Savory and delicious teriyaki rice bowls with teriyaki sauce, rice, green onion, toasted sesame seed, cabbage, carrot, and your choice of protein. Try the bowl with Snake River Farms wagyu, Mama Aoki’s garlic butter shrimp, crazy beef, chibi chicken, garlic butter salmon, or go for a combo!

KURU KURU PA TERIYAKI BOWLS

EGGS BENEDICT

MOCHI PANCAKES

GLASS MIMOSA

JEAN – LOUIS CHARLES DE FERE BLANC DE BLANCS

Sapporo

Asahi

SIDE OF KIMCHI

BEEF, CHICKEN, OR SHRIMP

Shrimp Bowl

Choice of 2 proteins: Beef, Chicken, or Shrimp

KKP Combo Bowl

Snake River Farms Wagyu Beef Bowl

- Organic Jidori Chicken Wing - Sea Salt & Shichimi Togarashi - Kurobuta Pork Jowl - Tobanjan - Organic Jidori Chicken Hearts - Wasabi Sarusa & Crunchy Garlic - Furikake Onigiri - Rice Ball with Seaweed Seasoning

Mama San Combo

- Organic Jidori Chicken Breast - Daikon & Yuzu Kosho - Angus Beef Tenderloin - Wasabi Sarusa & Crispy Garlic - Salmon Yaki Onigiri - Grilled Rice Ball with Soy Sauce

Crazy Combo

Draft Supporo

Draft Hitachino Ale

Quail Egg

Angus Beef Tenderloin

Kurobuta Pork Jowl

Shishito Peppers

Chicken Thigh

Salmon Yaki Onigiri

Chicken Hearts

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

While rice rests, stir together rice vinegar, sugar, and salt until dissolved. Gently fold seasoning into the cooked rice with a rice paddle or spatula. Keep rice warm and covered.

In a small saucepan combine soy sauce, mirin, sake, brown sugar, minced ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, whisk cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and let cool slightly. Taste and adjust sweetness or salt as desired.

Toss the shredded cabbage and julienned carrot with 1 tsp sesame oil and a pinch of salt. Optionally quick-pickle by sprinkling with 1 tablespoon rice vinegar and letting sit 5–10 minutes for brightness.

Thinly slice the green onions. Keep the white parts separated from the green tops; whites can be cooked briefly with proteins or used raw for texture, greens are for garnish.

Toast sesame seeds in a dry skillet over medium heat, stirring, until lightly golden and fragrant, about 2 minutes. Remove from heat and set aside.

Pat your chosen protein dry and season lightly with kosher salt and black pepper. For proteins that will receive additional garlic butter (shrimp, salmon), reserve minced garlic and butter.

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

For thin-sliced wagyu or crazy beef: add meat in a single layer and sear quickly 30–60 seconds per side for medium-rare to medium (adjust to thickness). Remove and rest 2 minutes, then slice against the grain into bite-sized pieces if needed.

For chibi chicken (boneless thigh pieces): add chicken to the hot pan and cook 4–6 minutes, stirring occasionally, until cooked through and golden (internal temp 165°F / 74°C). Remove and keep warm.

Once proteins are resting in the pan, pour 1/3 to 1/2 cup of the prepared teriyaki sauce into the pan, stirring to coat and reduce slightly for 30–60 seconds. Toss the protein in the glaze so each piece is coated. Remove from heat.

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp from the pan.

Lower heat and add 2 tablespoons teriyaki sauce to the pan, scraping up any browned bits. Return shrimp to the pan and toss for 30 seconds to coat. Finish with 1 tablespoon butter for gloss, then remove from heat.

Pat salmon dry and season lightly. Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down if applicable and sear 4–5 minutes until the skin is crisp and the salmon is cooked two-thirds of the way up the side.

Flip and add 1 tablespoon butter and 1 clove minced garlic. Spoon butter and garlic over the salmon for 1–2 minutes until cooked to medium (internal 125–135°F for medium rare to medium). Remove salmon and let rest 2 minutes.

Add 2–3 tablespoons teriyaki sauce to the pan and simmer 30 seconds. Spoon sauce over salmon before serving.

Divide the seasoned rice evenly among four bowls (about 1 to 1 1/4 cups cooked rice per bowl).

Arrange the cooked protein on top of the rice. Spoon additional warmed teriyaki sauce over the protein (about 1–2 tablespoons per bowl, more to taste).

Add a mound of seasoned cabbage and carrot beside the protein. Scatter sliced green onion tops over the bowl and sprinkle with toasted sesame seeds.

Garnish optionally with pickled ginger and a light pinch of chili flakes for heat. Serve immediately.

Teriyaki sauce keeps refrigerated in an airtight container for up to 1 week. Cooked proteins and rice keep separately for 2–3 days; reheat gently in a skillet or microwave, adding a splash of water or teriyaki sauce to maintain moisture.

short-grain white rice (uncooked)

water (for rice)

rice vinegar

sugar (for rice seasoning)

salt (for rice seasoning)

low-sodium soy sauce

mirin

sake (or dry white wine)

brown sugar

fresh ginger (peeled, minced)

garlic (minced)

cornstarch

cold water (for slurry)

green cabbage

carrot (julienned or shredded)

green onions (scallions, thinly sliced, white and green separated)

toasted sesame seeds

sesame oil

pickled ginger (optional)

Snake River Farms wagyu steak (sliced thin) OR top sirloin

Mama Aoki’s garlic butter shrimp (peeled, deveined)

crazy beef (thinly sliced, high-heat marinated beef)

chibi chicken (boneless thigh, cut into bite-size pieces)

garlic butter salmon (salmon fillet, skin on or off)

neutral oil (canola, vegetable, or avocado)

unsalted butter (for garlic butter proteins)

garlic (minced, for proteins)

kosher salt

freshly ground black pepper

optional chili flakes

Melt the unsalted butter in a small saucepan over low heat until fully melted. Skim foam and carefully pour off clear butter into a heatproof bowl, leaving milky solids behind (about 100–110 g of clear butter). Keep warm but not hot (set bowl over barely-warm water).

Prepare clarified butter

In a medium heatproof bowl (or the top of a double boiler), whisk together the egg yolks, lemon juice, Dijon mustard, cayenne and 1/4 tsp salt until slightly thickened. Place the bowl over (not touching) gently simmering water and continue whisking constantly. The mixture should warm and thicken slightly, taking care not to scramble the yolks.

Make the emulsion

Remove the yolk mixture from the heat. Very slowly (a few drops at a time to start), whisk in the warm clarified butter until the sauce becomes smooth and emulsified. If it thickens too much, whisk in 1–2 teaspoons warm water to adjust. Taste and season with remaining 1/4 tsp salt and additional lemon juice if desired. Keep warm in a thermos or over very low warm water (do not overheat).

Finish hollandaise

Bring 2 liters of water to a gentle simmer in a wide sauté pan. Add 2 tbs white vinegar and 1 tsp salt. Reduce heat so the surface has gentle ripples but not a rolling boil.

Crack each egg into a small ramekin or cup. Swirl the water gently to create a small vortex and carefully slip one egg into the center. Repeat for 2–3 eggs depending on pan size, leaving space between them.

Poach eggs 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot under paper towel to remove excess water, and transfer to a warm plate. Keep warm in a shallow dish in a warm oven (80–90°C / 175–195°F) if not assembling immediately.

Split the English muffins and toast cut sides in a skillet with 1 tbs butter until golden and crisp. Alternatively, toast in a toaster and butter lightly.

Warm the Canadian bacon or ham in the same skillet for about 30–60 seconds per side until just heated and slightly caramelized.

To assemble each serving (serves 2): Place one toasted English muffin half on each plate, top with one slice of warm Canadian bacon, then one poached egg.

Spoon 2–3 tablespoons of warm hollandaise sauce over each egg. Sprinkle with chopped chives and a light grind of black pepper. Serve immediately.

large eggs

white vinegar

water (for poaching)

salt

large egg yolks

unsalted butter

fresh lemon juice

Dijon mustard

Cayenne pepper

English muffins

unsalted butter (for toasting)

thin-sliced Canadian bacon or ham

fresh chives, finely chopped

ground black pepper

In a large mixing bowl, whisk together 1 cup sweet rice flour (mochiko), 1 cup all-purpose flour, 2 tsp baking powder, 3 tbs granulated sugar, and 1 tsp fine sea salt until evenly combined.

Dry ingredients

In a separate bowl, whisk 1 1/4 cups milk with 2 large eggs, 3 tbs melted and cooled unsalted butter, and 1 tsp vanilla extract until smooth. If you prefer a thinner batter, replace 1/4 cup of the milk with buttermilk or add the optional 1/4 cup milk.

Wet ingredients

Make the batter by pouring the wet ingredients into the dry. Stir gently with a silicone spatula or whisk until just combined. The batter should be thicker than American pancake batter but pourable; it will be slightly elastic from the mochiko. Avoid overmixing — some small lumps are fine.

If the batter seems too thick (resists dropping from a spoon), thin with milk 1 tablespoon at a time to reach desired consistency. Conversely, if it's too thin, add up to 1-2 tablespoons more mochiko or all-purpose flour.

Let the batter rest for 10 minutes at room temperature. Resting hydrates the rice flour and improves texture.

Heat a large nonstick skillet or griddle over medium-low to medium heat (about 300–325°F / 150–160°C). Brush the surface lightly with neutral oil or butter (about 1 tsp per 8-inch area) or use nonstick spray. A lower cooking temperature prevents the outside from browning too quickly while the interior cooks and the mochi softens.

Preheat pan

Use a 1/4-cup scoop or ladle to pour batter onto the hot griddle for each pancake. For uniform pancakes, wipe the bottom of the scoop between pancakes. If using mix-ins (fresh berries or banana slices), gently press 3–5 berries or a couple banana slices into the top of each pancake immediately after pouring.

Portion batter

Cook the pancakes 3–4 minutes on the first side, or until the edges look set and small bubbles form and hold on the surface. Because mochiko yields a chewier interior, the surface may remain slightly glossy; look for golden edges and underside. If the underside is browning too quickly, lower the heat.

Cook first side

Carefully flip each pancake and cook another 2–3 minutes on the second side, until golden and cooked through. Press lightly with a spatula to ensure even contact with the pan. If pancakes are thick and still undercooked in the center, cover the pan with a lid for 1–2 minutes to trap heat and finish cooking.

Flip and finish

Transfer cooked pancakes to a warm plate and tent loosely with foil while you finish the rest. Reapply a little oil or butter to the pan as needed (about 1 tsp) between batches.

Stack pancakes and finish with your choice of toppings: maple syrup, a dusting of powdered sugar, fresh berries or banana slices, and a sprinkle of toasted sesame seeds if desired. Serve immediately while warm.

Serve

sweet rice flour (mochiko)

all-purpose flour

baking powder

granulated sugar

fine sea salt

milk

whole milk or buttermilk (optional, for thinner batter)

unsalted butter, melted and cooled

vanilla extract

fresh blueberries or sliced strawberries

sliced banana

maple syrup

powdered sugar

toasted sesame seeds (for a Japanese twist)

neutral oil (vegetable or canola) or additional butter

nonstick cooking spray

Chill a 6–8 oz champagne flute in the refrigerator for at least 15 minutes or fill it with ice water for 2–3 minutes, then discard the ice water and dry the flute. A cold glass helps keep the mimosa fizzy longer.

Pour 2 oz freshly squeezed orange juice into the chilled flute. Use fresh juice for the best flavor; strain if you prefer a smoother texture without pulp.

Add juice

Slowly pour 4 oz chilled sparkling wine down the side of the flute to preserve bubbles. Pour gently until the glass is nearly full (leave a small headroom to avoid overflow).

Top with sparkling wine

Do not stir; allow the sparkler to mix with the juice naturally to retain effervescence.

Optional: Slide an orange slice onto the rim or drop a halved strawberry into the glass. Serve immediately while cold and fizzy.

chilled dry sparkling wine (Champagne, Prosecco, Cava)

freshly squeezed orange juice

orange slice or wheel

fresh strawberry

Juice fresh limes to obtain 0.75 oz of lime juice. Measure dark rum, light rum, simple syrup, and falernum (if using) into a cocktail shaker.

Juice and measure

Add 2 dashes of Angostura bitters to the shaker. Fill the shaker about two-thirds full with ice (or add 3-4 large cubes).

Add bitters and ice

Shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted.

Fill a Collins glass or tall highball with crushed ice (about 1 cup). Strain the shaken mixture over the crushed ice, leaving room at the top for soda.

Top with 2 oz club soda or sparkling water. Give it one gentle stir with a bar spoon to integrate the soda without flattening the carbonation.

Garnish with a sprig of mint and a lime wheel or wedge. Serve with a straw and enjoy.

Dark rum

Light (white) rum

Fresh lime juice

Simple syrup (1:1)

Falernum or almond syrup (optional)

Angostura bitters

Club soda or sparkling water

Crushed ice

Mint sprig (garnish)

Lime wheel or wedge (garnish)

Place the Jean‑Louis Charles de Fère Blanc de Blancs in an ice bucket filled with ice and enough cold water to surround the bottle for 20–30 minutes, or chill in the refrigerator for at least 3 hours (recommended serving temperature 6–8°C / 43–46°F).

Chill the bottle

Rinse flutes or white wine glasses with cold water immediately before service and then drain with a towel. This removes dust and helps preserve bubbles.

Prepare glassware

Hold the bottle at a 45° angle away from people and valuable objects. Keep a towel over the cork. If using a corkscrew: remove foil and wire cage, hold cork with towel and twist bottle (not cork) gently until cork eases out. If using a saber: ensure safe technique and follow manufacturer instructions. Pour a small taste into a glass to check clarity and aroma.

Open the bottle

Pour about 90–120 ml (3–4 fl oz) per flute for an initial serving, filling each glass one‑third to half full to preserve effervescence. Tilt the glass slightly and pour gently down the side to control foam. For a full pour, leave about 2 cm (0.8 in) of space at the top.

Pour

Use the paring knife to cut thin strips of lemon peel (avoiding too much pith). Twist a lemon strip over each filled flute to release oils, then drop or hook the twist on the rim.

Lemon twist garnish

Hull and slice fresh strawberries into thin slices. Slide a slice onto the rim of the flute or drop one slice gently into each glass for a subtle fruit accent.

Strawberry garnish

Serve immediately after pouring to enjoy optimal effervescence and aromatics. If serving multiple bottles, replace the bottle in the ice bucket to keep chilled between pours. Encourage guests to hold the glass by the stem to avoid warming the wine.

Service and pacing

Keep the towel, paring knife and extra glasses nearby. Use the towel to control the cork and to dry any drips after pouring. Use the ice bucket to maintain the bottle temperature throughout service. Rinse and re‑chill glasses as needed.

Jean‑Louis Charles de Fère Blanc de Blancs (chilled)

Lemon twist

Fresh strawberries (hulled and sliced)

Ice (for chilling bucket)

Water (to rinse glassware)

Champagne flute or white wine glass

Ice bucket or large bowl

Wine opener (corkscrew) or saber

Towel or cloth

Small paring knife

Place a highball or pilsner glass in the freezer for 5–10 minutes, or fill with ice and water to chill while you prepare the drink.

Chill glass

Measure 3 oz of chilled sake into a mixing glass or cocktail shaker. Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup. This small amount of citrus and sugar balances the sake's rice umami and the beer's bitterness.

Add the three cucumber slices into the mixing glass. Using a muddler or the back of a spoon, gently press the cucumber 3–4 times to release aroma and a subtle vegetal flavor—do not pulverize into juice.

Add ice to the mixing glass (enough to fill it about halfway), then gently stir the sake-citrus-cucumber mixture for 10–15 seconds to chill and slightly dilute.

Kuru Kuru Pa Teriyaki Bowls

Eggs Benedict

Mochi Pancakes

Glass Mimosa

Btl

Jean – Louis Charles De Fere Blanc De Blancs