Wakame Salad

Grilled Collar of Yellowtail Fish with Ponzu Sauce (Ask Server For Availability)

Hamachi Kama

Typically includes cucumber, avocado, and seaweed, rolled with rice and topped with massago (fish roe).

Massago Maki

Merlot

Hakutsuru Superior Junmai Ginjo

Sake Bomb (One Size)

Cabernet Sauvigon

Kison

Plum Wine

Yaegaki Reiko

Otokoyama Tokubetsu Junmai

Hot Tea (Genmai Cha - Free Refill)

Sho Chiku Bai Nigori Sake (Unfiltered Cold Sake)

Calina Chile (House White Wine)

Sauvigon Blanc

Chardonnay

Apple Juice (No Free Refill)

Milk (No Free Refill)

Club Soda

Lemonade (Free Refill)

Sierra Mist, Dr. Pepper

Iced Tea (Free Refill)

Pepsi, Diet Pepsi, Crush

Panko Battered Pork Cutlet, Green Onion, Yellow Onion, Carrot Simmered in

Katsudon

Place the dried wakame seaweed in a bowl and cover it with warm water. Let it soak for about 10-15 minutes until it expands and becomes tender. Drain and rinse under cold water, then chop into bite-sized pieces.

Rehydrate Wakame

While the wakame is soaking, slice the cucumber into thin rounds. Peel the carrot and julienne it into thin strips. Halve the cherry tomatoes.

Slice Vegetables

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili flakes. Taste and add salt as needed.

Mix Dressing Ingredients

In a large bowl, combine the rehydrated wakame, sliced cucumber, julienned carrot, and cherry tomatoes. Drizzle the dressing over the salad and toss gently to combine.

Assemble Salad

Sprinkle sesame seeds over the top of the salad before serving for added crunch and flavor.

Garnish

Dried wakame seaweed

Cucumber

Carrot

Cherry tomatoes

Sesame seeds

Soy sauce

Rice vinegar

Sesame oil

Sugar

Chili flakes

Salt

Pat the hamachi kama dry with a paper towel. Season both sides of the fish collar with salt and black pepper. Allow to rest for about 15 minutes to absorb the seasoning.

Season the Hamachi Kama

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

In a medium bowl, whisk together soy sauce, yuzu juice, mirin, rice vinegar, and dashi stock until well mixed.

Combine Sauce Ingredients

Stir in the finely chopped green onions and toasted sesame seeds. Set aside for serving.

Finish the Sauce

Place the seasoned hamachi kama on the preheated grill. Grill for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The fish should be opaque and flake easily with a fork.

Grill the Hamachi Kama

Once grilled, remove the hamachi kama from the grill and let it rest for a couple of minutes. Serve warm with the ponzu sauce drizzled over the top or on the side for dipping.

Serve

Hamachi Kama (Collar of Yellowtail Fish)

Black Pepper

Soy Sauce

Yuzu Juice (or Lemon Juice)

Mirin

Rice Vinegar

Dashi Stock

Green Onions (finely chopped)

Sesame Seeds (toasted)

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions.

Rinse and Cook Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spatula. Let the rice cool to room temperature.

Season the Rice

Using a sharp knife, cut the cucumber into thin strips. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin strips.

Lay out a bamboo sushi mat on a clean, flat surface. Place a sheet of nori, shiny side down, on the mat.

Prepare Sushi Rolling Station

Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge clear.

Spread Rice

Place a line of cucumber and avocado strips horizontally across the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, lift the edge of the mat closest to you and begin to roll it away from you, over the fillings. Press gently but firmly to shape the roll. Continue rolling until you reach the bare edge of nori. Wet the edge with water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Slice the Roll

Sprinkle the masago over the top of the sliced rolls for added flavor and texture.

Top with Masago

Arrange the slices on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Presentation

Sushi rice

Water

Avocado

Nori (seaweed sheets)

Masago (fish roe)

Wasabi

Pickled ginger

Choose a quality bottle of Merlot wine. Look for notes of dark fruits, chocolate, or earthy undertones for a rich experience.

Select Your Merlot

Arrange a variety of cheeses on a platter. Ideal choices include Brie, Cheddar, Gouda, and Blue cheese to complement the Merlot.

Assemble Cheese Platter

Open a box of crackers and place them next to the cheese platter. Wash and cut fresh fruits such as grapes and apples, and serve them in a bowl.

Prepare Crackers and Fruits

Break the dark chocolate into small pieces and place them on the platter for a delightful pairing with the wine.

Dark Chocolate

If desired, chill the Merlot in the refrigerator for about 30 minutes before serving to enhance its refreshing qualities.

Chill the Wine

Pour the Merlot into wine glasses, filling each glass about one-third full. Serve with the assembled cheese platter, crackers, fresh fruits, and dark chocolate. Enjoy the delightful pairings.

Pour and Enjoy

Merlot wine

Cheese platter (assorted cheeses)

Crackers

Fresh fruits (grapes, apples, etc.)

Dark chocolate

Rinse the junmai ginjo rice thoroughly under cold water until the water runs clear. Soak the rice in water for 6-8 hours to allow it to absorb moisture.

Step 1: Rice Preparation

Drain the soaked rice and steam it for about 45-60 minutes until it becomes translucent and sticky. Let it cool to room temperature.

Step 2: Steaming the Rice

Spread the cooled steamed rice in a shallow container. Sprinkle the koji starter evenly over the rice and mix gently. Cover with a damp cloth and let it ferment at 30°C (86°F) for 48 hours, stirring occasionally.

Step 3: Koji Preparation

In a fermentation tank, combine the koji rice, the remaining steamed rice, water, and yeast. Stir well to incorporate all ingredients. Cover the tank with a lid and allow fermentation to occur at 15-20°C (59-68°F) for 2-4 weeks, monitoring regularly.

Step 4: Main Fermentation

Once fermentation is complete, press the mixture to separate the sake from the rice solids. This can be done manually or using a sake press.

Step 5: Pressing the Sake

Filter the pressed sake to remove any remaining solids. Pasteurize the sake by heating it to 60°C (140°F) for about 30 minutes.

Step 6: Filtration and Pasteurization

Let the sake cool to room temperature, then transfer it into bottles. Seal the bottles and store them horizontally in a cool, dark place.

Step 7: Bottling

Junmai Ginjo Rice

Koji Starter

Yeast

Sake Lees

Collect all the ingredients needed for the Sake Bomb, including the sake, light beer, chopsticks, and ice if desired.

Gather Your Ingredients

Take two glasses. Fill one glass with 240 ml of light beer. Leave the second glass empty for the sake.

Prepare the Glasses

If you prefer your sake chilled, add ice to the sake glass. Otherwise, keep the sake at room temperature.

Add Ice (Optional)

Pour 120 ml of sake into the empty glass.

Pour the Sake

Place the chopsticks across the top of the beer glass, ensuring they are stable and can hold the sake glass.

Set Up the Chopsticks

Carefully place the glass of sake on top of the chopsticks, balancing it above the beer glass.

Combine the Ingredients

To drink, slam your fists down on the ends of the chopsticks, causing the sake glass to drop into the beer. Enjoy the combined flavors of the sake and beer immediately!

The Sake Bomb!

Sake

Light Beer

Chopsticks

Ice (optional)

Wash the Cabernet Sauvignon grapes thoroughly in clean water to remove any dirt or chemicals.

Grape Preparation

Remove the stems from the grapes and crush them using your hands or a grape crusher to release the juice.

Crushing the Grapes

Transfer the crushed grapes into a fermentation container and add 1 liter of water to help extract the juice.

Juicing

Add 200 grams of sugar to the grape juice mixture. Stir well until the sugar is dissolved. Then, sprinkle the wine yeast over the mixture and gently stir.

Adding Sugar and Yeast

Cover the fermentation container with a clean cloth and let it sit in a warm, dark place for about 1-2 weeks. Check daily for bubbling, which indicates fermentation.

Fermentation Process

Once fermentation is complete (no more bubbles), use a siphoning tube to transfer the wine into clean bottles, leaving sediment behind.

Siphoning the Wine

Seal the bottles with a cork using a corker, ensuring they are tightly sealed.

Corking the Bottles

Store the bottled wine in a cool, dark place for at least 6 months to allow flavors to develop.

Aging the Wine

Once aged, your Cabernet Sauvignon is ready to be served. Chill slightly and enjoy with your favorite meal or on its own.

Serving

Cabernet Sauvignon grapes

Yeast (wine yeast recommended)

Fermentation container

Hydrometer

Siphoning tube

Bottles

Corker

Begin by rinsing the quinoa under cold water in a fine mesh strainer to remove any bitterness.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Cook Quinoa

In a large skillet, add a little olive oil over medium heat. Add the chopped bell pepper and red onion. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté Vegetables

Stir in the black beans and corn kernels into the skillet. Cook for another 3-5 minutes to heat through.

Add Beans and Corn

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix well.

Mix Everything Together

Add cumin, paprika, salt, black pepper, and lime juice to the mixture. Stir until everything is well combined and heated through.

Season the Mixture

Garnish with diced avocado on top. Serve warm and enjoy your Kison!

Garnish and Serve

Quinoa

Vegetable Broth

Black Beans

Bell Pepper (chopped)

Red Onion (chopped)

Corn Kernels

Avocado (diced)

Cumin

Paprika

Lime Juice

Wash the plums thoroughly under running water. Remove the stems and any damaged parts, then cut them in half and remove the pits.

Prepare the Plums

In a large bowl, crush the halved plums using a potato masher or your hands until they are broken down into a pulp.

Wakame Salad

Hamachi Kama

Massago Maki

Merlot

Hakutsuru Superior Junmai Ginjo

Sake Bomb (one Size)

Cabernet Sauvigon

Kison

Plum Wine

Yaegaki Reiko

Otokoyama Tokubetsu Junmai

Hot Tea (genmai Cha - Free Refill)

Sho Chiku Bai Nigori Sake (unfiltered Cold Sake)

Calina Chile (house White Wine)

Sauvigon Blanc

Chardonnay

Apple Juice (no Free Refill)

Milk (no Free Refill)

Club Soda

Lemonade (free Refill)

Sierra Mist, Dr. Pepper

Iced Tea (free Refill)

Pepsi, Diet Pepsi, Crush

Katsudon