Crispy Fingerling Potatoes

Ginger Lemon Salad

Creamy Lobster Garlic Sauce, Parmigiano, Chive

Shrimp Garlic Noodles

Asian Chicken Salad

West Coast Oysters, Yuzu Granita, Sliced Serrano Chili, Amazu Mignonette

Oysters

Spicy Steamed Edamame

Highly Marbled Japanese Beef, Two Ounces Hand Cut, Charcoal Fired, Shishito Peppers, Honey Chili Glaze

Japanese A5 Wagyu Skewer

Nigori Hakutsuru

'The One with the Clock', Hiroshima, Japan

Junmai Daiginjo Joto

La French Vodka, IslandJon Apple Guava Vodka, Pierre Ferrand Dry Curacao, Apple-Blackberry Shrub, Lemon, Peychaud's Bitters

Eastern Vacation

Pimm's, Soju, Velvet Falernum, Cucumber, Ginger, Tajin

Japanese Whispers

Norden Pink Aquavit, Equiano Rum, Haku Vodka, Red Dragon Fruit, Citrus, Pineapple, Fruity Pebbles

What We Do Is Secret

LARGE FORMAT COCKTAILS

Bacardi Anejo Rum, Macadamia Orgeat, Lime, Mint, Orange Blossom

Sailor Moon Mai Tai

A pour of Zuzu Sake ready to drop into Zuzu Signature Sweet Sparkling.

ZUZU'S SPARKLING SAKE BOMBS

Preheat your oven to 425°F (220°C). This high temperature is key for achieving crispy potatoes.

Preheat the Oven

Wash the fingerling potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.

Prepare the Potatoes

Cut the fingerling potatoes in half lengthwise to ensure even cooking and crispiness.

Cut the Potatoes

In a large bowl, combine the halved potatoes with olive oil, garlic powder, paprika, salt, black pepper, and chopped fresh rosemary. Toss until all potatoes are evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Make sure the cut side is facing down for maximum crispiness.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are golden brown and crispy. Halfway through cooking, shake the baking sheet to ensure even roasting.

Roast the Potatoes

In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the potatoes and return to the oven until the cheese is melted and bubbly.

Add Parmesan Cheese

Remove the potatoes from the oven and let them cool for a few minutes. Serve warm, garnished with additional rosemary if desired.

Serve

Fingerling potatoes

Olive oil

Garlic powder

Paprika

Salt

Black pepper

Fresh rosemary (chopped)

Parmesan cheese (grated)

In a small bowl, grate the fresh ginger. Add the lemon juice and olive oil to the bowl. Whisk together until the mixture is well combined.

Prepare the Dressing

Wash and dry the mixed salad greens. Slice the cucumber into thin rounds. Halve the cherry tomatoes. Thinly slice the red onion.

Prepare the Vegetables

In a large salad bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, and sliced red onion. Season with salt and black pepper.

Assemble the Salad

Drizzle the ginger-lemon dressing over the salad. Toss gently to combine all ingredients and ensure the greens are well coated with the dressing.

Dress the Salad

Serve the salad immediately, garnished with additional black pepper if desired.

Fresh ginger

Lemon juice

Mixed salad greens

Cucumber

Cherry tomatoes

Red onion

In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 3-4 minutes. Season with salt, black pepper, and red pepper flakes.

Sauté the Shrimp

Reduce the heat to low and pour in the heavy cream. Stir well and add the grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.

Make the Creamy Sauce

Add the cooked pasta to the skillet with the creamy shrimp sauce. Toss to coat the pasta evenly. If needed, add more reserved pasta water to loosen the sauce.

Combine Everything

Remove from heat, sprinkle with chopped chives, and serve immediately with additional Parmesan cheese if desired.

Garnish and Serve

Shrimp, peeled and deveined

Linguine or spaghetti

Garlic, minced

Heavy cream

Parmesan cheese, grated

Chives, chopped

Red pepper flakes

In a medium saucepan, bring water to a boil. Add the boneless, skinless chicken breasts and cook for about 15-20 minutes or until the chicken is fully cooked and no longer pink in the center. Remove from heat and let cool.

Cook the Chicken

While the chicken is cooking, wash and dry all the salad greens. Chop the carrot into thin strips, slice the red bell pepper into thin slices, and chop the cucumber into bite-sized pieces. Slice the green onions thinly and chop the cilantro.

Once the chicken has cooled, use two forks to shred the chicken into bite-sized pieces. Set aside.

Shred the Chicken

In a large bowl, combine the mixed salad greens, shredded chicken, carrot, red bell pepper, cucumber, green onions, and cilantro. Toss gently to combine.

boneless, skinless chicken breasts

mixed salad greens

carrot

red bell pepper

cucumber

green onions

cilantro

In a small saucepan, combine the yuzu juice, water, and sugar. Heat over medium heat until the sugar has dissolved completely. Remove from heat and let it cool to room temperature. Once cooled, transfer the mixture to a shallow dish and place it in the freezer.

Prepare the Yuzu Granita

Every 30 minutes, use a fork to scrape the mixture to create a granita texture. Repeat this process until the entire mixture is frozen and fluffy, approximately 2-3 hours.

Freeze the Granita

Finely chop the shallots and place them in a bowl. Add the red wine vinegar, salt, and pepper, mixing well. Let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette

Carefully slice the Serrano chili into thin rings. Remove the seeds if you prefer less heat.

Slice the Serrano Chili

Using an oyster knife, carefully shuck the West Coast oysters. Be sure to retain the liquor (the liquid inside the shell) as it adds flavor.

Shuck the Oysters

On a serving platter, arrange the shucked oysters. Top each oyster with a spoonful of the yuzu granita, a slice of Serrano chili, and a drizzle of the Amazu mignonette. Garnish with additional herbs if desired.

West Coast Oysters

Yuzu juice

Water

Sugar

Serrano chili

Red wine vinegar

Shallots

Pepper

Rinse the edamame under cold water to remove any dirt or debris. Drain well.

Prepare the Edamame

In a large pot, add 1 cup of water and bring it to a boil over medium-high heat. Place a steamer basket over the pot (make sure the basket doesn’t touch the water).

Set Up the Steamer

Once the water is boiling, add the rinsed edamame to the steamer basket. Cover with a lid and steam for about 5-7 minutes, or until the edamame is tender and bright green.

Steam the Edamame

In a small bowl, mix together the minced garlic, red pepper flakes, soy sauce, sesame oil, and salt to taste.

Prepare the Spicy Sauce

Once the edamame is cooked, transfer it to a serving bowl. Drizzle the spicy sauce over the top and toss to coat evenly. Garnish with lemon wedges.

Combine and Serve

Edamame (young soybeans)

Garlic (minced)

Soy sauce

Sesame oil

Lemon (for garnish)

In a small bowl, combine honey, chili flakes, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly blended.

Prepare the Marinade

Take the Japanese A5 Wagyu beef and cut it into bite-sized pieces, approximately 1 inch cubes. This will ensure even cooking when skewered.

Prepare the Beef

Thread the Wagyu beef pieces onto skewers alternating with the shishito peppers. Ensure to leave some space between each piece for even cooking.

Skewer the Ingredients

Brush the skewers liberally with the honey chili glaze prepared earlier. Let it marinate for at least 15 minutes for the flavors to meld.

Marinate the Skewers

Preheat your charcoal grill to high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.

Prepare the Grill

Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the beef is nicely charred and the shishito peppers are blistered.

Grill the Skewers

Remove the skewers from the grill and let them rest for a minute. Serve immediately, drizzled with any remaining honey chili glaze.

Japanese A5 Wagyu beef

Shishito peppers

Honey

Chili flakes

Rinse the rice thoroughly under cold water until the water runs clear. This should take about 5 minutes.

Prepare the Rice

Soak the rinsed rice in water for about 4 hours. Drain and set aside.

Soak the Rice

Steam the soaked rice for about 30 minutes until it is fully cooked and tender. Let it cool to room temperature.

Steam the Rice

Mix the cooled rice with koji (rice mold) in a large bowl. Ensure the koji is evenly distributed throughout the rice.

Prepare Koji

Dissolve the yeast in a small amount of warm water and let it sit for 10 minutes until bubbly.

Prepare Yeast Starter

In a fermentation vessel, combine the koji rice, yeast mixture, remaining water (approx. 1 litre), and sugar. Stir well.

Combine Ingredients

Cover the fermentation vessel with a cloth and let it sit in a warm place for 1 to 2 weeks. Stir the mixture daily.

Fermentation

After fermentation, strain the mixture through a fine sieve or cheesecloth into a clean bottle or jar.

Strain the Mixture

Seal the bottle with a cap or cork and store it in the refrigerator. Serve chilled.

Bottle the Sake

Nigori Sake

Rice

Koji (Rice Mold)

Yeast

In a large bowl, combine the Junmai Daiginjo rice with 4 cups of water. Gently rinse the rice to remove excess starch. Drain and repeat this process until the water runs clear.

Washing the Rice

After washing, soak the rice in clean water for about 2 hours. This allows the rice to absorb moisture, which is crucial for even cooking.

Soaking the Rice

Using a steamer basket, steam the soaked rice for approximately 45 minutes, or until the grains are tender but not mushy.

Steaming the Rice

Once the rice is steamed and cooled to around 30°C (86°F), sprinkle the koji mold evenly over the rice. Mix gently to distribute the koji throughout the rice.

Introducing Koji

In a separate small bowl, mix the yeast with a bit of the fermentation water (6 cups) to activate it. Allow it to sit for about 15 minutes.

Preparing the Yeast Starter

In a large fermentation vessel, combine the koji rice, activated yeast, and the remaining fermentation water. Stir well and cover with a clean cloth. Let it ferment at a stable temperature of around 15-20°C (59-68°F) for 2-4 weeks.

Starting Fermentation

After fermentation is complete, pour the mixture through a fine mesh strainer lined with activated charcoal to filter out solids.

Filtering the Sake

Transfer the filtered sake into clean bottles, leaving some space at the top. Seal each bottle with a cork stopper.

Bottling

Junmai Daiginjo Rice

Water (for washing rice)

Koji mold

Water (for fermentation)

Activated charcoal

Bottles

Cork stoppers

Chill a cocktail glass by filling it with ice water and setting it aside while you mix the cocktail.

Prepare the Glass

In a cocktail shaker, combine 1 cup of La French Vodka, 0.5 cup of IslandJon Apple Guava Vodka, 0.25 cup of Pierre Ferrand Dry Curacao, 2 tablespoons of Apple-Blackberry Shrub, and 0.5 cup of freshly squeezed lemon juice.

Combine the Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake the Mixture

Remove the ice water from the chilled glass and strain the cocktail mixture into the glass using a fine mesh strainer.

Strain the Cocktail

Add 5 dashes of Peychaud's Bitters on top of the cocktail for added flavor.

Add Bitters

Garnish with a slice of lemon or a few blackberries. Serve immediately and enjoy your Eastern Vacation cocktail!