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TODAY's FRESH FISH CUT and HAND ROLLS STARTERS BAO
TODAY’S FRESH FISH STARTERS NOODLES 2pc 3pc 2pc 3pc GF , S Thai Chicken and Coconut Soup -Shiitake’s Small -6.88 Large 11.88 S Singaporean Style – Shrimp, Squid, Scallops, Vermicelli Noodles, 16.88 Nigiri Sashimi Nigiri Sashimi Ahi Tuna 8 10 Unagi 8 12 Hot & Sour Soup - Tofu, Mushroom Small - 5.88 Large 7.88 Bean Sprouts, Golden Curry Sauce King Ora Salmon 8 10 Cooked Shrimp 6 9 Egg Drop - Carrots, Eggs, Green Onion 6.88 Lo Mein - Assorted Vegetables, Oyster Sesame Sauce 13.88 Hamachi 8 10 King Crab 14 16 G Miso Soup – Wakame, Tofu 4.88 Chicken.......14.88 Beef.......17.88 Shrimp.......16.88 Masago 5 7 Ikura 12 16 GF , V Organic Steamed Edamame – Sea Salt 5.88 G Spicy Organic Edamame – Chili Garlic, Ginger, Oyster Sauce 6.88 Cashew Pad Thai - Rice Noodles, Bean Sprouts, Lime, Red Peppers Chicken Money Bag - Cilantro, Green Onion, Sweet Chili Sauce 9.88 Chicken / Tofu.......14.88 Shrimp.......17.88 CUT and HAND ROLLS Egg Roll (2) - Chicken, Bean Sprouts, Cabbage, Celery 6.88 Chicken Lettuce Wraps - Water Chestnuts, Shiitake Mushroom 8.88 MAIN FLAVORS CUT HAND CUT HAND 9.88 Salmon Roll 6 5 10 Salt & Pepper Calamari – Serrano Peppers, Lime Salmon Avocado 7 Zao’s Kung Pao – Breaded Chicken, Chili Peppers, Bell Peppers, 14.88 S Scallions, Cashews 15.88 Tuna Roll 6 5 Shrimp Tempura 10 8 Slow Cooked Ribs – 14.88 Cashews Shrimp.......16.88 Hamachi Scallion 6 5 King Crab California 14 12 Crispy Rock Shrimp – Chili Garlic Aioli S Avocado 6 5 Spicy Tuna 9 6 Crab Rangoon – Sweet & Sour Sauce 7.88 Sweet & Sour Chicken - Pineapple, Red Peppers, Onions -
Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
Azabu Food Menu 1.20
OTSUMAMI STARTERS HOT EDAMAME 6 TORI KARA-AGE JIKASEI TARTAR 14 Fresh boiled edamame, sea salt Japanese style boneless fried chicken served with housemade tartar sauce KARI KARI BACON POTATO SALADA 7 House potato salad topped with crispy bacon TOMOROKOSHI TEMPURA CURRY SALT 8 Crispy corn tempura, curry salt SANSHU TOMATO TO OKRA PONZU JELLY 8 Colorful tomatoes and okra with ponzu jelly CHIKUWA ISOBE-AGE SWEET CHILI SAUCE 10 dressing Nori seasoned fish cake tempura bites, sweet chili sauce TORI TO INGEN GOMA-AE 8 String chicken and green beans LOBSTER TEMPURA BUBU ARARE 15 in sesame marinade with green grapes TO SPICY MAYO AE Slipper lobster tempura finished with spicy mayo and crispy bubu rice crackers EBI TO YASAI TEMPURA MORIAWASE SALADA SALADS 18 Shrimp and vegetable tempura, tempura dashi sauce AZABU HOUSE SALADA 11 Fresh greens and citrus topped with crunchy SALMON CHAN CHAN YAKI 23 vegetable chips, kelp dashi dressing Salmon on a bed of rich miso sauce with cabbage and shimeji mushrooms, served on sizzling plate SMOKED SALMON TO KALE SALADA 14 Smoked Salmon and Kale salad, wasabi dressing GINDARA SAIKYO YAKI OROSHI PONZU 26 Miso black cod, grated radish and ponzu ROKU-SHU ORGANIC YASAI SEIRO MUSHI, 15 SANSHU DIP SAKURA PORK TONKATSU SURI-GOMA 21 Bamboo steamed organic vegetables, TONKATSU SAUCE moromi miso, yuzu kosho mayo, sesame sauc Sakura Pork cutlet, tonkatsu sauce & grated sesame COLD REISEI YASAI NO TAKI AWASE 11 Seasonal vegetables cooked in dashi, served chilled HAMACHI JALAPENO AZABU STYLE 15 Daikon and cucumber wrapped with -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
C Udo Marinado Japazonico Nigiri
Cudo Marinado Raw & Marinated Japazonico Hamachi Tiradito • 21 Thinly sliced yellowtail, passion fruit, shiso leaves dressing, dressing Atun Okinamasu con Caviar • 31 Toro tuna tartar, coconut, Baerii Vintage caviar Loco Moco • 26 Bluefin tuna, whole grain black rice, sesame ginger dressing Las Ostras de Massa • 26 Guillardeau oyster – choice of pineapple chimichurri, tomatillo or ponzu dressing Nigiri Toro • 11 Tuna belly, karashi Hirame • 8 South Korean turbot, ponzo, ghee butter Amadai • 8 Japanese red bream, wasabi, Manaos crunch Hamachi • 9 Yellowtail, ponzu, sesame seed zest Akami • 11 Bluefin tuna loin, spicy onion, spicy sesame sauce Ginshake • 10 King salmon, banana miso cream, chives Persea • 7 Avocado, wakame, oyster leaf, ume Salmon Aburi • 11 King salmon, red wine reduction, cashew powder For allergy information please ask a member of staff for our Food Allergen Information Card. Prices are VAT inclusive Moiawase Sashimi Nigiri 3 Variations (9 Peices) • 30 3 Variations (6 Peices) • 34 5 Variations (15 Peices) • 56 6 Variations (12 Peices) • 62 Vegetarian 5 Variations (10 Peices) • 38 Gunkan Marinated Ikura • 11 Salmon roe, wasabi Nasu • 7 Grilled aubergine, yuzu, miso Uni • 17 Sea urchin, wasabi Caviar • 46 Baerii vintage caviar, lime zest Negi-Toro • 9 Tuna tartar, spring onion, sour plum sauce Ua-Maki & Te-Maki Amazonico • 12 Mango, avocado, coconut alioli, cacao nibs Hamachi • 14 Yellowtail belly, green shiso, cucumber, wasabi Langostino Pibil • 21 Prawn tempura, teriyaki sauce, achiote miso Lomi-Lomi • 12 King salmon, avocado, coriander, salmon roe, tenkasu Atun Picante • 11 Spicy red tuna tartar, cucumber, green apple, chives For allergy information please ask a member of staff for our Food Allergen Information Card. -
View Dining Menu
STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness -
Menu Items That Are Cooked to Order Or Served Raw
modern asian flavors EVERYTHING MADE FROM SCRATCH STARTERS FROM THE WOK EDAMAME V GF 6 KUNG PAO CHICKEN (OR SHRIMP +2) 17 MALDON SEA SALT BELL PEPPERS, CASHEWS, BABY CORN GENERAL ZAO CHICKEN (OR SHRIMP +2) 17 SPICY EDAMAME 7 BROCCOLI, CARROTS, THAI CHILIS, SESAME SEEDS VEGETABLE SPRING ROLLS (2PCS) 6 SWEET + SOUR CHICKEN (OR SHRIMP +2) 17 CARROTS, CELERY, CABBAGE, MUSHROOMS PINEAPPLE, PEPPERS, ONIONS 19 EGG ROLLS (2PCS) 7 MONGOLIAN BEEF CHICKEN, BEAN SPROUTS, CABBAGE, CELERY MARINATED AND HAND CUT FLANK STEAK, GREEN ONION, GARLIC LEMON PEPPER SHRIMP 18 CRAB RANGOON (4PCS) 8 CARROT, RED PEPPER, BEAN SPROUT, LEMON, BLACK PEPPER SAUCE CRAB WONTONS WITH SWEET THAI CHILI SAUCE BLACK PEPPER STEAK 19 CHICKEN LETTUCE WRAPS 9 MARINATED AND HAND CUT FLANK STEAK, PEPPERS, ONION WATER CHESTNUT, SHIITAKE WITH PONZU SAUCE BEEF + BROCCOLI 19 SAVORY GARLIC AND GINGER OYSTER SAUCE CRISPY RICE TUNA (2PCS) 8 SPICY TUNA, SERRANO PEPPER VEGETABLE | CHICKEN +2 | SHRIMP +2 | BEEF +2 CRISPY RICE AVOCADO (2PCS) V 7 NOODLES & RICE WITH YUZU KOSHO LO MEIN 13 CRISPY ROCK SHRIMP 14 EGG NOODLES WITH VEGETARIAN MUSHROOM OYSTER SAUCE LIGHTLY TEMPURA FRIED SHRIMP, TOSSED WITH PAD THAI 13 CHILI AIOLI THIN RICE NOODLES WITH TAMARIND, BEANS SPROUTS, LIME, PEPPERS, CASHEWS WAGYU SLIDER AND FRIES 14 DRUNKEN NOODLES 13 WAGYU GROUND BEEF, BURRATA, TRUFFLE AIOLI WIDE RICE NOODLES WITH THAI BASIL, CHILIS, EGGS, GARLIC, RED WINE AND LEMONGRASS BUTTERED BUN MADE IN HOUSE FRIED RICE 13 RICE WITH PEAS, SCALLIONS, BEAN SPROUTS, CARROTS, EGG, GARLIC SALADS DIMSUM & BAO BUNS ALL DIMSUM -
Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce
Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame tofu) -This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan. INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt A little Wasabi A little Soy sauce DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi. KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar miso sauce -This sauce can go great with salads, simply steamed vegetables, and even cooked meat or seafood. INGREDIENTS: 30g Seasonal vegetable 1/2 tsp. Miso 1/2 tsp. Sugar 1/2 tsp. Vinegar 1/2 tsp. Mayonnaise DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #3 だし巻玉子 Rolled egg -This egg dish loved by everyone from children to adults in Japan. INGREDIENTS: 1 Egg 1 tbsp. Dashi 1/4 tsp. Light soy sauce 15g Daikon reddish DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3. -
Satsuki Cucumber & Daikon Pickles Peas & Spring
SATSUKI BY KOYA LONDON CUCUMBER & DAIKON PICKLES PEAS & SPRING VEGETABLES PEA MISO, ONSEN TAMAGO ‘NANBANZUKE’ SARDINES FENNEL AND CITRUS BRINE BRAISED BEEF BRISKET UDON MUSTARD GREEN & WILD GARLIC OIL MOCHI POPCORN WITH KINAKO KUROMITSU AND RHUBARB Satsuki by Koya Udon Braised beef brisket udon sits at the heart of this vibrant menu of Japanese dishes. 1. There are three stages to cooking udon : boiling, cooling and warming. 2. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water. Once boiling, gently shake and pull the udon noodles to separate them and lower 35 minutes Give the instructions a read through to familiarise into the water for 15 minutes. Add a dash of cold water if it looks likely to bubble over. yourself with the process before you start. Serves 2 3. In the meantime, set a full kettle on to boil. You will use this to warm the udon later. Sharing starters 4. Separately, empty the dashi into a small saucepan. Add the beef In the Box Preheat grill to 220°C or the highest heat. and mustard greens , bring to the boil, then turn the heat to low. Fried sardines 1. Place the fried sardines on a baking tray 5. When the 15 minute timer is up, drain the udon. Fill the Fennel & same pot back up with cold water and return the noodles onion escabeche and warm under the grill for 5 minutes. to cool them. Pea miso 2. Set a saucepan over a medium heat and Onsen tamago add the escabeche . -
メニュー Menu 菜单 Price/价格 (Tax Included/含税)
メニュー Menu 菜单 Price/价格 (tax included/含税) 【ランチメニュー（11時30分～14時30分）】 【Lunch menu（11:30~14:30）】 【午餐菜单（11点30分～14点30分）】 ○○○“○○○” 弁当 “○○○” Bento ○○○“○○○”便当 （旬の野菜を使った家庭料理） （Home cooked seasonal vegetables） （使用时令蔬菜的家庭料理）附带咖啡或红茶、甜点 コーヒー or 紅茶、デザート付 1,160 Coffee or Black Tea, dessert included ※数量有限，售完即止 ※なくなり次第終了させていただきます ※The service will end when all is gone. きのこと野菜のカレーライスランチセット Mushroom and vegetable curry rice lunch set 䢆菇与蔬菜的咖喱饭套餐 ドリンク、サラダ、デザート付き 1,050 Drink, salad, dessert included 附带饮品、沙拉、甜品 お雑煮“OZONI”ランチセット “OZONI” lunch set 日式年䊏汤“OZONI”套餐 ごはん、おかず一品、ドリンク、デザート付 Rice, one side dish, drink, and dessert 附带米饭、一份小菜、饮品、甜品 included 什么是日式年䊏汤？ お雑煮とは・・・ What is Ozoni? 日本正月时吃的传统乡土料理。 お正月に食べる日本の伝統的な郷土料理です。 It is a traditional local Japanese dish eaten 加有蔬菜以及年䊏的汤。材料根据所在的日本不同区域而各 on New Year's Day. 不相同。香川县的年䊏汤在日本也是属于非常独特的一，使用加入了红 中に野菜やお餅が入ったスープです。材料は日本 豆 的年 It is a soup dish with vegetables and Mochi 馅 䊏。 900 在日本只有在此处可以品尝到的味道，请享受白味噌的咸味 の各地域によって様々です。香川県のお雑煮は rice cakes. The ingredients vary from region 和红豆年䊏的甜味调和后的味道！ 日本の中でも特にユニークで、アンコ入りのお to region in Japan. Ozoni in Kagawa 餅を使います。 prefecture is especially unique in Japan, and we use rice cake with red bean paste inside. 日本でココだけでしか味わえない、白味噌の塩 Enjoy the harmony of salty taste of white 味とアンコ餅の甘みのハーモニーをお楽しみく miso and sweetness of red bean paste-mochi, ださい！ which can only be enjoyed here in Japan! 【フード】 【Meal】 【食物】 おにぎりセット Onigiri Rice Ball set 饭团套餐 おかず一品、みそ汁付 One side dish, miso soup included 附带小菜一份，味噌汤 きのこと野菜のカレー Mushroom and Vegetable Curry 䢆菇与蔬菜的咖喱 820 【スイーツ】 【Sweets】 【甜品】 ぜんざい（焼きもち + 小豆で作られた甘い汁） Zenzai -
Tonkotsu Ramen with Kakuni Chashu $9.00 Spicy Miso Yaki Udon $9.50 Chicken Katsu with Spicy Tartar Sauce $7.50 BBQ Beef Sushi Ro
Tonkotsu Ramen with Kakuni Chashu $9.00 Upgrade to DOUBLE CHASHU +$4 Rich pork bone broth with ramen noodles. Topped with Kakuni Chashu, boiled egg, chopped green onions and red bell peppers, and a dash of sesame seeds. Served with crunchy garlic oil on the side. Spicy Miso Yaki Udon $9.50 Zero Spicy Super Krazy +$0 +$0 +$0.25 +$0.50 Select Spiciness Thick udon noodles stir-fried in our special spicy miso sauce. Includes sliced mushrooms, onions, broccoli, shredded cabbage, chopped red bell peppers and green onions. Topped with bonito flakes and a dash of sesame seeds. Chicken Katsu with Spicy Tartar Sauce $7.50 A crispy fried chicken cutlet topped with spicy tartar sauce with chopped boiled eggs. Serve on a bed of spicy shredded cabbage salad. BBQ Beef Sushi Roll $9.00 Grilled Bistro Hanger Steak in Miso marinade rolled up with mixed greens, red bell peppers, and mayo. Wrapped with white rice and nori seaweed. Served with hot & spicy sauce on the side. Fried Chicken Karaage Sushi Roll $8.00 Fried Chicken Karaage rolled up with cucumbers, red bell peppers, and wasabi mayo. Wrapped with white rice and nori seaweed. Served with a dab of wasabi on the side. Gyu-Kaku Mochi-Boba with Brown Sugar Milk *Contains soybeans and dairy *Please ask a server for availability $6.50 Delicious chewy mochi with Kuromitsu, a Japanese brown sugar syrup, and milk on ice is a sweet and refreshing treat! Only at participating Gyu-Kaku Japanese BBQ locations. Item and pricing may vary by location. Other restrictions may apply. -
17372R-N4923-Dam1-Chart.Pdf
Title: Additional repertoire for ISO/IEC 10646:2017 (5th ed.) Amendment 1 (DAM1) Date: 2017-11-22 L2/17-xxx WG2 N4923 Source: Michel Suignard, project editor Status: Project Editor's summary of the character repertoire addition as of November 2017 Action: For review by WG2 and UTC expertsm Distribution: WG2 and UTC Replaces: Status This document presents a summary of all characters that constitute the tentative new repertoire for ISO/IEC 10646 5th edition Amd1, with code positions, representative glyphs and character names. Manner of Presentation The character names and code points shown are the same for Unicode and ISO/IEC 10646, including annotations. Note to Reviewers UTC reviewers, please use this document as a summary of UTC review of pending ballots and proposals. WG2 Reviewers, please use this document as an aid during disposition of ballot comments. Contents This document lists 911 characters (yellow highlight) and other modified characters (blue highlight). The following list shows all 40 blocks (existing or new) to which characters are proposed to be added, or which have been affected by other changes documented here. 0530-058F Armenian See document: L2/17-032 0590-05FF Hebrew See document: L2/16-305 07C0-07FF NKo See document L2/15-338 08A0-08FF Arabic Extended-A See document L2/16-056 0980-09FF Bengali See document L2/16-322 0A00-0A7F Gurmukhi See document L2/16-209 0C00-0C7F Telugu See document: L2/16-285 0C80-0CFF Kannada See document L2/16-031 1800-18AF Mongolian See document: L2/17-007 2B00-2BFF Miscellaneous Symbols and