Potato Croquette

Edamame

Gyoza

Takoyaki

Green Salad

Yakisoba

Shrimp Karaage

Chicken Karaage

Appetizer Platter

Assorted selection of appetizers and sushi.

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An exclusive live Bluefin tuna sushi preparation paired with a cutting performance by our chef.

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Kaede

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Mokuren

Place the peeled and chunked potatoes into a large pot and cover with cold water by about 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Cook potatoes

Drain the potatoes thoroughly in a colander, then return them to the hot pot for 1–2 minutes over low heat to evaporate excess moisture. This step prevents watery croquette filling.

Drain and dry

Off the heat, mash the potatoes thoroughly using a potato masher or ricer until smooth. Add the butter and warmed milk, mixing until creamy. Stir in the egg yolk, salt, black pepper, and nutmeg (if using). Taste and adjust seasoning.

Mash and season

If using chives/parsley and cheese, fold them into the mashed potatoes now until evenly distributed. Let the mixture cool to room temperature, then refrigerate for at least 30 minutes (or up to 2 hours) to firm up for easier shaping.

Fold in add-ins

Line a tray with parchment. Scoop about 2 tablespoons (or roughly 30–35 g) of the chilled potato mixture and shape into small logs (about 7 cm long) or rounds/discs, pressing gently to compact but not overwork. Continue until all mixture is used. Chill shaped croquettes on the tray for 10–15 minutes to help them hold shape.

Portion and shape

Put the flour in a shallow bowl and season it with 1/4 tsp salt and 1/8 tsp pepper. Beat the eggs in a second shallow bowl. Put the breadcrumbs in a third bowl. Set them in order: flour, egg, breadcrumbs.

Prepare coating stations

Working in batches, dredge each croquette first in the seasoned flour, shaking off excess, then dip into the beaten egg, letting excess drip off, and finally press into breadcrumbs to coat evenly. For a thicker crust, repeat the egg and breadcrumb step for a double coat. Place coated croquettes back on the tray and chill for 10 minutes to set the coating.

Coat croquettes

Pour oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm. Heat the oil to 175°C (350°F). If you don’t have a thermometer, test with a small piece of bread or breadcrumb: it should sizzle and brown in about 45–60 seconds.

Heat oil

Fry the croquettes in small batches (do not overcrowd) for 2½–4 minutes, turning if needed, until golden brown and crisp. Use a slotted spoon to transfer fried croquettes to a paper towel–lined tray to drain. Keep cooked croquettes warm in a low oven (about 100–110°C / 210–225°F) while you finish the rest.

Fry croquettes

For an extra-crisp crust, allow the first fry to cool for a few minutes, then return croquettes to hot oil for an additional 30–60 seconds until very crisp.

Optional second fry (extra crisp)

Serve the potato croquettes hot with lemon wedges or your choice of dipping sauce. They are best eaten immediately for maximum crispness.

russet potatoes (peeled and cut into chunks)

unsalted butter

whole milk

egg yolk

salt

black pepper (freshly ground)

nutmeg (freshly grated, optional)

finely chopped chives or parsley

grated sharp cheddar or Parmesan

all-purpose flour

large eggs (beaten)

plain breadcrumbs (panko for extra crisp)

salt (for flour)

black pepper (for flour)

neutral oil for frying (vegetable, canola, or peanut)

lemon wedges or dipping sauce (aioli, ketchup, or mustard)

Place 4 cups of water in a medium saucepan and bring it to a rolling boil over high heat. Add 1 tablespoon kosher salt to the water once it boils to season the pods from the inside.

Bring water to a boil

Add 1 cup frozen edamame in pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil. Cook for 4–5 minutes for tender but slightly firm beans (or 5–6 minutes if you prefer very tender). If using thawed edamame, check at 3 minutes.

Cook edamame

Drain the edamame in a colander and immediately run cold water over the pods or transfer to an ice bath for 30–60 seconds to stop cooking and keep the bright green color. Drain well and return to the warm saucepan or a mixing bowl.

Drain and shock

While still warm, drizzle 1 teaspoon toasted sesame oil over the edamame and add 1 teaspoon coarse sea salt or flaky finishing salt. If using, squeeze the juice of 1/2 lime over the pods, sprinkle 1/4 teaspoon crushed red pepper flakes and 1/2 teaspoon grated garlic. Toss or shake gently in the pan until evenly coated.

Season

Transfer the seasoned edamame to a serving bowl. To eat, squeeze or pop the beans from the pods into your mouth and discard the pods. Serve immediately while warm.

Serve

frozen edamame in pods

water (for boiling)

kosher salt (for boiling water)

coarse sea salt or flaky finishing salt

toasted sesame oil

fresh lime (optional)

crushed red pepper flakes (optional)

grated garlic or garlic paste (optional)

Lightly dust a clean work surface with the all-purpose flour to prevent wrappers from sticking. Keep wrappers covered with a damp towel while you work to prevent them from drying out.

Prepare workspace

Set out a small bowl of water (for sealing edges) and a plate lined with parchment or a tray dusted with a little flour to place finished dumplings.

Finely shred the napa cabbage and place it in a bowl. Lightly salt the cabbage (about 1/2 tsp) and let it sit 8–10 minutes to draw out moisture. After resting, squeeze the cabbage in a clean kitchen towel or between paper towels to remove as much liquid as possible (this prevents soggy filling). Finely chop the green onions.

Prep vegetables

In a large bowl, combine the ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine (or mirin), 1 tsp salt, 1/2 tsp white pepper, 1 tbsp cornstarch, and 1 tsp vegetable oil. Mix thoroughly with a spoon or your hands until the mixture is cohesive and slightly sticky (about 1–2 minutes). Taste a small bit by cooking a tiny patty in a skillet to check seasoning, adjust soy/salt if needed.

Mix filling

Place one wrapper on your palm or work surface. Put about 1 teaspoon to 1 tablespoon of filling (roughly 10–12 g) in the center — enough to fill but not overstuff. Dip your finger in the water bowl and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one end, make 3–4 small pleats on one side, pressing each pleat firmly to seal against the opposite edge; ensure there are no gaps. Place finished gyoza on the prepared plate, seam-side up. Repeat with remaining wrappers and filling. You should have about 30 gyoza.

Assemble gyoza

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange gyoza seam-side up (or flat-side down depending on your sealing) in a single layer with a little space between — work in batches if necessary. Fry for 2–3 minutes until the bottoms are golden brown.

Pan-fry and steam (classic potsticker method)

Carefully pour 1/2 cup water into the skillet (it will sputter). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until water has evaporated and wrappers are tender and cooked through.

Remove the lid and continue cooking for 1 more minute to re-crisp the bottoms. Use a spatula to transfer gyoza to a serving plate. Repeat with remaining dumplings, adding more oil if needed.

Alternatively, for boiled gyoza: bring a pot of water to a gentle boil, add gyoza in batches, stir gently to prevent sticking, cook 4–5 minutes until they float and are cooked through, then remove with a slotted spoon and pan-fry briefly with a little oil for a crisp bottom (optional).

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (or a pinch of chili flakes), and sliced green onion in a small bowl. Adjust ratios to taste—more vinegar for tang, more soy for saltiness. Serve alongside hot gyoza.

round gyoza (wonton) wrappers

all-purpose flour (for dusting)

ground pork (or ground chicken/turkey)

napa cabbage

green onions (scallions)

garlic cloves, minced

fresh ginger, grated

soy sauce

sesame oil

rice wine (mirin or dry sherry)

white pepper (or black pepper)

cornstarch

vegetable oil (for filling prep)

vegetable oil (for frying)

water

rice vinegar

chili oil or chili flakes

thinly sliced green onion

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt until evenly combined. In a separate bowl, beat 1 whole egg lightly and combine with 2 cups warm dashi stock and 1 tsp soy sauce. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and slightly thin in consistency (similar to crepe batter). Let rest 5 minutes to hydrate the flour.

Make the batter

Heat a takoyaki pan over medium heat until hot (about 3–5 minutes). Brush each cavity generously with vegetable oil (use a pastry brush or paper towel). Maintain medium heat — too high will burn the outside before the inside cooks.

Preheat takoyaki pan

Pour batter into each greased cavity until it slightly overflows (fill to the top) so you have enough batter to form balls when turning. Work quickly while batter is fluid.

Fill cavities

Immediately drop a small piece (about 1/2 inch) of diced cooked octopus into each cavity, then sprinkle a pinch of tenkasu (tempura scraps), a little chopped pickled ginger, and a few slices of green onion over each. If you prefer more octopus, add two small pieces per cavity.

Add fillings

Cook until the edges begin to set (about 1–2 minutes). Using takoyaki picks, skewers, or two thin metal skewers/chopsticks, rotate each piece 90 degrees to let uncooked batter flow out and form a ball. Continue turning every 30–60 seconds to shape into round balls and cook evenly, about 4–6 minutes total. The exterior should be golden and slightly crisp, the interior soft. If the pan sticks, add a little oil to the cavities.

Cook and turn

When the takoyaki are uniformly golden and cooked through, transfer them to a plate or serving tray. Immediately brush or drizzle takoyaki sauce over each ball (about 1 tsp sauce per ball, more to taste).

Plate and sauce

Drizzle Japanese mayonnaise in thin lines over the sauced takoyaki. Sprinkle aonori (dried seaweed) evenly, then finish with a generous scattering of katsuobushi (bonito flakes). Serve hot.

Add mayonnaise and toppings

dashi stock (warm)

baking powder

cooked octopus, diced (tako)

green onions, thinly sliced

tenkasu (tempura scraps) or crushed panko

pickled ginger (beni shoga), chopped

vegetable oil (for greasing pan)

takoyaki sauce (or okonomiyaki sauce)

Japanese mayonnaise (Kewpie preferred)

aonori (dried seaweed flakes)

katsuobushi (bonito flakes)

Place the mixed baby greens in a large salad bowl. If greens are whole-leaf, tear any large pieces into bite-sized pieces with clean hands.

Prepare greens

If using half an English cucumber, thinly slice it into half-moons until you have about 1/2 cup. Add to the bowl.

Slice cucumber

Slice cherry tomatoes in half and add them to the greens.

Halve tomatoes

Trim and very thinly slice about 1/4 cup red onion (soak in cold water 5 minutes if you want milder flavor), then drain and add to the bowl.

Thinly slice onion

Halve, pit, and slice the avocado into 1/4-inch slices. Gently toss slices into the salad bowl to avoid mashing.

Prepare avocado

Sprinkle the crumbled feta and toasted walnuts or sliced almonds over the salad if using.

Add cheese and nuts

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Combine dressing ingredients

Whisk vigorously for 20–30 seconds (or close jar and shake) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon juice as desired.

Emulsify

Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad and gently toss to coat. Reserve any extra dressing to serve on the side.

Dress the salad

mixed baby greens (arugula, spinach, baby lettuce)

English cucumber

cherry tomatoes

red onion

avocado

crumbled feta cheese (optional)

toasted walnuts or sliced almonds (optional)

extra-virgin olive oil

fresh lemon juice

Dijon mustard

honey or maple syrup

garlic (minced)

freshly ground black pepper

If using fresh yakisoba noodles, separate them gently with your hands. If they are clumped, warm briefly in the microwave for 20–30 seconds or gently toss in a hot pan with 1 tablespoon neutral oil until loosened. Set aside.

Prepare noodles

In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, oyster sauce, mirin, sugar, and 2 tablespoons water until smooth. Taste and adjust: more Worcestershire for tang, more sugar for sweetness. Set aside.

Make sauce

Thinly slice the pork (or chosen protein) into bite-sized strips. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Prep protein

Heat a large skillet or wok over high heat until hot. Add 1 tablespoon neutral oil and swirl. Add the pork in a single layer and sear, stirring occasionally, until browned and just cooked through, about 2–3 minutes. Remove the pork to a plate and reserve any rendered fat.

Cook protein

Return the pan to high heat and add the remaining 1 tablespoon neutral oil. Add minced garlic and ginger; stir for 15–20 seconds until fragrant. Add the sliced onion and cook 1–2 minutes until starting to soften. Add julienned carrot and cook another 1–2 minutes. Add cabbage and cook, tossing, until cabbage begins to wilt but still has some bite, about 2–3 minutes. If using bean sprouts, add them now and toss to combine. Season vegetables with the remaining 1/4 tsp salt and a light grind of pepper.

Sauté aromatics & vegetables

Combine noodles and protein with vegetables

Push the vegetables to one side of the pan (or transfer to a bowl briefly). Add the prepared noodles to the hot pan and drizzle 1 tablespoon vegetable oil around them. Toss and stir-fry the noodles for 1–2 minutes to heat through and pick up some char. Return the cooked pork to the pan and mix thoroughly with the noodles and vegetables.

Pour the prepared sauce evenly over the noodle-vegetable-protein mixture. Stir-fry quickly on high heat, tossing constantly so the sauce coats everything and reduces slightly, 1–2 minutes. Add sesame oil and sliced white parts of the scallions during the last 30 seconds. Taste and adjust seasoning with a pinch more salt or soy if desired.

Transfer yakisoba to serving plates. Sprinkle with sliced green parts of the scallions, pickled ginger, aonori and/or toasted sesame seeds. Serve hot.