Smelt Roe* (Masago)

Hibachi Steak

Green Tea

Sake

Sushi Platter

Grilled chicken glazed with teriyaki sauce.

Teriyaki Chicken

Traditional Japanese soup with tofu and seaweed.

Miso Soup

Special Roll w/ Spicy Crab #2 on top*

(yellowtail, cream cheese, crab, & avocado; tempura battered & fried topped with mayo & Nakato hot sauce)

Special Roll*

(fried shrimp, spicy crab & masago rolled in soy paper; fried in temp batter & topped with tempura crumbs & sweet spicy sauce)

Ramil Roll

Nakato Tempura Roll w/ Spicy Crab #2 on top*

(crab, yellowtail, asparagus, avo, scallions; fried in tempura batter with mayo & Nakato hot sauce)

Nakato Tempura Roll*

(fried shrimp, crab & masago rolled in soy paper; fried in tempura batter & topped off with spicy crab & mayo)

Jenni Roll

(crab, fried shrimp, avocado, spicy tuna, spicy crab, masago rolled in soy paper, tempura crumbs, & 4 diff. sauces)

Valentines Roll*

Rock-N-Roll

(Cali roll topped with various slices of raw fish, shrimp avocado, scallions, masago, mayo, & Nakato hot sauce)

Rainbow Roll*

(fried shrimp, crab, cream cheese, masago, scallions; topped with eel & avocado)

Eel Twister Roll

(mussels, fried shrimp, avocado, mayo, masago, Nakato hot sauce, & chef’s choice of fish)

Dynamite Roll

(crab, shrimp, salmon, tuna, avocado, cucumber, scallions, masago, & Nakato hot sauce)

Crazy Joe Roll*

(yellowtail tempura, avocado, crab, sesame seeds, tempura crumbs, & Nakato seafood sauce)

Cathy Roll

(shrimp, crab, avocado, “Yummy crab”, masago rolled in soy paper; tempura crumbs, & sweet sauce)

Baked Roll

Spicy Tuna Roll*

(smoked salmon, cream cheese, avocado, crab, scallions, masago, & Nakato hot sauce)

Alaskan Roll

Yellowtail w/ Scallion Roll*

In a small bowl, whisk together soy sauce, mirin, and sesame oil until well combined.

Prepare the Marinade

In a medium bowl, gently mix the smelt roe with the marinade. Be careful not to break the roe.

Combine Ingredients

Fold in the finely chopped green onions and mix gently.

Add Green Onions

Taste and add wasabi if desired for extra heat.

Adjust Flavor

Serve the smelt roe mixture chilled, with nori sheets on the side for wrapping if desired.

Serve

smelt roe (masago)

soy sauce

mirin

sesame oil

green onions, finely chopped

wasabi (optional)

nori sheets (for serving, optional)

In a bowl, combine soy sauce, sesame oil, minced garlic, and grated ginger. Mix well and add the ribeye steaks, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Steak

Preheat a hibachi grill or a grill pan over medium-high heat. If using a grill pan, add a bit of oil to prevent sticking.

Prepare the Grill

Remove the steaks from the marinade and let excess liquid drip off. Season both sides with salt and black pepper. Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

In the last minute of cooking, add butter to the grill and baste the steaks with it. Once cooked, remove the steaks from the grill and let them rest for 5 minutes. Garnish with chopped green onions before serving.

Add Butter and Garnish

Ribeye steak

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Green onions, chopped

Salt

Black pepper

Butter

Bring 1 cup of fresh, filtered water to a boil in a kettle.

Boil Water

Once the water is boiling, remove it from heat and let it cool for about 2 minutes to reach the optimal brewing temperature (around 175°F or 80°C).

Add Tea Leaves

Add 2 teaspoons of green tea leaves to the water and let steep for about 2-3 minutes.

Steep the Tea

Strain the tea leaves and pour the brewed green tea into a cup. Enjoy it plain or with a touch of honey if desired.

Strain and Serve

Green tea leaves

Water

Wash the short-grain rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 8 hours, then drain.

Prepare the Rice

Steam the soaked rice for about 30-40 minutes until it is fully cooked and sticky. Let it cool to room temperature.

Steam the Rice

Once the rice has cooled, mix in the koji mold evenly and spread it out into a shallow container. Cover with a damp cloth and let it sit for 24 hours at room temperature.

Add Koji Mold

Dissolve the yeast in a small amount of warm water and let it sit for about 10 minutes until frothy.

Prepare Yeast Starter

Mix the cooled koji rice, yeast starter, and the remaining water in a fermentation vessel. Cover the vessel with a cloth and let it ferment for 2-3 weeks, stirring daily.

Fermentation

After fermentation, strain the liquid through a fine mesh sieve or cheesecloth to separate the sake from the sediment.

Strain the Mixture

Transfer the strained sake into sterilized bottles and seal. For best flavor, let it age for a few months in the refrigerator.

Bottle the Sake

Short-grain rice

Koji mold

Yeast

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and let it cool slightly.

Prepare the Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.

Season the Rice

Thinly slice the cucumber, carrot, and avocado. Cut the raw fish into strips.

Prepare Fillings

Lay a nori sheet shiny-side down on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place your desired fillings in a line across the center.

Assemble the Sushi Rolls

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Slice and Serve

Sushi rice

Nori sheets

Rice vinegar

Sugar

Cucumber

Carrot

Avocado

Raw fish (such as salmon or tuna)

Wasabi

Pickled ginger

In a bowl, combine the teriyaki sauce, minced garlic, and minced ginger. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade, shaking off any excess. Season with salt and black pepper. Place on the grill and cook for about 6-7 minutes on each side or until the chicken is cooked through and has grill marks.

Grill the Chicken

During the last few minutes of grilling, brush additional teriyaki sauce over the chicken for extra flavor.

Glaze the Chicken

Remove the chicken from the grill, let it rest for a few minutes, then slice and serve topped with chopped green onions and sesame seeds.

Chicken breasts

Teriyaki sauce

Ginger, minced

Sesame seeds

In a pot, bring the dashi stock to a gentle simmer over medium heat.

Prepare the Dashi

Once the stock is simmering, reduce the heat to low and dissolve the miso paste into the dashi. Stir well to combine.

Add the Miso Paste

Cut the tofu into small cubes and add them to the soup. Allow it to heat through for about 2-3 minutes.

Prepare the Tofu

In a small bowl, soak the dried wakame seaweed in warm water for about 5 minutes. Drain and add it to the soup.

Rehydrate the Seaweed

Chop the green onions and sprinkle them over the soup. Allow it to heat for another minute.

Finish with Green Onions

Taste the soup and add soy sauce if desired. Serve hot.

Season and Serve

dashi stock

miso paste

tofu

wakame seaweed (dried)

green onions (scallions)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly and then season with rice vinegar and a pinch of salt. Set aside.

Prepare Sushi Rice

In a bowl, combine the fresh crab meat, mayonnaise, and Sriracha sauce. Mix well until the crab is evenly coated. Set aside.

Make Spicy Crab Mixture

Slice the avocado and cucumber into thin strips.

Prepare Vegetables

Lay a bamboo sushi mat on a flat surface. Place a nori sheet shiny side down on the mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Arrange the avocado and cucumber strips in a line across the rice. Add a portion of the spicy crab mixture on top of the vegetables.

Assemble the Roll

Using the bamboo mat, roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.

Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle sesame seeds on top and serve with soy sauce, wasabi, and pickled ginger on the side.

Cut and Serve

Fresh crab meat

Mayonnaise

Sriracha sauce

Cook sushi rice according to package instructions. Once cooked, let it cool to room temperature.

Slice yellowtail, avocado, and prepare crab meat and cream cheese for easy rolling.

On a bamboo sushi mat, place one nori sheet shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge. Place yellowtail, cream cheese, crab, and avocado along the bottom edge of the rice. Roll tightly using the mat to help form the roll.

In a bowl, mix tempura batter mix with water until smooth. Heat vegetable oil in a deep pot to 350°F (175°C).

Tempura Batter

Carefully dip the assembled roll in the tempura batter and then gently place it in the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Roll

Slice the fried roll into bite-sized pieces. Drizzle with mayonnaise and Nakato hot sauce before serving.

yellowtail sashimi

cream cheese

crab meat (imitation or real)

avocado

sushi rice

nori sheets

tempura batter mix

water (for tempura batter)

mayonnaise

Nakato hot sauce

vegetable oil (for frying)

In a bowl, combine the shrimp, crab meat, masago, salt, and pepper. Mix well and set aside.

Prepare the Filling

Place a soy paper sheet on a clean surface. Add a portion of the shrimp and crab mixture along one edge of the sheet. Roll tightly to form a cylinder and seal the edge with a little water. Repeat with the remaining sheets and filling.

Roll the Ingredients

In a mixing bowl, combine the tempura batter mix and water according to package instructions. Mix until just combined, being careful not to overmix.

Prepare the Tempura Batter

Heat the oil in a deep frying pan over medium-high heat. Dip each roll into the tempura batter, allowing excess batter to drip off. Carefully place the rolls in the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Rolls

Slice the fried rolls into bite-sized pieces and plate. Drizzle with sweet spicy sauce and sprinkle with tempura crumbs before serving.

Smelt Roe* (masago)