Nigiri/Sashimi Omakase

Total Page:16

File Type:pdf, Size:1020Kb

Nigiri/Sashimi Omakase KOZARA/STARTERS . SUSHI NIGIRI/SASHIMI MISO SOUP 5 toro | blue fin tuna belly 26/65 hearty country-style miso soup with tofu & wakame seaweed MAKE YOUR OWN HAND ROLLS 49 maguro | bigeye tuna 12/30 Fukuoka Kit comes with: snow crab, spicy scallop, toro, shiro maguro | albacore tuna 10/25 *add kinoko mushrooms +1 salmon, tamago, avocado, cucumber, kaiware, 12 sheets of nori, sake | scottish salmon 12/30 sushi rice, pickled ginger, wasabi, & soy sauce benitoro | salmon belly 14/35 EDAMAME 6 *add Lobster & Sea Urchin in the Tokyo Kit + 30 hamachi | yellowtail 12/30 served warm with sea salt, cold with chopped shiso, kanpachi | amberjack 14/35 or with tamari soy & garlic +1 OZUMO 20 kinmedai | golden eye snapper 14/35 our classic unagi, cucumber & snow crab roll with hirame | halibut 10/25 KAISO SALAD 10 sliced tuna, avocado & spicy aioli buritoro | yellowtail belly 14/35 variety of hokkaido seaweed & hijiki with BUCHO 18 shime-saba | cured mackerel 10/25 daikon radish tossed in ume-sesame dressing tempura shrimp roll topped with crab salad, avocado, unagi | freshwater eel 10/25 hotate | hokkaido scallop tobiko & yuzu aioli 10/25 uni | sea urchin 20/50 BEET SALAD 12 MIDORI MAKI 15 GF ikura | salmon roe 10/25 poached farmer’s market beets & baby carrots, vegetable roll with asparagus, cucumber, carrots & kaiware wagyu| A5 Miyazaki 32 served with saikyo-miso yogurt topped with avocado DOHYO 20 HAMACHI MAKI 18 SAKE BOTTLE SALE (50% OFF) diced dashi-marinated tuna sashimi & avocado yellowtail with avocado, cucumber, jalapeno, served with crispy gyoza skins tempura flakes and a garlic miso sauce Wakatake “Demon Slayer” 115 57 (720ml) prefecture: shizuoka SEKIWAKE 18 bright & fresh with notes of watermelon & citrus HANABI 26 salmon, yellowtail and spicy tuna roll with tempura flakes sashimi-sliced hamachi & avocado served tobiko and peanut sauce Hoyo “Kura no Hana” 90 45 (500ml) with a warm jalapeno-yuzu ponzu dressing prefecture: miyagi CLASSIC MAKI 12 soft & elegant, hint of sweetness california | spicy tuna | salmon & avocado | kappa | avocado AGEDASHI NASU TOFU 14 Kokuryu “Black Dragon” 94 47 (720ml) crispy silken tofu & japanese eggplant, prefecture: fukui served with a warm soy-dashi broth full bodied with flavors of cocoa, banana & red berries OMAKASE TEMPURA MORIAWASE 22 Ozumo Junmai Ginjo 84 42 (720ml) assortment of tempura vegetables, tiger prawns, MATSU - (8 pieces each of sashimi & nigiri) 135 prefecture: gunma daikon, tentsuyu dipping sauce crisp and clean with notes of toasted wheat & vanilla YOKOZUNA - (15 pieces each of sashimi & nigiri) 240 Nishida “Denshu” 94 47 (720ml) KYUSHU KARAAGE 14 prefecture: aomori fried pieces of boneless chicken marinated in ozumo’s secret delicate notes of honey & vanilla seasoning served with spicy aioli Dassai “45” Nigori 36 18 (300ml) prefecture: yamaguchi creamy & soft with notes of melon, semi-dry finish RAMEN/DONBURI COCKTAILS HAKATA TONKOTSU RAMEN 18 Ozumo is proud to bring you our signature cocktails rich pork broth with thin ramen noodles, beni shoga, to-go! Each bottled cocktail serves 2 or 3! wood ear mushrooms, chashu pork & a poached egg GIDDY GEISHA (for two) 16 TOKYO SHOYU RAMEN 18 our signature lychee & passion fruit Haku vodka martini chicken, soy & dashi broth with thick hand-crafted egg noodles, chashu pork, naruto, yaki nori, SHIITAKE-SAN (for three) 24 TAKEOUT MENU sweet corn & a poached egg shiitake-infused Makers 46, rye whiskey, brandy, Delivery Hours: Amaro Nonino & a dash of bitters Monday-Sunday KAISEN DON 22 seared tiger prawns, hokkaido scallops & grilled salmon with MEIJI MARGARITA (for two) 16 4pm-9pm Milagro tequila, lime, nigori sake, agave, chili-garlic sauce, over rice mango & Ancho Reyes Orders can be placed over the phone, on our website VEGETABLE CURRY DON 16 OZUMO GIMLET (for two) 16 or from one of our delivery platforms: japanese style curry with carrots, kobocha squash, Roku gin, Ozumo zen tea, lemon, shiso & eggplant, zucchini & potato served over rice a touch of jalapeno oil GrubHub BENTO BOXES WINE BOTTLE SALE (50% OFF) Caviar served with steamed rice, salad, & daily side dish DoorDash 2015 Domaine Carneros Brut, Napa Valley 115 57 UberEats GYU BENTO 26 2017 Hirsch, Gruner Veltliner, Kamptal, Austria 46 23 Postmates grilled american wagyu flat iron steak served with sea salt & 2018 Andre Vatan, Sancerre, Loire Valley 72 36 a house made tare sauce 2017 Hess, Chardonnay, Napa Valley 58 29 To our Friends & Neighbors 2018 Miner, Chardonnay, Napa Valley 72 36 SAKE BENTO 22 We thank you for your continued support. Rest assured 2016 Flowers, Chardonnay, Sonoma Coast 98 49 grilled scottish salmon with yuzu-miso sauce that Ozumo is maintaining the highest hygiene & 2016 Châ. Montelena, Chardonnay, Napa Valley 110 55 safety standards, and will continue to provide JIDORI BENTO 20 2017 Gavi dei Gavi Black Label, Cortese 95 47 the quality experience you have come to love. grilled chicken breast with arima sasho teriyaki sauce 2017 Belle Glos, Pinot Noir, Santa Rits 122 61 2017 Hess, Cabernet Sauvignon, Napa Valley 72 36 ROBATA GRILL GINDARA 34 161 Steuart St. San Francisco, CA, 94105 black cod filet marinated in saikyo-miso & sake lees with (415) 882-1333 grilled shishito pepper www.ozumo.com TOKYU GYU 42 8oz wagyu ribeye steak with potato puree, shiitake mushrooms, & a miso bordelaise sauce @Ozumosanfrancisco #OzumoSF @Ozumosanfrancisco #OzumoSF.
Recommended publications
  • Nipples Covered in Wasabi? Florida Restaurant Has Naked Sushi on Menu
    Home Autos Real Estate Jobs Classifieds Apps Place an Ad Buy Pictures Contests Reader Offers Login Register SITE BLOGS WEB Search powered by News Enter a search term... SS EE AA RR CC HH NYDN Home → Collections → AA bb c c NN e e ww s s Ads By Google Nipples covered in wasabi? Florida Recommend 109 restaurant has naked sushi on menu 0 0 StumbleUpon CHRISTINE ROBERTS Submit Tweet Sunday, August 05, 2012 Skin and sushi may seem like unlikely bedfellows, but not for one Miami Beach restaurant. Kung Fu Kitchen and Sushi at the Catalina Hotel & Beach Club is offering a complete sushi dinner on rather bare plates - nude models. Patrons willing to drop at least $500 can order as much as five to six feet of sushi on a scantily clad body, local television station WPLG reported. local10.com The restaurant owner says the models are washed like ‘surgeons’ before the dinner begins and banana leaves are strategically placed on the models’ private parts. Ads By Google FlatRate Moving® NYC "The Only Company I'll Ever Use". Official Site. 212 988 9292 www.FlatRate.com Bare the Musical RR EE LL AA TT EE DD AA RR TT II CC LL EE SS The Globally Acclaimed Rock Musical At New World Stages this Fall! www.baremusicalnyc.com Dish On Walters, Martha April 22, 2004 Tape shows Playboy model leaving Miami club hours "The chef basically makes an omakase, which is the Japanese word for chef's choice," the restaurant's before... owner, Nathan Lieberman, told WPLG. January 12, 2010 The restaurant has had three of the naked sushi feasts so far, according to ABC News.
    [Show full text]
  • Japanese Traditions ~One Point
    OKAYA INTERNATIONAL EXCHANGE ASSOCIATION Okaya City Hall 4F, 8-1 Saiwai-cho, Okaya City TEL:(0266)24-3226 FAX:(0266)24-3227 E-mail:[email protected] URL:www.oiea.jp Autumn Issue October15, 2008 This newsletter is distributed four times a year by the Okaya International Exchange Association (OIEA), with the aim of providing local foreign residents with information necessary for daily life, as well as insight into aspects of Japanese culture. Please feel free to contact us with your feedback or any questions you may have were also taught how to make simple dishes using instant flavor-mix and curry OIEA has just concluded its three-part series “Let’s try roux while explaining the nutritional value Japanese grocery shopping and cooking” last month. This of such foods. event was aimed at busy foreigners working here in Japan to The first session of the three-part teach them how to whip up simple Japanese dishes. series introduced Japanese curry. For This project is the first of its kind this year and attracted foreigners living in Japan, who are not used to making a number of people from China, Indonesia and the UK who Japanese dishes, buying Japanese ingredients is indeed a are residents of Okaya City. With the help of interpreters, a difficult thing. But come to think of it, eating the proper food Japanese instructor from OIEA went to a local supermarket is also important. You might think that changing your eating to do groceries with all the participants and introduced habits when you come to Japan is a hassle, but if you Japanese ingredients and shopping tips (like picking the consider that having a not-so balanced diet may cause a lot right curry pack when cooking Japanese curry).
    [Show full text]
  • Omakase Moriawase from Bar Nigiri Or Sashimi
    Omakase Salad & Tapas Chef’s choice from daily special menu Sashimi Salad 15 (with miso soup & daily salad) -assorted fish mixed spring salad Sushi 10 pcs 55 Mixed Green Salad 8.5 Wakame Seaweed Salad 5 Sashimi 12 pcs 55 Nigiri or Sashimi (2 piece) Sunomono - cucumber 6 Moriawase Sunomono with Tako or Ebi or Kani 9 V. Inari Sushi – Tofu skin 4 (with miso soup) Agedashi Tofu 7.5 Amaebi-Spot prawn 11 Sushi 6 pcs 22 Gyoza – pork cabbage 6.5 Blue Fin Tuna 12 -Maguro, Yellowtail, Salmon, Sea Bream, Soft Shell Crab 9 Ebi-Steamed prawn 5 Scallop & one more chef’s choice Chicken Karaage 7 Hamachi –Yellowtail 7 Sashimi 10 pcs 28 Mixed Tempura 15 Hotate – Hokkaido scallop 8 -Maguro, Yellowtail, Salmon, sea bream -2pc fish, 3pc prawn, 5 pc mixed veggie Ikura-Salt cured salmon roe 7 & one more chef’s choice Prawn Tempura – 5 pc 13 Ikura with quail egg 8 Yasai Tempura – 8 pc mixed veggie 10 Goemon Choice 8 pcs 25 Kampachi – Amber jack 9 Hamachi Kama 13 -3 pc Sushi : Maguro, Yellowtail, Salmon Kani-Snow crab 6 Grilled Whole Squid 12 & 5 pc Sashimi chef’s choice King Salmon 8 Saba Shioyaki 9.5 Kurodai – Sea bream 9 From Bar Maguro –Tuna 7 Ribeye Kushiyaki – 1 skewer 6 Kurobuta Belly – 1 Skewers 6 Uni Spoon – each person 15 Saba-Mackerel 6 Sake -Salmon 7 Chicken Yakitori – 1 skewer 5 - daily sea urchin, quail egg yolk, ikura Hamachi Truffle 17 Shiro maguro – Albacore tuna 7 Edamame 4 -yellowtail, kizami wasabi, truffle ponzu Tako- Octopus 6 Miso Soup 3.5 Tuna Tataki 17 Tamago- Egg omelette 6 Sushi Rice 3 Ankimo - Monk fish pate 7 Tobiko - Flying fish roe 6 Steam Rice 2.5 Kizami Chopped Wasabi 3 Tobiko with quail egg 6.5 Unagi- Grilled fresh water eel 7 Dinner Set (with miso soup) (with miso soup & rice) Chirashi Don 23 Udon Salmon Ikura Don 25 Chicken Karaage Udon 13 Saba Shioyaki 13 Hamachi Don 25 Mixed Tempura Udon 15 Chicken Teriyaki 14 Tekka Don 25 Prawn Tempura Udon 14 Salmon Teriyaki 15 Unagi Don 18 Veggie Tempura Udon 13 Ribeye Teri - M.
    [Show full text]
  • OMAKASE by Weike Wang June 11, 2018
    WEDNESDAY, MARCH 25 OMAKASE By Weike Wang June 11, 2018 https://www.newyorker.com/magazine/2018/06/18/omakase?verso=true The couple decided that tonight they would go out for sushi. Two years ago, they’d met online. Three months ago, they’d moved in together. Previously, she’d lived in Boston, but now she lived in New York with him. The woman was a research analyst at a bank downtown. The man was a ceramic-pottery instructor at a studio uptown. Both were in their late thirties, and neither of them wanted kids. Both enjoyed Asian cuisine, specifically sushi, specifically omakase. It was the element of surprise that they liked. And it suited them in different ways. She got nervous looking at a list of options and would second-guess herself. He enjoyed going with the flow. What is the best choice? she’d ask him when flipping through menus with many pages and many words, and he’d reply, The best choice is whatever you feel like eating at the moment. Before they got there, the man had described the restaurant as a “hole-in- the-wall.” He had found it on a list of top sushi places in central Harlem. Not that there were many. So, instead of top sushi places, it may just have been a list of all sushi places. Be prepared, he said. Nothing is actually a hole-in-the-wall, she replied. Yet the restaurant was as the man had described: a tiny room with a sushi bar and a cash register.
    [Show full text]
  • Appetizers from Sushi Bar** Appetizers from the Kitchen
    MENU 1208 WASHINGTON AVE, MIAMI BEACH, FL 33139 TEL. 305.673.9368 Appetizers Appetizers From Sushi Bar** From The Kitchen Sashimi BEEF NEGIMAKI 18.5 TODAY’S CATCH (mixed) 19 scallion wrapped in thinly sliced sirloin, broiled with teriyaki sauce TUNA OR SALMON 23 / 19 HAMACHI 25 CREAMY SHRIMP 14.5 fried shrimp with spicy mayonnaise BLUE FIN TUNA (6 SLICES) 28 FRESH SUMMER ROLL 16 HAMACHI JALAPEÑO 25 king crab, avocado, cucumber, lettuce wrapped with rice thinly sliced sashimi, jalapeño, ponzu sauce paper, yuzu sauce TUNA TATAKI 20 Edamame 6.5 seared filet of tuna served with dry garlic, chives, spicy daikon, ponzu sauce SHISHITO PEPPERS 7 TRUFFLE SCALLOP 25 scallop carpaccio with truffle dressing, shaved truffle, truffle dust SHIITAKE AND TOFU 8.5 lightly sautéed shiitake mushrooms, snow peas, tofu in SALMON CARPACCIO 18.50 tempura, butter sauce Toni’s style fresh Norwegian salmon AGE TOFU TRUFFLE SALMON 25 7.5 fried tofu served with scallions and fresh ginger with seared salmon, honey truffle sauce topped with shaved tentsuyu sauce fresh truffles 7 TORO TARTAR 28 OHITASHI caviar, gold flakes, spicy rice paper cracker, tomato, arugula boiled spinach served cold with tentsuyu sauce with dry garlic, fresh shallot, chive, yuzu/soy dressing MISO EGGPLANT 8.5 SPICY SALMON TARTAR 16.50 grilled Japanese eggplant with miso sesame sauce, chopped salmon with Japanese mayonnaise, scallions, bonito flakes hot sesame oil, masago Spicy Tuna Tartar 16.50 TEMPURA APPETIZER chopped tuna sashimi mixed with Japanese mayonnaise, shrimp and vegetables 14 hot
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
    autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu.
    [Show full text]
  • Sushi & Sashimi Nimono Noodle Donburi
    Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked
    [Show full text]
  • Sushi Menu Sushi Bar Combo Classic Rolls
    Spicy Sushi Rice Bowl / $23 Select chopped raw fish with assorted vegetables over steamed rice Sushi Bento Box / $25 Green Mussel (2pc), Seaweed Salad, Nigiri (3pc), Sashimi (6pc), Crunch Munch Roll 9326 Cedar Center Way All Side Sauces (2 oz.) / $0.75 Louisville, KY 40291 Phone: (502) 708-1500 www.sakeblue.com Classic Rolls Sushi Menu The MJ / $13 Spicy crawfish, fresh jalapeño, cream cheese, mozzarella cheese, spicy & eel sauce. Deep fried. Rainbow / $12 California roll with four kinds of fish fillets Snow Roll / $12 Spicy crab topped with salmon with wasabi sauce, crunch Sushi Bar Combo Fire Dragon / $13 Eel & cucumber topped with spicy tuna, sliced avocado, special hot sauce & soy sauce Heaven Roll / $11 Sashimi A / $20 Fried shrimp & cream cheese topped with mango, tuna with wasabi sauce & eel sauce 3 kinds of Sashimi, 3 pcs each Fried Shrimp / $11 Sashimi B / $28 Fried shrimp, crab, masago, avocado, cucumber, sweet soy sauce 4 kinds of Sashimi, 4 pcs each Crispy Dynamite Roll / $12 Sushi Combo A / $20 Spicy tuna, eel, asparagus, deep fried and topped with spicy mayo and 7pc sushi, Tuna Roll eel sauce Sushi Combo B / $29 California / $6 7pc sushi, 8pc Sashimi & Tuna Roll Crab, avocado, cucumber, masago (Spicy Crab $2) Sushi Combo C / $40 Dynamite Roll / $8 7pc sushi, 12pc Sashimi, California Roll, Cucumber Roll Five different kinds of fish tossed in spicy sauce Deluxe Combo / $60 Green Castle Roll / $12 12pc sushi, 15pc Sashimi, California Roll, Tuna Roll, Crunch Munch Tuna, salmon, green avocado. Wrapped with green soybean paper, white Roll sauce and green crunch Supreme Combo / $80 Cha-Cha / $13 20pc sushi, 20pc Sashimi, California Roll, Spicy Tuna Roll, Crunch Shrimp, crab, cream cheese, asparagus.
    [Show full text]
  • Menu Wolt.Docx
    MENU STARTER: 1. Miso soup 3,50€ Tofu, seaweed, chives 2. Gyoza (5 PCS) 6,50€ Pork filled dumpling, served with soy vinegar sauce 3. Agedashi Tofu 5,50€ Deep fried fresh tofu served with tentsuyu sauce fresh grated ginger radish and spring onion 4. Edamamme 5,40€ Soy beans with salt 5. Tuna (salmon) Tartar 12,80€ Fresh tuna (or salmon) and avocado served on a bed of seaweed with shiso soy dressing 6. Wakame salad 5,50€ Seaweed, cucumber, sesame served with shiso dressing * Gohan (Steam Rice) 1,50€ NOODLES: PRICE INCLUDE: MISO SOUP 8. YAKI UDON 15,90€ Pan fried udon noodles with prawn and vegetables HOT MEAL SET MENU (TEISHO-KU): PRICE INCLUDE: MISO SOUP, RICE 14. OYAKODON 16,90€ Chicken, onion, egg, sweet donburi sauce and rice 15. TORI NO KARA AGE 14,90€ Deep fried ginger soy marinated chicken served with citrus soy and grated daikon 16. KATSUDON 16,90€ Deep fried crispy pork, onion and egg, sweet donburi sauce,served over steamed rice 17.TONKATSU 14,90€ Deep fried crispy pork cutlet 18.SAKEOYAKODON 19,90€ Raw salmon with wasabi-soy sauce, salmon roe, rice 19.SAKEnoTERIYAKI 17,90€ Seared salmon with teriyaki sauce 20. GYNIKU TERIYAKI 20,90€ Seared beef filet with teriyaki sauce (medium/well done) 21. GYUDON 18.90€ Beef, onion, cooked with donburi sauce, rice 22. TEMPURA MORIAWASE 20,90€ Prawn & vegetable tempura served with tentsuyu sauce 23.NASUDENKAKU 14,90€ Roasted eggplant with sweet miso sake sauce SUSHI NIGIRI (2PCS) SALMON 4,50€ HIBURI SALMON 5,00€ SIIKA 5,00€ TUNA 6,00€ PRAWN 4,50€ TAMAGO 4,00€ AVOCADO 4,00€ UNAGI 7.00€ SASHIMI (5PCS) SALMON 7,00€ SIIKA 7,00€ TUNA 9,00€ PRAWN 6,00€ TAMAGO 5,00€ UNAGI 10.00€ HOSO MAKI (6PCS) SALMON 5,50€ TUNA 6.50€ AVOCADO 4,50€ CUCUMBER 4,00€ OTHER OPTIONS: (1 PC) INARI SUSHI 2,00€ KUNKAN 3,00€ MAKI (6PCS) 8,00€ 58.
    [Show full text]
  • Take It to the Mat a World-Class Judo Training Center in Creek Keeps Olympic Dreams Alive Coconut Creek Lifestyle • July 2018 Lmgfl.Com • 1 Parks & Recreation
    JULY 2018 TAKE IT TO THE MAT A WORLD-CLASS JUDO TRAINING CENTER IN CREEK KEEPS OLYMPIC DREAMS ALIVE COCONUT CREEK LIFESTYLE • JULY 2018 LMGFL.COM • 1 PARKS & RECREATION Coconut Creek Youth Soccer ­ ­­ Drama Workshop ­­ ­ ­ ­­ National Parks & Recreation Month ­­ ­ ­ ­ ­­ ­­ For more information, call (954) 545-6670 2 • LMGFL.COM COCONUT CREEK LIFESTYLE • JULY 2018 PARKS & RECREATION Coconut Creek Youth Soccer ­ ­­ Drama Workshop ­­ ­ ­ ­­ National Parks & Recreation Month ­­ ­ ­ ­ ­­ ­­ For more information, call (954) 545-6670 COCONUT CREEK LIFESTYLE • JULY 2018 LMGFL.COM • 3 contents July 2018 • Volume 18, Issue 7 • lmgfl.com FEATURES UNITED IN 24 EXCELLENCE Ki-Itsu-Sai National Training Center in Coconut Creek molds world-class judo athletes. THE 28 GOODS Product recommendations for a fun and productive summer. MEET YOUR 33 MAYO R Get to know new Coconut Creek mayor Joshua Rydell. DEPARTMENTS 5 LIFESTYLE GREETINGS 9 MAYOR’S MESSAGE 11 AROUND TOWN 16 ARTS & ENTERTAINMENT Guitar Center 18 BUSINESS Docking Bay 94 20 DINING Pad ai 30 DAY TRIPPER What’s new at Walt Disney World 34 CITY VOICE Coconut Creek’s IT Department 36 #MYCOCONUTCREEK On the cover: Giovanna, Jacob Stay connected to Coconut Creek and Maia, judo athletes who 38 GREEN EXCELLENCE train at Ki-Itsu-Sai National Training Center in Coconut Patriotic plants Creek. In their respective age 39 CREEK FAMILY PD divisions and weight categories, Tips to avoid scammers all three are ranked fi rst nation- 40 CALENDAR ally by USA Judo. 42 SNAPSHOTS This page: Ki-Itsu-Sai owner Photos from the city’s third Tree Planting Jhonny Prado and coach Ger- man Velazco Ceremony and Free Tree Giveaway 46 COMMUNITY SPOTLIGHT Location: Ki-Itsu-Sai National A nonprofi t promotes a life-saving law Training Center at 6855 Lyons Technology Circle, Suite 9, Coconut Creek Photos by: Eduardo Schneider Correction: The June issue gave the wrong phone number for Cookie Cutters.
    [Show full text]
  • Tempura Cold Dishes Snacks and Salads Maki Rolls Nigiri / Sashimi
    zuma omakase moriawase sushi platter premium classic premium menu is a selection of 10 dishes designed for the whole table to enjoy, price per person chef selection of nigiri, sashimi and maki rolls all served with fresh wasabi, price per person 30g oscietra caviar 30g beluga caviar served with miso buns, spring onions, fresh wasabi and yuzu cream snacks and salads cold dishes steamed edamame with sea salt(vg) blanched baby spinach, sesame dressing (vg) crispy fried calamari, green chilli, lime sliced yellowtail, green chilli, ponzu, pickled garlic zuma signature dishes watercress salad, avocado, wasabi, cucumber (v) tuna tataki, chilli daikon, citrus ponzu ` baby chicken, oven baked, barley miso, cedar wood spicy fried tofu, avocado, japanese herbs (vg) wagyu sirloin tataki, truffle ponzu, black truffle black cod, saikyo miso, hoba leaf zuma salad, tomato, eggplant, citrus dressing (vg) salmon and tuna tartare, miso bun, spring onions spicy beef tenderloin, sesame, chilli, garlic, sweet soy crab salad, sesame dressing, mizuna, tobiko add whole roasted lobster, garlic, shiso, ponzu-butter add 30g oscietra caviar 30g beluga caviar nigiri / sashimi tempura robata vegetables 2pc / 3pc maki rolls tiger prawn tempura, five pieces asparagus, wafu sauce, sesame (vg) hamachi/yellowtail zuma kappa, cucumber, avocado, pickled ginger (vg) shrimp tempura, shiso and citrus mayonnaise tenderstem broccoli, barley miso, shichimi (vg) sake/salmon zuma veggie roll, asparagus, avocado, carrots, shiso, ginger (vg) vegetable tempura, seven types of vegetables
    [Show full text]