Japanese Mirai Beef with Yuzu Truffle & Crispy Onions

Parmesan Miso Rice with Truffle

Spicy Seafood Soup

Miso Soup

Steamed Rice

Roasted Lobster

Whitefish Tempura

Scallop Truffle Gratin

Australian Lamb Chop

Prime Beef Toban Yaki

Wagyu Dumplings

Shrimp and Lobster with Spicy Lemon Dressing

Creamy Spicy Snow Crab

Lobster Tempura

Roasted Salmon with Cauliflower

Glacier 51 Sea Bass

Black Cod with Miso

Beef Tartare

Baby Spinach Salad with Dry Miso

Nobu 'Caesar' Salad

Lobster Shiitake Salad with Spicy Lemon Dressing

Sashimi Salad with Matsuhisa Dressing

Seafood Ceviche

Salmon with Karashi-su Miso

In a shallow dish combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic and 1 tsp neutral oil. Whisk until sugar dissolves.

Prepare marinade

Pat the beef dry with paper towel. Place the steak in the dish and spoon marinade over both sides. Cover and refrigerate for 20–30 minutes (do not over-marinate; short time to flavor without breaking down fat). Remove steak from fridge 20 minutes before cooking to come closer to room temperature.

Marinate beef

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly. Wipe excess marinade from steak and pat dry again. Add a teaspoon of neutral oil to pan and sear steak 2–3 minutes per side for medium-rare (adjust to thickness and desired doneness). For a 1" steak aim for an internal temperature of 125–130°F (52–54°C) for medium-rare. If steak is thicker, sear sides briefly for even crust.

Sear

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes. Slice thinly across the grain into 1/8–1/4" slices and keep warm.

Rest and slice

While steak rests, whisk together yuzu juice, white truffle oil, rice vinegar, light soy sauce, sesame oil, vegetable oil and honey in a small bowl. Season with fine sea salt and freshly ground black pepper. Taste and adjust balance: more yuzu for acidity, a touch more honey for sweetness, or a drop more truffle oil for aromatics. Keep at room temperature.

Fill a medium saucepan with neutral oil to a depth of 1–1.5 inches (or use a deep skillet). Heat oil to 350°F (175°C). In a bowl combine flour, cornstarch and baking powder. Add cold sparkling water and a couple of ice cubes if desired; stir briefly — batter should be slightly lumpy and chilled.

Make batter and heat oil

Toss very thinly sliced onions lightly with 1/2 tsp fine sea salt. Working in small batches, dip handfuls of onion into the chilled batter, shaking off excess, and gently lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate to drain. While still warm, season lightly with a pinch more salt.

Coat and fry

If making ahead, keep fried onions on a wire rack in a low oven (200°F/95°C) for up to 30 minutes to preserve crispness; do not cover tightly.

Keep crisp

Arrange a bed of microgreens or mizuna on the serving plate(s). Fan sliced beef over the greens in one or two layers. Drizzle the yuzu truffle dressing sparingly over the beef — you want an aromatic finish without overwhelming the beef's fat.

Scatter crispy onions over the beef for texture. Sprinkle sliced scallions and toasted sesame seeds. Finish with a light grating of yuzu zest (if using) and a final pinch of kosher salt to taste.

Serve immediately while beef is warm and onions are crisp. Suggestion: accompany with steamed rice or a small mound of pickled daikon to cut richness.

Mirai (Wagyu-style) beef steak, trimmed, 1–1.25 inch thick

soy sauce (low-sodium)

mirin

sake

light brown sugar

fresh ginger, grated

garlic, minced

neutral oil (grapeseed or canola)

yuzu juice (fresh or bottled)

white truffle oil

rice vinegar

light soy sauce

sesame oil (toasted)

vegetable oil (neutral)

honey

fine sea salt

black pepper, freshly ground

yellow onion, very thinly sliced

all-purpose flour

cornstarch

baking powder

cold sparkling water

ice cubes (optional to keep batter cold)

neutral oil for frying

microgreens (mizuna or baby arugula)

scallions, thinly sliced

toasted sesame seeds

kosher salt, to taste

fresh yuzu zest (optional)

Place 1.5 cups rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 1–2 minutes). Drain and transfer to a pot or rice cooker bowl. Optional: soak rice 15–30 minutes for slightly softer texture, then drain any excess water.

Rinse and soak rice

Add 360 ml water to the rice. If using a rice cooker, cook according to the cooker. If using a stovetop pot, cover and bring to a boil over medium-high heat, then immediately reduce to low and simmer, covered, 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam.

Cook rice

While rice is cooking or resting, combine 2 tbs white miso, 0.5 tsp kosher salt, and 0.5 tsp sugar in a small bowl. Stir until smooth; add a teaspoon of hot water if needed to loosen for easier incorporation.

Prepare miso seasoning

Transfer steamed rice to a wide shallow bowl or keep in the pot with lid off. While still hot, add the miso mixture and gently fold through the rice with a rice paddle or spatula until evenly distributed. Folding (not vigorous stirring) keeps rice tender and slightly glossy.

Fold in miso

In a small skillet over low heat melt 2 tbs unsalted butter with 1 tbs neutral oil just until butter foams and the mixture is warm (do not brown). Remove from heat and stir in 1 tsp extra-virgin olive oil. Pour the warm butter-oil mixture over the miso-seasoned rice and gently fold to coat grains evenly. This adds richness and helps the cheese melt smoothly.

Working while rice is hot, sprinkle 3/4 cup freshly grated Parmesan and 2 tsp finely grated Pecorino (if using) over the rice. Gently fold until cheese is melted and evenly incorporated, creating a creamy, slightly sticky texture. Taste and adjust salt sparingly (Parmesan and miso are salty).

Add cheese

If using fresh truffle, very thinly shave about 10 g with a microplane or truffle slicer. If you have truffle oil, reserve 1/2 tsp for finishing; use only a little to avoid overpowering.

Prepare truffle

Finish and garnish: Drizzle reserved 1/2 tsp truffle oil (if using) in a thin stream over the rice, then scatter the shaved fresh truffle on top. Sprinkle chopped chives or scallions, add a light crack of freshly ground black pepper, and, if desired, a small pinch of toasted sesame seeds for texture.

Soft-poached eggs (optional): Bring a medium pot of water to a gentle simmer with a splash of vinegar. Crack eggs into a small cup and slip gently into simmering water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon, drain briefly, and place on rice just before serving.

Serve immediately while hot: Divide rice among 2 bowls (recipe yields 2 generous servings). If desired, finish each bowl with an extra shaving of truffle and an additional small grate of Parmesan.

short-grain white rice (e.g., sushi rice) or medium-grain

water (for cooking rice)

white miso paste

kosher salt

granulated sugar

unsalted butter

neutral oil (vegetable or grapeseed)

extra-virgin olive oil (for finishing)

freshly grated Parmesan (or Parmigiano-Reggiano)

finely grated Pecorino Romano (optional, for sharper finish)

black or white truffle (small) or fresh truffle

truffle oil (optional, high-quality)

finely chopped chives or scallions (green parts)

freshly ground black pepper

soft-poached egg (one per serving)

In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the tomato paste and cook, stirring, 1 minute to deepen the flavor. Pour in the vegetable or seafood stock and water, whisking to dissolve the tomato paste. Add fish sauce, soy sauce, and sugar. Bring to a gentle simmer and reduce heat to low while you prepare aromatics (do not boil vigorously).

Prepare broth

In a skillet or the same pot if space allows, heat the remaining 1 tablespoon oil over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic, ginger, and bruised lemongrass and cook 1 minute until fragrant. Stir in sliced red bell pepper and diced tomato and cook 3–4 minutes until peppers begin to soften.

Transfer the sautéed aromatics and vegetables into the simmering broth. Increase heat to medium to bring the soup back to a gentle simmer so flavors meld for 8–10 minutes. Taste and adjust seasoning with sea salt and black pepper as needed.

Add the fresh sliced chili, crushed red pepper flakes (if using), smoked paprika, and ground white pepper to the simmering broth. Simmer an additional 2–3 minutes to bloom the spices.

Add the firm white fish pieces first; simmer gently for 3 minutes (depending on thickness) until they begin to opaque and flake. Add shrimp and calamari (if using) and simmer 2–3 minutes until shrimp are pink and curled and calamari is tender. Finally add mussels or clams, cover the pot, and cook 3–5 minutes until shells open (discard any that do not open). Do not overcook — seafood should be just cooked through.

Stir in the coconut milk and lime juice and heat through for 1–2 minutes without boiling vigorously to prevent curdling. Taste and correct seasoning with additional fish sauce, salt, or lime juice as desired.

Turn off heat. Remove and discard lemongrass pieces if left whole. Stir in chopped cilantro and most of the sliced scallion greens (reserve some for garnish). Ladle soup into bowls, garnish with remaining scallions, fresh basil leaves if using, extra sliced chili for heat, and serve with lime wedges.

vegetable or seafood stock

water

tomato paste

fish sauce

soy sauce

sugar

shrimp (peeled, deveined, tails on or off)

firm white fish (cod, haddock, or similar), cut into 1" pieces

mussels or clams (cleaned)

calamari rings (optional)

olive oil or neutral oil

yellow onion, finely chopped

garlic cloves, minced

fresh ginger, peeled and minced

red bell pepper, thinly sliced

tomato, diced (or 1/2 cup canned diced)

scallions, sliced (white and green separated)

fresh cilantro, chopped

fresh red chili (Thai bird or serrano), thinly sliced

crushed red pepper flakes (optional)

smoked paprika

ground white pepper

lemongrass stalk, bruised and chopped (or 1 tbs lemongrass paste)

lime juice (fresh)

coconut milk (light or full-fat)

fresh basil or Thai basil (optional)

sea salt

lime wedges, for serving

Place 4 cups cold water and the kombu piece in a medium saucepan. Let kombu soak for 20–30 minutes (or up to overnight in refrigerator) to extract umami if you have time.

Soak kombu

Slowly heat the water and kombu over medium heat. Just before the water reaches a gentle simmer (small bubbles appear around the edges, about 175–185°F / 80–85°C), remove the kombu with tongs or a slotted spoon. Do not let kombu boil — boiling can make the dashi bitter.

Heat and remove kombu

Bring the liquid to a brief simmer, then add 1 cup bonito flakes. Turn off the heat after 30 seconds to 1 minute of simmering and let the flakes steep for 2–3 minutes until they sink.

Add bonito flakes

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, gently pressing the flakes to extract liquid but not forcing cloudiness. This yields about 3 3/4 to 4 cups dashi.

Strain dashi

Return the strained dashi to a clean saucepan and warm gently over low-medium heat. Place miso paste in a small bowl or ladle. Ladle about 1/2 cup of the warm dashi into the bowl and whisk to dissolve the miso completely to make a smooth miso slurry (this prevents clumps). If using a small amount of red miso for deeper flavor, dissolve it together with the white miso in the slurry.

Stir the miso slurry back into the saucepan with warm dashi. Heat gently — do not boil after miso has been added (boiling destroys delicate flavors and probiotics). Add 1 tsp soy sauce and taste; adjust seasoning with an additional 1/2 tsp miso or soy sauce if desired.

While the dashi warms, drain and cut the silken tofu into 1/2-inch cubes. Rinse the dried wakame briefly under cold water and let it rehydrate for 1–2 minutes; it will plump up (or add directly to hot dashi and it will rehydrate in the soup). Thinly slice the green onions, separating the white and green parts if you prefer.

Prepare tofu and wakame

Add tofu and wakame to the warmed miso dashi and heat just until warmed through (1–2 minutes). Avoid boiling. Taste and adjust seasoning if needed.

Ladle soup into bowls. Garnish with sliced green onions and a tiny drizzle (about 1 tsp) of toasted sesame oil per bowl if using. Sprinkle a pinch of shichimi togarashi for heat and aroma if desired. Serve immediately.

kombu (dried kelp)

bonito flakes (katsuobushi)

red (aka) miso paste (optional, for deeper flavor)

soft (silken) tofu

wakame (dried seaweed)

green onions (scallions)

toasted sesame oil

shichimi togarashi (Japanese 7-spice)

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently swishing the rice with your hand until the water runs mostly clear (about 30–60 seconds). This removes surface starch and prevents clumping.

Rinse the rice

After rinsing, drain the rice thoroughly for 30 seconds to 1 minute so excess water doesn't alter the measured water ratio.

Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 1 1/4 cups cold water. If using, add 1 tsp kosher salt and 1 tbsp butter or oil. Stir once to distribute.

Combine rice and water

Place the saucepan over medium-high heat and bring to a gentle simmer. Watch carefully so it does not boil over. When small steady bubbles appear around the edge and steam rises, reduce heat.

Bring to a simmer

Immediately reduce heat to low so the pot just barely simmers (low, steady steam, not a rolling boil). Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Cover and steam

After 15 minutes, turn off the heat and keep the pot covered. Let the rice rest, steaming, for an additional 10 minutes. This finishes cooking and firms the grains.

Rest off heat

Remove the lid and gently fluff the rice with a fork or rice paddle to separate the grains. Taste and adjust seasoning if needed.

Fluff

Serve immediately as a side or base. Leftovers can be cooled and refrigerated in a sealed container for up to 4 days.

long-grain white rice

cold water

unsalted butter or neutral oil

Bring a large pot of heavily salted water to a rolling boil. Hold each live lobster by the body and plunge headfirst into the boiling water. Cook 3 minutes for each 1 lb to par-cook (approximately 4–5 minutes for 1.25–1.5 lb lobsters). Remove and immediately transfer to an ice bath to stop cooking. Let cool 2–3 minutes until safe to handle.

Prepare & par-cook lobster

Using a sharp chef’s knife or heavy chef’s shears, split each lobster lengthwise from head to tail. Remove the tomalley if you prefer (reserve for another use). Crack the claws with a nutcracker or the back of the knife so meat is exposed. Leave the tail shell attached as a serving vessel. Pat lobster meat lightly dry with paper towels.

Halve and shell

In a small bowl, melt 6 tbsp unsalted butter and stir in minced garlic, 2 tbsp chopped parsley, 1 tbsp lemon juice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reserve 1–2 tbsp of melted butter for brushing shells before roasting.

Compound butter

In a bowl combine 1/2 cup mayonnaise, 1 tsp yuzu kosho, 1 tsp yuzu zest, 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan, and 1/2 tsp shiro shoyu (or light soy). Mix until homogenous. Adjust yuzu kosho quantity to taste (start with 1 tsp — it’s quite spicy). Fold in sliced scallions leaving some for garnish.

Make yuzu kosho topping

Preheat oven broiler to high (or set oven to 475°F / 245°C with a top-heat). Place lobster halves, meat side up, on a rimmed baking sheet lined with foil. Brush the exposed meat lightly with reserved compound butter. Using a spoon, distribute the yuzu kosho gratin evenly over the exposed lobster meat and claws, pressing gently so it adheres. Sprinkle a light extra dusting of panko on top for crunch and a little grated Parmesan if desired.

Assemble lobsters (yuzu kosho version)

Position the baking sheet 6–8 inches from the broiler element. Broil 3–5 minutes until the topping is bubbly, golden and the lobster meat registers 135–140°F (57–60°C) when checked with an instant-read thermometer. If using a 475°F oven, roast 6–8 minutes instead, watching closely to avoid burning. Remove when topping is golden and lobster is cooked through.

Broil/roast

Remove from oven and let rest 1–2 minutes. Drizzle 1 tsp extra virgin olive oil over each half, garnish with remaining chopped scallions and microgreens if using. Serve with lemon wedges.

Finish & garnish (yuzu kosho)

In a small bowl whisk together 1/2 cup crème fraîche, 3 tbsp grated Parmigiano-Reggiano, 1 tsp black truffle oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Fold in 1/2 cup panko breadcrumbs to create a spreadable, slightly coarse mixture. Reserve a pinch of chives for garnish.

Make truffle gratin

Preheat broiler or oven as above. Place lobster halves on a rimmed baking sheet. Brush exposed meat with reserved compound butter. Spoon the truffle gratin over each lobster half, pressing to adhere and leaving some crumbs on top for extra crispness.

Assemble lobsters (truffle version)

Broil 3–5 minutes until gratin is bubbling and lightly browned or roast at 475°F for 6–8 minutes. Internal lobster temperature should reach 135–140°F (57–60°C). Do not overcook — lobster will continue to cook slightly while resting.

Remove from oven, let rest 1–2 minutes, then finish with a light drizzle (about 1/2 tsp per lobster half) of black truffle oil if you want more aroma. Sprinkle reserved chives and serve with lemon wedges and microgreens.

Finish & garnish (truffle)

Transfer each lobster half to warmed plates. Serve immediately while hot, with additional lemon wedges. Offer extra melted butter or a small bowl of reserved compound butter for dipping. Note: choose either the Yuzu Kosho or Truffle gratin per batch; both are provided so you can prepare one of each style for variety.

Japanese Mirai Beef With Yuzu Truffle & Crispy Onions

Parmesan Miso Rice With Truffle

Spicy Seafood Soup

Miso Soup

Steamed Rice

Roasted Lobster

Whitefish Tempura

Scallop Truffle Gratin

Australian Lamb Chop

Prime Beef Toban Yaki

Wagyu Dumplings

Shrimp And Lobster With Spicy Lemon Dressing

Creamy Spicy Snow Crab

Lobster Tempura

Roasted Salmon With Cauliflower

Glacier 51 Sea Bass

Black Cod With Miso

Beef Tartare

Baby Spinach Salad With Dry Miso

Nobu 'caesar' Salad

Lobster Shiitake Salad With Spicy Lemon Dressing

Sashimi Salad With Matsuhisa Dressing

Seafood Ceviche

Salmon With Karashi-su Miso