Flying Fish Roe

Octopus

Rodney Strong, California

Kendall Jackson, California

Scallops

Pinot Grigio

Green Tea Cheesecake

Ginger-sautéed crabmeat & cream cheese in a fried wonton shell

Crab Wonton

Vegetarian Spring Rolls

Diced tuna served over seaweed salad with sesame and ponzu sauce

Tuna Tartare

Minced spicy tuna wrapped in thin-sliced avocado with a creamy peanut dressing; topped with crunch & tabiko

Green Tuna

Spicy Tuna

California

Iced Tea

(300 mL) Made with high-quality rice, it has a full-bodied flavor that is a wonderful compliment to sashimi.

Ozeki Yamadanishiki

Sweet and refreshing, with a hint of bubbles and bright fruit flavors.

Ozeki Hana Awaka

(300 ml) A very dry sake that is served chilled. Pairs well with spicy dishes.

Ozeki Karatamba

Zipang Sparkling Sake (250 ml) Naturally carbonated, refreshing flavor

Cold Sake

Kikkoman Plum Wine Rich plum flavors with a smooth finish

Plum Wine

Gekkeikan Apple | Raspberry | Peach | Original

Hot Sake

Rodney Strong

Perrier (330ml)

Fiji (500ml)

Evian (375ml)

In a small bowl combine rice vinegar, mirin, soy sauce, granulated sugar and lemon juice. Whisk until the sugar dissolves and the mixture is homogeneous (about 15–20 seconds).

Prepare seasoning

Place the flying fish roe (tobiko) in a separate small bowl. Gently pour the seasoning over the roe. Add sesame oil and, if using, the wasabi paste. Using a silicone spatula, fold the roe gently 6–8 times to distribute the liquid without crushing the eggs. Do not stir vigorously; maintain the roe’s texture.

Flavor the roe

Fold in the finely chopped green onion and toasted sesame seeds. Taste and adjust: add up to 1/4 tsp more rice vinegar or a pinch more sugar if needed to balance acidity and sweetness. Refrigerate the seasoned roe for 5–10 minutes to let flavors meld (short resting keeps eggs firm).

Add aromatics

If serving as an a la carte item or nigiri: wet your hands with rice vinegar water to prevent sticking. Divide the seasoned sushi rice into 8 small oval portions (approximately 1/4 cup rice each). Gently form each portion into compact oblong rice beds. Spoon about 1 tablespoon of the seasoned flying fish roe onto each rice bed, allowing some roe to heap on top. Garnish with a few thinly sliced cucumber slivers, a tiny dab of wasabi between rice and roe if desired, and a sprinkle of extra toasted sesame seeds. Serve immediately with pickled ginger, soy sauce and wasabi on the side.

For A La Carte (nigiri or small plates)

To make maki: place a sheet of nori shiny-side down on a bamboo mat. Spread 1/2 cup of seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Lay a row of avocado slices and cucumber slices across the rice near the closer edge. Spoon a thin line (about 1–1.5 tablespoons) of the seasoned flying fish roe along the vegetable line. Use the bamboo mat to roll firmly from the near edge toward the far edge, sealing the bare nori strip with a little water. For inside-out rolls (uramaki), spread rice on nori, flip so nori is inside, add fillings and roll with rice outside, then press additional roe on the outside if desired. Slice each roll into 6–8 pieces using a sharp wet knife. Garnish with extra roe or sesame seeds on top.

For Maki Rolls

Arrange nigiri or sliced maki on a platter. Add pickled ginger and small dishes of soy sauce and wasabi alongside. Keep leftover seasoned roe refrigerated in an airtight container and use within 2 days. Serve immediately for best texture.

Final plating and serving

flying fish roe (tobiko)

rice vinegar

mirin

soy sauce (light)

granulated sugar

sesame oil

fresh lemon juice

finely chopped green onion

toasted sesame seeds

optional: wasabi paste

sushi rice (cooked, seasoned)

nori sheets (full) or maki rolls

thinly sliced cucumber

avocado, sliced

pickled ginger

soy sauce (for dipping)

wasabi (for serving)

If the octopus is not already cleaned, remove beak and ink sac and rinse thoroughly under cold water. If frozen, thaw completely. To tenderize and reduce seawater flavor, soak the octopus in a brine: combine 2 liters cold water, 3 tbsp coarse sea salt, 2 tbsp white wine vinegar (or lemon juice), 2 bay leaves and 1 tbsp peppercorns. Submerge the octopus, cover and refrigerate for 30–60 minutes.

Clean & tenderize

After brining, remove the octopus and pat dry with paper towels. Reserve the brine liquid and aromatics for the poaching step if desired.

In a large wide pot, add 1.5 L fresh water (plus reserved brine if using, up to 500 ml), onion halves, halved carrot, celery stalk, 4 smashed garlic cloves, and the tied parsley. Add 1 cup white wine if using. Bring to a gentle simmer over medium heat — do not boil vigorously.

Prepare poaching liquid

Once simmering, reduce heat to low so liquid is barely moving. Hold the pot at this gentle simmer for the most tender texture.

Working with one octopus at a time, dip the tentacles into the simmering liquid three times (this curls the tips attractively) then fully submerge the whole octopus. Cover partially with a lid and simmer gently until tender when pierced with a fork at the thickest part of a tentacle: about 35–50 minutes for a 2 lb octopus. (Smaller octopus will take less time; start checking at 25 minutes.)

Poach the octopus

When tender, remove the octopus from the poaching liquid to a cutting board and allow to rest 10 minutes. Reserve the poaching liquid for soups or stock if desired.

Cut the tentacles into 1–1.5 inch pieces and slice the head into bite-sized pieces. Arrange on a platter. Whisk together 4 tsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp smoked paprika, 1 tsp coarse sea salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Drizzle the dressing over the warm octopus and sprinkle with 2 tbsp chopped parsley.

Slice and dress

Taste and adjust seasoning with additional lemon or salt if needed. Serve warm or at room temperature.

For a smoky finish, heat a grill or heavy skillet to high. Brush the poached octopus pieces lightly with 1 tbsp high-heat oil. Grill or sear 1–2 minutes per side until char marks appear and edges crisp slightly. Transfer to platter and proceed with the dressing and garnish above.

Char for texture

whole octopus, cleaned (tentacles and head)

cold water

coarse sea salt

bay leaves

black peppercorns

white wine vinegar or lemon juice

onion, halved

carrot, halved

celery stalk

garlic cloves, smashed

white wine (optional)

water (additional for poaching)

fresh parsley (tied)

extra-virgin olive oil

lemon juice, freshly squeezed

smoked paprika or sweet paprika

fresh flat-leaf parsley, chopped

freshly ground black pepper

red pepper flakes (optional)

high-heat oil for grill or pan

Place the Rodney Strong Chardonnay in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bath (ice + cold water) for 20–30 minutes until well chilled (45–50°F / 7–10°C).

Chill the bottle

If desired, place 1/2 cup ice into a small ice bucket or scatter a few ice cubes into each glass briefly to chill the glass, then discard excess ice. For an elegant white-wine service, avoid leaving ice in the glass while pouring; use only if making a casual spritz.

Prepare glasses

Using a standard waiter’s corkscrew, remove the foil and cork. Wipe the bottle rim with a clean napkin.

Open the bottle

Pour approximately 5 ounces (150 ml) of Rodney Strong Chardonnay into each glass (about 4 servings from one bottle). For a lighter, more refreshing drink, top each pour with 1–2 tablespoons (15–30 ml) of chilled sparkling water and gently stir once with a bar spoon.

Pour and optionally spritz

Float a thin slice of lemon or orange on each glass or place it on the rim. Serve immediately at 45–50°F (7–10°C).

Garnish and serve

Arrange the soft goat cheese on a small board. Toast or slice the baguette and arrange alongside. Place Marcona almonds in a small bowl. These pair well with the crisp fruit and oak notes of the Rodney Strong Chardonnay.

Rodney Strong Chardonnay (bottle)

Wine glasses

Citrus garnish (lemon or orange slices)

Optional: Sparkling water (for spritz)

Soft goat cheese

Sliced crusty baguette

Marcona almonds

Place the bottle of Kendall-Jackson Vintner's Reserve Chardonnay in the refrigerator for at least 2 hours before serving. If you need it chilled faster, submerge the closed bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Place white wine glasses in the refrigerator or freezer for 10–15 minutes before serving to help keep the wine cool without excessive dilution. If not available, set glasses on a chilled surface or use a small amount of ice in a separate bowl to cool the glass rims, then discard ice before pouring.

Prepare glassware

If using garnishes, wash the lemon and green apple. Cut 6 thin lemon slices and core and thinly slice the green apple into 6 slices. These are optional and meant to complement presentation and aroma—do not leave fruit in the glass for long, as it can alter the wine flavor.

Optional garnishes

Carefully remove the foil and use a wine opener to remove the cork. Kendall-Jackson Vintner's Reserve Chardonnay is generally ready-to-drink; decanting is optional. If you choose to decant to let the wine breathe for a few minutes, pour slowly into a clean decanter and allow 10–15 minutes before serving.

Open and decant (optional)

Hold the glass by the stem and pour approximately 5–6 ounces (about 150–180 ml) per glass. Pour gently to avoid splashing. If you chilled the bottle in ice water, wipe the bottle with a towel before pouring to prevent drips. Add a single lemon or apple slice to the rim or float briefly for presentation, then remove after a minute if preferred.

Pour and serve

If there is leftover wine, reseal with the original cork or a wine stopper and refrigerate. White wine will generally remain good for 3–5 days refrigerated. For best flavor, consume within 2–3 days.

Storage of open bottle

Kendall-Jackson Vintner's Reserve Chardonnay (bottle)

White wine glasses

Lemon slices (optional garnish)

Green apple slices (optional garnish)

Pat the scallops very dry with paper towels on both sides. If they have the small side-muscle attached, remove it and discard. Place scallops on a plate and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you heat the pan (5–10 minutes).

Prepare scallops

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering and just beginning to smoke (about 2–3 minutes).

Heat pan

Add the scallops to the pan in a single layer, leaving space between them (work in two batches if needed). Do not move them. Sear until a deep golden-brown crust forms, about 1.5–2 minutes. Flip scallops and cook the second side until just cooked through and slightly springy, about 1–1.5 minutes more. Total cooking time will be ~3–4 minutes. Transfer scallops to a warm plate and tent loosely with foil.

Sear scallops

With the same skillet over medium heat (wipe out if there are burnt bits but keep any flavorful fond), add 3 tablespoons unsalted butter. Once melted and foaming, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Make sauce

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let the butter simmer for 20–30 seconds to meld flavors. Taste and adjust seasoning as needed.

Finish sauce

Return the seared scallops to the pan for 15–30 seconds, spooning the butter-herb sauce over them to coat and warm through. Remove from heat.

Coat scallops

Arrange scallops on a warmed serving plate. Spoon any remaining butter-herb sauce over the scallops. Garnish with microgreens or extra chopped parsley and serve with lemon wedges on the side for squeezing.

Serve

Serve immediately. For best results use dry-packed scallops (not pre-brined). If scallops are thick, briefly finish in a 350°F (175°C) oven for 2–3 minutes after searing to avoid over-browning while cooking through.

Notes

sea scallops (dry-packed)

kosher salt

neutral oil (canola or grapeseed)

unsalted butter

garlic cloves, finely minced

fresh parsley, finely chopped

fresh chives, finely chopped

lemon zest

pinch of red pepper flakes

salt

black pepper

microgreens or extra parsley (for garnish)

extra lemon wedges

Place the bottle of Ecco Domani Pinot Grigio in the refrigerator for at least 2 hours prior to serving to reach an ideal temperature of 45–50°F (7–10°C). Alternatively, submerge the bottle in an ice bucket filled with ice and cold water for 20–30 minutes.

Remove any foil capsule covering the cork. Center the corkscrew on the cork and twist in until the worm is fully embedded. Use the lever to gently pull the cork straight out to avoid cork crumbling. Wipe the bottle mouth with a clean cloth or napkin.

Hold the bottle by the base or just below the shoulder. Tilt the glass at a slight angle and pour about 4–5 ounces (120–150 ml) per serving, filling the glass to about one-third to allow aromatics to concentrate. For a 750 ml bottle expect about 5 standard pours.

Pouring

Prepare glassware and ice bucket: If using an ice bucket, fill with ice and a little cold water. Place the chilled bottle into the ice bucket to keep it cool on the table. Arrange wine glasses nearby.

Optional garnish: If desired, add a thin lemon or lime slice to each glass or float a thin wheel in the wine for a citrus accent. This is entirely optional and not traditional for Pinot Grigio.

Taste and enjoy: Before serving to guests, taste a small sip to verify temperature and quality. Serve immediately and replace the bottle in the ice bucket between pours to maintain temperature.

Ecco Domani Pinot Grigio bottle (750 ml)

Ice bucket with ice

Wine glasses (white wine tulip or coupe)

Lemon or lime slices (optional)

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil if you plan to water-bath the cake.

Prepare pan

Combine graham cracker crumbs, 2 tbsp granulated sugar, melted butter, and a pinch of salt in a medium bowl. Mix until crumbs are evenly moistened and resemble wet sand.

Make crumb base

Press and bake: Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake on the middle rack for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling.

Ensure cream cheese, eggs, sour cream, and heavy cream are at room temperature to prevent lumps and cracking. Remove from fridge at least 30–60 minutes before starting.

Bring ingredients to room temperature

In a small bowl, sift the matcha powder (2.5 tsp) to remove lumps. Add 1 tablespoon warm (not hot) water and whisk until a smooth paste forms. Set aside.

Bloom matcha

Place room-temperature cream cheese in a large mixing bowl. Using a stand mixer with paddle attachment or a hand mixer on medium speed, beat until smooth and creamy, about 2–3 minutes, scraping the bowl down as needed.

Beat cream cheese

Add 3/4 cup granulated sugar, 1 tbsp flour (or cornstarch), and 1/4 tsp salt to the cream cheese. Beat on low-medium speed until incorporated and smooth, about 1–2 minutes.

Add sugar and dry stabilizer

Mix in the room-temperature sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract on low speed until smooth.

Incorporate wet ingredients

Add the bloomed matcha paste and mix on low speed until evenly distributed. With the mixer on low, add the eggs one at a time, mixing just until combined after each addition—do not overbeat. Scrape the bowl to ensure an even, lump-free batter.

Add matcha and eggs

Pour the filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Assemble

For a creamier, crack-reduced cheesecake: place the wrapped springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform. Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when shaken. If not using a water bath, bake on the middle rack for 45–55 minutes, watching for the same doneness cues.

Bake (water bath optional)

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking. Then remove from oven and from the water bath (if used). Run a thin knife around the pan edge to loosen. Let cool on a wire rack to room temperature (about 1–2 hours).

Cool gradually

Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.

Chill

Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Top with dollops of whipped cream if using, dust lightly with 1/2 tsp matcha powder through a fine sieve for a delicate green finish, and sprinkle toasted sesame seeds or add a spoonful of sweet red bean paste at the side if desired.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.