Tao DT 16.Indd

Total Page:16

File Type:pdf, Size:1020Kb

Tao DT 16.Indd small plates dim sum hot edamame 9 “With our thoughts, shrimp toast rolls 13 maldon sea salt we make the world” peanut, chili, honey mustard shishito peppers 9 yuzu, sesame imperial vegetable egg roll 14 cabbage, black mushroom temple salad 10 ~Buddha~ asian greens, soy vinaigrette chicken gyoza 15 steamed or pan fried chicken satay 12 tamarind, thai chili pork potstickers 15 agedashi tofu 12 gochujang, sesame crispy tofu, eggplant, shishito shanghai vegetable dumplings 15 mizzuna chopped salad 15 spinach, watercress mushrooms, tofu, wafu dressing vegetable dim sum 17 spicy tuna tartare 17 wild mushroom, snap peas, asparagus crispy rice, kabayaki sauce crispy bao buns 17 lobster wontons 18 soups pork, water chestnut shiitake ginger broth 18 hot and sour with shrimp toast 10 steamed vegetable buns 18 ju ju chicken bok choy, morrels sweet soy, ginger, peppers miso with tofu and manila clams 11 satay of chilean sea bass 19 beef rendang rolls 18 bone marrow, red curry miso glaze spicy thai seafood dumpling 11 soft shell shrimp 19 chicken wing lollipops 18 citrus salt, crispy garlic thai basil, sweet and sour kueh pie ti shells 19 lobster mango chili, mushroom tofu, marinated tuna 串烧 yakitori asparagus 7 jumbo scallop 9 shishito pepper 7 artichoke 10 chicken thigh 8 tomato and bacon 10 noodles and rice shiitake mushroom 8 lamb chop 19 japanese eggplant 9 wagyu beef 20 jasmine white rice 6 lo mein 15 roast pork, choy sum pork belly black rice 17 chinese long beans, chili, garlic barbeque olive fried rice 17 olive leaf, french beans, egg crispy chicken 15 mapo tofu noodles 19 free-range quail 15 ground pork, spicy chili, garlic dragon tail spare ribs 16 shanghai fried rice 19 chinese five spice short ribs 16 vegetables, pork, egg shanghai ribs 18 vegetable udon 21 shiitake, cabbage, bean sprouts lobster fried rice 22 kimchi, shallots pad thai noodles 20/26 tempura chicken or shrimp sweet onion 5 asparagus 7 seafood black rice 30 lobster, shrimp, crab, crispy squid sweet potato 5 okinawa potato 7 eggplant 5 baby zucchini 7 drunken pad thai 32 lobster, brandy, cashew kale 6 avocado 8 green bean 6 shrimp 10 the land cripsy thai pork 31 thai basil, chili, oyster sauce, mango sticky rice beef mongolian 39 snow pea, shimeji mushroom wagyu sukiyaki 40 poached egg, vegetables, tofu hayashi filet 41 the sea the sides mushroom, black garlic, demi-glace glazed salmon 29 dry-aged sirloin and broccoli 52 sesame eggplant, shiso vinaigrette asian green stir fry 11 16 oz. prime, scallion tempura, black bean sauce pea shoot, chinese broccoli singapore shrimp 32 chinese broccoli 11 tomato, sambal, chili black bean sauce banana leaf black bass32 cantonese cauliflower 11 black bean, chili, cilantro sweet and sour sauce grilled rare tuna 35 wok-fried szechuan potatoes 11 asian green stir fry, peppercorn sauce jalapeno, szechuan pepper wagyu rib-eye teppanyaki 90 szechuan snapper 37 asparagus 12 sophisticated dips and sauces quick wok-braised, spicy chili sauce crispy brown rice and sesame dressing pan roasted halibut 38 spicy eggplant 12 pineapple sambal, red curry shrimp togarashi yogurt, curry, soybean chili miso roasted black cod38 steamed bok choy 12 grilled tokyo negi, shishito garlic cereal lobster 41 green bean and tofu13 curry leaf, chili szechuan vinaigrette the sky crispy snapper in the sand 42 crispy minced garlic, dried chinese olive glazed thai bbq chicken 28 garlic, pepper, sweet spicy thai chili chicken cashew 29 peppers, garlic, ginger roasted chicken chow mein 32 hand-pulled noodles peking duck for two 38 per person sushi and sashimi omakase 49/ 59/ 69 and up chef’s selection of hot and cold items suzuki striped bass 4 tako octopus 6 unagi fresh water eel 7 ebi cooked shrimp 5 botan ebi sweet prawn 6 aji horse mackerel 8 katsuo baby tuna 5 hotate sea scallop 6 tai japanese snapper 8 ikura salmon roe 5 saba mackerel 6 charred tuna 9 smoked sake smoked salmon 5 kohada gizzard shad 6 kobe beef 9 tamago japanese omelet 5 hirame fluke 6 uni sea urchin 9 sake salmon 6 kampachi wild yellowtail 7 kani alaskan king crab 9 hamachi yellowtail 6 maguro tuna 7 toro fatty tuna 16 Udama - quail egg 2 / Temaki - handroll 2 / Maki - roll 5 / Soy Paper 2 特别推荐 specialities tuna hamachi tataki 19 chirashi salad 16 yuzu ponzu, spicy daikon, crispy garlic kampachi 20 salmon, hamachi, tuna, sesame rice cracker black pepper vinaigrette, asian pear salad king salmon tataki 19 yellowtail sashimi 17 ginger, chive, sesame oil togarashi cured salmon 21 jalapeno, ponzu sauce furikake lavash, hearts of palm tuna carpaccio 19 tuna sashimi with parmesan 17 nori vinaigrette zuke toro 29 tomato wasabi salsa, crispy sesame stick shiitake peashoot, tomatillo sauce snapper 19 halibut sashimi 18 silky tofu, burned jalapeno yuzu three way lobster 45 garlic sauce tempura | teriyaki | dynamite 夀司卷 speciality rolls crunchy spicy yellowtail 16 tuna and cripsy green tea 17 hamachi vegetable 18 crushed onion wasabi mustard-soy avocado tempura, pickled vegetables chef yoshi 16 glazed tuna and wild mushroom 18 king salmon 19 tuna, salmon, curry mayo, sweet wasabi sweet ginger-scallion sauce salmon tartare, asparagus, jalapeno, sweet miso angry dragon 17 crispy soft shell crab shiso 18 cripsy lobster 19 eel, kabayaki sauce yuzu mayonnaise lobster tempura, chipotle sauce crispy crab 18 soft shell crab, thai dressing 甜品 desserts sugar dusted doughnuts 10 peanut butter, blueberry jelly thai coffee custard 11 mandarin sorbet, cocoa crunch warm chocolate cake 11 ginger gelato strawberry orange blossom creme 11 honey milk powder, cotton candy fortune cookies 12 white and dark chocolate mousse taiwanese shaved ice 14 strawberry, mochi chinese checkerboard 15 chocolate dulce de leche fruit plate P/A seasonal selections assorted ice creams and sorbets 10 cookies and crackers chocolate buddhas 12 assorted white, milk, and dark chocolates.
Recommended publications
  • APPETIZERS Wasabi Hummus – Served with Pine Nuts, Sriracha
    APPETIZERS Wasabi Hummus – served with pine nuts, sriracha, cilantro oil, daikon, red pepper & naan 8 Calamari – jerk seasoned, flash-fried & served with spicy aioli 10 Edamame – warm with sea salt or chilled with sweet soy vinaigrette 5 Crab & Asiago Dip – served warm with sriracha, scallion & naan 9 Nama Shrimp – choice of tempura or panko fried shrimp, mixed greens, sweet soy vinaigrette 10 Miso Soup – white miso with seaweed, tofu & scallion small 4 large 6 Cucumber Salad – marinated cucumber with daikon & red pepper 4 Seaweed Salad – assorted seaweed with cucumber 6 Sampler Platter – shrimp dumplings, pork dumplings & spring rolls with sweet soy vinaigrette 15 ROLLS *Atlantic – crunchy shrimp, avocado, spicy aioli topped with salmon, scallion, ponzu & chili garlic sauce 15 *Maui Wowie – crunchy shrimp, avocado, spicy aioli topped with yellowtail, avocado & pineapple salsa 16 *Fancy Scallop – crab, avocado, sprouts, cucumber topped w/ tempura crunchies, spicy scallops & fantasy sauce 16 *Rainbow – crab, avocado, cucumber topped with salmon, tuna, yellowtail, white fish, shrimp & avocado 16 *Crazy Tuna – spicy tuna & cucumber topped with seared albacore, avocado, scallion & ponzu 16 *Tempura – crab, smoked salmon, cream cheese & avocado tempura fried & topped with fantasy sauce, eel sauce, masago & scallion 16 Cali – crab, avocado & cucumber 9 Dragon – crunchy shrimp, avocado, spicy aioli topped with eel, avocado & eel sauce 16 *Pizza – crab, smoked salmon & avocado baked with tnt sauce & topped with bonito flakes, scallion & eel sauce
    [Show full text]
  • Mains Desserts
    musubi apps & sides (cont.) each order is cut into three bite-sized pieces Iberico Pork Belly Skewers, miso-daikon-ginger seasoning - $10 Musubi Platter, choose four below* - $20 Spanish Octopus Skewers, five-spiced bacon, charred scallion - $9 SPAM, classic - $5 Vegetable Skewers, heirloom squash, shiitake mushroom, sumiso - $7 Spicy SPAM, soy-pickled jalapeños, soy mayo - $5 Skewer Tasting, tasting of three skewers - $12 Galbi, braised beef short rib, kimchi (contains shellfish) - $6 Assorted Pickles, rotating selection of house made pickles - $5 Pork Jowl, scallion and ginger purée - $6 Hawaiian Macaroni Salad, onions, carrots, celery, dairy - $5 Spicy Tuna Tataki, yuzu kosho, chili, sesame oil* - $6 Kimchi, traditional napa cabbage kimchi (contains shellfish) - $5 Shiitake Mushroom, kombu, ginger - $5 Kimchi, green beans, almonds, shiso (contains shellfish) - $6 Katsuobushi, braised bonito flakes, cucumber sunomono - $5 Kimchi, pea leaf, carrots, blood orange - $7 Spicy Salmon Tartare, tobiko mayo* - $6 Spicy Tuna Tartare, chili, sesame oil, shiso* - $6 Hokkaido Uni, braised kombu, shiso* - $28 / $23 supp. on platter mains Lobster, coral aioli, yuzu kosho* - $15 / $10 supp. on platter Teriyaki Chicken Bowl, asian greens, sesame, steamed rice - $15 Japanese Scallop, nori mayo, lemon* - $10 / $5 supp. on platter Garlic Shrimp Bowl, garlic & butter, pineapple, chili, steamed rice - $16 Miyazaki A5 Wagyu, soy-pickled garlic* - $15/ $10 supp. on platter Chow Noodle, spiced tofu, black bean and szechuan chili - $15 Luxury Musubi Trio, Hokkaido
    [Show full text]
  • The Smell and Odorous Components of Dried Shiitake Mushroom, Lentinula Edodes VI: Increase in Odorous Compounds of Dried Shiitake Mushroom Cultivated on Bed Logs
    J Wood Sci (2010) 56:483–487 © The Japan Wood Research Society 2010 DOI 10.1007/s10086-009-1129-y ORIGINAL ARTICLE Masakazu Hiraide · Tadakazu Nakashima Takeshi Fujiwara The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs Received: January 9, 2009 / Accepted: March 24, 2009 / Published online: July 29, 2010 Abstract Odor is one of the most important characteristics ing sales of ¥73 billion.1 The total accounted for 17% of the affecting consumer preference for dried shiitake mush- revenue from all forestry and forest products (¥432 billion) rooms [Lentinula edodes (Berk.) Pegler]. In our previous and 35% of the total mushroom output including matsutake studies, we found that the odor content of commercial dried mushrooms (¥209 billion). This confi rms that the shiitake products was too weak for most people, and that the odorous mushroom is one of the most important products in the compound content could be increased by adding amino industry. However, consumption of fresh shiitake mush- acids to sawdust media. Currently, however, bed-log cultiva- room has been decreasing since 2000, and that of dried tion is used to produce fruiting bodies for dried products. shiitake has been decreasing since 1993. The purpose of this study was to fi nd a method to increase As both fresh and dried shiitake mushroom are evalu- the content of odorous compounds in dried products culti- ated mainly by shape and size in Japanese markets, research vated on bed logs. Pressure injection of amino acids from efforts have concentrated on improving shape and increas- the side of the bed log was the most effi cient method, but ing production amounts.
    [Show full text]
  • 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
    [Show full text]
  • Hirata Steamed Buns Curry Teppanyaki Salads Donburi Ramen
    sides order one with your main dish or a few to share curry omakase our chef’s special dishes fresh from the kitchen meet the dish make it your own perfect with 104 | edamame (v) 5.50 52 | grilled duck donburi 16.50 57 | steak bulgogi 16.50 curries, but not as you know them. we have want to try something different? curry spices are best balanced with cool, steamed edamame beans. hirata steamed buns tender shredded duck leg in a spicy teriyaki sauce. served marinated sirloin steak and miso-fried aubergine served a range of fresh curries, ranging from the swap your white rice for brown rice. clear flavours. a curry goes perfectly with served with salt or chilli garlic salt two small, fluffy asian buns served with japanese mayonnaise with carrots, mangetout, sweet potato and red onion on a bed on a bed of soba noodles, dressed in a sesame and bulgogi and coriander mild and fragrant to spicier chilli dishes it adds a slightly nutty flavour a cold, crisp beer such as kirin or iki of sticky japanese rice. finished with a crispy fried egg, sauce. finished with spring onions, kimchee and half a 111 | wok-fried greens (v) 4.75 shredded cucumber and spring onions with a side of kimchee tea-stained egg tenderstem broccoli and seasonal greens, 115 | pork belly and panko apple 5.95 stir-fried in a garlic and soy sauce 116 | korean barbecue beef and red onion 5.95 raisukaree itame 53 | teriyaki lamb 17.95 grilled teriyaki lamb with mushrooms, asparagus, kale and 106 | bang bang cauliflower (v) 4.90 117 | mixed mushrooms and panko aubergine (v) 5.95 a mild coconut and citrus curry, with mangetout, peppers, rice noodles in a spicy green coconut and lemongrass soup mangetout served on a bed of soba noodles in a pea, herb crispy, wok-fried cauliflower coated in firecracker sauce.
    [Show full text]
  • Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 Cups | Active Time: 15 Minutes | Total Time: 30 Minutes
    Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 cups | Active Time: 15 minutes | Total Time: 30 minutes Step 1: Preparing Your Mise en Place 1 to 1 1/4 lb shiitake mushrooms, To start, first, remove the stems from the shiitake mushrooms and safe for another stems removed* use — like making Mushroom Stock. 1 clove garlic, minced Next, in a large bowl, combine together the remaining ingredients. Note: For this 1 tbsp minced shallot recipe we used this Fermented Fish-Less Fish Sauce recipe. Alternatively, you 1 Thai bird's eye chile, or 1/2 could also use this Fish-Less Fish Sauce jalapeño, minced 2 to 3 tbsp fresh lime juice, approx. Note: For a no-oil option, omit the sesame oil and add a tbsp of water instead. 1 lime 1 tbsp Fish-Less Fish Sauce Whisk the ingredients together and then add the mushrooms. Massage the 1 tsp soy sauce marinade into the mushrooms and then set aside to marinate. 1 tsp sweetener, such as palm or Allow the mushrooms to marinate for 15 to 30 minutes — tossing once or twice to brown sugar ensure all of the mushrooms are evenly coated in the sauce. 1/4 tsp white pepper 1 tbsp sesame oil* Step 2: Roasting the Mushrooms To roast the mushrooms, preheat the oven to 450°F (230°C). When ready, place the mushrooms onto a parchment-lined baking sheet and roast for 10 to 15 minutes, or until all of the excess liquid evaporated from the mushrooms and they begin to look a bit charred in spots.
    [Show full text]
  • Appetizer Soup Noodle Fried Rice Stir Fried Thai Curry
    APPETIZER A1 Spring Roll (2 pieces) $4 Fried spring roll stuffed with cabbage, clear noodle, carrot served with peach sauce A2 Fried Tofu $6 Crispy tofu served with sweet chili sauce A3 Coconut Shrimp (5 pieces) $6 Crispy coconut shrimp served with peach sauce A4 Satay Chicken $7 Marinated chicken on the skewer served with peanut sauce and cucumber sauce A5 Fried Wonton (5 pieces) $5 Marinated ground chicken and pork wrapped with crispy wonton served with peach sauce A6 Krab Rangoon (5 pieces) $5 Imitation crab meat and cream cheese wrapped with crispy wonton served with peach sauce A7 Gyoza (5 pieces) $6 Fried pork pot sticker served with light sweet sauce A8 Steam Dumpling (5 pieces) $6 Marinated ground chicken and pork wrapped with wonton skin served with light sweet sauce A11 Thai Chicken wings $7 Fried chicken wings served with sweet chili sauce A12 Fried Calamari $8 Fried calamari served with sweet chili sauce A13 Sampler (For 2 people $11, For 4 people $19) Spring roll, Satay chicken, Steam dumpling and Gyoza SOUP Small Large S1 Shrimp Lemongrass Soup (Tom Yum Goong) $5 $9 Spicy lemongrass soup with shrimp, tomato and mushroom S2 Chicken Lemongrass Soup (Tom Yum Gai) $4.50 $8 Spicy lemongrass soup with chicken, tomato and mushroom S3 Shrimp Coconut Soup (Tom Kha Goong) $5 $9 Coconut lemongrass base soup with shrimp and mushroom S4 Chicken coconut Soup (Tom Kha Gai) $4.50 $8 Coconut lemongrass base soup with chicken and mushroom S6 Chicken Ginger Rice Soup $4 $8 Clear chicken broth with chicken, ginger, rice and scallion NOODLE Tofu,
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Beef Sukiyaki
    BEEF SUKIYAKI 4 servings, 30 minutes Sukiyaki sauce 1 lb of thinly sliced beef - you can buy sukiyaki beef at an Asian 3/4 cup sake grocery pre-sliced, or you can use ribeye (you want some of that fat). I put my ribeye in the freezer for 30 minutes - 1 hour to 1/2 cup mirin make it easier to thinly slice 1/8 cup sugar 1 small head of Napa cabbage (chopped into bite size pieces) 1 cup soy sauce or tamari or coconut aminos 1/2 bunch of crown daisy or arugula (chopped) 1 bunch of scallions chopped (with white pieces) could also use 1. Combine all of the sauce ingredients and simmer. While this is leek if you have it! happening, gather your other ingredients and chop the vegetables. After the sauce summers and the sugar has 1 package enoki mushrooms (cut off the bottoms and tear into dissolved, turn of the heat and let the sauce sit. smaller bundles) 2. Heat a deeper nonstick skillet with some peanut or canola oil Handful of shiitake mushrooms, sliced with the stems removed (other neutral oils like avocado oil can be used as well). 1/2 package of firm tofu cubed 3. Sauté your beef with a pinch of salt and some brown sugar if you'd like. The sugar is optional! 1 carrot shredded or thinly sliced 4. Pour the sukiyaki sauce over the beef and let simmer for 1 package shirataki noodles (plant based) can also use sea kelp about a min. Add in a cup of dashi.
    [Show full text]
  • Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms
    foods Article Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea 1, 1, 2 2 3 Ill-Min Chung y, So-Yeon Kim y, Jae-Gu Han , Won-Sik Kong , Mun Yhung Jung and Seung-Hyun Kim 1,* 1 Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; [email protected] (I.-M.C.); [email protected] (S.-Y.K.) 2 National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 27709, Korea; [email protected] (J.-G.H.); [email protected] (W.-S.K.) 3 Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-gun 55338, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-02-2049-6163; Fax: +82-02-455-1044 These authors contributed equally to this study. y Received: 22 July 2020; Accepted: 28 August 2020; Published: 1 September 2020 Abstract: Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issues related to the origin of the Korean or Chinese substrate used in shiitake mushrooms produced using bag cultivation have been reported. Here, we investigated differences in fatty acids (FAs) and stable isotope ratios (SIRs) in shiitake mushrooms cultivated using Korean and Chinese substrates under similar conditions (strain, temperature, humidity, etc.) and depending on the harvesting cycle. The total FA level decreased significantly by 5.49 mg g 1 as the harvesting cycle increased (p < 0.0001); however, no differences · − were found in FAs between shiitake mushrooms cultivated using Korean and Chinese substrates.
    [Show full text]
  • Sashimi / Nigiri Appetizers and Soups Signature
    APPETIZERS AND SOUPS TEPPANYAKI SIGNATURE ROLLS Served with a side of Japanese steamed rice Edamame 8 pieces each Salted V/SOY 30 Chicken A/SOY/G 125 Spicy V/SOY/G/C/M 30 Spicy Tuna F/SOY/G/SS 70 Half Corn Fed Chicken, Garlic, Soy, Asparagus Truffle V/SOY/SUL/M 40 Tuna, Sriracha Chili Whole Atlantic Lobster S/A/SOY/G/E 295 Seaweed Trio V/G/SOY/SS 40 Salmon Avocado SOY/F/G 70 Garlic, Soy, Lemon Mozuku, Kaiso, Fresh Wakame Salmon, Avocado, Mayonnaise Margaret River Wagyu Striploin MB3 300g A/G/SOY/M 295 Miso Soup F/SOY/G 30 California S/SOY/E/G/F 75 Garlic, Soy, Asparagus, Burnt Lemon Wakame, Tofu, Spring Onion King Crab, Cucumber, Flying Fish Roe, Avocado Master Kobe Striploin MB 8-9 250g A/G/SOY/M 495 King Crab Miso Soup S/F/SOY/G 40 Izakaya Explosion F/SOY/E/G/SUL/S 75 Garlic, Soy, Asparagus, Burnt Lemon Truffle Oil, Wakame, Tofu, Spring Onion Tempura Prawn, Avocado, Cucumber Sriracha Chili, Garlic Chips Chicken Gyoza A/E/F/G/SOY/SS 50 Pan Seared Chicken Dumplings, Ponzu Sauce Izakaya Uramaki F/SOY/G/E 75 Tuna, Yellowtail, Thinly Sliced Salmon, ESSENTIALS Hamachi Carpaccio A/F/G/SOY 75 Flying Fish Roe Thinly Sliced Yellowtail, Ponzu, Salted Seaweed Dynamite S/F/SOY/E/G/A 75 Nasu Dengaku V/A/G/SS/SOY 65 King Crab Tacos 3pcs S/A/E/G/SUL/F 85 Spicy Tuna Tempura, Flying Fish Roe, Teriyaki Sauce Eggplant, Sweet Miso, Yamamomo Salmon Roe, Yuzu, Himalayan Salt Teriyaki Chicken A/G/SOY 115 Spicy Tuna Tacos 3pcs F/G/SS/SOY 85 Half Corn Fed Chicken, Teriyaki Sauce, Asparagus Sriracha Chili, Tobiko, Corriander, Avocado SASHIMI / NIGIRI Sashimi Nigiri
    [Show full text]
  • Teppanyaki @ the Brt
    TEPPANYAKI @ THE BRT 154 Barrett Street, Bracken Ridge 4017 07 3269 7011 | thebrt.com THE STORY OF YOSHOKU Yoshoku can be translated to ‘western food’ The addition of a Teppanyaki and Yakitori kitchen reinvented in a Japanese way. It is a Japanese has been a dream of the Bracken Ridge Tavern’s adaptation of Western cuisine that can be traced General Manager, Ben White, for quite some time. back to the Meiji era – a time when Western culture After travelling to Japan on numerous occasions, started to enter Japan and changes began to appear. Ben fell utterly in love with the theatrics and flavours To avoid the fate of many colonised Asian countries of Teppanyaki. When the opportunity for such an by western powers, Japan opened its borders and aggressively integrated Western elements. A innovation arose, Ben jumped on the chance in a yoshokuya is a restaurant where yoshoku food is hope to create a fun, exciting and engaging served. environment where families could spend quality time together whilst enjoying their dinner and a Here are the most popular Yōshoku dishes: show. Yoshoku aims to provide an escape for families Curry Rice, Doria, Napolitan, Tonkatsu and the and friends who wish to take their minds off the Omurice. worries of the world. The name Yoshoku was chosen as the Teppanyaki restaurant is not a traditional Curry Rice or Kareraisu – simply curry poured over Japanese setting, but rather a fusion of Western and cooked rice. Japanese culture. This style was chosen to accompany the offerings already within the Bracken Doria – cooked rice and about anything can go with Doria, but the most popular is seafood with shrimp Ridge Tavern.
    [Show full text]