DOCSLIB.ORG

DINNER APPETIZERS COLD HOT SZECHUAN YELLOWTAIL SASHIMI 18 TOFU MISO SOUP 9 Szechuan Ponzu, Chili Oil, Serrano Pepper Hon Shimeji Mushrooms

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
DINNER APPETIZERS COLD HOT SZECHUAN YELLOWTAIL SASHIMI 18 TOFU MISO SOUP 9 Szechuan Ponzu, Chili Oil, Serrano Pepper Hon Shimeji Mushrooms DINNER APPETIZERS COLD HOT SZECHUAN YELLOWTAIL SASHIMI 18 TOFU MISO SOUP 9 Szechuan Ponzu, Chili Oil, Serrano Pepper Hon Shimeji Mushrooms BIG EYE TUNA TARTS 28 UDON SOUP WITH SHIROMI KAKIAGE 18 Creamy Ponzu, White Truffle Oil, Micro Shiso Hot Dashi Broth, Seafood Tempura Pancake, Enoki Mushroom CRISPY DUCK CONFIT 26 SPICY CRISPY SHRIMP 21 Lotus Seed, Citrus Vinaigrette, Candied Orange Chili Aioli, Yuzu Calamanci Vinaigrette, Pea Shoots SEARED SALMON SASHIMI 19 Kabosu Soy, Tokyo Negi, Myoga, Sesame NASU DENGAKU 14 Grilled Japanese Eggplant, Saikyo Miso Sauce MIXED GREENS SALAD 15 Ginger Dressing, Crispy Kataifi GRILLED AVOCADO 16 Charred Scallions, Cherry Blossom Ponzu, Togarashi Pumpkin Seeds SEAWEED SALAD 16 Orange Sesame Dressing SPICY CAULIFLOWER TEMPURA 16 Sambal Aoili, Shaved Cauliflower ROASTED BABY BEET SALAD 18 Fukushu Kumquat, Ume Boshi Shiso Vinaigrette, Sunflower Sprouts, Black Sesame VEGETABLE TEMPURA 12 Dashi Dipping Broth WARM MUSHROOM SALAD 21 Miso Vinaigrette, Mizuna, Sunflower Sprouts, Crispy Shitake SHRIMP TEMPURA 18 Dashi Dipping Broth SPICY CRAB SALAD 32 Cucumber, Mentaiko, Nori Flakes, Sudachi Wasabi GRILLED SHISHITO PEPPERS 14 TUNA CRISPY RICE 26 Ginger Soy, Sesame Korean Gochujang, Serrano Chili SHORT RIBS FOIE GRAS GYOZA 26 AVOCADO CRISPY RICE 16 Plum Wine Sake Glaze, Sour Cherry Yuzu, Cilantro, Toasted Sesame CRISPY ICELANDIC COD BUNS 20 SPICY KING CRAB RICE 29 Pickled Ginger Remoulade, Chili Cucumber, Fuji Apple Chili Lemon Aioli UNI CRISPY RICE 34 Finger Limes, Wasabi, Daikon Sprouts WEST COAST OYSTERS 22 Ginger Mignonette DESSERTS LOCAL FLUKE SASHIMI 22 CHOCOLATE MELTDOWN 14 House Made Yuzu Kosho, Fukushuquats, Chrysanthemum, Espresso Ice Cream, Fresh Cream Lemongrass Tosazu HOKKAIDO SCALLOPS WITH UNI 26 FUJI APPLE TARTE TATIN 14 Tosazu Gelee, Myoga, Serrano Chili Suntory Whisky Sauce, Vanilla Ice Cream BURGUNDY TRUFFLE 34 YAMAZAKI BREAD PUDDING 14 Supplement to Tuna Tarts, Grilled Avocado, or Mushroom Donabe Japanese Whisky Toffee Sauce, Vanilla Ice Cream TUSCANY TRUFFLE 64 MOCHI ICE CREAM 14 Supplement to Tuna Tarts, Grilled Avocado, or Mushroom Donabe Green Tea, Black Sesame, Chocolate ENTREES LYCHEE PANNA COTTA 14 BROILED CHILEAN SEA BASS 44 Strawberry Rhubarb Compote, Vanilla Syrup Marinated in Saikyo Miso, Shanghai Bok Choy, Toasted Sesame KABOCHA CHEESECAKE 14 GRILLED WAGYU SKIRT STEAK 42 Chantilly Cream Black Garlic, Yamazaki Onion, Kimchee, Crispy Brussels Sprouts SALMON TOBAN YAKI 34 GREEN TEA MILLE CREPE 14 Maitake Mushrooms, Crispy Brown Rice, Ginger Shitake Sauce Green Tea Mousse, Plum Wine Caramel MUSHROOM CRISPY RICE DONABE 24 SWEET NOTHINGS 14 Onsen Egg, Truffle Soy, Negi, Bonito Flakes Chocolate Petite Fours GRILLED WHOLE LOBSTER....38 King Trumpet Mushrooms, Japanese Cauliflower, Kabocha, Red Miso Beurre Blanc NIGIRI / SASHIMI 2 PIECES PER ORDER ROLLS BIG EYE TUNA 12 Akami SPICY TUNA 18 Chili Mayonnaise, Sriracha Tempura Flake BLUE FIN TUNA 14 Akami BLUE FIN TORO TUNA 30 BLUE FIN TUNA 24 Chu Toro SESAME CRUSTED SHRIMP 17 BLUE FIN TUNA BELLY 28 Orange Curry Dressing Otoro SEARED ALBACORE 14 PRESSED EEL 18 YELLOWTAIL 12 Soy Glaze, Sliced Almond Hamachi YELLOWTAIL BELLY 16 SCALLOP JALAPENO 16 Hamachi Hara Creamy Yuzu Kosho, Soy Wrap FLUKE 14 Hirame SALMON AVOCADO 16 AMBERJACK 16 Kanpachi SPICY YELLOWTAIL 16 STRIPED JACK 16 Chili Miso, Shishito Salsa Shima Aji JAPANESE RED SNAPPER 16 Tai SEARED SALMON 20 Lemongrass Vinaigrette SCOTTISH SALMON 12 Shake KING CRAB AVOCADO 32 SEARED SALMON BELLY 14 Wasabi Yuzu Ranch KING SALMON 16 SALMON EGG 16 LOBSTER TEMPURA 24 Ikura Ginger Tomato Salsa, Chive Sauce SPICY CAVIAR 14 SHRIMP 14 TOMATO AVOCADO 14 Ebi Garlic Ponzu, Green Tea Pesto SWEET SHRIMP 16 Ama Ebi SPRING GREENS 14 EEL 14 Carrot Ginger Sauce, Crispy Potato Unagi SEA URCHIN 28 SPECIAL SUSHI Uni NIGIRI OMAKASE 8 PIECES 56 KING CRAB 22 Chef's Selection Of Nigiri With Toppings Taraba SEARED BELLY QUARTET 28 SCALLOP 14 Hotate Otoro, Yellowtail, Salmon, Snapper.
Load more

Recommended publications
  • Kamonegi Menu
    S T A R T E R shishito: shishito pepper, spicy mentaiko "cod roe" aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 addictive korinki: korinki squash, bamboo, blackened chili oil, roasted peanuts .....9 heirloom tomato kimchi: local heirloom tomato kimchi, shiso, sesame, chili oil .....12 foie gras "tofu": foie gras, sake poached shrimp, wasabi, 2 year aged zaru sauce .....12 albacore zuke tataki: sashimi style albacore tuna, steamed eggplant, sapporo pepper yakibidashi, yuzu miso vin .....13 yakitori duck tsukune: house made duck meatballs, eggplant, sous vide egg, shishito …..14* T E M P U R A zucchini coin: local zucchini tempura, sweet and salty umami powder ..... 7 satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: lobster mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wings: [6pc], fried chicken wings, secret yakitori sauce, sesame ..... 14 B U K K A K E S O B A nattou bukkake: housemade fermented soybeans, shiso, nori, micro green, sous vide egg, karashi mustard ..... 19 shrimpcado bukkake: shrimp tempura, avocado, cucumber, daikon oroshi, wasabi ..... 20 tomato kimchi bukkake: local organic heirloom tomato kimchi, shiso, garlic, scallion, onion, sesame ..... 21 hiya-jiru bukkake: grilled saba "mackerel" miso paste, myoga ginger, tofu, sesame, shiso ..... 20 S E I R O S O B A ten zaru: soba with side of chilled broth, seasonal vegetable tempura, wasabi, scallion ….. 22 karee : japanese vegetable curry, leek, mozzarella ….
    [Show full text]
  • RHS the Plantsman, December 2014
    RubRic To come Zingiber mioga and its cultivars In temperate gardens Zingiber mioga is a good companion for other exotic-looking plants As hardy as the eaps of myoga in a Wild distribution Japanese supermarket The native range of Z. mioga extends hardiest roscoeas, in Hawai’i sparked our from central and southeast China to this edible ginger Hinterest in Zingiber mioga. Orchid- the mountains of north Vietnam and like flowers and a tropical appearance into South Korea. It is also found in also has desirable belie its hardiness. As well as being a Japan, but not Hokkaido. Colonies, ornamental qualities. popular culinary herb in the Far East, favouring rich, moist, well-drained Japanese ginger grows well in soils, usually grow on shady slopes Theodor Ch Cole temperate gardens. and in mountain valleys in the and Sven In this article we hope to understory of deciduous and mixed demonstrate what a good garden forests. The species probably nürnberger look plant it is, and highlight some of the originated in southeast China. at its many aspects ornamental cultivars. Knowledgeable gardeners in Europe and North Plant description and discuss its garden America are aware of this plant, Zingiber mioga is a rhizomatous use and cultivars but its potential is still greatly perennial with short vegetative underestimated in the West. shoots. The pseudostems are formed As well as being called myoga mostly by the leaf sheaths and the in Japan, it is known as rang he in alternate leaves are lanceolate. The China and yang ha in Korea. inflorescences, borne on a short 226 December 2014 PlantsmanThe Theodor CH Cole Theodor Questing rhizomes (above) show how the plant spreads to form dense colonies.
    [Show full text]
  • WE DELIVER a Piece of NATURE FRESH JAPANESE WASABI Agrodirect and Fresh Wasabi Are Inextricably Fresh Linked
    WE DELIVER A piece OF NATURE FRESH JAPANESE WASABI AgroDirect and fresh wasabi are inextricably Fresh linked. Regardless of our other offerings, fresh wasabi is our core product, and it’s what we’re about us famous for. The history of wasabi (Wasabia japonica) begins over 1000 years ago in Japan. Wasabi AgroDirect was founded in 2010. CULTIVATION Thomas Bick has a degree in Business Studies and is a The cultivation of high-quality Japanese wasabi SIAL Trade Fair in Paris – Japan Pavilion former banker. He was inspired by friends living in Japan, is a painstaking task which takes place in the and fell in love with the country and Japanese cuisine higher mountain regions of Japan. Fresh spring water with its specific set of nutrients is (washoku). exclusively used for this purpose, and in this way AgroDirect has established itself over the years as a the plant can grow without being exposed to commercial business and importer of first-class and any fertilisers or pesticides. Climatic factors are very exclusive Japanese foods which embody traditional also important for successful cultivation. Japanese cuisine. Growing wasabi requires a great deal of time and We deliver specialties from Japan! effort, and there are several areas where it’s cultivated in Japan. Wasabi from the moun- Our products are cultivated by producers who can lay claim tainous regions of Shizuoka and Nagano is of a to a rich tradition. particularly high quality. We know our suppliers, and carefully nurture relationships We collaborate with the most celebrated growers with the producers and farmers we collaborate with.
    [Show full text]
  • Unforbidden Fruits: Preventing Citrus Smuggling by Introducing Varieties Culturally Significant to Ethnic Communities
    CRB Funded Research Reports Research Project Progress Report Unforbidden fruits: preventing citrus smuggling by introducing varieties culturally significant to ethnic communities David Karp, Tracy Kahn, Toni Siebert, Robert Krueger, Richard Lee and Georgios Vidalakis efore long, as you are driving down a country road, you Federal and state agencies strive mightily to stop smug- may be puzzled to see plantings of unfamiliar citrus glers, but it’s impossible for them to catch them all. Only a Band citrus relatives such as curry leaf, bael and etrog, small percentage of agricultural cargo is inspected, and in perhaps grown in greenhouses or on trellises. It might be even any case many of those who smuggle citrus do so for reli- more surprising to learn that the Citrus Research Board has gious and cultural purposes, not fully understanding the po- had a hand in the diffusion of these esoteric crops. tential impact. Unfortunately, these culprits are unlikely to The rationale is unusual but compelling: Although these be deterred by conventional interdiction strategies. crops could be profitable for a few nurseries that sell the trees, Complementary to interdiction, there’s another ap- and for the farmers that grow them, far more important is the proach -- reducing demand -- that can play a crucial role in benefit they could bring to California’s entire citrus industry suppressing smuggling. The concept is simple: if a product by avoiding economic damage from smuggling. As we know is readily available in California, smugglers won’t bother to all too well, illicit imports pose a grave danger of introducing bring it in.
    [Show full text]
  • Issho at Home Method Guide
    ISSHO AT HOME METHOD GUIDE Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top. Pot Sticky Asian Ribs 甘辛スペアリブ Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert. INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの 1.
    [Show full text]
  • 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
    [Show full text]
  • FEMA GRAS Assessment of Natural Flavor Complexes Citrus-Derived
    Food and Chemical Toxicology 124 (2019) 192–218 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox FEMA GRAS assessment of natural flavor complexes: Citrus-derived T flavoring ingredients Samuel M. Cohena, Gerhard Eisenbrandb, Shoji Fukushimac, Nigel J. Gooderhamd, F. Peter Guengeriche, Stephen S. Hechtf, Ivonne M.C.M. Rietjensg, Maria Bastakih, ∗ Jeanne M. Davidsenh, Christie L. Harmanh, Margaret McGowenh, Sean V. Taylori, a Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198- 3135, USA b Food Chemistry & Toxicology, Kühler Grund 48/1, 69126 Heidelberg, Germany c Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan d Dept. of Surgery and Cancer, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom e Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA f Masonic Cancer Center, Dept. of Laboratory Medicine and Pathology, University of Minnesota, Cancer and Cardiovascular Research Building, 2231 6th St. SE, Minneapolis, MN, 55455, USA g Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands h Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA i Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, NW Suite 700, Washington, DC,20036,USA ARTICLE INFO ABSTRACT Keywords: In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation Citrus of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication isthe Natural flavor complex first in a series and summarizes the evaluation of54 Citrus-derived NFCs using the procedure outlined in Smith Botanical et al.
    [Show full text]
  • Survey of Phenolic Compounds Produced in Citrus
    USDA ??:-Z7 S rveyof Phenolic United States Department of Agriculture C mpounds Produced IliIIiI Agricultural Research In Citrus Service Technical Bulletin Number 1856 December 1998 United States Department of Agriculture Survey of Phenolic Compounds Agricultural Produced in Citrus Research Service Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook Technical Bulletin Number 1856 December 1998 This research project was conducted at USDA, Agricultural Research Service, Fruit and Vegetable Chem­ istry laboratory, Pasadena, California, where Berhow was a research chemist, TIsserat was a research geneticist, Kanes was a research associate, and Vandercook, now retired, was a research chemist. Berhow and Tisserat now work at the USDA-ARS National Center for AgriCUltural Utilization Research, Peoria, Illinois, where Berhow is a research chemist and Tisserat is a research geneticist. Abstract Berhow, M., B. Tisserat, K. Kanes, and C. Vandercook. 1998. Survey of Mention of trade names or companies in this publication is solely for the Phenolic Compounds Produced in Citrus. U.S. Department ofAgriculture, purpose of providing specific information and does not imply recommenda­ Agricultural Research Service, Technical Bulletin No. 1856, 158 pp. tion or endorsement by the U. S. Department ofAgriculture over others not mentioned. A survey of phenolic compounds, especially flavanones and flavone and flavonol compounds, using high pressure liquid chromatography was While supplies last, single copies of this publication may be obtained at no performed in Rutaceae, subfamily Aurantioideae, representing 5 genera, cost from- 35 species, and 114 cultivars. The average number of peaks, or phenolic USDA, ARS, National Center for Agricultural Utilization Research compounds, occurring in citrus leaf, flavedo, albedo, and juice vesicles 1815 North University Street were 21, 17, 15, and 9.3, respectively.
    [Show full text]
  • Generation of Sexual and Somatic Hybrids in Acid Citrus Fruits
    GENERATION OF SEXUAL AND SOMATIC HYBRIDS IN ACID CITRUS FRUITS By ZENAIDA JOSEFINA VILORIA VILLALOBOS A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2003 Copyright 2003 by Zenaida Josefina Viloria Villalobos This dissertation is dedicated to my darling mother Olivia and to the memory of my beloved father Dimas, and to my sisters Celina, Doris, Celmira, and Olivia, and brothers Dimas, Silfredo and Alejandro, with love. ACKNOWLEDGMENTS This work was completed with the generous collaboration of many people to whom I will always be grateful. First I wish to thank my supervisor Dr. Jude Grosser, for his guidance, suggestions, and financial assistance during the last period of my studies. I also want to thank the University of Zulia and Fondo Nacional de Ciencias, Tecnologia e Innovation for giving me the opportunity to do my doctoral studies. I thank very much Dr. Renee Goodrich, Dr. Frederick Gmitter, Dr. Michael Kane and Dr. Dennis Gray for being members of my committee and for their contributions to this work. Thanks go to Dr. Glem Wright (University of Arizona) for making it possible to generate more lemon progenies in this study. I appreciate very much the supervision and help in completing the canker screening study from Dr. Graham, Diana Drouillard and Diane Bright. I thank very much Dr. Ramon Littell and Belkys Bracho for their assistance on the statistical analysis of my experiments. Thanks go to the Division of Plant Industry (Lake Alfred, FL), particularly to Mrs.
    [Show full text]
  • Robata Yaki from the Coals Cold Hot Rice
    冷たい料理 COLD GOBO.....$12 braised burdock, shungiku, goma dare SALADA*.....$12 Iron Creek Heirloom tomatoes, pea shoots, tea poached quail egg, mizuna, carrot-citrus dressing TOFU (add uni* +$8).....$12 ikura, scallion, crispy ginger MOMOTARO OYSTER*.....$12 Calvisius caviar, cucumber, tosazu jelly, wasabi MAGURO*....$20 Balfegó tuna, garlic shoyu, turnip, puffed buckwheat IKE MIZUDAKO*.....$18 Hokkaido octopus sashimi, wasabi, our shoyu 炉端焼き ROBATA YAKI BURI (HAMACHI)*.....$19 shiro shoyu-yuzu vinaigrette, avocado, shiso, aka kosho SHISHITO.....$8 green peppers, lemon, sea salt JIDORI KIMO.....$14 chicken liver paté, soba toast, Asian pear SHIITAKE.....$10 Japanese shiitake, Tokyo negi A5 TARTARE*.....$26 Miyazaki beef, kaiware, pickled pear, miso-shoyu GYUTAN*......$14 lemon, sea salt KAMO NO ZARU UDON.....$16 chilled udon, tea-smoked duck breast, myoga-shiso salad, wasabi, TONTORO (BERKSHIRE PORK JOWL)*......$15 kizami nori, tentsuyu karashi, sea salt UZURA (QUAIL)*.....$14 暖かい料理 HOT French quail, quail egg, quail tare NEGIMA (CHICKEN THIGH) ......$ 12 EDAMAME.....$8 shiso marinade japanese sea salt JIDORI CHICKEN OYSTERS.....$12 MISO SOUP.....$9 tender back muscle, yuzu kosho house tofu, wakame, honshimeji mushrooms TSUKUNE*.....$12 ONSEN TAMAGO*.....$14 ground chicken meatball, soft-poached egg, tare soft-poached jidori egg, uni, white truffle, wasabi BEEF TSUKUNE “SLIDERS”*.....$16 .....$16 TSUKUNE DANGO* ground wagyu, miso mustard, bao bun chicken dumpling, mochi rice, soft-poached egg, karashi miso (requires 15 minutes) KOHITSUJI
    [Show full text]
  • 0 Golden Hour
    GOLDEN HOUR - In the hour after sunrise or the hour before sunset. In light diffused, the party in apricot hues, refused, to end. 0 CONTENTS The Japanese Garden ............................................................................................................ 2 Gin Selection ......................................................................................................................... 8 Gin Serves .......................................................................................................................... 14 Beers .................................................................................................................................... 15 Champagne and Wine Selection .............................................................................. 16 Champagne ........................................................................................................................ 17 Champagne Rosé ............................................................................................................ 19 Vodka ................................................................................................................................... 21 Teqiula ................................................................................................................................. 22 Mezcal .................................................................................................................................. 23 Pisco ....................................................................................................................................
    [Show full text]
  • Holdings of the University of California Citrus Variety Collection 41
    Holdings of the University of California Citrus Variety Collection Category Other identifiers CRC VI PI numbera Accession name or descriptionb numberc numberd Sourcee Datef 1. Citron and hybrid 0138-A Indian citron (ops) 539413 India 1912 0138-B Indian citron (ops) 539414 India 1912 0294 Ponderosa “lemon” (probable Citron ´ lemon hybrid) 409 539491 Fawcett’s #127, Florida collection 1914 0648 Orange-citron-hybrid 539238 Mr. Flippen, between Fullerton and Placentia CA 1915 0661 Indian sour citron (ops) (Zamburi) 31981 USDA, Chico Garden 1915 1795 Corsican citron 539415 W.T. Swingle, USDA 1924 2456 Citron or citron hybrid 539416 From CPB 1930 (Came in as Djerok which is Dutch word for “citrus” 2847 Yemen citron 105957 Bureau of Plant Introduction 3055 Bengal citron (ops) (citron hybrid?) 539417 Ed Pollock, NSW, Australia 1954 3174 Unnamed citron 230626 H. Chapot, Rabat, Morocco 1955 3190 Dabbe (ops) 539418 H. Chapot, Rabat, Morocco 1959 3241 Citrus megaloxycarpa (ops) (Bor-tenga) (hybrid) 539446 Fruit Research Station, Burnihat Assam, India 1957 3487 Kulu “lemon” (ops) 539207 A.G. Norman, Botanical Garden, Ann Arbor MI 1963 3518 Citron of Commerce (ops) 539419 John Carpenter, USDCS, Indio CA 1966 3519 Citron of Commerce (ops) 539420 John Carpenter, USDCS, Indio CA 1966 3520 Corsican citron (ops) 539421 John Carpenter, USDCS, Indio CA 1966 3521 Corsican citron (ops) 539422 John Carpenter, USDCS, Indio CA 1966 3522 Diamante citron (ops) 539423 John Carpenter, USDCS, Indio CA 1966 3523 Diamante citron (ops) 539424 John Carpenter, USDCS, Indio
    [Show full text]