DOCSLIB.ORG

Do You Have Allergies? Let Us Know! D16 Menu of the House 31,50 Per Person (Minimum 2 Persons)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Do You Have Allergies? Let Us Know! D16 Menu of the House 31,50 Per Person (Minimum 2 Persons) Menu of the house, minimum of 2 persons D8 Menu of the house 22,50 per person (minimum 2 persons) Salad natural with Japanese dressing Sashimi: tuna, salmon, sweet shrimps slices of raw fish Sushi maki California with avocado, crabstick, masago, lettuce and cucumber Barbecued skewers barbecued chicken, chicken with spring onion, chicken meatballs and mixed vegetables Wakadori no karaage marinated deep fried chicken Teriyaki salmon and Japanese white rice Miso soup D12 Menu of the house 22,50 per person (minimum 2 persons) California salad lettuce, cucumber, crabstick, avocado, masago and mayonnaise. Sushi maki California with avocado, crabstick, masago, lettuce and cucumber Barbecued skewers barbecued chicken, chicken meatballs and courgette rolled in bacon Asparagus chickenroll asparagus and chicken rolled in a crispy breadcrumbs coating Saikoro beef and Japanese white rice grilled beef with mixed vegetables and sweet soy sauce Miso soup Do you have allergies? Let us know! D16 Menu of the house 31,50 per person (minimum 2 persons) Seaweed salad Sashimi: tuna, salmon, sweet shrimps slices of raw fish Sushi maki California with avocado, crabstick, masago, lettuce and cucumber Prawn, suiqd and mixed vegetable tempura Barbecued skewers and Japanese white rice barbecued coquille, salmon and tuna Miso soup D20 Menu of the house 25,50 per person (minimum 2 persons) Salad kamonoyakizuke marinated duck salad Sashimi: salmon and coquille slices of raw fish Sushi maki California with avocado, crabstick, masago, lettuce and cucumber Ebi fried crispy fried prawns Barbecued skewers barbecued salmon, chicken, chicken meatballs and mixed vegetables. Saikoro tuna and Japanese fried rice grilled tuna with mixed vegetables and sweet soy sauce Miso soup D24 Menu of the house 32,50 per person (minimum 2 persons) Crispy chicken salad Sashimi: salmon and coquille slices of raw fish Maki sushi tempura prawns with masago, lettuce and cucumber Fried cheese Barbecued skewers barbequed salmon, beef, duck with spring onion and mixed vegetables Saikoro tuna and Japanese fried rice grilled tuna with mixed vegetables and sweet soy sauce Miso soup D26 Sushi menu 24,50 per person (minimum 2 persons) Soup miso soup with crabstick Salad lettuce with avocado and truffle Sushi maki tempura prawn (8 pcs.), maki salmon avocado (8 pcs.) and maki California (6 pcs.) Sashimi special assortment salmon (4 pcs.), tuna (4 pcs.), mackerel with spring onion (4 pcs.) and surf clams (4 pcs.) Tempura desserts Choose 1 scoop of Japanese ice-cream: green tea, white sesame or black sesame D25 Vegetarian menu 22,50 per person Seaweed salad Maki sushi cucumber (6 pcs.) Nigiri omelet (2 pcs.) Mixed vegetable tempura Saikoro tofu with vegetables and sweet soy sauce Japanese fried rice Tempura fried vegetables, fish or prawns with a light coating, served with a warm ginger soy sauce F10. Mixed vegetable tempura 7,- F11. Chikuwa tempura 7,- Fish cake with floured white fish F12. Oyster tempura (4 pcs.) and squid tempura (4 pcs.) 11,50 F13. Prawn tempura (minimum 4 pcs.) per piece 2,50 F23. Tempura mix 14,50 mixed vegetable tempura (5 pcs.) and prawn tempura (3 pcs.) Yakitori/Kushiyaki barbecued set menu with miso soup, salad naturel and Japanese white rice D2. Yakitori chicken-beef menu 15,50 barbecued chicken (2 sticks), barbecued chicken meatballs (2 sticks), barbecued beef (2 sticks) and mixed vegetables (1 stick) D3. Yakitori fish menu 16,50 barbecued salmon (2 sticks), barbecued tuna (2 sticks), barbecued prawns (2 sticks) and mixed vegetables (1 stick) Japanese salads L1. Salad naturel 3,- lettuce, cucumber, tomato, egg and Japanese dressing L2. Seaweed salad (wakame) 4,25 L3. Wafu salad 4,75 lettuce, cucumber, tomato, egg, crabstick and Japanese dressing L4. Salad California 4,75 lettuce, crabstick, avocado, cucumber, masago and mayonnaise L5. Salad tuna (raw) 6,- lettuce, cucumber, raw tuna and sesame dressing L6. Salad kamonoyakizuke 7,- marinated duck salad with lettuce L7. Crispy chicken salad 6,75 lettuce, cucumber, tomato, crispy chicken and Japanese dressing L8. Seafood salad (raw) 12,75 lettuce, cucumber, salmon, tuna, coquille, squid and sweet shrimps L9. Vegetarian salad 4,50 A. lettuce, sweet tofu, pine nuts, sesame and Japanese dressing B. lettuce, avocado, truffle and Japanese dressing L10. Cucumber coriander salad 4,75 L11. Kimchi spicy Korean, Chinese cabbage 3,75 L14. Takuan pickled radish 3,- Temaki sushi (1 piece) hand roll, cone of seaweed filled with raw/cooked ingredient(s) and sushi rice T1. Cucumber 3,25 T2. Crabstick 3,50 T3. Tuna 4,50 T4. Salmon 4,50 T5. California 5,- with avocado, crabstick, masago, lettuce and cucumber T6. Unagi (eel) 5,50 with avocado T7. Fried salmon 5,50 with avocado and mayonnaise Maki sushi (6 pieces) seaweed rolled with raw/cooked ingredient(s) and sushi rice M1. A. Cucumber 3,25 B. Avocado 3,75 C. Oshinko pickled radish 3,25 M2. Omelet 3,25 M3. Crabstick 3,75 M4. Tuna 4,50 M5. Salmon 4,50 M6. California 6,- with avocado, crabstick, masago, lettuce and cucumber and sesameseeds Inside out maki (8 pieces) M7. Vegetarian sushi maki with sweet tofu and oshinko 7,50 M8. Futo fish (big roll) 12,- with salmon, tuna and masago M9. Futo (big roll) with crabstick, omelet, cucumber and masago 10,- M10. Maki sushi tempura prawns 9,50 with masago, lettuce and cucumber M11. Tuna maki 7,75 with cucumber, sesameseeds and tempura batter M12. Tempura vegetarian maki (big) 12,- with pine nuts, lettuce, omelette, avocado, sesameseeds, cucumber and tempura batter M13. Tempura salmon maki (big) 13,75 with pine nuts, lettuce, salmon, avocado, sesameseeds, cucumber and tempura batter M15. Soft shell crab maki (big) 15,75 with soft shell crab, masago, avocado, spring onion, lettuce, cucumber and tempura batter M16. Spicy tuna roll with tuna, masago and spring onion 8,50 M17. Spicy ebi fried roll with tempura prawn and spring onion 9,75 M18. Salmon avocado roll 9,75 salmon, avocado, pine nuts, sesameseeds and mayonnaise M19. Red dragon roll 13,75 tempura prawn, salmon, avocado, masago, lettuce, sesameseeds and unagi sauce M20. Special California roll 12,- California maki, flambéed salmon or tuna, spicy mayonnaise and unagi sauce M21. Crispy chicken roll 7,50 katsu chicken, cucumber and teriyaki sauce M22. Caterpillar roll 9,50 eel, avocado, cucumber and unagi sauce M23. Tempura special roll 16,50 tempura prawn, avocado, flambéed coquille, truffle, spring onion, wasabi mayonnaise and unagi sauce M24. Vegetarian roll 7,50 A. Fried onion rings, avocado, mayonnaise and teriyaki sauce B. Vegetarian spring roll, cucumber and mayonnaise Nigiri sushi (minimal 2 pieces) sushi rice ball with a slice of raw/cooked fish/ingredient on top. Flambéed +0,50 cents N1. 2x Omelet 3,50 N2. 2x Crabstick 4,75 N3. 2x Sweet shrimps 4,25 N4. 2x Salmon 4,75 N5. 2x Squid 4,50 N6. 2xTuna 5,25 N7. 2x Cooked prawn 5,25 N8. 2xTobiko (fish eggs) 5,- N9. 2x Unagi (eel) 5,75 N10. 2x Coquille 5,75 N12. 2x Inari (sweet tofu) 3,25 N11. Sushi assortment 25,50 Nigiri sushi: tuna 2x, salmon 2x, omelette 2x, prawn 2x Maki sushi: California 6x and cucumber 6x N13. Sushi assortment 14,50 Nigiri sushi: tuna, salmon, sweet shrimps, prawn Maki sushi: California 6x Sashimi slices of raw fish S1. Sashimi assortment 9,- 4x tuna, salmon and sweet shrimps S2. Sashimi assortment special 16,50 4x tuna, salmon, sweet shrimps, squid and coquille S3. Sweet shrimps (8 pcs.) 6,50 S4. Salmon (7 pcs.) 7,- S5. Squid (6 pcs.) 6,50 S6. Tuna (7 pcs.) 8,- S7. Coquille scallops (6 pcs.) 7,- S8. Special tuna tataki (6 pcs.) 10,- grilled tuna or coquille, truffle, cucumber, chili pepper, Japanese sweet sesame sauce or yakitori sauce S9. Saba sashimi (6 pcs.) 7,- mackerel with spring onion S10. Hokkigai sashimi (6 pcs.) 7,- surf clams Don big bowl of sushi rice/warm rice with fish D9. Sake don (with miso soup) 10,50 big bowl of sushi rice topped with raw salmon D10. Teka don (with miso soup) 11,50 big bowl of sushi rice topped with raw tuna D11. Kaisen don (with miso soup) 15,50 big bowl of sushi rice topped with raw tuna, salmon, sweet shrimps, squid and coquille D13. Una don (with misosoep) 16,50 big bowl of warm rice with grilled eel Deep fried/warm dishes F1. Wakadori no karaage marinated deep fried chicken 5,50 F2. Yasaiitame sauteed mixed vegetables with teriyaki sauce 5,50 F3. Asparagus with vegetables and garlic in oyster sauce 7,- with squid 10,- F4. Katsu chicken 6,50 deep fried chicken in crispy breadcrumbs F5. Salmon fried (5 pcs.) 6,50 deep fried salmon in crispy breadcrumbs F6. Tonkatsu 7,50 deep fried pork in crispy breadcrumbs F7. Asparagus chickenroll 7,50 asparagus and chicken rolled in a crispy breadcrumb coating F8. Ebi with Japanese sesame sauce (4 pcs.) 9,75 king prawns, sweet-sour sauce, sesameseeds and lettuce F9. Ebi fried (4 pcs.) 7,75 deep fried prawns with mayonnaise F14. Fried cheese (5 pcs.) with ketchup 5,50 F15. Age dashi tofu 6,25 deep fried tofu in a warm soy sauce broth F16. Saikoro tofu 6,25 deep fried tofu with vegetables and sweet soy sauce F17. Teriyaki chicken 7,- F18. Teriyaki salmon 7,50 F19. Wafu beef 7,50 slices of grilled beef served with a cold ginger dressing F20. Saikoro beef 7,50 beef with mixed vegetables and sweet soy sauce F21. Saikoro tuna 8,50 tuna with mixed vegetables and sweet soy sauce F22. Almond prawns (4 pcs.) 9,75 prawns coated with crispy almonds and mayonnaise F24. Vegatarian mini spring rolls (6 pcs.) with sweet-sour sauce 5,50 F26. Gyoza (5 pcs.) patties filled with chicken and vegetables 5,75 Vegatarian gyoza (6 pcs.) patties filled with vetgetables 5,75 F27.
Load more

Recommended publications
  • Chugoku・Shikoku Ｊａｐａｎ
    in CHUGOKU・SHIKOKU ＪＡＰＡＮ A map introducing facilities related to food and agriculture in the Chugoku-Shikoku Tottori Shimane Eat Okayama Hiroshima Yamaguchi Stay Kagawa Tokushima Ehime Kochi Experience Rice cake making Sightseeing Rice -planting 疏水のある風景写真コンテスト2010 Soba making 入選作品 題名「春うらら」 第13回しまねの農村景観フォトコンテスト入賞作品 第19回しまねの農村景観フォトコンテスト入賞作品 Chugoku-shikoku Regional Agricultural Administration Office Oki 26 【Chugoku Region】 7 13 9 8 Tottori sand dunes 5 3 1 Bullet train 14 2 25 4 16 17 11 Tottori Railway 36 15 12 6 Izumo Taisha 41 Matsue Tottori Pref. Shrine 18 Kurayoshi Expressway 37 10 Shimane Pref. 47 24 45 27 31 22 42 43 35 19 55 28 Iwami Silver Mine 48 38 50 44 29 33 34 32 30 Okayama Pref. 39 23 20 54 53 46 40 49 57 Okayama 21 Okayama 52 51 Kurashiki Korakuen 59 Hiroshima Pref. 60 64 79 75 76 80 62 Hiroshima Fukuyama Hagi 61 58 67 56 Atom Bomb Dome Great Seto Bridge 74 Yamaguchi Pref.Yamaguchi Kagawa Pref. 77 63 Miyajima Kintaikyo 68 69 Bridge Tokushima Pref. Shimonoseki 66 65 72 73 Ehime Pref. 70 71 78 Tottori Prefecture No. Facility Item Operating hours Address Phone number・URL Supported (operation period) Access language Tourism farms 1206Yuyama,Fukube-cho,Tottori city Phone ：0857-75-2175 Mikaen Pear picking No holiday during 1 English 味果園 (Aug.1- early Nov.) the period. 20 min by taxi from JR Tottori Station on the Sanin http://www.mikaen.jp/ main line 1074-1Hara,Yurihama Town,Tohaku-gun Phone ：0858-34-2064 KOBAYASHI FARM Strawberry picking 8:00～ 2 English 小林農園 (early Mar.- late Jun.) Irregular holidays.
    [Show full text]
  • List of Information for Items of the 2015-Base Consumer Price Index
    List of information for items of the 2015-Base Consumer Price Index [Explanatory Notes] Groups･Items * : Surveyed in Okinawa prefecture only Classification of items by survey area of the Retail Price Survey (RPS) (Trend Survey) Blank : Surveyed in all sample municipalities 1) : Surveyed in sample cities with population of 50,000 or more 2) : Surveyed in sample cities with population of 150,000 or more 3) : Surveyed in cities with prefectural government 4) : Surveyed in appropriate areas in each prefecture 5) : Surveyed in appropriate areas in Japan Characteristics of items surveyed by the RPS (Trend Survey) A : Items which consumers purchase mainly at their neighbouring areas, and the prices differ among areas B : Items which are usually sold at representative commercial areas and large retail stores, and the prices differ among outlets C : Items whose price differences are comparatively small among areas or outlets D : Items of a single price or negligible price differences within the municipality or the prefecture E : Items of a single price throughout the country or the region S : Items whose prices are surveyed at any place of the municipality without fixing survey districts House rent : House rent of household living in rented house Accommodation : Lodging charges for general Hotels POS : Items which calculated using prices are collected from the POS information data Frequency of price survey by the RPS (Trend Survey) * : Three times a month (every 10-days in a month) Blank : Once, in the middle of the month Method of price substitution,
    [Show full text]
  • 378 FAX: 0898-24-2738 SUGOWAZA Products Offices: Tokyo BO Founded: June 2008 Capital: 1 M Yen Revenue: 3.8 B Yen (As of Aug
    The 2020-2021 Guidebook for Really Incredible! the Database of “SUGOWAZA” Manufacturing Companies in EHIME Database of “SUGOWAZA”Manufacturing Canpanies in EHIME Ehime Leading-edge Technologies & Prefecture Sophisticated Techniques A Selection of 194 Companies! inEHIME Inquiries Leading-edge Technologies & ●Inquiries about "SUGOWAZA" database and registered companies Sophisticated Techniques Leading-edge Technologies & Sophisticated Techniques group, Industry Policy Division｠Economy and Labor Department, Ehime Prefecture 4-4-2 Ichiban-cho, Matsuyama 790-8570 TEL: +81-89-912-2473 ｠ FAX: +81-89-912-2259（For International） TEL: 089-912-2473 ｠ FAX: 089-912-2259（Domestic） E-mail:[email protected] in EEHIMEHIMAE Selection of http://www.sugowaza-ehime.com/ 194 Companies! ehime sugowaza Search Mascot of Ehime Prefecture Mican ehime sugowaza Search http://www.sugowaza-ehime.com/ 2020.11 message The industrial structure of Ehime Prefecture is defined by a balance rarely seen anywhere else in Japan, with each prefectural region having its own unique industrial concentrations: secondary industry is abundant in the Toyo Region (eastern area of the prefecture), tertiary industry thrives in the Chuyo Region (the central area of the prefecture around Total Value of Manufa ctured Goods Shipped Matsuyama City), and primary industry is dominant in the Nanyo Region (southwestern area of the prefecture). for Major Cities in Ehi me Prefecture Tokihiro Nakamura, There is a wide array of industrial cities in the Toyo Region, Governor of Ehime Prefecture which are home to numerous manufacturing companies boasting advanced technology unparalleled elsewhere in Japan and producing top-quality products. In the field of manufacturing, a number of papermakers and paper processing companies have been around since long ago in Shikokuchuo City, its shipment value of the pulp / paper and paperproducts is the greatest in Japan.
    [Show full text]
  • Menu 1 JAPANESE VS CHINESE BUFFET DINNER
    Menu 1 JAPANESE VS CHINESE BUFFET DINNER APPETIZER/SALAD Seasonal seaweed, Marinated baby octopus, Boiled snow beans, Taro with Thai chili sauce, Honey dew melon Prawn, Deep fried bean curd with spicy and sweet sauce, Fried eggplant with dengaku sauce, assorted fresh lettuce, cucumber Japanese, tomatoes cherry, Slice of onion, corn kernel ** Served with Japanese wafu sauce, Sesame dressing, Thousand Island dressing, Caesar dressing, French dressing, Vinaigrette sauce *** SOUP Boiled wantan dumpling with vegetables soup *** SUSHI COUNTER Salmon sashimi, Tuna sashimi, White tuna sashimi, Cucumber roll, Egg roll, California roll, River eel roll, Egg mayo gunkan, Salmon mayo gunkan, corn mayo gunkan, Inari sushi Served with Soya sauce, Wasabi, Pickle Ginger *** TEPPANYAKI AND SHABU-SHABU COUNTER Chicken thigh, Fish, Prawn, Beef, Squid, Mix Vegetables ** Fish ball, Squid ball, Crab ball, Prawn ball, Cocktail sausage, Chicken ball, Chikuwa, Fish cake, Hard boil egg, Quail egg, Fuchuk, Prawn, Crab stick, Narutomaki, Sausage, Tauhu pok, Taro, Carrot, Lotus root, Ladies Finger fish cake, tau pok fish cake, eggplant fish cake, Green capsicum, Red capsicum, Yellow capsicum, Enoki mushroom, Shimeji mushroom, Shitake mushroom, Iringi mushroom, Oyster mushroom, Squid Fresh, Clam, Green half shell mussel, Cockle ** Cha soba, Yamaimo soba, Sanuki udon, Maggie, Chee Chong Fun ** Miso soup, Kim Chee soup, Chicken soup, Bonito soup ** Served with Goma tare sauce, Ponzu sauce, Japanese momeji chili sauce, teriyaki sauce, Chili sauce, Tomato sauce, Japanese
    [Show full text]
  • The Japanese Market for Seafood
    GLOBEFISH RESEARCH PROGRAMME Food and Agriculture Organization of the United Nations Fisheries and Aquaculture Policy and Economics Division The Japanese market for Products, Trade and Marketing Branch Viale delle Terme di Caracalla 00153 Rome, Italy seafood Tel.: +39 06 5705 2884 Fax: +39 06 5705 3020 www.globefish.org Volume 117 GRP117coverB5.indd 1 04/02/2015 11:39:02 The Japanese market for seafood by Andreas Kamoey (January, 2015) The GLOBEFISH Research Programme is an activity initiated by FAO's Products, Trade and Marketing Branch, Fisheries and Aquaculture Policy and Economics Division, Rome, Italy and it is partly financed by its Partners and Associate Members. For further information please refer to www.globefish.org The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. Andreas KAMOEY, GLOBEFISH intern. THE JAPANESE MARKET FOR SEAFOOD. GLOBEFISH Research Programme, Vol. 117, Rome, FAO 2015. 45p. Japan remains one of the world’s largest consumers of fish and seafood products, with considerable dependence on foreign fisheries resources, initially through the operation of its distant water fishing fleets, and later through imports.
    [Show full text]
  • Niijima Shikinejima Niijima Shikinejima Wi-Fi Wi-Fi Available ACCESS MAP ACCESS 04992-5-1085
    Shikinejima Nakanoura Beach Niijima Toujinzushiro Ikemura Shikinejima Shoten You can enjoy two different attractions: Niijima with shining white sand beach and Shikinejima with full of nature on a small island. Niijima is an island located about 150 kilometers from the central Tokyo, in the middle of the Izu Islands. The east side of Niijima is a white sandy beach with the beautiful contrast Oshima between the sea and the sky, which is a popular area. It is also a Toshima Niijima/Shikinejima world-famous beach with waves attracting many surfers. Kozushima Shikinejima, which belongs to the same Niijima-mura (village) is Miyakejima located 2.4 km from Niijima. There are spots including Mikurashima beachfront hot springs and beautiful swimming beaches where Main events you can snorkel. Access Hachijojima Takeshiba High-speed jet ferry High-speed jet ferry Shikinejima Passenger ［2hour50minutes］ ［15minutes］ Ship Niijima Terminal Large passenger ship Large passenger ship Aogashima （Tokai Kisen） ［10hour35minutes］ ［20minutes］ Chichijima Chofu Airplane Ferry Nishiki Tourist Airport ［35minutes］ ［10minutes］ New Central information （ Airservice ） Hahajima 〈Contact〉 Tokai Kisen Customer Center: 03-5472-9999 New Central Airservice: 0422-31-4191 Ferry Nishiki Office: 04992-7-0825 38 P.42 POOL island Map cafe・market Niijima Village Museum Maehama Beach Someimaru Inn Wakago- Izakaya P.41 Maehama Nihonbashi Niijima Village Hall P.40 Wakago Fishing Harbor Nagomidokoro Sunshine P.44 Tobune Lookout Shikinejima Sakae Zushi P.43 Niijima Shikinejima Tomari Beach
    [Show full text]
  • The Asian Surimi Industry Beringsea, Andwithinthe Sovietexclu­ Sive Economic Zone (EEZ)
    Foreign Fishery Developments ing capability, year-round availability, white color, and pleasant taste. Walleye pollock is predominantly found in the North Pacific, in waters off Alaska, the The Asian Surimi Industry BeringSea, andwithinthe SovietExclu­ sive Economic Zone (EEZ). As foreign access to pollock stocks in the U.S. and The Asian surimi industry is under­ dynamic commodities in the Asian SovietEEZ'sisbeingreduced, however, going a period of rapid change as the seafood industry because of recent in­ other demersal species such as hoki, Republic ofKorea, Thailand, New Zea­ novations in production and utilization. Macruronus novaezelandiae, and blue land, and the United States are increas­ Surimi is an intermediate product made whiting, Micromesistius poutassou, as ingly challengingJapan'sposition as the from minced fish meat that has been well as pelagic species suchasjackmack­ world's leading surimi producer. The washed, refined, and treated with cryo­ erel' Trachurusjaponicus, and sardine, appreciation ofthe yen and the Japanese protectants. Although fish paste products Sardinia melanostrichus, are also being exclusion from U.S. and Soviet walleye have been hand-made for centuries, a used in surimi production (Table 3). To or Alaska pollock resources, have caused process for freezing surimi, invented in date, however, producers have not found Japanese production to decline from its 1960, provided the impetus for expand­ any single species besides pollock that 1984 peak of418,000 metric tons (t) to ing the industry and surimi markets based both satisfies the necessary processing only 310,000 t in 1989. Meanwhile, the on the vast walleye pollock, Iheragra criteria and is sufficiently abundant to outputoftheotherfour majorproducing chalcogramma, resource.
    [Show full text]
  • Toshi Kaiseki
    TOSHI KAISEKI Onsen-egg with caviar, Dashi-consomme 温泉玉子のキャビアのせ、出汁醤油 ******* Sashimi variation 特撰刺身盛り合わせ ******* red miso soup with yellow tail from Japan 日本産鰤の赤出汁 ******* Tempura turbot and Tofu in Dashi-consomme soup 平目と豆腐の天ぷら揚げ出し仕立て ******* Teppan-Yaki with lobster, scallop and sea bass オマール海老、帆立、すずきの鉄板焼 ******* lobster and seaweed with soy vinegar jelly オマール海老と海藻の土佐酢ジュレサラダ ******* 3 pieces Nigiri-Sushi (tuna, toro and WAGYU) 寿司盛り３カン（赤身、トロ、和牛） ******* Teppan-Yaki with Kyoto WAGYU and vegetables of season 鉄板焼京都和牛と季節の野菜 ******* dessert (Please choose from the menu of month.) デザート（今月メニューからお選びください） 140,-€ Japanese Pot Price for 2 Persons Shabu Shabu Shabu Shabu-WAGYU from Kyoto, Japan 180.00 WAGYU しゃぶしゃぶ 白菜、椎茸、人参、葱、豆腐、うどん 〆に 雑炊 add meat 追加肉(100g) 60,- € Sukiyaki Sukiyaki-WAGYU from Kyoto, Japan 180.00 WAGYUすき焼き 白菜、椎茸、人参、葱、豆腐、うどん add meat 追加肉(100g) 60,- € Japanese & TOSHI Food cold Appetizers Edamame 7.00 boiled green soybeans with Himalaya salt KAISO-salad 10.00 assorted seaweeds with leaves salad and soysauce dressing Fresh spring rolls by ricepaper 16.00 tuna and avocado, prawn and avocado Spicy red snapper carpaccio 18.00 with YUZU sauce SASHIMI-salad 1, 2 22.00 assorted raw fishes and seafoods with leaves salad and sesame dressing Tataki-Tatar raw blue fin tuna 25.00 tofu with sesame oil Hamachi carpaccio 25.00 yellow tail from Japan with yuzu-pepper-miso, ponzu and olive oil warm Appetizers Ikagesio Karaage 15.00 fried squid Iberiko Gyoza ( 7 p) 16.00 panfried dumpling with iberic pork Foie gras saikyoyaki 28.00 grilled foie gras(preserved
    [Show full text]
  • Communities. in the Manufacturing of Fish Ball, Optimum Floatation Is Extremely from 5°C to 40°C, to 90°C. Increased Salt
    AN ABSTRACT OF THE THESIS OF Tionci Ngei Kok for the degree of Master of Science in Food Science and Technology presented on December 9, 2005. Title: Biochemical and Physical Factors Affecting Fish Ball Abstract approved: Redacted for Privacy Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fishball, optimum floatationis extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content increased from 80% to 84% and temperature increased from 5°C to 40°C, to 90°C. Increased salt concentration from 2% to 3% also decreased surimi paste density. The ability of surimi paste to float or sink in water was observed according to changes in density. In gel texture measurement, when surimi was thawed for 1 h before chopping at 5°C with 2% salt the highest breaking force and deformation values were obtained. However, when surimi was thawed for 4 h before chopping at 20°C with 3% salt, the lowest breaking force and deformation values were found. Apparent viscosity of surimi paste decreased as moisture content increased from 80% to 84%, salt concentration increased from 2% to 3%, and chopping temperature decreased from 20°C to 5°C. Setting gels in salt solution (5 or 10%) significantly reduced (P<0.05) their stickiness, which is the tendency to stick to one another. Set fish ball is an extruded surimi-based product that is packaged after setting. Oversetting of set fish ball occurs at chilled temperature during storage.
    [Show full text]
  • Menu-Ishin-Compressed.Pdf
    IF YOU HAVE ALLERGIES OR FEARS, ASK OUR STAFF BEFORE ORDERING. We use peanuts, shrimp, meat, eggs, sugar, salt, msg, wheat and dairy products in our preparations. We buy local and natural when possible and practical. There’s a charge for any substitutions. うどん . イタリア風うどん . カレー UDON . ITALIAN STYLE UDON . JAPANESE CURRY UDON ARE THICK JAPANESE NOODLES MADE OF WHEAT FLOUR. WHITE AND CHEWY. UDON IS WIDELY AVAILABLE AT RESTAURANTS ACROSS JAPAN AND PREPARED IN VARIOUS HOT AND COLD DISHES. UDON TRADITIONAL DASHI BROTH AND VARIOUS TRADITIONAL BROTH KAKE UDON 5.00 BUTA MISO UDON 8.00 seaweed, scallion. ginger miso minced pork, onsen tamago, cracked sesame, seaweed, fresh ginger, spring onion. KITSUNE UDON 6.50 GINGER PORK UDON 8.00 seasoned fried tofu, fish cake, sliced pork belly with ginger sauce, onion, scallion, mizuna, scallion, mayo. SANUKI UDON 6.75 KAKUNI UDON 8.50 chikuwa tempura, onsen tamago, slow braised pork belly, fresh ginger, fresh ginger, scallion. scallion. KAKIAGE UDON 6.75 TAN TAN UDON 9.00 mix vegetable tempura, seaweed, scallion. spicy minced pork, crushed peanut, sesame, tempura served on the side. pickle, mizuna, spring onion. EBI TEMPURA UDON 8.50 NIKU TANA ANKAKE 9.00 shrimp and vegetable tempura, thick egg soup, sliced beef, scallion. seaweed, scallion. tempura served on the side. NIKU UDON 8.50 SUKIYAKI UDON 9.50 sliced beef, seaweed, spring onion. sweet sukiyaki broth, sliced beef, onsen tamago, mushroom, nappa, spring onion. CURRY UDON OR RICE JAPANESE CURRY SAUCE CURRY VEGGIE 7.50 CURRY TONKATSU 9.00 curry sauce, seasonal vegetables, sweet radish, pork cutlet, seasonal vegetables, sweet radish, mizuna, scallion.
    [Show full text]
  • Alaskan Pollock Roe Processing a Description of Current Japanese Industrial Methods and Their Adaptation to the Fishery in British Columbia by H
    Alaskan Pollock Roe Processing A Description of Current Japanese Industrial Methods and Their Adaptation to the Fishery in British Columbia by H. Tsuyuki and S. Fuke Technology Services Branch Fisheries Management, Pacific Region Fisheries and Oceans Canada 6640 N.W. Marine Drive Vancouver, B.C. V6T 1X2 December 1978 Fisheries and Marine Service Technical Report No. 851 Fisheries and Marine Service Technical Reports The e reports contain scientific and tec hnica l informati on that repre eills an important co ntribution to existing k nowledge but whi ch for some reason may not be appropriate for primary sc ientific (i .e. JOllrnal) publication. T ec hnica l Reports are direct ed primarily towards a world wide audience and have an internati onal distribution. No res t ri cti on is placed on subject maller and the se ri es ren ec ts the broa d intere. ts and policies of the Fisheri es an d Marine Se rvice, namely, fi sheri es Illanageillent, tec hnology and deve lop m ent , ocean sciences and aq uatic environ­ m ents releva nt to Ca nada. T ec hnical Reports may be cited as full publications. The co rrec t citation appears abo ve the abstract o f each report . Each report will be abstrac ted in Aqllalic Sciellces alld Fisheri('s ~bs lra c l s and wi ll be in dexed annually in the Servi ce 's index to sc ie ntiric ancl tec hnica l publi ca ti on N umbers 1-456 in this se ri es we re iss ued as T ec hn ica l Reports o f th e Fisheri es Resea rch Boa rd of Ca nada .
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 4 January 2019 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food THE JAPANESE TABLE 4 CLOSE-UP JAPAN: Japanese Mushrooms — Japanese Noodles 5 JAPANESE STYLE: Ramen Wafu Dressing by Ayao Okumura TASTY TRAVEL: Shizuoka Oden Our 2018 series on Japanese noodles has taken a wide-ranging look — at the distinctive histories and traditions of somen, udon and soba. 6 With this issue, we conclude with ramen, one of the country’s most MORE ABOUT JAPANESE COOKING: popular noodles, which has fast become a global favorite. Ramen-Style Cellophane Noodle Soup with Simmered Pork Ramen Salad — 8 KIKKOMAN TODAY: KIKKOMAN LIVE KITCHEN TOKYO Kikkoman Opens Fusion Concept Restaurant Japanese Noodles Ramen Ramen noodles are made by adding about twenty Chinese restaurants in in the Great Kanto Earthquake of alkaline water to flour that has a Yokohama which invariably served 1923, portable stalls serving Shina protein content of 9 percent to noodle dishes, including chashao soba proliferated, and the popularity 11.5 percent. Typically, ramen tangmian soup noodles with sliced of the dish was assured. noodles are boiled, drained, added pork, and rousi tangmian soup Far to the north in Hokkaido, to a seasoned soup made from noodles with thin pork strips. Not the Chinese restaurant Takeya meat stock, and served with only Chinese, but Japanese locals opened in the city of Sapporo in various toppings. patronized these shops, where the 1921, across the street from a Japanese referred to noodle dishes as university. A Chinese chef at the China Origins Nankin soba. restaurant concocted a delicious The roots of ramen can be traced In 1910, a retired Japanese version of rousi tangmian that was back to China, whose noodle-eating customs offi cial who had been authentically Chinese and much food culture was introduced in working in Yokohama opened his sought-after by Chinese exchange Japan during the 1860s, when Japan own Chinese restaurant in the students studying at the university.
    [Show full text]