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Appetizers Beer Cocktails Zero Proof Wine by the Glass Curated Flights
we are excited to offer a world inspired, local comfort enthused cuisine, wine by the glass utilizing locally grown products, with a focus of chef inspired local favorites. BUBBLES 4oz wine bar and a daily selection of specials. prosecco • bele casel • asolo prosecco superiore - extra dry, veneto, italy nv 8 to ensure the safety of our guests + team, we kindly ask that you keep your masks on any time you leave your table sparkling rosé • domaine carneros ‘cuvée de la pompadour’ • carneros, california nv 13 and at any time while not eating or drinking. this is in line with the City & County of Honolulu’s current order. champagne • laurent-perrier ‘la cuvée’ brut • france nv 18 appetizers ROSE tasting - 2oz glass - 6oz organic greens 12 rosé of carignane • frog’s leap ‘la grenouille’ rougante • mendocino, california 2019 4 12 tomato, cucumber, radish, croutons, creamy red miso rosé of grenache, cinsault + cabernet • château léoube ‘le secret de léoube’ • provence, france 2018 5 15 charcuterie plate 25 WHITE tasting 2oz glass - 6oz daily selection of cheeses + meats, grapes, house marinated olives, crackers - spätlese riesling • monchhoff ‘urzig wurzgarten’ • mosel, germany 2014 5.50 16.50 fried brussels sprouts 8 ( ) champalou ‘les fondraux’ loire valley, france 2018 5 15 applewood smoked bacon, balsamic reduction, parmesan vouvray chenin blanc • • alvarinho • nortico • minho, portugal 2018 3.50 10.50 truffle fries 8 verdejo • oro de castilla • rueda, spain 2019 4 12 garlic herb butter, parmesan ‘patatas bravas’ 11 dry riesling • dr. konstantin frank • finger lakes, new york 2018 4 12 crispy fried potatoes, togarashi mayo, furikake, tobiko, katsuobushi sauvignon blanc • capture ‘tradition’ • sonoma county, california 2018 4 12 jbh grilled cheese sandwich 12 pinot gris • greywacke • marlborough, new zealand 2016 4.50 13.50 house made kimchi, havarti, french bread, truffle soave (garganega) • suavia • veneto, italy 2018 4 12 certified angus beef sliders* 12 côtes du rhône blanc (viognier, roussanne, marsanne, et al.) • e. -
Nipples Covered in Wasabi? Florida Restaurant Has Naked Sushi on Menu
Home Autos Real Estate Jobs Classifieds Apps Place an Ad Buy Pictures Contests Reader Offers Login Register SITE BLOGS WEB Search powered by News Enter a search term... SS EE AA RR CC HH NYDN Home → Collections → AA bb c c NN e e ww s s Ads By Google Nipples covered in wasabi? Florida Recommend 109 restaurant has naked sushi on menu 0 0 StumbleUpon CHRISTINE ROBERTS Submit Tweet Sunday, August 05, 2012 Skin and sushi may seem like unlikely bedfellows, but not for one Miami Beach restaurant. Kung Fu Kitchen and Sushi at the Catalina Hotel & Beach Club is offering a complete sushi dinner on rather bare plates - nude models. Patrons willing to drop at least $500 can order as much as five to six feet of sushi on a scantily clad body, local television station WPLG reported. local10.com The restaurant owner says the models are washed like ‘surgeons’ before the dinner begins and banana leaves are strategically placed on the models’ private parts. Ads By Google FlatRate Moving® NYC "The Only Company I'll Ever Use". Official Site. 212 988 9292 www.FlatRate.com Bare the Musical RR EE LL AA TT EE DD AA RR TT II CC LL EE SS The Globally Acclaimed Rock Musical At New World Stages this Fall! www.baremusicalnyc.com Dish On Walters, Martha April 22, 2004 Tape shows Playboy model leaving Miami club hours "The chef basically makes an omakase, which is the Japanese word for chef's choice," the restaurant's before... owner, Nathan Lieberman, told WPLG. January 12, 2010 The restaurant has had three of the naked sushi feasts so far, according to ABC News. -
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). -
Download Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched -
Omakase Moriawase from Bar Nigiri Or Sashimi
Omakase Salad & Tapas Chef’s choice from daily special menu Sashimi Salad 15 (with miso soup & daily salad) -assorted fish mixed spring salad Sushi 10 pcs 55 Mixed Green Salad 8.5 Wakame Seaweed Salad 5 Sashimi 12 pcs 55 Nigiri or Sashimi (2 piece) Sunomono - cucumber 6 Moriawase Sunomono with Tako or Ebi or Kani 9 V. Inari Sushi – Tofu skin 4 (with miso soup) Agedashi Tofu 7.5 Amaebi-Spot prawn 11 Sushi 6 pcs 22 Gyoza – pork cabbage 6.5 Blue Fin Tuna 12 -Maguro, Yellowtail, Salmon, Sea Bream, Soft Shell Crab 9 Ebi-Steamed prawn 5 Scallop & one more chef’s choice Chicken Karaage 7 Hamachi –Yellowtail 7 Sashimi 10 pcs 28 Mixed Tempura 15 Hotate – Hokkaido scallop 8 -Maguro, Yellowtail, Salmon, sea bream -2pc fish, 3pc prawn, 5 pc mixed veggie Ikura-Salt cured salmon roe 7 & one more chef’s choice Prawn Tempura – 5 pc 13 Ikura with quail egg 8 Yasai Tempura – 8 pc mixed veggie 10 Goemon Choice 8 pcs 25 Kampachi – Amber jack 9 Hamachi Kama 13 -3 pc Sushi : Maguro, Yellowtail, Salmon Kani-Snow crab 6 Grilled Whole Squid 12 & 5 pc Sashimi chef’s choice King Salmon 8 Saba Shioyaki 9.5 Kurodai – Sea bream 9 From Bar Maguro –Tuna 7 Ribeye Kushiyaki – 1 skewer 6 Kurobuta Belly – 1 Skewers 6 Uni Spoon – each person 15 Saba-Mackerel 6 Sake -Salmon 7 Chicken Yakitori – 1 skewer 5 - daily sea urchin, quail egg yolk, ikura Hamachi Truffle 17 Shiro maguro – Albacore tuna 7 Edamame 4 -yellowtail, kizami wasabi, truffle ponzu Tako- Octopus 6 Miso Soup 3.5 Tuna Tataki 17 Tamago- Egg omelette 6 Sushi Rice 3 Ankimo - Monk fish pate 7 Tobiko - Flying fish roe 6 Steam Rice 2.5 Kizami Chopped Wasabi 3 Tobiko with quail egg 6.5 Unagi- Grilled fresh water eel 7 Dinner Set (with miso soup) (with miso soup & rice) Chirashi Don 23 Udon Salmon Ikura Don 25 Chicken Karaage Udon 13 Saba Shioyaki 13 Hamachi Don 25 Mixed Tempura Udon 15 Chicken Teriyaki 14 Tekka Don 25 Prawn Tempura Udon 14 Salmon Teriyaki 15 Unagi Don 18 Veggie Tempura Udon 13 Ribeye Teri - M. -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La
Soup and Salad Vegetable Roll Classic Roll Chef’s special Roll All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 Miso Soup 2.5 Avocado Salad 7 or brown rice $1.00 or brown rice $1.0 Miso dressing or brown rice $1.00 Spicy Miso Soup 3.5 Fantastic Roll (8 pcs) 15.5 Cucumber Roll 4.5 Shiitake Mushroom 4.5 California Roll 5.75 Salmon Skin Roll 5.75 Amazing Roll 15.5 Clam Soup 5.5 Special Sashimi Salad 12.5 White fish tempura, cucumber, Tuna, salmon, yellowtail, avocado, Tuna, salmon, mango, orange, Avocado Roll 4.5 Natto Shisho 4.5 Salmon Roll 5.25 Philadelphia Roll 6.75 avocado, top with blue crab & spicy cucumber, kelp seaweed, Japanese House Seafood Soup 5.5 avocado mixed greens served w. Smoked salmon, cucumber, cream yuzu miso sauce sweet soy aioli with tobiko & scallion ginger dressing AAC Roll 5.5 Special Veg Roll (5 pcs) 6.5 Tuna Roll 5.75 cheese Kimchee Seafood Soup 7.5 Phili Adventure 15.5 Chilean Seabass Roll (8 pcs) 16 Green Salad 4 King Crab Salad 13.5 Asparagus Roll 4.5 Veg Tempura Roll 6.25 Yellowtail Scallion Roll 5.75 Boston Roll 6.75 Smoke salmon, cream cheese, Grilled seabass, asparagus, King crab, crunch, cucumber, cucumber, top w. snow crab avocado, red miso aioli, soy paper Seaweed Salad 6.5 masago, scallion, Japanese mayo Sweet Potato Roll 5.5 Avocado & Cucumber Roll 5 Spicy Tuna Roll 7.25 Shrimp Tempura Roll 8.75 Salmon Skin Salad 7 Pepper Tuna Sashimi Salad 14 Peanut Avocado Roll 5.5 Kamapyo Roll 4.5 Spicy Salmon Roll 7.25 Ocean Roll 16.5 Spicy Lover’s Roll (8 pcs) 14.5 Black Pepper Tuna Blue crab lump, mango, yuzu Spicy salmon, avocado, spicy tuna, Spicy Kani Salad 8.5 Pepper tuna, mixed green w. -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups. -
OMAKASE by Weike Wang June 11, 2018
WEDNESDAY, MARCH 25 OMAKASE By Weike Wang June 11, 2018 https://www.newyorker.com/magazine/2018/06/18/omakase?verso=true The couple decided that tonight they would go out for sushi. Two years ago, they’d met online. Three months ago, they’d moved in together. Previously, she’d lived in Boston, but now she lived in New York with him. The woman was a research analyst at a bank downtown. The man was a ceramic-pottery instructor at a studio uptown. Both were in their late thirties, and neither of them wanted kids. Both enjoyed Asian cuisine, specifically sushi, specifically omakase. It was the element of surprise that they liked. And it suited them in different ways. She got nervous looking at a list of options and would second-guess herself. He enjoyed going with the flow. What is the best choice? she’d ask him when flipping through menus with many pages and many words, and he’d reply, The best choice is whatever you feel like eating at the moment. Before they got there, the man had described the restaurant as a “hole-in- the-wall.” He had found it on a list of top sushi places in central Harlem. Not that there were many. So, instead of top sushi places, it may just have been a list of all sushi places. Be prepared, he said. Nothing is actually a hole-in-the-wall, she replied. Yet the restaurant was as the man had described: a tiny room with a sushi bar and a cash register. -
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 -
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 -
Sa-Ten Menu 2020
CURRY BOWLS R I C E B O W L S Japanese style curry served over rice with assorted rice, assorted seasonal vegetables, seasonal vegetables & fukijin-zuke (pickled vegetables) ringo kimchi, kale salad & marinated egg* CRISPY TOFU 1 3 CRISPY TOFU 1 3 teriyaki & cilantro sauce, walnuts, onions teriyaki & cilantro sauce, walnuts, onions CHICKEN KATSU 1 4 CHICKEN KATSU 1 4 panko, tonkatsu & tartar sauce, green onion panko, tarter & tonkatsu sauce, green onion CHICKEN KARA-AGE 1 4 CHICKEN KARA-AGE 1 4 choice of teriyaki sauce (gluten free) or choice of teriyaki sauce (gluten free) or spicy samurai sauce spicy samurai sauce GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper VEGETARIAN 1 2 mixed seasonal vegetables VEGETARIAN 1 2 mixed seasonal vegetables K A L E S A L A D carrots, onions, seasonal fruit, walnuts, white balsamic vinaigrette with... chicken katsu 1 2 grilled tare chicken 1 2 grilled vegetables 9 chicken kara-age 1 2 crispy tofu 10 all made on Japanese white bread choice of Add two sides to any toast for $5 SIDES Koshihikuari rice or anchovy toast, N O R I T A M A 8 $ 4 E A C H plus two sides egg & Japanese mayo spread, CRISPY TOFU mozzarella, green onions, MACARONI PLATES T E R I Y A K I 1 4 sesame seeds, dried seaweed F U J I S A L A D teriyaki & cilantro sauce, apple, carrot, walnuts, onions EGG, BACON cucumber, Japanese mayo, yogurt, parsley & S A U S A G E 8 CHICKEN KATSU 1 5 panko, tonkatsu & tartar sauce, egg & Japanese mayo spread, JAPANESE CURRY green onions mozzarella,