Tori Katsu

Salmon Sashimi

Beef Udon

Beef Teriyaki

Traditional green tea served hot or iced.

Japanese Green Tea

Creamy cheesecake infused with green tea flavor.

Green Tea Cheesecake

A hearty bowl of ramen noodles in a flavorful vegetable broth.

Vegetable Ramen

Miso Ramen

Grilled Chicken

Tuna Sushi

Salmon Sushi

Ramen

Marinated beef stir-fried with vegetables.

Beef Bulgogi

Sushi Platter

Breaded and deep-fried chicken served with tonkatsu sauce.

Chicken Katsu

Grilled salmon glazed with a sweet teriyaki sauce.

Salmon Teriyaki

A refreshing cocktail made with sake, mint, and lime.

Sake Mojito

An assortment of sushi including salmon, tuna, and avocado rolls.

Sushi Combo

Grilled chicken glazed with teriyaki sauce, served with rice and vegetables.

Teriyaki Chicken

Miso Soup

Sake

Green Tea

Japanese rice cake filled with ice cream.

Mochi Ice Cream

Beef Ramen

Place the chicken breasts in a bowl. Use a meat mallet to pound them to an even thickness of about 1/2 inch.

Prepare the Chicken

In a separate bowl, combine salt, black pepper, garlic powder, soy sauce, and sesame oil. Mix well. Pour marinade over the chicken breasts and let them marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

In three separate shallow dishes, place the all-purpose flour, beaten eggs, and panko breadcrumbs.

Set up Breading Station

Remove the chicken from the marinade and let any excess drip off. Dredge each piece in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-coated.

Bread the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded chicken cutlets to the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

Drain the Chicken

Slice the fried chicken cutlets into strips if desired and serve hot with lemon wedges and tonkatsu sauce on the side.

Plate the Chicken

Chicken breasts

Salt

Black pepper

Garlic powder

Soy sauce

Sesame oil

All-purpose flour

Eggs

Panko breadcrumbs

Vegetable oil

Lemon wedges

Tonkatsu sauce

Select a fresh, sushi-grade salmon fillet from a reputable fishmonger or grocery store. Ensure it has a vibrant color and a clean smell.

Choose Quality Salmon

Using a sharp knife, slice the salmon fillet against the grain into thin, even slices, about 1/4 inch thick. Arrange the slices neatly on a chilled plate.

Slice the Salmon

In small bowls, serve the soy sauce, wasabi, and pickled ginger alongside the salmon. Optionally, sprinkle sesame seeds and finely chopped chives or green onions over the sashimi for added flavor and garnish.

Prepare the Accompaniments

Enjoy the salmon sashimi immediately while it is fresh, dipping each slice into the soy sauce and adding wasabi to taste. Pair with the pickled ginger for a refreshing palate cleanser.

Serve Immediately

Fresh salmon fillet

Wasabi

Pickled ginger

Sesame seeds

Chives or green onions

In a bowl, combine the thinly sliced beef with soy sauce, mirin, sesame oil, minced garlic, and ginger. Mix well and let it marinate for at least 30 minutes.

Marinate the Beef

Chop the green onions, slice the mushrooms, and halve the baby bok choy. Set aside.

Prepare the Vegetables

Bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.

Cook the Udon Noodles

In a large pot, combine the beef broth, soy sauce, mirin, salt, and pepper. Bring to a simmer over medium heat.

Prepare the Broth

In a separate pan, heat a little oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove from heat.

Cook the Beef

Once the broth is simmering, add the sliced mushrooms and halved baby bok choy. Cook for about 3-4 minutes until the vegetables are tender.

Add Vegetables to Broth

Add the cooked udon noodles and stir-fried beef to the broth. Mix well and let everything heat through for an additional 2 minutes.

Combine Everything

Ladle the beef udon into bowls, garnish with chopped green onions, and serve hot.

Serve the Dish

Udon noodles

Beef sirloin, thinly sliced

Mirin

Garlic, minced

Ginger, minced

Green onions, chopped

Mushrooms, sliced

Baby bok choy, halved

Beef broth

Pepper

Season the beef sirloin with salt and black pepper. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

In a saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat.

Combine Sauce Ingredients

In a small bowl, mix cornstarch and water to create a slurry. Once the sauce is simmering, whisk in the cornstarch slurry and cook until the sauce thickens (about 2-3 minutes). Remove from heat and let cool slightly.

Thicken the Sauce

Preheat the Grill

Remove the beef from the marinade and grill for about 4-5 minutes on each side, or until it reaches your desired level of doneness.

Grill the Beef

During the last minute of grilling, brush the beef with teriyaki sauce to glaze it.

Glaze with Teriyaki Sauce

Remove the beef from the grill and let it rest for a few minutes. Slice the beef against the grain and sprinkle with sesame seeds and sliced green onions before serving.

Finish and Garnish

Beef sirloin

Brown sugar

Rice vinegar

Ginger, grated

Cornstarch

Water

Green onions, sliced

In a kettle, bring 2 cups of fresh water to a boil.

Boil Water

While the water is boiling, measure out 2 teaspoons of Japanese green tea leaves and place them in a teapot or a tea infuser.

Prepare Tea Leaves

Once the water has boiled, remove it from heat and let it cool for about 1-2 minutes to reach a temperature of around 175°F (80°C) for optimal green tea brewing. Pour the hot water over the tea leaves in the teapot or infuser.

Pour Water Over Tea

Allow the tea to steep for 2-3 minutes. The longer you steep, the stronger the flavor will be, but avoid steeping for too long to prevent bitterness.

Steep Tea

After steeping, strain the tea leaves if using a teapot. If using an infuser, simply remove it. Pour the tea into cups.

Strain and Serve

If desired, stir in 1 teaspoon of honey to sweeten the tea.

Add Sweetener

Add lemon slices to each cup for a refreshing twist.

Garnish

Japanese green tea leaves

Honey

Lemon slices

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.

Press the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Beat Cream Cheese

Gradually add the granulated sugar and green tea powder, mixing until fully incorporated and smooth.

Add Sugar and Green Tea

Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Add Eggs One at a Time

Pour in the heavy cream and vanilla extract, mixing until the batter is smooth and well-blended.

Add Heavy Cream and Vanilla

Preheat the Oven

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Fill the Springform Pan

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Heavy cream

Green tea powder (Matcha)

Vanilla extract

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.

Make the Broth

Stir in the sliced mushrooms, julienned carrot, and chopped green onions. Cook for an additional 3-4 minutes, allowing the vegetables to soften.

Add the Vegetables

Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer for about 10 minutes.

Combine Broth Ingredients

Add the fresh spinach to the broth and season with salt and black pepper to taste. Let simmer for another 2-3 minutes until the spinach is wilted.

Add Spinach and Season

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

In a small skillet, sauté the cubed tofu over medium heat until golden brown on all sides, about 5-7 minutes.

Prepare Tofu

Divide the cooked ramen noodles among serving bowls. Ladle the hot vegetable broth and vegetables over the noodles.

Assemble the Ramen Bowls

Top the ramen with sautéed tofu, strips of nori, and a sprinkle of toasted sesame seeds. Serve with lime wedges on the side.

Add Toppings

Vegetable broth

Carrot, julienned

Spinach, fresh

Ramen noodles

Tofu, cubed

Nori sheets, cut into strips

Sesame seeds, toasted

Lime, cut into wedges

In a large pot, combine 4 cups of water, 1 cup of dried shiitake mushrooms, 1 cup of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 3 cloves of minced garlic, and a 1-inch piece of sliced ginger.

Combine Ingredients

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.

Simmer the Broth

After simmering, strain the broth through a fine mesh sieve into a bowl to remove the solids. Return the liquid to the pot and keep warm on low heat.

Strain the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions, usually about 4-5 minutes. Once cooked, drain and set aside.

Cook the Ramen Noodles

In the same water used for the noodles, gently add 2 eggs and boil for 6-7 minutes. After boiling, transfer them to an ice bath to stop the cooking process. Once cooled, peel and slice in half.

Prepare the Soft-Boiled Eggs

Chop the green onions and set aside. Cut the nori sheets into strips.

Chop the Toppings

In a large bowl, add cooked ramen noodles. Pour the warm miso broth over the noodles.

Top with soft-boiled egg halves, chopped green onions, strips of nori, and bean sprouts.