Iced Green Tea

Diet Coke

Mexican Sprite

Mexican Coke

Sparkling Water

Bottled Water (Still)

Aga Punch

Espresso Martini

Lobster

Crab

Toro

Akami

Hamachi

Suzuki

Surf Clam

Salmon

Yamaimo

Shrimp

Bay Scallop

Cucumber

Hamachi Tasting

Salmon Tasting

Toro Tartare Tasting

Pour 4 cups water into a kettle or saucepan and heat until it reaches about 175–185°F (just before a rolling boil) — small bubbles should form but it should not be vigorously boiling.

Bring water to near-boil

Place 4 tsp loose green tea (or 4 tea bags) into a heatproof pitcher or teapot. Pour the hot water over the tea. Cover and steep for 2–3 minutes for a delicate flavor or up to 4 minutes for a fuller taste. Do not steep longer than 4 minutes to avoid bitterness.

Steep tea

Remove tea leaves or tea bags promptly. If you used loose leaves, strain the tea into a clean pitcher. Allow the brewed tea to cool at room temperature for 10–15 minutes before refrigerating.

Strain and cool

While the tea cools, make simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar fully dissolves and the mixture is clear. Remove from heat and cool to room temperature. Transfer to a jar and refrigerate until ready to use. (You can skip this step if you prefer unsweetened tea or plan to sweeten with honey or a different sweetener.)

Dilute if desired: If the brewed tea is very strong, add up to 4 cups cold water to the pitcher and stir to taste. This yields a balanced strength; adjust to preference.

Sweeten: Add simple syrup to taste (start with 2–4 tablespoons per quart) and stir until fully incorporated. If using honey, dissolve 2 tablespoons in a small amount of warm water before stirring into the cold tea.

Chill: Refrigerate the tea until well chilled, about 30–60 minutes. For immediate service, fill glasses with ice and proceed to the next step.

Serve: Fill glasses with ice cubes (about 1 cup per glass). Pour chilled iced green tea over ice. Garnish each glass with 1 slice of lemon and 2 mint leaves. Stir gently and serve immediately.

Storage: Store leftover iced tea in a covered pitcher in the refrigerator for up to 3 days. Keep simple syrup refrigerated for up to 2 weeks.

green tea leaves (or green tea bags)

water (for brewing)

granulated sugar

water

cold water (to dilute brewed concentrate, optional)

fresh lemon slices

fresh mint leaves

ice cubes

simple syrup or honey (if using instead of prepared simple syrup)

Select a highball or tall glass and fill it with 6 standard ice cubes (or enough to chill the drink to your preference).

Prepare Glass

Open a chilled 12 oz can or bottle of Diet Coke. Pour it gently into the prepared glass over the ice, tilting the glass slightly to reduce foam and preserve carbonation.

Pour Diet Coke

If desired, squeeze a lime wedge lightly over the drink and drop the wedge into the glass. Optionally add a mint sprig for aroma. Serve immediately with a straw or stirrer.

Garnish and Serve

If using fresh lime juice for extra brightness, add 1/2 tsp to the glass after pouring Diet Coke and stir gently once to combine.

Add Fresh Lime Juice

For a flavored variation (e.g., cherry or vanilla), add 1/2 tsp of syrup to the glass after pouring and stir gently to incorporate. Taste and adjust up to 1 tsp if desired.

Add Flavored Syrup

Lightly clap the mint sprig between your palms to release aroma and drop it into the glass or rest it on the rim as a garnish.

Mint Aroma

Diet Coke (chilled)

Ice cubes

Lime wedge (optional garnish)

Fresh lime juice

Mint sprig

Flavored syrup (e.g., cherry, vanilla)

Combine granulated sugar and 0.25 cups water in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes just to a simmer, about 2–3 minutes. Remove from heat.

Make lime-lemon syrup

Stir in the fresh lime juice and fresh lemon juice into the warm syrup until evenly combined. Allow the mixture to cool to room temperature, about 15 minutes.

Add citrus

Add the finely chopped fresh mint and 0.5 tsp kosher salt to the cooled syrup. Stir well, then cover and refrigerate for at least 20 minutes (or up to 2 hours) to let flavors meld. Strain the syrup through a fine-mesh sieve into a pitcher, pressing on solids to extract flavor. Discard solids.

Infuse with mint and salt

If using salt or Tajín, run a lime wedge around the rim of 6 serving glasses and dip rims into a shallow plate of coarse salt or Tajín to coat. Fill each glass about three-quarters full with ice.

Prepare glasses (optional rim)

To the pitcher with strained syrup (which yields roughly 1 to 1 1/4 cups flavored syrup), add the chilled lemon-lime soda. Stir gently to combine. The ratio is approximately 1 part syrup to 4 parts soda; adjust to taste if you want it sweeter or more tart.

Mix drink

Divide ice among the prepared glasses if not already done. Pour the Mexican Sprite over ice (about 8 fl oz per glass). Garnish each glass with a lime wheel or wedge. Serve immediately.

Serve

Leftover flavored syrup can be refrigerated in a sealed container for up to 5 days. Keep soda chilled and combine just before serving to maintain carbonation.

Storage

fresh lime juice

fresh lemon juice

water (for syrup)

finely chopped fresh mint

coarse kosher salt

chilled lemon-lime soda (or plain club soda if preferred)

lime wheels or wedges (for garnish)

coarse salt or Tajín (optional, for rim)

Place a highball or Collins glass in the freezer for 5–10 minutes, or fill it with ice and let sit for 1–2 minutes, then discard that ice. Chilling helps keep the drink fizzy longer.

Chill glass

Add 1 cup of fresh ice to the chilled glass, filling it to just below the rim.

Measure 0.5 oz (about 1 tablespoon) of fresh lime juice. Squeeze from a lime wedge or cut lime and strain if necessary to remove pulp/seeds.

Pour the 0.5 oz fresh lime juice over the ice in the prepared glass and gently swirl so the lime juice lightly coats the ice and the glass bottom.

Open a 12 oz glass‑bottled Coca‑Cola. Tilt the glass slightly and slowly pour the Coke down the inside of the glass so it maintains as much carbonation as possible.

Give the drink one very gentle stir (1–2 rotations) with a bar spoon or straw to lightly incorporate the lime without aggressively releasing carbonation.

Garnish with a lime wedge or wheel on the rim and, if desired, a small sprig of fresh mint tucked into the ice. Serve immediately with a straw.

Coca‑Cola (glass bottle recommended)

Lime wedge or wheel

Fresh mint sprig

Ensure the carbonated water is well chilled before serving. Cold water retains carbonation better and gives a crisper mouthfeel.

Chill and prepare

Fill a tall glass with 4 ice cubes. If using mint, gently slap 2–3 mint leaves between your palms to release aroma and add them to the glass.

Prepare glass

If you want a lightly flavored or sweetened sparkling water, add 1/2 teaspoon of simple syrup or flavored syrup to the glass. Stir once gently to combine.

Add syrup (optional)

Slowly pour 12 ounces of cold carbonated water into the glass down the side to preserve bubbles. Pouring gently reduces foaming and keeps more carbonation.

Pour sparkling water

Squeeze one lemon or lime wedge lightly over the drink (optional) and drop the wedge into the glass. Give a gentle stir with a long spoon to integrate the syrup or citrus without losing too much carbonation.

Finish and garnish

Serve immediately while cold and effervescent.

cold carbonated water

fresh lemon or lime (optional)

simple syrup or flavored syrup (optional)

fresh mint leaves (optional)

Ensure the bottled water has been stored chilled if serving cold. Remove the bottle from refrigeration just before serving to maintain temperature.

Chilled from bottle

Inspect the seal to confirm the bottle is unopened. Twist off or pop the cap according to the manufacturer's closure. Discard cap.

Open bottle

If using ice, place 3–4 pieces into a clean glass. Avoid overfilling so the bottle can be poured without spilling.

Optional: Add ice

Hold the bottle with one hand and the glass steady with the other. Pour still water gently into the glass until about 3/4 full to allow room for a garnish or to prevent spills.

Pour water

If using a citrus wedge, run the wedge around the rim of the glass and drop it into the water or place on the rim for presentation.

Optional: Garnish

Serve immediately. Replace the cap on the bottle if any remains and refrigerate unfinished bottled water according to the bottle's storage instructions. Consume opened bottled water within 24–48 hours for best freshness.

bottled still water (commercially sealed)

optional lemon or lime wedge

optional ice

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Prepare syrup

Add 2 tsp dried culinary lavender to the simmering syrup. Reduce heat to low and simmer gently for 3 minutes, stirring occasionally.

Remove from heat and let steep for 15 minutes to extract lavender aroma without becoming floral-bitter.

Strain syrup through a fine mesh sieve to remove lavender buds. Cool to room temperature, then refrigerate. Yields about 1 cup. Use 3/4 oz per cocktail.

Combine 1/2 cup honey and 1/2 cup warm water in a jar. Stir or shake until fully combined and smooth. Cool. Keeps refrigerated for up to 2 weeks. Use 1/4 oz per cocktail.

Chill: If desired, chill serving glass (a rocks glass or small tumbler) in the freezer for 5–10 minutes.

Combine ingredients: In a cocktail shaker, add 6 oz Kirinzan Classic sake, 0.5 oz fresh lemon juice, 0.5 oz yuzu juice, 0.75 oz lavender simple syrup, 0.25 oz honey syrup, and 2 dashes orange bitters.

Ice and shake: Add a handful of ice (~1 cup) to the shaker and shake vigorously for 8–10 seconds. The goal is to chill and lightly dilute the sake while integrating the citrus and syrups.

Strain: Double-strain (fine mesh if available) into the chilled glass over fresh ice (large cube or crushed, depending on presentation). For a lighter, spritz-style drink, pour without ice into a chilled coupe and top with sparkling water.

Top (optional): If you prefer a spritzed finish, top with 2 oz chilled sparkling water and gently stir once to combine.

Garnish: Express a lemon twist over the drink to release oils, run it around the rim if desired, and place it on the glass. Add a fresh lavender sprig for aroma. Serve immediately.

Notes: Adjust lavender syrup from 0.5–1 oz depending on how floral you want the drink. Use high-quality yuzu or a reputable yuzu concentrate for best balance with lemon.

Kirinzan Classic (sake)

Fresh lemon juice

Yuzu juice (or yuzu concentrate)

Lavender simple syrup (see syrup section for recipe)

Honey syrup (1:1 honey:water)

Orange bitters

Sparkling water (optional, to top)

Lemon wheel or twist

Fresh lavender sprig

Granulated sugar

Water

Dried culinary lavender buds

Honey

Warm water

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Brew a fresh shot of espresso and let it cool briefly to warm-to-room temperature (about 1–2 minutes). To speed cooling without diluting, set the shot in a small metal cup in an ice bath for 20–30 seconds or add 1 tsp cold water and stir. The espresso should be warm but not steaming so it won't over-dilute the drink when shaken with ice.

Prepare espresso

In a cocktail shaker, add 6 ice cubes, 2 oz Kirinzan Classic Cold Brew Vanilla Sake, 1 oz cooled espresso, 1 oz vodka, 0.5 oz coffee liqueur, and 0.25 oz simple syrup or vanilla syrup.

Combine ingredients

If you prefer a thicker, espresso-like foam on top, close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and sake.

Dry shake (optional for foam)

Add the ice (if you performed a dry shake, now add the ice) or simply close the shaker (if already containing ice) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you hear the ice slapping.

Wet shake

Remove the chilled glass from the freezer or empty the ice water. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to capture small ice shards and ensure a silky texture. Pour gently to preserve the crema.

Double strain and serve

Float 3 coffee beans on the surface of the foam in a triangle pattern as a classic garnish.

Garnish

If you have leftover espresso, keep it refrigerated and use within a few hours. For a slightly sweeter profile, substitute the simple syrup with the same amount of vanilla syrup. Adjust sweetness to taste.

Kirinzan Classic Cold Brew Vanilla Sake

Freshly brewed espresso (shot, cooled to room temperature)

Vodka

Coffee liqueur (e.g., Kahlúa)

Simple syrup (1:1 sugar to water) or vanilla syrup

Ice (for shaker)

Coffee beans (garnish)

Espresso (for making and cooling — extra as needed)

Cold water (to cool espresso faster)

If using whole cooked lobster or tails, remove meat from shell and chop into roughly 1/2-inch pieces until you have about 1 cup. Pat dry with paper towel to remove excess moisture.

Prepare lobster

In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons finely chopped mentaiko. Stir until evenly blended and the mixture has a uniform pink-orange color.

Mix mentaiko mayo

Add the chopped lobster meat to the mentaiko mayo. Add 1 tablespoon lime juice, 1/2 teaspoon soy sauce, 1 tablespoon thinly sliced chives, 1/4 teaspoon toasted sesame oil and 1/4 teaspoon black pepper. Gently fold everything together until lobster is coated. Taste and adjust seasoning — add up to 1/2 teaspoon more soy or a pinch of salt if needed. Cover and chill for 10–15 minutes to let flavors meld, or keep chilled until assembly.

Season filling

If sushi rice is not yet seasoned, toss 2 cups warm cooked short-grain rice with 1 tablespoon rice vinegar and let cool slightly to warm (not hot). Cut each full nori sheet in half lengthwise so you have 6 rectangular halves.

Prepare rice and nori

Place one nori half shiny side down on your hand or a clean work surface. With slightly wet hands, spread about 1/3 cup of the warm sushi rice in a small triangular mound along one short edge of the nori (leaving the top third of nori empty to facilitate rolling).

Lay out nori and rice

Place a small handful (about 1–2 tablespoons) of julienned cucumber and 2–3 slices of avocado on top of the rice where the roll will start. Add a few microgreens or a shiso leaf if using.

Add cucumber and avocado

Spoon roughly 2–3 tablespoons of the chilled mentaiko-lobster mixture on top of the rice and vegetables. Gently shape the filling into a tapered cone while rolling the nori around it into a cone (temaki) shape. Moisten the far edge of the nori with a little water to seal the seam.

Spoon lobster filling

Hold the hand roll seam-side down briefly to help it set. Sprinkle toasted sesame seeds over the exposed filling and an extra pinch of chives if desired. Repeat to make total of 6 hand rolls.

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Hand rolls are best eaten fresh so the nori stays crisp.