with smoked salmon & avocado Diced fresh tuna, salmon or shrimp, avocado, spicy mayo rolled with a soy sheet and * CRAZY TUNA
  • Nigiri Sushi

    Nigiri Sushi

    APPETIZERS - ZENSAI - 前菜 hanabiaustin.com Cold Ahi Tower 16 Beet & Tuna 11 roasted beet, lotus chip, tuna, goat cheese, tuna, crab delight, avocado, cucumber, miso-chili oil trio of caviars, crunchy flakes, honey wasabi, nori Kamo Tataki 13 Chili Escolar 9 pan seared duck sashimi, red onion, celery, cilantro, super white tuna, honey thai chili, tomato, lemon grass, thai chili, anchovy shoyu garlic chip vinaigrette, spicy cilantro ponzu Hotate Crudo 14 Zensai 14 hokkaido sea scallop, balsamic black caviar, rice paper, tuna, salmon, yellow tail, avocado, mango, cilantro-lemon, asian pear, yuzu orange ponzu fuji apple, lettuce, yuzu tobiko, cilantro fish sauce Hirame Ssam 12 Kanpaccio 16 flounder, ikura, pickled radish, yuzu tobiko, kanpachi carpaccio, red yuzu kosho, shiso garlic oil, thai light citrus shoyu ginger salt, fuji apple, shiso, truffle mustard shoyu Sashimi Sampler 20 Hot * chef choice 10pcs sashimi sampler Gyoza 6 Mad for Garlic 13 pan fried seafood or chicken dumpling (6 pcs) pan seared Hawaiian walu (4 oz), crispy garlic, Korean Caramelized Brussel Sprout 8 seasoning shoyu crispy brussel sprout, caramel fish sauce, almonds Asian Style Crab & Shrimp Cake 11 lump crab (5 oz), black tiger shrimp, cilantro, tofu, Hot Rock Wagyu 28 | Hotategai 18 fish sauce, jalapeño avocado mayo japanese beef 8pcs or hokkaido sea scallop 8pcs, pickled vegetables, fresh wasabi, habanero sea salt, Bulgogi Lettuce Wrap 15 cilantro fish sauce Korean grilled beef or spicy pork, tomato, cucumber, Chashu 9 onion, sweet pepper, saamjang grilled braised
  • Eating Eels to Extinction a Review of Restaurant Consumption in Hong Kong

    Eating Eels to Extinction a Review of Restaurant Consumption in Hong Kong

    Eating Eels to Extinction A Review of Restaurant Consumption in Hong Kong Jovy Chan May 2021 Suggested Citation: Chan J. 2021. Eating Eels to Extinction: A Review of Restaurant Consumption in Hong Kong. WWF-Hong Kong, Hong Kong SAR. Executive Summary Eels are among the most threatened group of vertebrates on the planet. Six freshwater eel species are considered threatened and most have declined rapidly since the 1970s. Eel consumption in East Asia, which includes southern China and Hong Kong, drives much of the illegal trade in endangered eels. To implement effective conservation and recovery actions for threatened species, it is important to know which species of eel are commonly sold in restaurants across Hong Kong. Through DNA analysis on eel products from 80 licensed sushi restaurants, nearly 90% of samples were identified as critically endangered or endangered eel species. Nearly half (36) of 80 samples were identified as European eel (Anguilla anguilla), which is critically endangered and requires Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) permits for international trade. However, ongoing and numerous eel seizures at airports and borders indicate that Hong Kong is a major trafficking hub of eels from Europe and North Africa to Asia. High demand for eel and loose labelling regulations and monitoring systems provide opportunities for smugglers to launder illegally harvested eel into the supply chain. This study highlights the prevalence of A. anguilla in restaurants and indicates that potentially illegal species are a common feature in Hong Kong’s eel supply chains. Businesses must stop selling endangered eels and should take on the responsibility of monitoring and ensuring the legality and traceability of eels in their supply chains.
  • Glossary of Japanese Fisheries Tirms 1

    Glossary of Japanese Fisheries Tirms 1

    states Department of the Interior, J. A. Krug, Secretary Fish and Wildlife Service, Albert M. Day, Director -... -------- Fishery Leaflet 220 Chica 0 54 Ill. 17126 March 194'1 GLOSSARY OF JAPANESE FISHERIES TERMS General Headquarters Supreme Commander for the Allied Powers Natural Resources Section Report No. 63 Tokyo 1946 GLOSSARY OF J.APAllISE FISHlWES ~S 1./ 1. Flsh and fishing play such an important role in Japanese life tbat an extensive and complicated fisheries vocabulary bas evolved. Bach of the hundreds of kinds of fish, shellfish, and seaweed bas several vernacular names, the wide alsortment of prepared seafood adds many ~ore words; and the variety of fishing gear bas a large specialized nomen­ clatllre. 2. An interpreter or translator who 1s not trained infisberias terminology finds himself contused by the many Japanese terms, some of which have no exact cOllnterpart in Engl1ah. The Japanese when translating their own phraseology into English make freqll8nt unintentional mistakes because of the complicated nature of the subject matter. Many organisms which are abllndant in Japan ~re not to be found in any part of the Englis~speaking world. and attempts at t~nslatio~ are often inacc~Ge. 3. This glossary was prepared to establish a standardized vocabulary It should help the members of ~e Occupation Forces to understand Japanese publications and reports. It should help the Jap~ese atlthor1ties in translating their reports into English. 4. The best accepted common names for commercially important marlne_ and freshwate;r animals and plants are presented. Countless local vernacu­ lar names for fish. shellfish. and seaweed are 1n use in various parts of Japan.
  • Omakase Appetizer

    Omakase Appetizer

    SHUMI OMAKASE OMAKASE 70east ridgewood ave “Omakase” means “I leave ridgewood it to 07450you.” nj For sushi, it refers to the chef’s special tasting menu. Our omakase menu offers seasonal sushi and sashimi selected from the day’s fresh catch and made REGULAR $80 SPECIAL $120 APPETIZER Dragon Ball (6pc) 15 Wakame Salad 6 Avocado, cucumber, chopped eel with butter Seaweed salad with a special dressing crunch and scallion with special eel sauce. Green Salad 3 Fatty Tuna Crispy Rice 16 Crispy rice topped with chopped fatty tuna, Shrimp Crunch (6pc) 13 scallion and caramelized sweet miso sauce. Rice balls topped with sushi ebi (shrimp) and torched with Japanese mayo, eel sauce Edamame 5 Lightly salted, steamed baby soybean Salmon Mozzarella (6pc) 14 Traditional oshizushi-style roll with seared Shumai 6 salmon, melted mozzarella, spicy mayo, eel Steamed shrimp dumplings sauce, and fried onion Tempura Appetizer 9 Bluefin tuna Poke Tartare 20 Shrimp (2pc) and vegetable tempura (4pc) Tuna sashimi, avocado, vegetables, sushi rice, Ikura, masago Galbi Appetizer 19 Salmon Poke Tartare Marinated beef rib 19 Salmon sashimi, avocado, vegetables, sushi Miyazaki Beef & Uni 15 rice, ikura (salmon roe), and masago (cap- elin roe) Miyazaki beef and sea urchin caramelized in sweet miso sauce Fried Oyster Salad 15 Otoro Sashimi Pizza 25 Deep fried, breaded oysters on a bed of mixed greens Ponzu sauce dressed Otoro plated like a pizza (circular shape) Softshell Crab Salad 14 Salmon Sashimi Pizza 14 Fried crab meat and mixed spring greens in a special dressing Spicy dressed salmon plated like a pizza (circular shape) Spicy Shumi Salad 14 Yellowtail Sashimi Pizza 16 Fresh assorted raw fish mixed with cucum- ber, kani, masago, iceburg lettuce, sesami Yuzu ponzu sauce dressed yellowtail plated oil and spicy sauce.