Ketel One Vodka, Sake, Calpico, Pineapple, Lime

PIÑA COMING SOON (D!)

El Tequileno Reposado, Licor 43, Espresso

ESPRESSO MARTINI

ICED OOLONG TEA

GENMAICHA

SODA POP

El Tequileno Blanco, Cointreau, Yuzu, Lemon, Vanilla Salt

YUZU MARGARITA

NONNY NON-ALCOHOLIC BEER

DRAFT BEERS

A clear clarified milk punch of El Tequileno Blanco, Calvados, Cocchi Americano, Yuzu Shochu, Matcha, Fig Leaf, Lemon

SOFT GREEN LIGHT (D!)

Marinated Chicken Thigh, Cilantro, Yuzu Dill Mayo

CHICKEN KARAAGE (GF)

Miso Caramel, Chocolate Covered Oreo Crust, Matcha Powder

HYPED CHOCOLATE x PCS ICE CREAM SANDWICH (V)

YUZU PANNA COTTA (GF)

Slow Cooked Chilled Duck, Sweet Miso Sauce, Arugula Salad, Baby Dhal Jerk Sauce (Spicy), Cabbage, Green Onions

JERK PORK DUMPLINGS

EBI MAYO

House-Made Gnocchi, Pickled Tomato Brown Butter Miso Sauce, Furikake

MISO TOMATO GNOCCHI (V)

Hokkaido Scallops, Yuzu Leche de Tigre, Baby Cilantro, Jalapeños, Pickled Savoy Cabbage, Hatcho Miso Glaze, Scallions, Crispy Shallots

SEARED SCALLOP CEVICHE (GF)

HATCHO MISO BBQ LAMB

Slow Braised Pork Belly, Stewed Amberjack Sashimi, House-Made XO Sauce, Cucumber, Crispy Garlic

KAKUNI

AVOCADO & SPICY TUNA

Cold Tofu, Sweet Secret Sauce, Cashew Crema, Yuzu Kosho, House Chili Oil, Crispy Garlic Vinaigrette

HIYAYAKKO (V+, GF)

House-Made Japanese Pickled Vegetables, Yuzu Garlic Butter or Sriracha

CHICKEN WINGS (GF)

NASU DENGAKU (V, GF)

MISO CUCUMBER (V+, GF)

MARTINIS

Gather all the ingredients listed above. Ensure that your fresh pineapple is ripe and juicy for the best flavor.

Prepare the Ingredients

In a cocktail shaker, combine 2 oz of Ketel One Vodka, 1 oz of Sake, 3 oz of Calpico, 2 oz of fresh pineapple juice, and 1 oz of fresh lime juice.

Mix the Liquids

Fill the shaker with 1 cup of ice to chill the mixture while shaking.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds until the mixture is well chilled.

Shake the Mixture

Strain the mixture into a chilled glass, preferably a highball or cocktail glass, leaving the ice behind.

Strain and Serve

Garnish your drink with a slice of pineapple on the rim of the glass for an appealing presentation.

Garnish

Serve immediately and enjoy your refreshing Piña Coming Soon cocktail!

Enjoy!

Ketel One Vodka

Sake

Calpico

Fresh Pineapple Juice

Fresh Lime Juice

Pineapple Wedge

Brew a fresh shot of espresso using your preferred method. Ensure it is hot and set it aside to cool slightly.

Prepare the Espresso

In a cocktail shaker, add 1 oz of El Tequileno Reposado, 0.5 oz of Licor 43, 0.5 oz of simple syrup, and the freshly brewed espresso.

Prepare the Shaker

Fill the shaker with 1 cup of ice cubes to chill the mixture.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled and frothy.

Shake Well

Using a strainer, pour the mixture into a chilled martini glass.

Garnish the drink with 3 coffee beans placed on the surface of the cocktail for decoration.

El Tequileno Reposado

Licor 43

Fresh Espresso

Simple Syrup

Ice Cubes

Coffee Beans (for garnish)

In a kettle, bring 4 cups of water to a boil. Ensure that the water reaches a rolling boil to properly extract the flavors from the tea leaves.

Boil the Water

Once the water is boiling, remove it from heat. Add 4 teaspoons of oolong tea leaves to the boiling water. Allow the tea leaves to steep for 3 to 5 minutes, depending on your desired strength. The longer you steep, the stronger the flavor.

Steep the Tea

After steeping, strain the tea leaves using a fine mesh strainer or tea infuser to separate the liquid from the leaves. Discard the leaves.

Strain the Tea

If you prefer sweetened tea, add 2 tablespoons of honey or sugar while the tea is still warm. Stir until fully dissolved.

Sweeten the Tea (Optional)

Allow the strained tea to cool to room temperature. Once cooled, you can place it in the refrigerator to chill further if desired.

Cool the Tea

In a glass or pitcher, fill with 2 cups of ice cubes.

Prepare the Ice

Pour the cooled oolong tea over the ice cubes in the glass or pitcher. Add lemon slices and mint leaves as desired for garnish and extra flavor. Serve immediately.

Serve the Tea

Oolong tea leaves

Water

Ice cubes

Honey or sugar (optional)

Lemon slices (optional)

Mint leaves (optional)

Measure out 2 tablespoons each of green tea leaves and roasted brown rice.

In a dry skillet over medium heat, add the roasted brown rice. Stir continuously until the rice is golden brown and fragrant, about 3-5 minutes. Remove from heat and let cool.

Roast the Brown Rice

In a kettle, bring 4 cups of water to a boil. Once boiling, remove from heat and let it cool for about 2 minutes to reach an optimal temperature of around 175°F (80°C).

Boil Water

In a teapot or infuser, add the roasted brown rice and green tea leaves. Pour the hot water over them.

Combine Ingredients

Allow the tea to steep for about 2-3 minutes. Adjust steeping time based on your taste preference.

Strain the tea into cups and enjoy your freshly brewed Genmaicha.

Serve

Green Tea Leaves

Roasted Brown Rice

In a small saucepan over medium heat, combine the granulated sugar with 1 cup of water. Stir until the sugar is completely dissolved, about 5 minutes.

Prepare the Base Syrup

Remove the saucepan from heat. Stir in the fresh lime juice, lime zest, and orange flavoring extract until well combined. Allow the mixture to cool.

Add Flavorings

In a large pitcher, combine the cooled syrup with the carbonated water. Stir gently to combine, being careful not to lose too much carbonation.

Combine with Carbonated Water

Fill glasses with ice cubes, then pour the soda pop mixture over the ice. Garnish with fresh mint leaves as desired.

Carbonated Water

Granulated Sugar

Lime Zest

Orange Flavoring Extract

Fresh Mint Leaves

Take a cocktail glass and rim the edge with vanilla salt by running a lemon wedge along the rim and then dipping it into the vanilla salt.

Prepare the Glass

In a cocktail shaker, combine 2 oz of El Tequileno Blanco, 1 oz of Cointreau, 1 oz of yuzu juice, and 0.5 oz of fresh lemon juice.

Mix the Ingredients

Fill the cocktail shaker with ice cubes to the top.

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Strain the mixture into the prepared cocktail glass, ensuring no ice gets into the glass.

Garnish the drink with a lemon wheel on the rim of the glass.

El Tequileno Blanco

Cointreau

Yuzu juice

Fresh lemon juice

Vanilla salt

Lemon wheel (for garnish)

In a large pot, bring 5 cups of water to a boil.

Prepare the Water

Once the water is boiling, add 1 cup of malted barley and reduce the heat to a simmer. Allow it to steep for 30 minutes.

Add Malted Barley

After steeping, add 1 tablespoon of hops and 1 tablespoon of sugar. Stir and let it simmer for an additional 15 minutes.

Add Hops and Sugar

Remove the pot from heat and let the mixture cool to room temperature.

Cool the Mixture

Once cooled, sprinkle 1 teaspoon of yeast into the mixture and stir gently.

Add Yeast

Cover the pot with a clean cloth and let it sit at room temperature for 24-48 hours until you see bubbles forming.

Ferment

After fermentation, strain the mixture through a fine mesh sieve to remove the barley and hops.

Strain the Brew

To the strained liquid, add 1 teaspoon of lemon zest, 1 tablespoon of grated ginger, and 10 mint leaves. Stir well.

Add Flavor Enhancements

Refrigerate the brew until chilled. Serve in a glass over ice, garnished with additional mint leaves if desired.

Chill and Serve

Malted Barley

Hops

Sugar

Yeast

Lemon Zest

Ginger (fresh, grated)

Mint Leaves

Place the Asahi Super Dry Lager in the refrigerator for at least 2 hours to ensure it is served chilled.

Chill the Beer

If desired, cut a fresh lemon into wedges and prepare a pinch of salt for those who enjoy a salted rim.

Prepare Optional Garnishes

Open the chilled bottle of Asahi Super Dry Lager and pour it into a clean glass, allowing it to foam slightly on top.

Serve the Beer

If using, garnish the beer with a lemon wedge on the rim of the glass and a pinch of salt on the side for those who prefer it.

Add Garnishes (Optional)

Asahi Super Dry Lager

Lemon Wedge

Salt

Start by preparing the fig leaf infusion. Boil 1 cup of water and add 5-6 fresh fig leaves. Let it steep for 15 minutes, then strain and let cool.

Prepare Fig Leaf Infusion

In a cocktail shaker, combine the El Tequileno Blanco, Calvados, Cocchi Americano, Yuzu Shochu, matcha powder, fig leaf infusion, fresh lemon juice, and simple syrup.

Mix Ingredients

Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Using a fine mesh strainer, strain the mixture into a chilled coupe glass to ensure a smooth texture.

Strain

If desired, garnish with a sprinkle of matcha powder or a fig leaf for presentation.

Garnish (optional)

Serve immediately and enjoy your refreshing Soft Green Light cocktail.

Calvados

Cocchi Americano

Yuzu Shochu

Matcha Powder

Fig Leaf Infusion

Fresh Lemon Juice

In a bowl, combine the soy sauce, sake, mirin, minced garlic, grated ginger, and black pepper. Mix well.

Prepare the Marinade

Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Marinate the Chicken

After marinating, remove the chicken from the fridge and let it sit at room temperature for about 10 minutes. Dredge the marinated chicken pieces in cornstarch until fully coated.

Coat the Chicken

Heat oil in a deep frying pan to 180°C (350°F). Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Fry the Chicken

In a bowl, mix the mayonnaise, yuzu juice, chopped dill, salt, and black pepper. Stir until smooth and well combined.

Serve the crispy chicken karaage on a plate, drizzle with yuzu dill mayo, and garnish with chopped cilantro and lemon wedges on the side.

Piña Coming Soon (d!)

Espresso Martini

Iced Oolong Tea

Genmaicha

Soda Pop

Yuzu Margarita

Nonny Non-alcoholic Beer

Draft Beers

Soft Green Light (d!)

Chicken Karaage (gf)

Hyped Chocolate X Pcs Ice Cream Sandwich (v)

Yuzu Panna Cotta (gf)

Jerk Pork Dumplings

Ebi Mayo

Miso Tomato Gnocchi (v)

Seared Scallop Ceviche (gf)

Hatcho Miso Bbq Lamb

Kakuni

Avocado & Spicy Tuna

Hiyayakko (v+, Gf)

Chicken Wings (gf)

Nasu Dengaku (v, Gf)

Miso Cucumber (v+, Gf)

Martinis