Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.

Seared Salmon Sushi

egg yolk, bacon, dashi truffle cream sauce

Truffle Udon Carbonara

sake and soy marinated, korean chili caramel, pickled fresnos, watermelon radish

Bang Bang Chicken

S'more Ice Cream Pie

Strawberry Crème Brulee Cheesecake

Affogato Sundae

Butter Cake

1 Scoop Vanilla Ice Cream

1 Scoop Maple Ice Cream

Key Lime Pie

Steak & Black Truffle Ravioli

Truffle Ravioli

Herb Crush Salmon with Mashed Potatoes & Vegetables

Chicken Parmesan & Spaghetti

Sake Glazed Sablefish

Butter Chicken

Bombay Butter Tofu

Teriyaki Vegetable Rice Bowl

Chicken Teriyaki Rice Bowl

Ahi Tuna Poke Bowl

BBQ Salmon Bowl

Scallop and Prawn Ceviche

Wagyu Beef Carpaccio

Frito Misto

In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to rice cooker instructions, or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold to combine and allow to cool to room temperature.

Season the Rice

Remove the skin from the salmon fillet and cut it into 1-inch thick slices.

Prepare the Salmon

Heat a torch or broiler to medium-high and lightly sear the salmon slices, just until the surface is golden-brown. Be careful not to overcook.

Torch the Salmon

On a bamboo sushi mat, spread a thin layer of sushi rice. Place a slice of seared salmon on top, followed by a few thin slices of serrano peppers.

Layer Ingredients

Using the bamboo mat, roll the sushi tightly, pressing gently to shape it. Repeat with remaining ingredients.

Roll Sushi

Using a sharp knife, slice the rolled sushi into 6-8 pieces.

Cut Sushi

In a small bowl, whisk together soy sauce, mirin, sesame oil, and wasabi until well combined.

Combine Sauce Ingredients

Sushi rice

Water

Rice vinegar

Sugar

Salt

Fresh salmon fillet

Serrano peppers

Soy sauce

Mirin

Sesame oil

Nori sheets

Wasabi

Bring a large pot of salted water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes until tender. Drain and set aside.

Boil the Udon Noodles

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain excess fat. Chop into small pieces.

Cook the Bacon

In a bowl, whisk together egg yolks, heavy cream, dashi stock, truffle oil, Parmesan cheese, salt, and black pepper until smooth.

Make the Truffle Cream Sauce

In the skillet with the bacon fat, add the cooked udon noodles. Pour the truffle cream sauce over the noodles and toss to combine, ensuring the noodles are evenly coated. Heat gently over low heat until the sauce thickens slightly, about 2-3 minutes. Do not boil, as you don't want to scramble the eggs.

Combine Pasta and Sauce

Plate the carbonara and top with chopped parsley and extra Parmesan cheese to taste. Serve immediately.

Serve

Udon noodles

Egg yolks

Bacon

Heavy cream

Dashi stock

Truffle oil

Parmesan cheese

Black pepper

Chopped parsley

Extra Parmesan cheese

In a bowl, whisk together sake, soy sauce, honey, grated ginger, and minced garlic until well combined.

Prepare the Marinade

Place the boneless chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a saucepan over medium heat, combine brown sugar and water. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer until mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in Korean chili flakes.

Make the Chili Caramel

In a small saucepan, combine sliced fresno peppers, white vinegar, water, sugar, and salt. Bring to a simmer over medium heat. Stir until sugar and salt dissolve, then remove from heat and let cool. Transfer to a jar and refrigerate for at least 30 minutes before serving.

Pickle the Fresnos

Preheat grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Cook the Marinated Chicken

Slice the grilled chicken and drizzle with the Korean chili caramel. Top with pickled fresnos and garnish with thinly sliced watermelon radish and chopped fresh cilantro.

Plate the Bang Bang Chicken

sake

soy sauce

honey

ginger, grated

garlic, minced

boneless chicken thighs

brown sugar

water

Korean chili flakes (Gochugaru)

fresno peppers, sliced

white vinegar

sugar

salt

watermelon radish, thinly sliced

fresh cilantro, chopped

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Prepare the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a measuring cup to compact it. Place in the freezer for 15 minutes to set.

Form the Crust

In a large mixing bowl, soften the vanilla ice cream until it is easy to stir but not completely melted. Fold in the mini marshmallows and chocolate chips until evenly distributed.

Prepare the Filling

Remove the crust from the freezer and spoon the ice cream mixture into the crust. Spread it out evenly with a spatula.

Fill the Crust

Cover the pie with plastic wrap and return it to the freezer. Freeze for at least 4 hours or until firm.

Freeze the Pie

Before serving, drizzle chocolate syrup over the top and add toasted marshmallows for garnish. Slice and enjoy your S'more Ice Cream Pie!

graham cracker crumbs

unsalted butter, melted

vanilla ice cream, softened

mini marshmallows

chocolate chips

chocolate syrup

toasted marshmallows

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Prepare the crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until golden. Remove and allow to cool slightly.

Bake the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in granulated sugar and continue mixing until well combined.

Mix the filling

Mix in the sour cream, vanilla extract, and pureed strawberries until fully incorporated. Add eggs, one at a time, mixing on low speed until just blended after each addition.

Add remaining ingredients

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Pour into crust

Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.

Cool and chill

In a small bowl, mix the granulated sugar and vanilla extract. Evenly distribute this mixture over the top of the chilled cheesecake.

Prepare the topping

Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, place the cheesecake under a broiler for 1-2 minutes, watching closely to prevent burning.

Caramelize the sugar

Top the cheesecake with fresh sliced strawberries and, if desired, mint leaves. Slice and serve immediately for the best texture.

Garnish and serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Strawberries, pureed

Fresh strawberries, sliced

Mint leaves, optional

Using an ice cream scoop, portion 2 cups of vanilla ice cream into serving bowls or glasses.

Scoop the Ice Cream

Brew 1 cup of fresh espresso using an espresso machine or stovetop method. Ensure it’s hot and freshly made.

Brew the Espresso

Gather your toppings: prepare 2 tablespoons of chocolate syrup, chop the nuts if needed, and have 1 cup of whipped cream ready.

Prepare the Toppings

Pour the hot espresso over the scoops of vanilla ice cream in each bowl, allowing the ice cream to melt slightly.

Assemble the Sundae

Drizzle chocolate syrup over the espresso and ice cream, then sprinkle chopped nuts on top. Finish with a generous dollop of whipped cream.

Add Toppings

Vanilla ice cream

Freshly brewed espresso

Chocolate syrup

Chopped nuts (e.g., almonds or hazelnuts)

Whipped cream

Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.

Preheat the Oven

Grease and flour a 9x5 inch loaf pan or line it with parchment paper to prevent sticking.

Prepare Baking Pan

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Combine Dry Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Combine with Dry Ingredients

Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.

Pour Batter into Pan

Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Cool the Cake

All-purpose flour

Baking powder

Unsalted butter, softened

Milk

Using an ice cream scoop, carefully scoop out one full scoop of vanilla ice cream and place it in a serving bowl or cone.

If desired, drizzle chocolate syrup over the ice cream and sprinkle with colorful sprinkles. Top it off with a cherry for a classic touch.

Add Optional Toppings

Vanilla Ice Cream

Chocolate Syrup

Sprinkles

Cherries

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, pure maple syrup, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the ice cream is thick and creamy.