Sweet milk tea with brown sugar boba pearls.

Brown Sugar Boba Milk Tea

Sweet rice cake filled with ice cream; available in various flavors.

Mochi Ice Cream

Light and fluffy Japanese-style cheesecake.

Japanese Cheesecake

Smoothie made with fresh mango and cream.

Creamy Mango Smoothie

Mango Green Tea

Marinated seaweed salad with sesame seeds.

Seaweed Salad

Spicy crab salad with cucumber and spicy mayo.

Spicy Kani Salad

Shrimp, crab, cucumber, avocado, red onion, scallion, masago, with Ono soy, spicy mayo, and orange ginger sauces.

Da Gringz Bowl

Traditional Japanese soup with tofu, seaweed, and green onions.

Miso Soup

Tofu, tamago, edamame, cucumber, avocado, seaweed, carrots, pineapple, corn, with Ono soy and sweet soy sauces.

Greens Bowl

Spicy tuna, spicy salmon, shrimp, edamame, cucumber, avocado, seaweed, masago, scallion, with Ono soy, yuzu, and wasabi mayo sauces.

Lomi Homie Bowl

Chicken, shrimp, edamame, cucumber, avocado, scallion, carrots, corn, pineapple, with Ono soy, spicy mayo, and sweet soy sauces.

Land & Sea Bowl

Tuna, Hawaii-style tuna, edamame, seaweed, scallion, masago, red onion, with Ono soy and Japanese dressing.

Maui Bowl

Chicken, crab, edamame, cucumber, avocado, scallion, carrots, with Ono soy, spicy mayo, and sweet soy sauces.

Huli Bowl

Salmon, miso salmon, edamame, cucumber, avocado, masago, with Ono soy and spicy mayo sauces.

Ono Bowl

In a separate pot, bring 2 cups of water to a boil. Add 2 tea bags and steep for 5-7 minutes depending on your desired strength. Remove tea bags and let the tea cool.

Brew the Tea

Once the tea is cooled, mix in 1 cup of milk. Stir well to combine.

Combine Milk and Tea

In a glass, add the brown sugar boba pearls at the bottom. Fill the glass with ice, then pour the milk tea over the pearls. Stir gently to combine.

Assemble the Drink

Black tea (tea bags or loose leaf)

Water

Milk (whole or plant-based)

In a mixing bowl, combine sweet rice flour and granulated sugar. Gradually add water while stirring until smooth. The mixture should be thick but pourable.

Prepare the Mochi Dough

Transfer the mixture to a microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Stir, then microwave for another minute. Repeat this process until the mochi is translucent and slightly sticky, roughly 3-4 minutes total.

Cook the Mochi

Once cooked, dust a clean surface with cornstarch. Pour the mochi dough onto the surface and dust the top with more cornstarch to prevent sticking. Allow it to cool slightly.

Dust with Cornstarch

Once the dough is cool enough to handle, divide it into small portions (about 2-3 tablespoons each). Flatten each portion into a disc and place a scoop of ice cream in the center. Fold the mochi over the ice cream and pinch to seal. Repeat for all portions.

Form the Mochi

Place the filled mochi on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until firm.

Freeze the Mochi Ice Cream

Once frozen, mochi ice cream is ready to serve. Dust with cornstarch if needed to prevent sticking and enjoy!

Serve and Enjoy

Sweet rice flour (mochi flour)

Granulated sugar

Cornstarch

Ice cream (any flavor)

Food coloring (optional)

Preheat your oven to 160°C (320°F). In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue to beat until fully combined.

Prepare the Batter

In a separate bowl, melt the butter and add it to the cream cheese mixture along with the milk, vanilla extract, and lemon juice. Mix until smooth.

Add Wet Ingredients

Add the eggs one at a time, mixing well after each addition.

Incorporate Eggs

In another bowl, sift together the cake flour, cornstarch, and salt. Gradually add this mixture to the wet batter, mixing until just combined.

Combine Dry Ingredients

Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Pour the batter into the prepared pan.

Prepare the Pan

Place the cake pan in a larger baking dish filled with hot water to create a water bath. Bake in the preheated oven for 60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.

Bake the Cheesecake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours. Serve chilled.

Cool and Serve

cream cheese

granulated sugar

eggs

milk

unsalted butter

cake flour

cornstarch

vanilla extract

lemon juice

salt

In a blender, combine the fresh mango, heavy cream, milk, honey, ice cubes, and vanilla extract.

Blend the Ingredients

Blend the mixture on high speed until it is smooth and creamy.

Blend Until Smooth

Taste the smoothie and adjust the sweetness if needed by adding more honey.

Taste and Adjust

Pour the smoothie into glasses and serve immediately.

Serve

Fresh Mango, diced

Heavy Cream

Milk

Honey

Ice Cubes

Vanilla Extract

Boil 4 cups of water in a saucepan. Once boiling, remove from heat and add the green tea leaves. Let it steep for 3-5 minutes, then strain the tea into a pitcher.

Brew the Green Tea

While the tea is still warm, add the diced mango to the pitcher. Allow it to infuse for about 10 minutes.

Add Mango

If desired, stir in honey or your choice of sweetener to taste.

Sweeten (Optional)

Pour the mango green tea over ice cubes in glasses. Garnish with mint leaves if desired. Enjoy your refreshing drink!

Green tea leaves

Mango, diced

Honey or sweetener (optional)

Ice cubes

Mint leaves (for garnish, optional)

Soak the dried seaweed in warm water for about 10 minutes or until rehydrated. Drain and squeeze out excess water. Chop into bite-sized pieces.

Prepare the Seaweed

Thinly slice the cucumber and carrot into matchsticks or julienne. Chop the green onions.

Prepare Vegetables

In a bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, and salt.

Make the Dressing

In a large bowl, combine the rehydrated seaweed, cucumber, carrot, and green onions. Pour the dressing over the salad and mix well.

Combine Ingredients

Sprinkle sesame seeds on top of the salad. Let it marinate for at least 15 minutes before serving for best flavor.

Garnish and Serve

Dried seaweed (wakame)

Cucumber

Carrot

Sesame oil

Rice vinegar

Soy sauce

Sesame seeds

Sugar

Salt

Green onions (scallions)

Julienne the cucumber and carrot into thin strips. Chop the green onions finely.

Prepare the Vegetables

In a large bowl, combine the julienned cucumber, carrot, chopped green onion, and imitation crab meat.

Mix the Salad

In a separate small bowl, mix together 3 tablespoons of mayonnaise, 1 tablespoon of sriracha, and a squeeze of lime juice. Adjust the spice level to taste.

Make the Spicy Mayo

Pour the spicy mayo over the salad mixture and toss gently to combine. Sprinkle sesame seeds on top before serving.

Combine and Serve

Imitation crab meat

Green onion

In a medium pot of boiling salted water, cook the shrimp for about 2-3 minutes until they turn pink. Drain and set aside.

Cook the Shrimp

In a large mixing bowl, combine the cooked shrimp, lump crab meat, diced cucumber, diced avocado, finely chopped red onion, and sliced scallions. Gently toss to mix.

Prepare the Ingredients

Sprinkle the masago over the mixed ingredients and fold gently to combine.

Add the Masago

Drizzle the Ono soy sauce, spicy mayo, and orange ginger sauce over the mixture. Adjust the amount to taste and gently toss until everything is well-coated.

Drizzle the Sauces

Spoon the mixture into bowls and garnish with additional scallions or masago if desired. Serve immediately.

Shrimp, peeled and deveined

Crab meat, lump

Cucumber, diced

Avocado, diced

Red onion, finely chopped

Scallion, sliced

Masago (fish roe)

In a pot, bring 4 cups of dashi stock to a gentle simmer over medium heat.

Prepare the Dashi Stock

In a small bowl, mix the miso paste with a ladle of hot dashi stock until smooth. This helps to dissolve the miso evenly.

Mix Miso

Gradually add the dissolved miso back into the pot of dashi stock, stirring gently. Do not boil the soup after adding miso, as it can alter the flavor.

Combine Miso and Stock

Cut the soft tofu into small cubes. Tear the nori seaweed sheet into small pieces.

Prepare Tofu and Seaweed

Add the tofu cubes and torn nori to the soup. Let it simmer for about 2-3 minutes until heated through.

Add Tofu and Seaweed

Ladle the soup into bowls and garnish with sliced green onions. Adjust the flavor with soy sauce and mirin to taste.

Dashi stock

Miso paste

Soft tofu

Nori seaweed (dried)

Mirin

Press the firm tofu to remove excess moisture, then cut it into cubes. Pan-fry the tofu in a non-stick skillet over medium heat until golden brown on all sides. Set aside.

Prepare the Tofu

In a bowl, whisk the eggs. Heat a small non-stick pan over low heat, add a little oil, and pour in a thin layer of the egg mixture. Cook gently, rolling the omelette as it sets. Repeat until all egg mixture is used. Slice into strips.

Make Tamago

Slice the cucumber and avocado. If using dried seaweed, soak in water for a few minutes until softened. If using nori, cut into strips.

Prepare Vegetables and Fruits

In a large bowl, arrange the pan-fried tofu, tamago, edamame, cucumber, avocado, seaweed, shredded carrots, diced pineapple, and corn. Drizzle with Ono soy sauce and sweet soy sauce.

Assemble the Bowl

Toss the ingredients lightly to combine and serve immediately.

Firm Tofu

Tamago (Japanese omelette)

Edamame (shelled)

Avocado

Seaweed (nori or wakame)

Carrots (shredded)

Pineapple (diced)

Corn (canned or cooked)

Ono soy sauce

Sweet soy sauce

Start by arranging the spicy tuna, spicy salmon, and shrimp in a bowl. Slice the cucumber and avocado, and prepare the edamame.

In a large serving bowl, layer the spicy tuna, spicy salmon, shrimp, edamame, sliced cucumber, sliced avocado, and seaweed salad.