DOCSLIB.ORG

8.12.17 Dinner Menu (With St. Judes).Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
8.12.17 Dinner Menu (With St. Judes).Indd August 15, 2017 冷たい料理 COLD OGO.....$6 Hawaiian seaweed, nopales, kombu HIYASHI SUMMER RAMEN.....$18 market vegetables, soft boiled egg, shabu shabu pork belly, grilled prawns * MOMOTARO TARTARE.....$14 sweet tomato, Japanese milk bread KYUSHU ISLAND HAMACHI TO AKAMI TUNA.....$19 namero of hamachi, zuke tuna loin, taro root KUMAMOTO BEEF TARTARE.....$25 A5 grade black wagyu, shimeji, Maui onion, rice 串焼き HOTATE.....$18 Hokkaido diver scallop, preserved kumquat, citrus kosho KUSHI YAKI ANGEL PRAWN CHILLED TOMATO DASHI SOUP.....$13 .....$10 Mighty Vine tomatoes, silken tofu, summer herbs grilled soft shell prawns, aka kosho NEGIMA SAWARA NO TATAKI.....$22 .....$10 hand-dived seaweed, cucumber tataki, orange ponzu organic chicken thigh, Tokyo scallion HATSU.....$8 jidori chicken hearts, black pepper kosho 暖かい料理 HOT TSUKUNE.....$10 ground chicken meatballs, quail eggs GREEN ACRES FARM SHISHITOS.....$8 SHORTRIB MEATBALL.....$12 blistered green peppers, miso dressing ground beef short rib, karashi mayo cucumber pickle MISO SOUP.....$10 BACON + EGGS.....$11 oyster mushroom, wild onion, fried tofu soy marinated quail eggs wrapped in bacon UNAGI DON BURI .....$16 JAPANESE SHIITAKE.....$10 barbecued eel rice, kanpyo, sansho Tokyo negi, shiso ohba marinade LIVE DUNGENESS RICE.....$28 * WASHUGYU.....$16 dungeness crab, uni, ikura, split peas shoyu marinated wagyu skirt steak, shishito AGE DASHI TOFU .....$14 fried house tofu, garden greens, sweet soy dashi EBI NO KARRAGE.....$20 fried soft shell prawns, tentsuyu, wasabi 炭焼き FROM THE COALS GYUDON.....$18 imperial beef donburi, sweet onion, tamaki gold rice A5 KUMAMOTO STRIPLOIN....$100 roasted king trumpet, five ounce cut CEDAR ROASTED KURODAI.....$30 whole sea bream, yakumi, shiso dressing IMPERIAL NEW YORK STRIP.....$69 Green City vegetables, oishinko, sesame miso WILD STRIPED BASS AND CLAMS.....$32 grilled and steamed, yuzu pepper dashi, summer greens ALASKAN KING CRAB.....$26 red chili kosho butter 米と麺 RICE & NOODLES CHAHAN.....$18 imperial beef fried rice, maitake, pickled ginger AUGUST IS ST. JUDE MONTH! MENTAIKO SPAGHETTI.....$15 * For the month of August we will be donating a dollar Tokyo specialty, organic egg, chili spiked cod roe for every Washugyu and Momotaro Tartare sold to St. Jude Research Hospital. CURRY UDON.....$19 simmering Heritage pork curry, futo udon STEAMED TAMAKI GOLD RICE....$5 握り寿司 握り寿司 NIGIRI/SASHIMI NIGIRIZUSHI {subject to availability) CHEF’S SELECTED SUSHI KAMPACHI.....$5 AJI YAKUSUGI.....$12 KUMAMOTO BEEF TO wild amber jack smoked shimaji, 1000 year old cypress HOTATE.....$12 (2pcs) garlic sauce, fried shiso HAMACHI.....$5 wild Japanese amberjack ABURI BENI TORO.....$6 AKAMI TO NEGI TORO.....$7 SHIMA AJI.....$5 salmon belly, karashi miso, battera toro tartare, kizami wasabi striped jack ABURI OTORO.....$10 BOTAN EBI.....$6 MADAI .....$5 daikon, kaiware, sudachi ponzu spot prawn, mentaiko yakumi red seabream HOKKAIDO HOTATE EDOMAE ANAGO.....$6 KINMEDAI.....$7 .....$9 fatty red bream scallop, uni, ikura Tokyo Bay saltwater eel, nitsume sauce HIRAME.....$5 IKA TO SAKE.....$8 ikejime flounder spear squid, ikura, smoked salmon SAKE.....$4 faroe islands salmon AKAMI.....$6 bluefin tuna loin CHUTORO.....$8 巻き寿司 medium fat bluefin belly MAKIMONO SUSHI ROLLS OTORO.....$10 HIKARIMONO.....$10 KANI JOMAKI fatty bluefin belly .....$16 aji, ginger, sesame soy, wa yakumi king crab, unagi, tamago, cucumber, KOHADA.....$6 shiso gizzard shad ZUKE SALMON.....$16 citrus soy, ginger, smoked skin, ikura TEKKA MAKI.....$10 SABA .....$5 bluefin tuna roll mackerel TUNA JAGA.....$15 big eye tuna, chili sesame, pickled onion NEGI TORO AJI.....$5 .....$15 horse mackerel fatty tuna belly, tokyo scallions UNA-KYU.....$13 BOTAN EBI.....$5 barbequed eel, cucumber, avocado NEGI HAMACHI.....$12 spot prawn yuzu kosho chopped yellowtail hamachi, tokyo scallion YARI IKA.....$5 MOMOMAKI.....$18 Japanese Hokkaido squid big eye tuna, spicy tako, GO TAKARA.....$24 TAMAGO pickled daikon akami tuna, hamachi, hokkaido scallop, sweet omelet.....$3 salmon, madai snapper, spicy tuna BAJA UNI.....$8 purple sea urchin HOKKAIDO UNI.....$10 sea urchin CHEF’S SEASONAL SUSHI OR SASHIMI SELECTION.....$55 IKURA.....$4 marinated salmon roe UNAGI.....$5 barbecued freshwater eel FIVE PIECE VEGETARIAN NIGIRI SELECTION.....$18 ドンブリはボウル DONBURI FRESHLY GRATED WASABI ROOT.....$6 CHIRASHI.....$22 scattered sashimi, tamago, ikura TUNA DON BURI.....$25 avocado, Japanese omelette, marinated ikura add baja uni.....$8.
Load more

Recommended publications
  • 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]
  • 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 & 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]
  • 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]
  • Japanese Recipes
    Japanese Recipes Shumai Also known as gyoza. 24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½ tbsp corn starch 2 tbsp green peas Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~ Oyako Donburi serves 4 1/2 lb raw chicken cut from bone (1 large breast) 5 eggs flour 1 c water 3 dried mushrooms 1/4 c sugar 1/3 c Japanese-type soy sauce 2 scallions, cut diagonally or one onion, sliced 2 c chopped fresh spinach Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown. Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine. Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy. Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach. While spinach is still bright green, add reserved beaten eggs to skillet and cover.
    [Show full text]
  • Ozumo-SF-Lunch 10.09.18.Indd
    FROM THE KITCHEN OTSUMAMI - BITES / STARTERS MEKYABETSU 6 sautéed brussel sprouts/ Tokyo turnips / garlic ”Aka-tama” miso GOMA-AE 6 GF OZUMO CLASSICS traditional Japanese spinach & kaiware salad / sesame dressing CHERRY TOMATO TEMPURA 6 DOHYO 18 GF micro cilantro/ bonito / tentsuyu-broth soy marinated maguro / avocado crispy gyoza chips TSUKEMONO 5 GF three different house-made seasonal vegetables pickles HANABI 19 GF hamachi sashimi / avocado KYUSHU KARAAGE 12 daikon carrot/ ginger-jalapeno marinated Tamari Japanese style fried chicken ponzu GINDARA M.P GF SALAD grilled miso marinated black cod KAISO & DAIKON SALAD 13 GF daikon radish/ seaweeds / plum-shiso/ wasabi-vinagrette SHAKI-SHAKI SALAD 13 GF bell pepper/ cucumber/ pea shoots/ frisee/ fried shiitake/ Tokyo negi yuzu-citrus dressing GOKOKUMAI SALAD 13 GF organic mixed grain/ Japanese rice/ shungiku/ mizuna/ cherry tomato goma-sesame dressing TEISHOKU ~ JAPANESE TRADITIONAL STYLE SET MEAL served with steam rice, miso soup and seasonal bites Sakana - fish 22 grilled chef’s choice fish with sweet yuzu-miso Tori - chicken 20 sumi-grilled jidori- free range chicken thighs with housemde teriyaki Buta - Tonkatsu 22 panko-fried kurobuta pork loin with housemade “BBQ” sauce Gyu - beef 25 sumi-grilled wagyu beef with sautéed shimeji mushrooms with housemade teriyaki Yasai - vegetable 19 assortment of seasonal organic vegetable kushiyaki AGEMONO | FRIED TEMPURA YASAI 18 seasonal vegetables DONBURI | RICE BOWL daikon/ ginger/ tentsuyu-broth KAISEN DON 22 add ebi +5 each seared tiger shrimp
    [Show full text]
  • “Dress Casual, Bring a Smile, Relax and Enjoy the Adventure of Dining at Our Restaurants.” - Chef D.K
    “Dress casual, bring a smile, relax and enjoy the adventure of dining at our restaurants.” - Chef D.K. Kodama Sansei Seafood Restaurant & Sushi Bar Kapalua Resort, Maui • Kihei, Maui • Waikiki Beach, Oahu • Waikoloa Beach Resort, Big Island www.DKRestaurants.com STARTERS AND APPETIZERS || AWARD WINNERS || v PANKO-CRUSTED FRESH AHI SASHIMI 16.50 Island fresh ahi tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce v JAPANESE CALAMARI SALAD 14.50 Calamari fritte tossed in a spicy kochujang vinaigrette over local greens in a crispy won ton basket v SANSEI'S SHRIMP DYNAMITE 15.50 Crispy tempura shrimp tossed with a garlic masago aioli & unagi glaze drizzle v ASIAN SHRIMP CAKE 12.50 Crusted with crispy chinese noodles, served over ginger-lime-chili-butter & cilantro pesto v SANSEI’S MANGO CRAB SALAD HAND ROLL 12.50 Ripe mango, blue crab, fresh greens & crunchy peanuts, wrapped in mamenori, with a sweet Thai chili vinaigrette v DK’S CRAB RAMEN with ASIAN TRUFFLE BROTH 18.95 with crab, cilantro, Thai basil and mild jalapenos Edamame Lightly-salted & boiled soybeans in their shells 4.75 Sunomono Thin sliced cucumbers and wakame in a sweet tangy vinaigrette 5.50 v v v Add octopus , shrimp or crab 8.75 v v v Combination of octopus , crab & shrimp 10.50 v Hiyayakko Cold soft tofu with fresh ginger, green onions, and katsuo bushi 6.50 Agedashi Tofu lightly-fried, served with a mirin-soy dashi 7.50 v Tako Shiokara Raw octopus marinated in Korean spices 6.25 v Sansei Style Ahi Poke Sweet Maui onions,
    [Show full text]
  • Agedashi Tofu from Rasa Malaysia
    Agedashi Tofu http://userealbutter.com/2011/08/30/agedashi-tofu-recipe/ from Rasa Malaysia 8-16 oz. soft tofu (in a block or a couple of blocks – don’t use firm tofu!) 1/2 cup cornstarch oil for deep frying tentsuyu sauce (see recipe below) 1 tsp daikon radish, peeled and grated 1 tsp fresh ginger, peeled and grated dried bonito flakes/katsuobushi green onion, sliced (optional) tentsuyu sauce 3/4 cup dashi or Japanese fish stock (in my case, 1/8 tsp of hondashi with 3/4 cup water) 4 tbsps soy sauce 3 tbsps sake 2 tbsps mirin 3/4 tbsp sugar Combine the tentsuyu sauce ingredients in a small saucepan and heat until steaming, but not boiling. Heat about three inches of oil in a medium saucepan. Slice the tofu into 1-inch cubes (or a little larger like 1x1x2 inches). Pat them dry with a paper towel and then coat them in cornstarch. When the oil is hot (flick some cornstarch in and when it sizzles, it’s ready), carefully drop 3-4 cubes of tofu into the oil to fry. When the cubes start to turn a light golden color, flip them in the oil until each cube is a light golden color all over. Remove from the oil and set on a paper towel or cooling rack to drain a little. Repeat until all of the cubes are fried. Place 3-4 cubes in a bowl. Pour some tentsuyu sauce over the tofu. Top the tofu with a pinch of the grated daikon and ginger.
    [Show full text]
  • Regular-Menu-Waikiki
    IZAKAYA HOT VEGETABLES Grilled King Oyster Mushroom 10.95 Vegetable Tempura 10.95 Grilled Organic Eryngii Mushroom, served with Spicy Ponzu Sauce Seasonal Vegetables lightly battered and Tempura fried, served with Tentsuyu Sauce Crispy Brussels Sprouts 9.95 Tossed with Candied Walnuts, Chillies, Mint, and Pickled Onions IZAKAYA HOT MEAT + POULTRY Wafu Garlic Steak Pork Belly Yakisoba 12.95 Grilled and served with Garlic Ginger Ponzu Sauce, accompanied by Daikon, Braised Pork Belly with Garlic, Cabbage, Mushrooms, and Soba Noodles Sauteed Mushrooms, Beansprouts, and Sweet Onions topped with Soft Boiled Egg, Shiso, and pickled Ginger Ribeye (USDA Prime) 21.95 Ginger Chicken Teriyaki 13.95 Tender boneless skin-on Chicken Thigh glazed with Teriyaki Sauce and served Filet Mignon (USDA Prime) 27.95 over shredded Cabbage Ume Shiso Chicken 11.95 Grilled Tender boneless skin-on Chicken Thigh served with julienned Shiso Leaves and Plum Paste IZAKAYA HOT FISH + SEAFOOD Spicy Garlic Prawns 12.95 Pan Seared Salmon 15.95 Flash Fried served over Local Field Greens with a Sweet Chili Soy and Spicy Garlic Pan Seared and served over King Oyster Mushrooms and Asparagus; topped with Aioli topped with Kaiware Sprouts and Garlic Chips Mango Salsa, Cilantro Oil, Mango Puree and Lemon Butter Ponzu Mahi Mahi Nanbanzuke 14.95 Asari Clam Sakamushi 11.95 Crispy Tempura fried Mahi Mahi marinated in a Yuzu Chili Ponzu served with Live Clams steamed with Sake and Butter with a hint of Ginger pickled Vegetables, topped with Cilantro, Jalapeno, Red Onion and Tomato Lobster Tempura Misoyaki Butterfish 16.95 Lobster and Basil Tempura fried, served with our Firecracker Sauce 14.95 Black Cod glazed and baked with Yuzu Saikyo Miso served with grilled Shishito Peppers Jumbo Shrimp Tempura Lightly battered Tiger Shrimp, served with Tentsuyu 13.95 Grilled Jumbo Calamari Whole 10.95 For the Connoisseur.
    [Show full text]
  • 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
    [Show full text]
  • APPETIZERS CARPACCIO SOUPS & SALADS NIGIRI (2Pc) SASHIMI (3Pc)
    Tucked away behind bamboo fronds and adorned with unique oriental décor, Sandals Resorts brings a taste of the Far East to the Caribbean. Named after Soy Sauce, a traditional ingredient in the art of Sushi, Soy offers exciting flavors and exotic sushi creations made to order. Skillfully prepared using only the freshest and most delectable ingredients, it’s no wonder why Soy is such a popular option amongst our guests. APPETIZERS NIGIRI (2pc) Boiled Edamame Sushi rice topped with sliced fresh fish: Kosher salt Albacore – Shiro Maguro Crispy Chicken Kara Age Egg – Tamago Vegetable Tempura – Unagi Tentsuyu sauce Freshwater BBQ Eel Octopus – Mushi Tako Vegetable Spring Roll (4 ea) Salmon – Sake Chicken Spring Roll (4 ea) Shrimp – Ebi Shrimp Tempura (4 ea) Tempura dipping sauce Tuna – Maguro Crispy Rice Spicy Tuna (2 ea) Yellowtail – Hamachi CARPACCIO Albacore Tataki Sesame dressing, crispy leeks SASHIMI (3pc) Seared Tuna Albacore – Shiro Maguro Wasabi Octopus – Mushi Tako Yellowtail Jalapeño chili, ponzu sauce Salmon – Sake Tuna – Maguro SOUPS & SALADS Yellowtail – Hamachi Traditional Miso Soup Shrimp Wonton Soup Shiitake mushrooms Ahi & Albacore Ponzu Tataki Salad Tofu Salad Sesame dressing · Balanced Lifestyle – These dishes offer healthier preparations and lower · Vegetarian calorie counts. · · Lactose-Free – Please consult your server on which dishes can be · Gluten-Free – Please consult your server on which dishes can be prepared prepared lactose free. gluten free. * Please inform your server if you have any food allergies or special dietary requirements. Sandals’ kitchens are not food allergen-free environments. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness to young children, seniors and those with compromised immune systems.
    [Show full text]
  • Kozara/Starters Sushi Sake Bottle Sale (50% Off) Nigiri
    KOZARA/STARTERS . SUSHI SAKE BOTTLE SALE (50% OFF) MISO SOUP 5 MAKE YOUR OWN HANDROLLS 40 Ozumo would like to thank you for your support during these hearty country-style miso soup with tofu & wakame seaweed spicy tuna, snow crab, salmon, cucumber, & unprecedented times. We have crafted a sake menu that add kinoko mushrooms +1 house-made temaki sauces served with individually packed explores the different regions of Japan, as well as the many nori, sushi rice, ginger, wasabi, & soy sauce flavor profiles at 50% off. Please enjoy this special sake offering! EDAMAME 6 OZUMO 20 served warm with sea salt, cold with chopped shiso, Go Sen Ha “Five Thousand Blades” 235 117 (720ml) our classic unagi, cucumber & snow crab roll with diced tuna, prefecture: nagano or with tamari soy & garlic +1 avocado & spicy aioli sauce bartlett pear, lychee, peach, subtle & dry finish BUCHO 18 KAISO SALAD 10 Harushika “Spring Deer” 180 90 (720ml) tempura shrimp roll topped with crab salad, avocado & variety of hokkaido seaweed & hijiki with prefecture: nara tobiko with yuzu aioli daikon radish tossed in ume-sesame dressing bright citrus, sweet rice, stone fruit MIDORI MAKI 15 GF Kubota “Hekiju” Yamahai 170 85 (720ml) BEET SALAD 12 vegetable roll with asparagus, cucumber, carrots, prefecture: niigata poached farmer’s market beets & baby carrots, and kaiware topped with avocado pear & melon with an off-dry finish served with saikyo-miso yogurt HAMACHI MAKI 18 Wakatake “Demon Slayer” 115 57 (720ml) yellowtail tuna with avocado, cucumber, jalapeno, prefecture: shizuoka
    [Show full text]