Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

In a pot, bring water to a boil. Carefully add the brown eggs and boil for about 7 minutes for a soft-boiled texture. Once done, transfer the eggs to an ice bath to cool for 5 minutes before peeling.

Prepare the Eggs

In a separate saucepan, combine soy sauce, water, mirin, sugar, sliced ginger, and crushed garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Prepare the Braising Liquid

Add the peeled eggs to the braising liquid. Make sure they are submerged. Reduce the heat to low, cover the pot, and let it braise for 30 minutes, turning the eggs halfway through to ensure even flavor absorption.

Braise the Eggs

After 30 minutes, taste the braising liquid and adjust seasoning with salt and black pepper as desired. Remove from heat and let the eggs sit in the liquid for an additional 10 minutes for extra flavor.

Finalize Seasoning

Remove the eggs from the braising liquid and cut them in half. Garnish with chopped green onions and serve warm, with some of the braising liquid drizzled over the top.

Serve the Dish

Brown eggs

Soy sauce

Water

Mirin

Sugar

Ginger, sliced

Garlic, crushed

Green onions, chopped

Salt

Black pepper