ESPRESSO MARTINI

SHRIMP TEMPURA

HOUSE RED OR WHITE WINE

SAPPORO 22OZ

5 OZ REIKO HOT SAKE

Sweet potato, carrot, avocado, sweet aioli, unagi sauce

VEGETABLE TEMPURA

CALIFORNIA

Nori & wasabi dusted wonton chips, tuna, avocado, jalapeño lime ponzu, sriracha cream cheese, wasabi aioli, chili crisp, green onion

SPICY TUNA NACHOS

Giffard N/A Ginger Liqueur, passion fruit, hibiscus, chai, soda

Spicy salmon, jalapeño, wasabi aioli (2pc)

SPICY SALMON CRISPY RICE

AVOCADO CRISPY RICE

TEENY LIVING ON THE SAND

YUZU COSMO

LYCHEE

IKURA

Rotating Cocktail

KAMPACHI

ESCOLAR

CHU-TORO

HAMACHI

Spicy tuna, avocado, cucumber. Topped with yellowtail, jalapeño, wasabi aioli, ikura, micro cilantro

TIGER

Deep fried roll with spicy salmon, avocado. Topped with spicy tuna, tempura crunch, scallion, tobiko

FIRECRACKER

Tempura salmon, pickled peppers, avocado. Topped with escolar, paprika lime aioli, smoked salmon skin crisp, micro cilantro

SMOKE SHOW

Crab stick, avocado, cucumber. Topped with tuna, salmon, yellowtail, albacore, tobiko, seasonal microgreens

RAINBOW

Brew 1 cup of fresh espresso using an espresso machine or a stovetop espresso maker. Allow it to cool slightly before using.

Prepare the Espresso

In a cocktail shaker, combine the freshly brewed espresso, 2 oz of vodka, 1 oz of coffee liqueur, and 0.5 oz of simple syrup.

Mix the Ingredients

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

Add Ice

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

Shake Well

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

Strain and Serve

Garnish the cocktail with 3 coffee beans placed on the surface for an elegant touch.

Garnish

Freshly brewed espresso

Vodka

Coffee liqueur (e.g., Kahlúa)

Simple syrup

Coffee beans (for garnish)

Ice cubes

In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside.

Prepare the Shrimp

In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Gradually whisk in the ice water until the batter is smooth and slightly thick.

Make the Tempura Batter

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

Heat the Oil

Dip each shrimp into the tempura batter, ensuring they are well-coated.

Coat the Shrimp

Carefully place the battered shrimp into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

On a serving platter, arrange the fried shrimp alongside slices of avocado.

Prepare the Serving Plate

Serve the shrimp tempura with sweet aioli and unagi sauce for dipping.

Serve with Dipping Sauces

shrimp, peeled and deveined

all-purpose flour

cornstarch

baking powder

ice water

vegetable oil

avocado, sliced

sweet aioli

unagi sauce

salt

black pepper

Pour 750 ml of house red wine into a decanter or wine glass. Allow it to breathe for about 15-20 minutes to enhance the flavor.

Prepare the Red Wine

Pour 750 ml of house white wine into a wine glass or chilled carafe. Serve immediately, ensuring it is kept at a cool temperature.

Prepare the White Wine

House Red Wine

House White Wine

Take a glass and place it in the freezer for about 10 minutes to chill.

Chill the Glass

Gather all the ingredients: Sapporo Beer, ice, and a lemon wedge.

Prepare the Ingredients

Remove the chilled glass from the freezer and fill it with ice, leaving some space at the top.

Carefully pour the Sapporo Beer over the ice until the glass is full.

Pour the Beer

Place a lemon wedge on the rim of the glass for garnish.

Serve immediately and enjoy your refreshing Sapporo Beer!

Serve

Sapporo Beer

Lemon wedge

Fill a small saucepan with 1 cup of water and heat it over medium heat. This will be used to create a water bath for gently warming the sake.

Prepare the Water Bath

Pour 5 oz of Reiko Hot Sake into a sake warmer or a small heatproof bowl.

Measure the Sake

Once the water in the saucepan begins to simmer, place the sake warmer or bowl in the water bath. Allow the sake to warm for about 5-7 minutes. Make sure it doesn’t boil.

Warm the Sake

Once heated, carefully remove the sake warmer from the water bath. Pour the warmed sake into the sake cups or small mugs.

Serve the Sake

Serve immediately and enjoy your 5 oz of Reiko Hot Sake while it is warm.

Enjoy

Reiko Hot Sake

Water

Sake cups or small mugs

Peel the sweet potato and cut it into thin slices or matchsticks.

Prepare Sweet Potato

Peel the carrot and cut it into thin slices or matchsticks similar to the sweet potato.

Prepare Carrot

Prepare Avocado

In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water, mixing until smooth and slightly thickened.

Mix Batter Ingredients

In a small bowl, mix together mayonnaise, minced garlic, and lemon juice. Stir until well combined. Adjust seasoning to taste.

Make Sweet Aioli

In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Heat Oil

Dip the prepared vegetables in the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes.

Fry Vegetables

Using a slotted spoon, remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil.

Drain Excess Oil

Serve the vegetable tempura immediately with sweet aioli and unagi sauce on the side for dipping.

Plate and Serve

Sweet potato

Carrot

Avocado

All-purpose flour

Cornstarch

Cold water

Baking powder

Salt

Mayonnaise

Garlic (minced)

Lemon juice

Unagi sauce

Vegetable oil

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer the rice to a bowl.

Prepare Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature.

Season Sushi Rice

While the rice is cooling, cut the cucumber into thin strips and slice the avocado in half, removing the pit. Scoop out the flesh and slice it into thin strips as well. Cut the crab sticks into smaller, manageable pieces.

Prepare Fillings

Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the crab sticks, cucumber, and avocado in a line along the bottom edge of the rice.

Assemble the Rolls

Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to keep the filling inside. Roll until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.

Cut the Rolls

Arrange the half rolls on a serving plate. Serve with soy sauce and wasabi on the side.

Crab sticks

Cucumber

Sushi rice

Nori sheets

Rice vinegar

Sugar

Soy sauce

Wasabi

Preheat the oven to 375°F (190°C). Cut each wonton wrapper into quarters to create triangles. Arrange them on a baking sheet and lightly brush with sesame oil. Sprinkle with salt and nori flakes. Bake for 8-10 minutes until crisp and golden brown. Remove from the oven and set aside.

Prepare the Wonton Chips

In a small bowl, mix the lime juice, soy sauce, and finely chopped jalapeño. Adjust the spice level to taste by adding more jalapeño if desired.

Make the Jalapeño Lime Ponzu

In a mixing bowl, combine the softened cream cheese and sriracha. Mix well until smooth and creamy. Set aside.

Prepare the Sriracha Cream Cheese

In another small bowl, stir the wasabi paste into a portion of the cream cheese (about 2 tablespoons). Mix until well combined. Adjust wasabi amount to taste.

Make the Wasabi Aioli

Finely dice the sushi-grade tuna and avocado. Season lightly with salt and pepper. Toss gently to combine.

Prepare the Tuna and Avocado

On a large serving platter, layer the baked wonton chips. Top with the seasoned tuna and avocado mixture. Drizzle over the jalapeño lime ponzu. Add dollops of sriracha cream cheese and wasabi aioli over the top.

Assemble the Nachos

Sprinkle chili crisp and sliced green onions over the assembled nachos. Serve immediately while the chips are still crispy.

Garnish and Serve

Wonton wrappers

Wasabi powder

Fresh tuna (sushi-grade)

Jalapeño

Lime juice

Sriracha

Cream cheese (softened)

Wasabi paste

Chili crisp

Green onion

Sesame oil

Pepper

Boil 1 cup of water and steep the chai tea bags for about 5 minutes. Remove the tea bags and let the tea cool.

Prepare Chai Tea

In a small saucepan, add 1 cup of water and the dried hibiscus flowers. Bring to a simmer and let it steep for 10 minutes. Strain the mixture and let it cool.

Infuse Hibiscus

In a large mixing glass or pitcher, combine the cooled chai tea, ginger liqueur substitute, passion fruit puree, fresh lime juice, honey or agave syrup, and the cooled hibiscus infusion. Stir well until all ingredients are blended.

Mix Ingredients

Fill serving glasses with ice cubes. Pour the prepared mocktail mixture over the ice, filling each glass about two-thirds full.

Espresso Martini

Shrimp Tempura

House Red Or White Wine

Sapporo 22oz

5 Oz Reiko Hot Sake

Vegetable Tempura

California

Spicy Tuna Nachos

Giffard N/a Ginger Liqueur, Passion Fruit, Hibiscus, Chai, Soda

Spicy Salmon Crispy Rice

Avocado Crispy Rice

Teeny Living On The Sand

Yuzu Cosmo

Lychee

Ikura

Rotating Cocktail

Kampachi

Escolar

Chu-toro

Hamachi

Tiger

Firecracker

Smoke Show

Rainbow