Crispy Cod or Crispy Shrimp, cabbage, avocado-tomatillo, pico de gallo, jalapeño tartar, lime crema, cilantro

Baja Style

Spicy Tuna &

California Sushi

Hawaiian Teriyaki

Wagyu Cheeseburger

Sticky Ro

Grilled Salmon

Salmon-Avocado Burger

Grilled Chicken

Ahi Tuna Poke

Japanese Wasabi Bowl

Fish & Chips

Guacamole

Original Ahi Tuna Poke

Salmon Chowder

Miso Soup

Sushi Rolls

Tortilla Chips

Ritual zero proof tequila, lime juice, agave nectar, half salt rim

Virgin Margy

Pearl vodka, passion fruit, serrano chile, lemon juice

Spicy Pacific

Cazadores blanco tequila, guava purée, lime juice, agave nectar, half salt rim

Guava-Rita

Lunazul reposado tequila, lime juice, agave nectar, half salt rim

Agave Margarita

Pacific Catch, Flor de Caña silver rum, Lahaina dark rum, lime juice, overproof rum, house-made 'POG'

Mai Tai

Grilled Steak, cabbage, pickled carrot, cilantro, jalapeño, sriracha aioli

Spicy Sriracha

Pat the cod fillets dry and cut into 3–4 oz pieces for tacos; if using shrimp, pat dry and leave whole. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prep protein

In a bowl whisk together 1 cup flour, 1/2 cup cornstarch, 1 tbs baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk in 1 large egg and 1 cup cold sparkling water (or 1/2 cup sparkling water + 1/2 cup beer) until a smooth, slightly thick batter forms. Batter should coat but still be airy — don’t overmix.

Make batter

Combine 1/2 cup cornmeal, 1/2 cup flour, 1 tsp paprika and 1/2 tsp garlic powder on a plate. Lightly dust each piece of cod or shrimp in the dry dredge, then dip into the batter, letting excess drip off.

Dredge

Heat 1.5 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry battered pieces in batches without crowding for 2–4 minutes for shrimp or 3–5 minutes for cod, until golden-brown and crisp. Transfer to a wire rack set over a baking sheet or paper towels; season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while finishing remaining pieces.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/4 cup chopped cilantro. Whisk together 2 tbs lime juice, 2 tbs mayonnaise, 1/2 tsp salt and 1/4 tsp black pepper; toss with cabbage mixture until evenly coated. Taste and adjust lime or salt as needed. Chill until assembly.

In a blender or food processor combine 3 quartered tomatillos, 1 ripe avocado, 1/2 jalapeño (seeded if desired), 1 garlic clove, 1/4 cup cilantro, 1 tbs lime juice, 1/2 tsp salt and 1–2 tbs water. Pulse to a smooth but slightly chunky consistency. Adjust salt and lime. Transfer to a bowl and refrigerate.

Combine 1 cup diced roma tomatoes, 1/4 cup diced white onion, 1/4 cup chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a small bowl. Stir and let sit 10–15 minutes for flavors to meld. Drain any excess liquid before using if very juicy.

Stir together 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped capers, 1 minced jalapeño, 1 tsp lime juice, 1 tbs chopped cilantro and 1/4 tsp salt until combined. Taste and adjust heat or acidity. Refrigerate until ready to assemble.

Whisk 1/2 cup sour cream (or crema) with 1 tsp mayonnaise (optional), 1 tsp lime zest, 1 tbs lime juice and 1/4 tsp salt until smooth. If too thick, thin with 1–2 tsp water. Chill until serving.

Warm 8 tortillas on a dry skillet or in the oven and keep wrapped in a clean towel to stay soft.

To build each taco: place 2–3 tbs cabbage slaw on the tortilla, add one piece (or 2–3 shrimp) of crispy fish/shrimp, top with 1 tbs avocado–tomatillo salsa, 1 tbs pico de gallo, a drizzle (about 1–2 tbs) of jalapeño tartar and a thin stream (about 1 tbs) of lime crema. Garnish with fresh cilantro leaves, a few pickled jalapeños if desired and serve with lime wedges.

Serve immediately while the protein is hot and crisp. Leftover components: keep fried protein separate and reheat in a 400°F oven 6–8 minutes to crisp; slaw and salsas keep covered in fridge 2–3 days.

cod fillets (skinless, 1" thick) or large shrimp (peeled, deveined)

all-purpose flour

cornstarch

baking powder

cold sparkling water

beer (optional, replaces half sparkling water)

egg (large)

kosher salt

freshly ground black pepper

vegetable oil (for deep frying)

cornmeal (for dredge)

all-purpose flour (for dredge)

paprika

garlic powder

green cabbage (finely shredded)

red cabbage (finely shredded)

fresh cilantro (chopped)

lime juice

mayonnaise

salt

black pepper

tomatillos (husks removed, rinsed, quartered)

ripe avocado

jalapeño (seeded for milder heat)

garlic clove

fresh cilantro

water (to thin)

roma tomatoes (small dice)

white onion (finely diced)

jalapeño (seeded and minced)

dill pickle (finely chopped)

capers (rinsed, chopped)

jalapeño (finely minced)

fresh lime juice

fresh cilantro (optional, chopped)

sour cream or Mexican crema

mayonnaise (optional, to thin)

lime zest

small corn or flour tortillas (warmed)

fresh cilantro leaves

lime wedges

pickled jalapeños (optional)

Keep the sushi-grade tuna cold until ready. Pat the tuna dry with paper towels, then finely dice into small, uniform pieces (about 1/8–1/4 inch). Place the diced tuna in a chilled bowl.

Prepare Tuna

In a small bowl, combine mayonnaise, Sriracha, toasted sesame oil, soy sauce, and fresh lime juice. Whisk until smooth and well combined. Taste and adjust heat or salt as desired.

Make Spicy Mayo

Add the spicy mayo mixture to the diced tuna. Gently fold in sliced green onions, toasted sesame seeds, kosher salt, and black pepper until evenly coated. Refrigerate the mixture for 10–15 minutes to meld flavors, but do not leave for more than 30 minutes to preserve texture and freshness.

Combine

While the tuna chills, cut cucumber into thin matchsticks and slice the avocado. If using fried wonton strips and they’re store-bought, break them into bite-sized pieces. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring, until lightly browned and fragrant; cool briefly.

Prepare Crunch Elements

Gently fold half of the cucumber and half of the avocado into the tuna mixture if you prefer an integrated bite; otherwise reserve them to top each cracker or nori. Keep remaining cucumber and avocado for garnish so they stay crisp and fresh.

Assemble Components

Arrange toasted nori pieces or rice crackers on a serving platter. Spoon approximately 1 to 1 1/2 tablespoons of the spicy tuna mixture onto each cracker or a tablespoon onto each nori square, depending on size. Top each portion with a few matchstick cucumbers, a slice of avocado, and a sprinkle of fried wonton strips or tempura flakes for crunch.

Garnish each bite with microgreens or cilantro, a light sprinkle of toasted sesame seeds, and an optional tiny dot of wasabi or a drizzle of additional Sriracha/chili oil for extra heat. Serve immediately with pickled ginger on the side.

Leftovers: Keep leftover tuna covered and chilled in the refrigerator and consume within 24 hours for best quality. Do not freeze. Assemble crackers just before serving to preserve crunch.

sushi-grade tuna (finely diced)

mayonnaise (preferably Japanese Kewpie)

Sriracha chili sauce

toasted sesame oil

soy sauce

green onions (thinly sliced)

sesame seeds (toasted)

cucumber (cut into matchsticks)

avocado (ripe, sliced)

fried wonton strips or crispy tempura flakes

microgreens or cilantro leaves

additional sesame seeds (for garnish)

toasted nori sheets or small rice crackers

pickled ginger

wasabi (optional)

additional Sriracha or chili oil (optional)

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains together, until the water runs mostly clear (about 4–6 rinses). Drain well.

Rinse rice

Transfer rinsed rice to a medium saucepan with 2 1/4 cups water. Let rice soak 20–30 minutes at room temperature (optional but improves texture). Cover, bring to a gentle boil over medium heat, then reduce to low and simmer covered 15 minutes. Remove from heat and keep covered for 10 minutes to steam.

Soak and cook

While rice cooks, warm 3 tbsp rice vinegar, 1 1/2 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl or hangiri if available. Drizzle seasoned vinegar over rice and cut/fold with a wooden spatula to combine while fanning to cool. Aim for glossy, slightly sticky rice. Let rice come to near room temperature (20–30 minutes).

Season rice

Shred or chop 8 oz imitation crab into long strips. Peel, seed and cut 1/2 cup cucumber into matchsticks (julienne). Slice 1 ripe avocado in half, remove pit, peel and cut into long even strips. Sprinkle 1 tbsp toasted sesame seeds over crab or set aside for garnish.

Prepare fillings

Lay 4 nori sheets shiny side down on a bamboo sushi mat lined with plastic wrap (optional). Keep a small bowl of water nearby to wet your fingers so rice won’t stick.

Prepare nori

Wet your hands and take about 3/4 cup (roughly) of prepared sushi rice. Spread rice evenly over the nori, covering the entire sheet to the edges for an inside-out style; press gently but firmly to create an even layer about 1/4 inch thick. If you prefer a traditional roll (nori outside), place rice on the opposite side so nori faces out.

Spread rice on nori (inside-out roll option)

If you made an inside-out roll (rice on the outside), carefully flip the nori sheet so the rice side is down on the plastic-wrapped mat, exposing the nori side up for filling placement.

Flip (if inside-out)

Along the near edge of the nori (the edge closest to you), place a 1-inch strip of imitation crab, a few cucumber matchsticks and 3–4 avocado strips across the width, leaving about 1 inch clear at the far edge for sealing.

Add fillings

Using the bamboo mat, lift the near edge and roll away from you, tucking the filling as you go and applying gentle, even pressure to form a tight cylinder. Seal the roll by moistening the far edge of the nori with a little water and finishing the roll.

Roll

If rice is on the outside, sprinkle toasted sesame seeds over the rice and gently press so they adhere. For extra presentation, you can trim the roll ends for neatness.

Finish outside

Place a sharp chef's knife under hot running water or wipe with an oiled towel, then sharpen as needed. Lightly oil the blade with about 1 tsp neutral oil. Cut each roll into 6–8 equal pieces by slicing with a single clean stroke for each piece, wiping and re-oiling the knife between cuts to prevent sticking.

Slice

Arrange California rolls on a platter. Serve with soy sauce, pickled ginger and wasabi to taste. Consume within a few hours for best texture; refrigerate if holding longer (cover with plastic wrap) and bring to near-room temperature before serving.

short-grain sushi rice

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

imitation crab (surimi), shredded or chopped

cucumber, peeled, seeded, cut into long thin strips

ripe avocado, sliced into long strips

toasted sesame seeds

nori sheets (full, 8.5

pickled ginger (gari)

wasabi

neutral oil (sesame or vegetable) for knife

In a medium bowl, combine 1 cup soy sauce, 1 cup pineapple juice, 1 cup packed brown sugar, 2 tablespoons mirin (or dry sherry), grated ginger, minced garlic, and 1 teaspoon sesame oil. Whisk until the brown sugar dissolves and mixture is smooth.

Make the teriyaki marinade

Reserve ½ cup of the marinade for finishing the dish. Pour the remaining marinade into a small saucepan and bring to a gentle simmer over medium heat. In a separate small bowl, whisk 2 tablespoons pineapple juice with 1 tablespoon cornstarch until smooth to make a slurry. Once the saucepan reaches a simmer, whisk in the cornstarch slurry and cook, stirring, until the sauce thickens slightly (about 1–2 minutes). Remove from heat and let cool. Use reserved ½ cup marinade (uncooked) for marinating the chicken.

Reserve and thicken sauce

Place the cut chicken pieces in a large resealable bag or a bowl. Pour the reserved ½ cup uncooked marinade over the chicken, toss to coat, then refrigerate for at least 30 minutes and up to 4 hours. Discard any leftover used marinade that touched raw chicken.

Marinate the chicken

When ready to cook, heat a large heavy skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Remove chicken from the marinade, letting excess drip off, and add the pieces to the hot pan in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get a brown sear, then stir and continue cooking until chicken is cooked through and internal temperature reaches 165°F (74°C), about 4–6 minutes total per batch. Transfer cooked chicken to a plate and repeat with remaining chicken, adding the remaining 1 tablespoon oil if needed.

Cook the chicken

In the same skillet or wok used for the chicken, add the pineapple chunks and bell pepper pieces. Stir-fry over medium-high heat for 2–3 minutes until peppers are slightly tender and pineapple begins to caramelize. Push the pineapple and peppers to the side of the pan.

Sauté vegetables and pineapple

Return the cooked chicken to the skillet with the pineapple and peppers. Pour the thickened teriyaki sauce from the saucepan over the mixture and stir to coat everything evenly. Cook for another 1–2 minutes so flavors meld and sauce heats through. Add sliced green onions and stir. If the sauce is too thick, add 1–2 tablespoons water or additional pineapple juice to reach desired consistency.

Combine all components

Taste and adjust seasoning with cracked black pepper and a small pinch of salt if needed (soy sauce is salty, so usually not necessary). Sprinkle toasted sesame seeds and optional chopped cilantro over the finished dish.

Season and garnish

Spoon the Hawaiian teriyaki chicken and pineapple over cooked rice. Garnish with extra sliced green onions and serve immediately.

Serve

soy sauce (low-sodium preferred)

pineapple juice (100% juice)

brown sugar (packed)

mirin or dry sherry

grated fresh ginger

minced garlic

pineapple juice (reserved for slurry)

sesame oil

boneless skinless chicken thighs, trimmed and cut into 1–1½-inch pieces

fresh pineapple, cut into bite-size chunks (or canned pineapple chunks, drained)

green bell pepper, cut into 1-inch pieces

red bell pepper, cut into 1-inch pieces

green onions, thinly sliced (white and green parts)

vegetable oil (neutral oil) for cooking

cooked white rice or brown rice, for serving

fresh cilantro (optional)

cracked black pepper

Divide the wagyu ground beef into two equal portions (about 8 ounces each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat; handle as little as possible to preserve tenderness and create a light texture. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Form patties

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle 1/2 tablespoon Worcestershire sauce over the top of each patty and spread gently.

Season

Heat a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 teaspoon neutral oil and swirl. Place patties in the pan (do not press down). Cook for 3 minutes undisturbed to develop a crust. Flip once and cook 2 to 3 more minutes for medium-rare to medium (internal temperature ~125–135°F / 52–57°C). During the last 60 seconds of cooking, place a slice of cheese onto each patty and cover the pan briefly with a lid or foil to melt the cheese. Remove patties and rest on a plate for 2 minutes.

Cook

While patties are resting, wash and dry the lettuce leaves. Slice tomato and red onion thinly. Have pickle slices ready. If you prefer warm tomato or slightly softened onion, you can briefly warm slices in the skillet after removing patties for 10–15 seconds per side, then set aside.

Prepare toppings

Spread softened butter or a thin layer of mayonnaise on the cut sides of the brioche buns. In the same skillet used for patties (wipe out excess fat leaving a thin film), return to medium heat and place buns cut-side down. Toast until golden and slightly crisp, about 45–90 seconds. Remove and set aside.

Toast buns

Spread about 1 tablespoon of the prepared sauce on the bottom half of each toasted bun. Place lettuce leaf on the sauce, then the cheeseburger patty. Top with tomato slice, 2–3 rings of red onion, and pickle slices. Spread a light amount of sauce on the top bun and place on burger. Serve immediately.

Assemble

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon finely chopped cornichon or dill pickle (if using), 1/4 teaspoon smoked paprika, 1/2 teaspoon fresh lemon juice, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper. Stir until smooth and taste; adjust seasoning to preference. Refrigerate until ready to use.