Tuna Lava *

This delightful handheld treat features a generous portion of succulent and flavorful grilled unagi (freshwater eel), nestled atop a bed of seasoned sushi rice, all expertly wrapped in a strip of nori seaweed.

Unagi Musubi

This flavorful Japanese-inspired bowl is a perfect harmony of succulent chicken, caramelized teriyaki sauce, and your choice of fresh vegetables and toppings. All grilled bowls are customizable and served build-your-own style

Hawaiian Barbecue Chicken

Yellowtail *

A traditional Japanese staple renowned for its simplicity and depth of flavor. This aromatic and nourishing soup is crafted from a delicate broth made of fermented soybean paste, known as miso.

Miso Soup

A culinary delight that showcases the succulent and flavorful Japanese freshwater eel, known as unagi. Grilled to perfection, the tender and smoky eel takes center stage in this bowl.

Unagi Bowl

Transport yourself to the tropical flavors of Hawaii with our irresistible Spam Musubi. This beloved Hawaiian snack combines the perfect balance of salty, savory, and slightly sweet tastes in a delightful handheld treat.

Spam Musubi

Ginger

This bowl features perfectly grilled salmon fillets, cooked to perfection, and placed atop a bed of fluffy sushi rice. Complete your bowl by selecting your choice of fresh vegetables and toppings as all grilled bowls are served build-your-own style.

Salmon Bowl

Chili Flakes

Furikake

Crispy Onion

Sesame Seed

Pickled Radish

Seaweed Salad

Crab Salad

Red Onion

Green Onion

Daikon Sprout

Cucumber

Wasabi

Edamame

Wasabi Citrus

Masago

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 6 equal 2-oz portions (or into 1/2" cubes if making a tartare-style presentation). Lightly season both sides with a pinch of salt and black pepper.

Prepare tuna

In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic and red pepper flakes (if using). Stir in the sliced scallions and toasted sesame seeds.

Make marinade

Add the tuna to the marinade and toss gently to coat. Marinate at room temperature for 8–10 minutes (or up to 20 minutes in the fridge) — this briefly flavors the surface without cooking through. Remove tuna from marinade and reserve marinade for dressing or discard any portion that directly contacted raw tuna if you plan to use it uncooked later.

Combine mayonnaise, sriracha, ponzu, lime juice, and sesame oil in a small bowl. Whisk until smooth. If the sauce is too thick for drizzling, whisk in the hot water 1 teaspoon at a time until you reach a pourable consistency. Taste and adjust heat or acidity.

Rinse the sushi rice under cold water until the water runs clear. Drain, then combine rice and 1.1 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Cook rice

Gently fold rice vinegar, sugar and kosher salt into the warm rice with a rice paddle or spatula. Spread rice in a shallow bowl to cool slightly to warm temperature (not hot).

Season rice

Just before plating, toast or crisp the panko briefly in a dry skillet over medium heat until golden (if using). Combine fried garlic chips/shallots and crispy wonton strips or panko-crisp and set aside for texture.

If you prefer a seared exterior: heat 1 tsp neutral oil in a very hot skillet until shimmering. Press each marinated tuna piece into additional sesame seeds (optional) and sear 10–15 seconds per side for a rare center. Remove and rest briefly. If using diced tuna for tartare, skip searing.

Sear option

Divide the warm sushi rice among 2 bowls (about 6 oz rice each). Top each with 6 oz of tuna (sliced, seared steaks, or diced tartare). Arrange avocado slices to one side and sprinkle the garlic/shallot chips and crispy wonton/panko over the rice for crunch.

Build the bowl/plate

Drizzle the lava sauce generously over the tuna (and a little onto the rice). For a dramatic effect, spoon a swirl of sauce directly onto the tuna center to create a 'lava' pool.

Add the lava

Garnish with microgreens or cilantro, a light dusting of furikake or toasted nori flakes, and the reserved sliced scallions. Serve with lime wedges on the side to squeeze over just before eating.

sushi-grade ahi tuna

soy sauce (low-sodium preferred)

sesame oil

rice vinegar

honey

fresh ginger, grated

garlic, minced

scallions, thinly sliced

toasted sesame seeds

red pepper flakes (optional, for heat)

mayonnaise (preferably Japanese kewpie)

sriracha (adjust to heat preference)

ponzu sauce

fresh lime juice

hot water (to loosen sauce if needed)

sushi rice (short-grain)

water (for rice)

rice vinegar (for seasoning rice)

sugar (for seasoning rice)

kosher salt (for seasoning rice)

fried garlic chips or shallots (store-bought or homemade)

crispy wonton strips or panko-crisp

avocado, sliced

microgreens or cilantro

furikake or toasted nori flakes

lime wedges

neutral oil (for searing, optional)

salt and black pepper

Rinse the rice in a fine-mesh sieve or bowl until the water runs clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat or in the microwave just until sugar dissolves. Do not boil; remove from heat.

Transfer hot cooked rice to a wide bowl (a hangiri if available). Gently fold in the vinegar mixture with a cutting motion to season and cool the rice. Fan or let stand to bring rice to room temperature (about 10–15 minutes). Do not overmix – rice should be sticky and glossy.

If using store-bought grilled unagi and sauce, preheat a broiler or oven to 400°F (200°C). Place unagi skin-side down on a foil-lined tray and brush with 1–2 tablespoons of unagi sauce.

Broil or bake for 4–6 minutes until warmed through and glazed, brushing once more with sauce midway. If using pre-cooked frozen unagi, ensure it is fully thawed before reheating.

If making sauce from scratch: combine 6 tablespoons of water, 2 tablespoons mirin, 2 tablespoons soy sauce and 2 tablespoons sugar in a small saucepan. Simmer gently until slightly thickened (4–6 minutes). Use immediately or cool and store. Reserve about 2 tablespoons for brushing the finished musubi and 4 tablespoons for glazing while reheating if desired.

After reheating/glazing, slice each unagi fillet into two portions roughly the length of your nori strip so each musubi gets a generous piece.

Prepare nori strips by cutting full nori sheets into strips 1.5–2 inches (4–5 cm) wide and L length roughly to wrap around the rice block. Toast strips very briefly over a low flame or dry pan if desired for crispness, then let cool.

Wet your hands lightly with water (or a little vinegar water) to prevent rice sticking. If using a musubi mold: place the mold on a sheet of plastic wrap or directly on the nori strip laid out. Fill the mold with an even layer of sushi rice about 3/4 inch (2 cm) thick, pressing gently but firmly to compact the rice.

If assembling freehand: take about 3–4 tablespoons of sushi rice (about 60–80 g) and shape into a compact oval or rectangle large enough to sit on the nori strip. Press rice so it holds together but is not over-compressed.

Brush the top of the rice lightly with 1/2 teaspoon of unagi sauce to help adhesion and flavor. Place a piece of warmed unagi on top of each rice portion, pressing gently to adhere.

Wrap a nori strip around the middle of the rice + unagi, overlapping the ends underneath the rice. Use a drop of water or a little vegetable oil on the nori edge to help it seal. If using plastic wrap under the mold, remove the mold then fold and seal the nori. Trim excess nori if desired.

Brush the exposed top of the unagi with additional unagi sauce for shine. Sprinkle toasted sesame seeds and/or a pinch of shichimi togarashi if using.

Let musubi rest 1–2 minutes so nori softens slightly from the rice, then serve warm or at room temperature.

short-grain Japanese sushi rice

water (for cooking rice)

granulated sugar

fine sea salt

grilled unagi fillets (kabayaki-style), store-bought or freshly grilled

unagi sauce (tare) or store-bought kabayaki sauce

mirin (optional, if making sauce from scratch)

soy sauce (for sauce, if making from scratch)

granulated sugar (for sauce, if making from scratch)

nori sheets (full sheets), cut into 1.5–2 inch strips

toasted sesame seeds (optional)

shichimi togarashi or sansho (optional)

vegetable oil or water (to seal nori)

musubi mold or small rectangular mold (optional)

sharp knife (for slicing eel and rice)

In a bowl or shallow dish, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic, and toasted sesame oil until sugar is dissolved.

Prepare marinade

Trim excess fat from chicken thighs, pat dry, and place in the dish with the marinade. Reserve 1/2 cup of the marinade for the glaze (do not mix with raw chicken). Cover and refrigerate for at least 30 minutes, up to 4 hours.

Marinate chicken

About 15 minutes before cooking, remove chicken from fridge to come closer to room temperature. This helps ensure even cooking.

Bring to room temperature

Preheat a grill, grill pan, or heavy skillet over medium-high heat. Brush the cooking surface lightly with vegetable oil to prevent sticking. Pat the chicken thighs lightly to remove excess marinade surface moisture and season both sides with 1/2 tsp salt and 1/4 tsp cracked black pepper.

Grill or sear the chicken thighs 5–7 minutes per side, depending on thickness, until nicely caramelized and internal temperature reaches 165°F (74°C). If the exterior browns too quickly, reduce heat to medium and continue cooking until done. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing.

While chicken rests, pour the reserved 1/2 cup marinade into a small saucepan. In a small bowl, whisk cornstarch with 1 tablespoon water to make a slurry. Heat the reserved marinade over medium heat until it simmers, then whisk in the cornstarch slurry and honey. Simmer 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in toasted sesame seeds.

Make glaze

Brush or spoon the warm glaze over the sliced chicken to coat evenly. If you prefer a deeper caramelization, return the glazed chicken to the hot pan for 30–60 seconds per side, watching carefully so the sugars don't burn.

Glaze the chicken

Divide 3 cups cooked rice evenly among 4 bowls (about 3/4 cup rice per serving).

Arrange shredded cabbage/mixed greens, pineapple chunks, julienned carrots, and sliced cucumber in sections over the rice to create a colorful build-your-own bowl.

Slice the glazed chicken into bite-sized strips and place over the rice and vegetables.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds and furikake or shredded nori if using, a spoonful of pickled ginger, and a drizzle of spicy mayo if desired.

Serve with lime wedges on the side for squeezing over the bowl just before eating.

boneless skinless chicken thighs

low-sodium soy sauce

mirin (sweet rice wine)

brown sugar

toasted sesame oil

vegetable oil (for grill or pan)

black pepper

reserved marinade

cornstarch

water

sesame seeds, toasted

short-grain white rice, cooked

pineapple chunks, fresh or canned (drained)

shredded cabbage or mixed greens

julienned carrots

sliced cucumber

shredded nori or furikake

pickled ginger

spicy mayo (optional)

salt

cracked black pepper (additional)

Pat the yellowtail fillet dry with paper towels. Trim any connective tissue and, if desired, remove bones with tweezers. Leave the skin on for searing or remove it for sashimi-style slices.

Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature 10 minutes to allow salt to penetrate.

In a small bowl combine the low-sodium soy sauce, mirin, yuzu (or lemon) juice, sesame oil, rice vinegar, and granulated sugar. Whisk until the sugar dissolves and the mixture is homogeneous.

Taste and adjust balance: it should be mildly salty, slightly sweet, and citrus-bright. Reserve 2 teaspoons of the marinade for finishing garnish; place the rest in a shallow dish.

If serving seared tataki-style: briefly dip the fillet into the marinade for 30–60 seconds per side (do not soak). If serving raw (crudo/sashimi): marinate for 5–10 minutes per side for light cure without breaking texture.

Using a very sharp knife, slice the yellowtail against the grain into 1/8–1/4-inch (3–6 mm) slices for sashimi or into 1/2-inch (1.2 cm) thick pieces for tataki. Wipe the knife between passes for clean cuts.

Heat a skillet or cast-iron pan over high heat until smoking. Add the oil and swirl. Sear the skin side (if skin-on) or both short edges for 10–20 seconds each just to develop a brown crust while keeping the interior rare. Remove and rest 1 minute.

Sear

After searing, allow the fish to rest 1–2 minutes, then slice as directed above.

Arrange the yellowtail slices on a chilled plate in a single layer or slightly overlapped.

Drizzle the reserved 2 teaspoons of marinade over the slices, then scatter the thinly sliced scallions, toasted sesame seeds, and optional jalapeño or shishito slices evenly.

Finish with microgreens or shiso leaves if using. Serve immediately with additional soy or citrus on the side.

yellowtail (hamachi) fillet, skin-on, sashimi-grade

kosher salt

freshly ground black pepper

fresh yuzu juice or lemon juice

scallions (green parts only), thinly sliced

thinly sliced jalapeño or shishito (optional)

microgreens or shiso leaves (optional)

extra virgin olive oil or neutral oil (for searing, optional)

Wipe the kombu with a damp cloth (do not scrub off white powder). In a medium pot, combine 4 cups water and the kombu. Let soak 20–30 minutes (or up to 2 hours) if you have time for deeper flavor.

Prepare kombu-infused water

Place the pot over medium heat and slowly bring to just below a simmer. Remove kombu when small bubbles begin to form around the edges (about 8–12 minutes). Do not boil with kombu in the pot or it can turn bitter.

Gently heat to near-simmer

Add 1 cup bonito flakes to the hot water, increase heat briefly to bring to a very gentle simmer for 30 seconds, then turn off the heat. Let bonito steep for 5 minutes off the heat.

Add bonito flakes

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing lightly on the bonito to extract flavor. Discard or reserve bonito for another use (e.g., okaka). You now have about 3.5–4 cups dashi.

Strain dashi

Ladle about 1 cup of the hot dashi into a small bowl. Add 3 tbsp white miso paste and whisk or stir until completely smooth. Return the miso mixture to the pot of dashi and stir gently. Keep the heat very low — do not let the soup boil after miso is added to preserve its delicate flavor and beneficial enzymes.

Dissolve miso

While dashi is being made, drain the firm tofu and pat dry. Cut into 1/2-inch cubes (about 6 oz yields roughly 12–15 cubes).

Prepare tofu

Place 2 tsp dried wakame in a small bowl and cover with cold water for 2–3 minutes until softened. Drain and squeeze out excess water, then roughly chop if pieces are large. The wakame will expand; you only need a small amount.

Rehydrate wakame

With the miso-dashi warmed but not boiling, gently add the tofu cubes and rehydrated wakame. Warm for 1–2 minutes over very low heat until tofu is heated through and wakame is tender.

Add tofu and wakame

Taste the soup and add up to 1 tsp soy sauce and 1 tsp mirin if you prefer a slightly deeper or sweeter profile. Stir gently to combine. If the soup tastes flat, a pinch of salt can be added, but take care—miso and dashi are already savory.

Adjust seasoning

Thinly slice 2 scallions on the diagonal. Just before serving, ladle soup into bowls, drizzle 1 tsp toasted sesame oil across the surface if desired, and sprinkle sliced scallions on top. Add a light dusting (about 1/4 tsp) of shichimi togarashi for heat if using.

Prepare scallions and finish

Serve immediately. Miso soup is best enjoyed hot and fresh — avoid reheating to a vigorous boil to preserve miso’s flavor and enzymes.

kombu (dried kelp)

bonito flakes (katsuobushi)

white miso paste

firm tofu

wakame (dried seaweed)

scallions (green onions)

soy sauce

mirin

shichimi togarashi (optional)

In a small saucepan combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, and 2 tbs granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Remove from heat and keep warm.

Prepare the kabayaki sauce

If using pre-grilled vacuum-packed unagi: remove from packaging, pat lightly dry with paper towel. If using raw eel fillets: score lightly and either grill skin-side down or sear in a hot oiled pan, skin-side first, until cooked through (6–8 minutes depending on thickness). Brush the unagi generously with the kabayaki sauce and place under a broiler or on a hot grill for 1–2 minutes to caramelize the glaze, watching closely to avoid burning. Flip and brush the other side once, glazing and briefly broiling/grilling until sticky and glossy. Total glazing time: 2–4 minutes. Keep warm.

Warm and glaze the unagi

Reserve 1–2 tablespoons of the fully reduced sauce to drizzle over each assembled bowl. If sauce thickened too much while standing, warm gently and stir in 1 tsp water to loosen.

Finish sauce for serving

Rinse 1.5 cups short-grain rice under cold water until the rinse runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 360 ml water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.