Roasted Cauliflower, Smoked Paprika, Guacamole, White Cabbage, Chipotle Mayo, Bang Bang Aioli, Coriander Cress

Bang Bang Cauliflower Taco

Black Cod, Citrus Ume Miso, Pickled Red Onion

Ume Miso Cod Kushiyaki

Guacamole, Crispy Rice, Coriander Cress, Fresh Truffles

TRUFFLE GUACAMOLE ON CRISPY RICE (Vg)

Spicy Salmon Tartare, Crispy Rice, Jalapeño

SPICY SALMON ON CRISPY RICE

Crispy Fried Squid, Chipotle Chilli, Smoked Spices, Fresh Red Chilli, Spring Onion, Lime, Shichimi Aioli

CHIPOTLE CALAMARI

FALAFELITO (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion, Chipotle

CHIPOTLE MISO SOUP (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion

MISO SOUP (Vg)

Grass-Fed Wagyu Steak Tartare, Avocado, Shallot, Jalapeño Salsa, Yuzu Kosho, Sweet Potato Shell

WAGYU STEAK CRUDO TOSTADITOS (2pcs)

Yellowfin Tuna Crudo, Yuzu, Shiso Truffle, Avocado

TUNA POKE TOSTADITOS (2pcs)

Heart of Palm, Asparagus, Avocado, Baby Corn

EL JARDIN TOSTADITOS (2pcs) (Vg)

CRISPY CALIFORNIA TOSTADITOS (2pcs)

Corn Tortilla Chips, Chilli Lime Seasoning

TORTILLA CHIPS (Vg)

Guacamole, Snow Crab, Lime, Coriander Cress

GUACAMOLE CRAB

GUACAMOLE SOCAL SHRIMP

Where Mexican fire meets Japanese precision, the robata-grilled Alaskan king crab leg is an exquisite dish perfect for sharing.

KING CRAB TOSTADITOS (6pcs)

AJO-CHIPOTLE EDAMAME (Vg)

EDAMAME (Vg)

GUACAMOLE SUPERFOOD (Vg)

Avocado, Lime, Onion, Tomato, Coriander, Jalapeño, Salsa

GUACAMOLE (Vg)

SIN PALOMA

Crossip Blazing Pineapple, Jalapeño Agave, Yuzu, Trip Elderflower & Mint

SPICY PINA

PLUM COBBLER

LU MARGARITA

Preheat the oven to 220°C / 425°F. Trim cauliflower into bite-sized florets and pat dry. In a large bowl toss the florets with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for even browning.

Prep and roast

Roast for 22–28 minutes, stirring or flipping once at 12–15 minutes, until edges are deeply golden and the centers are tender. Remove from oven and let cool 5 minutes.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs sweet chili sauce, 1 tbs sriracha, 1 tsp rice vinegar, 1 tsp fresh lime juice and 1 minced garlic clove. Season with 1/4 tsp salt to taste. Adjust heat/sweetness: add more sriracha for heat or more sweet chili for sweetness. Refrigerate until assembly.

Combine 1/4 cup mayonnaise with 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1/2 tsp lime juice and 1/2 tsp honey. Taste and add 1/8 tsp salt if needed. Set aside.

Halve and pit the avocados, scoop into a bowl and mash lightly with a fork leaving some chunkiness. Stir in 1 tbsp fresh lime juice, 1 tbsp minced shallot, 2 tbs chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and optional 1/2 tsp minced jalapeño for a touch of heat. Taste and adjust seasoning. Keep covered to prevent browning.

In a bowl toss 3 cups thinly sliced white cabbage and 1/2 cup julienned carrot with 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Let sit 5–10 minutes to slightly soften and meld flavors.

Warm the tortillas: stack and wrap in a damp towel, microwave 30–45 seconds or warm individually in a dry skillet brushed with 1 tsp oil over medium heat about 20–30 seconds per side until pliable and slightly charred.

Brush or drizzle a little chipotle mayo on each warm tortilla (about 1 tsp per taco). Spoon 2–3 tbsp guacamole onto each, then add 3–4 roasted cauliflower florets per taco. Top with a small handful of cabbage slaw (about 2 tbs), then drizzle 1–2 tsp of bang bang aioli over the cauliflower.

Garnish with coriander cress (about 1 tbsp per taco) and serve with lime wedges on the side to squeeze over. Serve immediately.

cauliflower florets (medium)

olive oil

smoked paprika

ground cumin

kosher salt

black pepper

mayonnaise

sweet chili sauce

sriracha

rice vinegar

fresh lime juice

garlic (minced)

salt

chipotle in adobo (finely chopped)

adobo sauce

lime juice

honey

ripe avocado

shallot (finely minced)

cilantro (chopped)

jalapeño (optional, minced)

white cabbage (thinly sliced)

carrot (julienned)

small corn or flour tortillas

fresh coriander cress or micro cilantro

lime wedges

extra oil for brushing

In a bowl, whisk together white miso, umeboshi paste, mirin, sake, sugar, yuzu juice, soy sauce and oil until smooth. Taste and adjust: add more ume paste for salt/tartness, more sugar for sweetness, or more citrus for brightness.

Make marinade

Reserve about 2 tablespoons of the marinade for basting/finishing. Place remaining marinade in a shallow dish large enough to hold the fillets.

Portion and reserve

In a small saucepan combine rice vinegar, water, sugar, salt and optional peppercorns. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat. Place sliced red onion in a jar or bowl and pour the hot pickling liquid over the onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) to mellow. These can be made a day ahead.

Quick-pickle onions

Pat black cod fillets dry with paper towel. Lightly season the skin side with 1/2 tsp kosher salt divided among fillets. If fillets are large, portion into 3–4 oz pieces. Thread each piece onto two parallel soaked bamboo skewers (kushiyaki style) so the fish stays flat and is easy to turn.

Prepare fish

Brush both sides of each skewered fillet with the ume miso marinade (use the portion in the shallow dish). Cover and refrigerate for 30–60 minutes. Do not exceed 2 hours to avoid over-salting or breaking down the fish too much.

Marinate

If using a grill: preheat to medium-high (about 400°F / 200°C). If using broiler: position rack 6 inches from heat and preheat broiler. Lightly oil grill grates or a broiler pan.

Preheat grill or broiler

Brush the fish lightly with oil. Place skewers on the grill or under the broiler, skin side down first. Cook 3–4 minutes until the marinade firms and the skin begins to crisp and brown. Carefully flip and cook 2–3 more minutes until the fish is opaque and flakes easily. Total cook time will be ~5–7 minutes depending on thickness. Avoid overcooking.

Grill / broil the kushiyaki

During the last 30–60 seconds of cooking, brush the top of each fillet with the reserved 2 tablespoons of ume miso for glossy finish and an extra hit of flavor. If desired, flash-char with a kitchen blowtorch for 10–15 seconds to caramelize the glaze (optional).

Finish with reserved marinade

Transfer kushiyaki to a serving platter. Top each skewer with a small mound of pickled red onion. Sprinkle with chopped chives (or mitsuba) and toasted sesame seeds. Serve with lemon or yuzu wedges on the side for squeezing. Offer any leftover pickling liquid or extra marinade warmed slightly as a dipping sauce if desired.

Serve immediately while fish is warm. Leftover pickled onions keep refrigerated up to 1 week; cooked fish is best the day it’s made.

white miso paste

umeboshi paste (or pitted umeboshi mashed)

mirin

sake

granulated sugar

fresh yuzu juice (or lemon + orange mix)

soy sauce

neutral oil (grapeseed or vegetable), optional (for sheen)

black cod (sablefish) fillets, skin on, about 3–4 oz each

neutral oil (for brushing)

bamboo skewers (soaked 30 minutes)

red onion, thinly sliced

water

sugar

optional: whole peppercorns or shichimi

chopped chives or mitsuba

toasted sesame seeds

extra ume miso (from marinade, reserved)

lemon or yuzu wedges

Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice and 1.2 cups water in a small saucepan, bring to a gentle simmer, cover and cook on low for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Cook rice

While rice rests, mix rice vinegar, sugar and 0.25 tsp fine sea salt until dissolved. Fluff the rice with a fork, drizzle the vinegar mixture over the rice and gently fold to combine. Spread rice on a tray to cool slightly until warm (not hot), about 10 minutes.

Season rice

When rice is warm, wet your hands and press about 2 tablespoons of rice into compact 2.5–3 inch rounds (or rectangles), about 0.5 inch thick. You should get 10–12 pieces depending on size. Lightly dust both sides of each rice cake with cornstarch.

Form rice cakes

Heat neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry rice cakes in batches 2–3 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined tray and season immediately with a pinch of fine sea salt. Keep warm in a low oven (90–100°C) if necessary.

Fry until crispy

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to a slightly chunky texture, leaving some small pieces for texture.

Prepare avocado base

Add the diced red onion, chopped cilantro, finely diced jalapeño, lime juice, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp olive oil to the mashed avocado. Fold gently to combine. Taste and adjust seasoning with additional salt or lime juice as needed. If you want a stronger truffle aroma, stir in 1/2 tsp truffle oil now.

Mix flavors

Plate the crispy rice rounds on a serving platter. Spoon about 1 to 1 1/2 tablespoons of guacamole onto each warm rice cake, spreading slightly but keeping a small peak for texture.

Use a truffle slicer or very sharp knife to shave thin slivers of fresh truffle over each guacamole-topped rice cake, distributing the 10 g of truffle across all pieces.

Top each piece with a small pinch of coriander cress. Finish with a light dusting of lime zest, a very small pinch of finishing sea salt and a crack of black pepper across the assembled pieces.

Serve immediately so the rice remains crisp. If preparing ahead, keep fried rice crisp by storing loosely covered at room temperature; assemble no more than 10 minutes before serving.

ripe avocados

finely diced red onion

finely chopped cilantro (coriander)

finely diced jalapeño (seeds removed for milder)

sea salt

freshly ground black pepper

extra-virgin olive oil (for richness)

truffle oil (optional — for pronounced truffle aroma)

short-grain sushi rice (uncooked)

water (for cooking rice)

fine sea salt

neutral oil (vegetable or grapeseed) for frying

cornstarch (light dusting)

fresh black truffle (or preserved truffle if unavailable)

coriander cress (or micro cilantro)

freshly grated lime zest

fine sea salt (for finishing)

freshly ground black pepper (finish)

Rinse the short-grain rice under cold water until runoff is mostly clear. Combine rinsed rice and 1.1 cups water in a small saucepan, cover, bring to a gentle boil, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

While rice is still warm, gently fold in 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Spread the rice in an even layer on a rimmed baking sheet or shallow tray to cool to room temperature (about 20–25 minutes). Press down to compact slightly—this helps form firm cakes.

Season and chill

When rice is cool enough to handle, lightly oil your hands. Portion the rice into 10–12 equal pieces (about 1.5 tablespoons each for bite-sized or 2–3 tablespoons for slightly larger). Shape each portion into a compact oval or rectangle about 1/2 inch thick, pressing firmly so they hold together.

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering but not smoking. Fry rice cakes in batches, 2–3 minutes per side, pressing gently with a spatula to increase contact, until a deep golden brown and crisp on both sides. Transfer to a paper-towel-lined rack to drain. If desired, lightly brush tops with 1 teaspoon oil to restore shine and prevent sticking.

Pan-fry until crispy

Keep fried rice cakes warm in a 200°F (95°C) oven for up to 15 minutes while you prepare the tartare. Reserve any browned oil if you like to toss a tiny amount with the tartare for extra flavor (optional).

Finish

Using a very sharp knife, trim any remaining sinew from the salmon and cut into small uniform 1/4-inch dice. Keep chilled until ready to mix.

Prepare salmon

In a bowl, whisk together 2 tablespoons mayonnaise, 1.5 teaspoons Sriracha, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon rice vinegar, lime zest, and 1 teaspoon lime juice until smooth. Taste and adjust heat or salt as needed.

Make sauce

Place diced salmon in a chilled bowl. Add the sauce and gently fold to coat evenly without mashing the fish. Fold in 2 tablespoons thinly sliced scallions, 1/2 of the thinly sliced jalapeño (reserve other half for garnish), 1 teaspoon toasted sesame seeds, and 1/4 teaspoon salt plus a pinch of black pepper. Taste and adjust seasoning. Keep chilled until assembly.

Combine tartare

Place the warm crispy rice cakes on a serving platter. Using a small spoon or a ring mold perched on each cake, gently mound about 1 to 1.5 tablespoons of the spicy salmon tartare on top of each rice cake. Lightly press so tartare adheres but remains textured.

Assemble bites

Top each tartare mound with a very thin slice of reserved jalapeño (for heat and color), a sprinkle of toasted sesame seeds, and a few microgreens or a small cilantro sprig. Add a small dollop of pickled ginger at the side of the platter if using.

Garnish

Serve immediately while the rice is warm and crispy. Offer lime wedges and a small dish of soy sauce on the side. Each bite should combine warm, crunchy rice with cool, spicy salmon.

Serve

fresh sushi-grade salmon (skinless, boneless)

mayonnaise (preferably Japanese Kewpie)

Sriracha

sesame oil

scallions (green parts only), thinly sliced

sesame seeds (toasted, optional)

jalapeño, very thinly sliced (plus extra for garnish)

lime zest

rice vinegar (for seasoning)

neutral oil for frying (vegetable or canola)

neutral oil for brushing (optional)

soy sauce (for serving, optional)

microgreens or cilantro sprigs

pickled ginger (optional)

toasted sesame seeds (for sprinkling)

Rinse the squid under cold water. Pat dry with paper towels. If whole tubes are used, slice tubes into 1/2-inch rings and keep tentacles whole if small; if large, cut tentacles into 1-2 pieces. Dry thoroughly — excess moisture prevents a crisp coating.

Clean and slice

Place the cut calamari in a bowl and toss with 1/4 tsp of the sea salt and 1/8 tsp black pepper. Let rest while you prepare the batter and sauces (5–10 minutes).

Season

In a medium bowl combine all-purpose flour, cornstarch, cornmeal (if using), smoked paprika, chipotle powder, remaining 3/4 tsp sea salt, and remaining 1/4 tsp black pepper. Whisk to combine.

Mix dry ingredients

Add the cold sparkling water to the dry mix and whisk briefly until just combined. Leave some small lumps — do not overmix. Keep the bowl over a larger bowl of ice or stir in a couple of ice cubes to keep the batter very cold; cold batter yields a lighter, crispier crust.

Add cold liquid

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float immediately without browning too quickly.

Heat oil

Working in small batches to avoid overcrowding, dredge the seasoned calamari pieces in the batter, letting excess drip off. Carefully lower into the hot oil and fry for 1 to 1.5 minutes, until golden brown and crisp. Fry tentacles slightly longer if needed (up to 1.75 minutes). Remove with a wire skimmer and drain on a wire rack set over a baking sheet or on paper towels. Keep fried batches warm in a low oven (200°F / 95°C) while finishing remaining batches.

Dredge and fry

Immediately sprinkle the fried calamari with the smoked sea salt and a pinch of freshly ground black pepper while still hot for best adhesion and flavor.

Drain and season

In a small bowl, combine the chipotle in adobo (finely minced or puréed), 1/2 cup mayonnaise, lime juice, honey, minced garlic, smoked soy sauce and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding a touch more chipotle or a teaspoon of adobo sauce for more heat and smokiness. Chill until ready to serve.

Make the aioli by stirring together 1/2 cup mayonnaise, 1 tsp shichimi togarashi, lime zest, 1 tsp lime juice and 2 tbsp thinly sliced spring onion. Taste and adjust seasoning; add a pinch of salt if needed. Set aside.

Slice the fresh red chilli very thinly on the bias and toss with a pinch of salt and a few drops of lime to mellow heat if desired. Roughly chop cilantro or parsley if using.

Arrange a mound of crispy calamari on a serving plate (PLATOS PEQUEÑOS portion). Spoon or drizzle the chipotle chilli sauce over some pieces and place a small ramekin of shichimi aioli alongside for dipping.

Scatter the thinly sliced red chilli and remaining spring onion over the calamari. Garnish with chopped cilantro, extra lime wedges, and an extra dusting of shichimi togarashi if desired.

Bang Bang Cauliflower Taco

Ume Miso Cod Kushiyaki

Truffle Guacamole On Crispy Rice (vg)

Spicy Salmon On Crispy Rice

Chipotle Calamari

Falafelito (vg)

Chipotle Miso Soup (vg)

Miso Soup (vg)

Wagyu Steak Crudo Tostaditos (2pcs)

Tuna Poke Tostaditos (2pcs)

El Jardin Tostaditos (2pcs) (vg)

Crispy California Tostaditos (2pcs)

Tortilla Chips (vg)

Guacamole Crab

Guacamole Socal Shrimp

King Crab Tostaditos (6pcs)

Ajo-chipotle Edamame (vg)

Edamame (vg)

Guacamole Superfood (vg)

Guacamole (vg)

Sin Paloma

Spicy Pina

Plum Cobbler

Lu Margarita