Ramen in Miso Broth with a medley of seafood. Topped with two tempura-battered shrimp

Spicy Seafood Ramen

Traditional Korean Home Kitchen Combo with Korean-style BBQ Short Ribs, Fried Kimchi, Miso Soup, Salad, Rice, and Chef's choice of seasonal dishes

Han Sang

Served with rice and miso soup. Tuna, Salmon, Yellowtail, white tuna (2 pcs each)

Sashimi Lunch

Tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth. Topped with egg, Chashu, Green onions

Tonkatsu Ramen

Korean-style BBQ Short Rib, Rice, Egg, Kimchi, Seaweed Salad

Hot Stone Galbi Bibimbap

Effen Cucumber Vodka, Simply Syrup, Lime Juice

Asian Cucumber

Peachtree, Hpnotiq, Three Olives Strawberry Vodka, Grenadine, Cranberry Juice

Naughty Schoolgirl

Donburi

Yakisoba

Steamed Rice 2, Fried Rice 3, Miso Soup 3, Garden Salad 3, Teriyaki noodles 4

Side Order

Served with Miso Soup, 5 pcs of Nigiri and choice of: California Roll, Tuna Roll, Spicy Tuna Roll

Sushi Lunch

Nolet's Gin, Ketel One Vodka, Lillet Blanc

Bond's Vesper

Crispy, battered white fish with cabbage, red onion and cilantro, drizzled with spicy seafood and avocado sauce and finished with sour cream

Fish Taco (3pcs)

Ramen in Soy Bonito Broth with roasted pork, bok choy, bean sprouts, and boiled egg

Shoyu Ramen

Served with Miso Soup. Pick three half rolls: California Roll, Miami Roll, Shrimp Tempura Roll, Sex in the City Roll, Spicy Tuna Roll, Yummy Roll

Roll Combo

Served with Miso Soup. Traditional Japanese meal with sushi grade fish medley served over sushi rice

Chirashi

Three Olives Peach Vodka, Lemon Juice, Goslings Ginger Beer

Georgia Mule

Hana Fuji Apple Sake, Smirnoff Green Apple Vodka, Triple Sec, Cranberry and Lime Juices

The Fuji Apple

Buffalo Trace Bourbon, Black Walnut Bitters

Black Walnut Smoked Old Fashioned

St. George's Green Chile Vodka, Jimmy Luv's Bloody Mary Mix, Olive Juice, Sriracha, with a Tajin chile lime salt rim

Spicy Bloody Mary

Marinated ground chicken breast, served with basil, shitake mushrooms, carrot and onion. Topped with chopped peanuts and finished with a Korean-style Hot Rock BBQ Sauce

Spicy Chicken Lettuce Wraps

Spicy Chirashi is a colorful Japanese rice bowl topped with a variety of fresh ingredients, often featuring diced fish and vegetables. This Korean-style version incorporates a kick of spice from jalapeños and a zesty apple vinaigrette, enhancing the traditional flavors with a bit of heat. Here's how to prepare it at home.

Spicy Chirashi (Korean Style)

Korean-style BBQ Short Rib with cabbage, onion, lettuce and cilantro

Galbi Taco (3pcs)

Bacardi Silver Rum, Raspberry Liqueur, Fresh Raspberries, Mint, Lime Juice, Simple Syrup, Club Soda

Raspberry Mojito

In a large pot, heat sesame oil over medium heat. Add minced ginger and garlic, sautéing until fragrant. Stir in miso paste and soy sauce, then pour in dashi broth. Bring to a simmer.

Prepare the Broth

Add shrimp, squid, and mussels to the pot. Cook for 5-7 minutes until seafood is cooked through. Adjust seasoning with chili oil to taste.

Cook the Seafood

In a separate pot, boil water and cook ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

In a bowl, combine tempura batter mix and ice water until smooth. Heat oil in a deep pan. Dip shrimp in batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Make Tempura Shrimp

Divide cooked ramen noodles into bowls. Ladle the seafood miso broth over the noodles. Top with chopped green onions, nori strips, and two tempura shrimp per bowl.

Assemble the Ramen

Enjoy your spicy seafood ramen hot, garnished with additional chili oil if desired.

Serve

Miso paste

Dashi broth

Soy sauce

Sesame oil

Fresh ginger, minced

Garlic, minced

Ramen noodles

Shrimp, peeled and deveined

Squid, sliced

Mussels, cleaned

Green onions, chopped

Nori sheets, cut into strips

Chili oil

Tempura batter mix

Ice water

Oil for frying

In a bowl, mix soy sauce, brown sugar, minced garlic, ginger, sesame oil, and black pepper. Add beef short ribs and coat well. Cover and marinate for at least 2 hours or overnight for best flavor.

Marinate the Ribs

Preheat a grill or grill pan over medium-high heat. Grill the ribs for about 5-7 minutes on each side until they are nicely charred and cooked through. Sprinkle with chopped green onions before serving.

Cook the Ribs

In a skillet, heat vegetable oil over medium heat. Add chopped kimchi and sauté for about 5-7 minutes until slightly crispy. Sprinkle with sesame seeds before serving.

Fry the Kimchi

In a pot, bring dashi stock or water to a boil. Reduce heat and add miso paste, stirring until dissolved. Add cubed tofu and sliced green onions. Simmer for 5 minutes before serving.

Prepare Miso Soup

In a large bowl, combine mixed greens, shredded carrot, and sliced cucumber. Drizzle with sesame dressing and toss gently before serving.

Make the Salad

Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender. Fluff with a fork before serving.

Cook the Rice

In a skillet, heat sesame oil over medium heat. Sauté minced garlic until fragrant, then add seasonal vegetables. Stir-fry for about 5-7 minutes until tender. Drizzle with soy sauce before serving.

Prepare Seasonal Vegetables

Beef short ribs

Brown sugar

Ginger, minced

Black pepper

Kimchi, chopped

Vegetable oil

Sesame seeds

Dashi stock or water

Tofu, cubed

Green onions, sliced

Mixed greens

Carrot, shredded

Cucumber, sliced

Sesame dressing

Jasmine rice

Water

Seasonal vegetables (e.g., zucchini, mushrooms)

Rinse the sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot with the appropriate amount of water. Once cooked, let it steam for an additional 10 minutes.

Prepare Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it's still warm. Allow the rice to cool to room temperature.

Season Sushi Rice

In a pot, bring 2 cups of water to a boil. Add miso paste and stir until dissolved. Add cubed tofu and rehydrated seaweed. Simmer for 5 minutes. Garnish with sliced green onions before serving.

Using a sharp knife, slice the tuna, salmon, yellowtail, and white tuna into thin pieces (about 1/4 inch thick). Arrange on a plate.

Slice Sashimi

Serve the sashimi with the seasoned sushi rice and miso soup on the side. Enjoy!

Tuna (sashimi grade)

Salmon (sashimi grade)

Yellowtail (sashimi grade)

White Tuna (sashimi grade)

Sushi rice

Rice vinegar

Sugar

Salt

Water for miso soup

Tofu (cubed)

Green onions (sliced)

Seaweed (wakame, rehydrated)

In a large pot, add the pork bones and water. Bring to a boil, then reduce to a simmer. Cook for about 8-12 hours, skimming off any impurities that rise to the surface.

After simmering, add soy sauce, mirin, and salt to taste. Let it simmer for an additional 30 minutes.

Season the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

In another pot, gently boil the eggs for about 7 minutes. Remove and place them in ice water to cool, then peel.

Prepare the Eggs

In bowls, place a portion of the cooked ramen noodles, ladle the hot pork broth over the noodles. Top with slices of Chashu, halved boiled eggs, chopped green onions, and a drizzle of sesame oil.

Pork bones

Mirin

Eggs

Chashu (braised pork belly)

Green onions

In a bowl, combine soy sauce, minced garlic, sugar, and black pepper. Add the short ribs and marinate for at least 1 hour, preferably overnight.

Marinate the Short Ribs

Preheat a grill or hot stone. Grill the marinated short ribs for about 4-5 minutes on each side, or until cooked to your liking. Let rest for a few minutes before cutting.

Cook the Short Ribs

While the ribs are cooking, prepare the cooked white rice. Keep it warm until serving.

Prepare the Rice

In a small skillet, heat sesame oil over medium heat. Fry each egg sunny-side up until the whites are set but the yolks are still runny.

Fry the Eggs

In a large bowl, place a serving of rice at the bottom. Top with sliced short ribs, fried egg, kimchi, seaweed salad, sliced green onions, and sesame seeds.

Assemble the Bibimbap

Serve hot with additional soy sauce or sesame oil on the side for drizzling.

Korean BBQ Short Ribs (Galbi)

Cooked white rice

Kimchi

Seaweed salad

Garlic (minced)

In a cocktail shaker, muddle the cucumber slices and mint leaves together to release their flavors.

Muddle Ingredients

Add the Effen Cucumber Vodka, Simple Syrup, and Lime Juice to the shaker.

Add Liquids

Fill the shaker with ice cubes and shake vigorously for about 15 seconds.

Shake

Strain the mixture into a chilled glass filled with ice or serve straight up in a coupe glass.

Strain and Serve

Garnish with additional cucumber slices and a sprig of mint.

Garnish

Effen Cucumber Vodka

Simple Syrup

Lime Juice

Cucumber Slices

Mint Leaves

Ice Cubes

In a cocktail shaker, combine Peachtree Schnapps, Hpnotiq Liqueur, and Three Olives Strawberry Vodka.

Combine Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds. Strain the mixture into a glass filled with ice.

Shake & Strain

Pour the cranberry juice over the strained mixture, followed by a drizzle of grenadine. Allow it to settle at the bottom for a layered effect.

Add Cranberry and Grenadine

Garnish with a slice of strawberry or a cherry if desired. Serve immediately and enjoy!

Garnish & Serve

Peachtree Schnapps

Hpnotiq Liqueur

Three Olives Strawberry Vodka

Grenadine

Cranberry Juice

Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain well.

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, cover, and reduce to a simmer for about 18-20 minutes until the rice is tender. Remove from heat and let it sit covered for 10 minutes.

In a small bowl, mix together soy sauce, mirin, and sugar until the sugar is dissolved.

Prepare the Sauce

In a large skillet, heat sesame oil over medium heat. Add the chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken and slice into strips.

Cook the Chicken

Pour the sauce mixture into the skillet and bring to a simmer. Add the sliced chicken back to the skillet, cooking for an additional 2-3 minutes until the chicken is well-coated.

Combine Chicken and Sauce

In a separate pan, fry the eggs sunny-side up or to your preference.

In serving bowls, place a generous scoop of rice at the bottom. Top with the chicken and sauce mixture, followed by the fried egg. Garnish with chopped green onions and nori strips.

Assemble the Donburi

Japanese short-grain rice

Chicken thighs, boneless and skinless

Nori (seaweed), cut into strips

Cook the yakisoba noodles according to the package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Stir-Fry the Vegetables

Add cabbage, carrots, and bell pepper to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender yet crisp.