Ramune Japanese Soda

Japanese Green Tea

Soft Drink

Broccoli w. Brown Sauce (Lunch)

BBQ eel over rice, eel sauce, seaweed salad

Unadon Mini Bowl

Spicy Tuna Mini Bowl

Mixed sashimi, avocado wrapped w. cucumber and Japanese dressing

Naruto

Chef's choice 3 pcs sushi & 6 pcs sashimi

Nigiri & Sashimi Sampler

Sashimi Sampler

Nigiri Sampler

Krab salad wrapped w. avocado, spicy mayo, eel sauce

Avocado Ball

Takoyaki

Raw yellowtail, jalapeno w. Japanese dressing

Yellowtail Jalapeno

Tuna Tataki

Choice of Flavor: Plain, Buffalo Sauce, Teriyaki, Honey Garlic, Sweet Chili Sauce

Fried Wings

Rocky Shrimp

Chicken Tempura

Fire-N-Stick Steak or Shrimp

Fire-N-Stick Chicken or Pork

Cream cheese, krab meat filling in wonton wrapper

Krab Rangoon

Harumaki

Shumai

Gyoza

Cucumber Roll

Combine 3 tablespoons granulated sugar and 1/4 cup of the carbonated water (taken from the 4 cups) in a small saucepan. Warm gently over low heat, stirring until sugar dissolves completely. Do not boil; you only need to dissolve sugar to make a light syrup.

Heat sugar and water

Remove the pan from heat. Stir in 1 tablespoon fresh lemon juice and, if using, 1 teaspoon citric acid until fully dissolved. Allow the syrup to cool to room temperature.

Add acid

Chill remaining carbonated water thoroughly so it's very cold (this preserves fizz when mixing). If you have a Ramune bottle and marble stopper for presentation, chill that too.

Measure flavor: choose one primary flavor from the Flavoring section (yuzu for citrus Ramune, 1–2 tsp; strawberry purée 1 tbsp for sweet berry; melon syrup 1 tbsp for melon soda; blue curaçao or butterfly pea syrup 1 tsp for color). You can combine small amounts (for example 1 tsp yuzu + 1 tsp melon) but total flavoring should remain around 1–2 tablespoons per 4 cups soda to keep balance.

In a measuring cup or small pitcher, combine the cooled simple syrup with your chosen flavoring(s). Stir thoroughly until uniform.

Mix syrup and flavor

Pour 3 3/4 cups of the chilled carbonated water into a large pitcher or directly into serving bottles (leave a little headspace). Slowly add the flavored syrup mixture to the carbonated water by pouring down the side of the vessel to retain bubbles. Stir gently once with a long spoon — two slow lifts from bottom to top — to incorporate without flattening the soda.

Prepare glasses: add about 1/4 cup ice cubes to each glass if desired. If using fresh fruit garnish, place slices in glasses or float on top.

Pour the Ramune soda into glasses. If presenting in a Ramune bottle, carefully insert the marble or reusable stopper mechanism according to the bottle instructions (if merely for presentation, place a clean marble beside the glass).

Taste and adjust: if you prefer sweeter soda, stir in up to 1 teaspoon more simple syrup per cup. For more tartness, add a few drops of lemon juice or a pinch more citric acid to the pitcher and mix gently.

Carbonated water

Granulated sugar

Fresh lemon juice

Citric acid (optional, for tartness)

Yuzu juice or yuzu concentrate

Strawberry purée (strained)

Melon syrup (musk/cantaloupe style)

Blue curaçao syrup (non-alcoholic) or butterfly pea tea syrup

Ice cubes

Fresh fruit slices (lemon, strawberry, melon)

Marble or steel Ramune stopper (for presentation)

Measure 2 teaspoons of high-quality Japanese green tea leaves (approximately 3–4 g). Use slightly more for gyokuro or slightly less for delicate varieties.

Measure tea leaves

Pour fresh, cold water into a kettle and heat to the proper temperature: 70–80°C (158–176°F) for sencha, or 50–60°C (122–140°F) for gyokuro. If you don't have a thermometer, bring water to a boil and let it cool 5–8 minutes for sencha or 10–12 minutes for gyokuro.

Heat water

Pour a small amount of the heated water into the kyusu or teapot and into the tea cups to warm them, then discard that warming water. This helps stabilize temperature and aroma.

Pre-warm teaware

Place measured tea leaves into the teapot (kyusu). If using a larger teapot, keep the leaf-to-water ratio roughly 1 g per 50–60 ml of water.

Add leaves to teapot

Pour the heated water over the leaves to the full 300 ml. Cover and steep: 30–60 seconds for sencha (start at 45 seconds), or 2–3 minutes for gyokuro. For first infusion keep on the shorter side to preserve sweetness and prevent bitterness.

Pour water and steep

Pour the tea into cups through a strainer (if needed). When serving multiple cups, pour a little into each cup in turn, then cycle back to top up, so strength is even between cups.

Pour evenly

Reuse the same leaves for 2–3 more infusions. Increase steep time slightly each time: for sencha add 15–30 seconds per infusion; for gyokuro increase by 30–60 seconds. Use slightly hotter water (a few degrees) for later infusions if desired.

Second and third brews

If tea tastes bitter, shorten steep time or lower water temperature next brew; if too weak, add a few seconds or slightly more leaves next time.

Adjust to taste

Serve tea immediately while warm. After brewing, dry and store unused tea leaves in an airtight container in a cool, dark place or refrigerate to preserve freshness. Use within a few weeks for best flavor.

high-quality Japanese green tea leaves (sencha or gyokuro)

fresh water

optional: cold water for cooling kettle

small kyusu or teapot

tea cup

kettle

tea thermometer or instant-read thermometer

tea strainer (if necessary)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat. Cook until sugar is fully dissolved, about 3–4 minutes. Do not boil vigorously; you only need a clear syrup. Remove from heat.

Make simple syrup

Allow the syrup to cool for 10–15 minutes so it is warm rather than hot before adding delicate flavorings.

When the syrup is warm (not hot), stir in 2 tablespoons fresh lemon or lime juice, 2 tablespoons fresh orange juice, and 1 teaspoon vanilla extract. If using, add 1 teaspoon grated fresh ginger and/or 1 teaspoon citrus zest for extra brightness. Stir thoroughly to incorporate.

Add concentrated flavors

Taste the syrup: it should be noticeably sweet with a clear citrus/vanilla note. Adjust balance if desired — add up to 1 tablespoon more citrus for more acidity, or up to 1/4 cup more sugar dissolved in a little hot water if you want it sweeter (re-cool before serving).

Strain the syrup through a fine mesh sieve into a clean container to remove solids (zest, ginger fiber, seeds). Refrigerate the syrup until chilled, at least 30 minutes. The syrup can be stored in the refrigerator for up to 2 weeks.

Fill four serving glasses with ice (about 1/4 cup ice per glass if using total 1 cup). Pour 1/4 cup (60 ml) of the flavored syrup into each glass. Top each glass with 1 cup chilled club soda (4 cups total divided among glasses). Stir gently once to combine, taking care not to flatten the soda.

Mix the soft drink

Garnish each glass with a slice of citrus and an optional mint sprig. Serve immediately while fizzy.

Serving note: The syrup-to-soda ratio is about 1:4 (syrup 1 part to soda 4 parts). Adjust to taste: use less syrup for a lighter drink or more for a sweeter, more intense soft drink.

Water

Fresh citrus (lemon or lime) juice

Fresh orange juice

Vanilla extract

Optional fresh grated ginger

Optional flavored zest (lemon or orange)

Chilled club soda or chilled carbonated water

Fresh citrus slices (lemon, lime, or orange) for garnish

Fresh mint sprigs (optional)

Trim broccoli into bite-size florets and peel/thinly slice the stem if desired. Julienne the carrot and slice mushrooms. If using tofu, press briefly, then cut into 1/2- to 3/4-inch cubes. If using chicken, slice thinly across the grain into bite-size strips. Mince garlic and ginger. Separate white and green parts of the green onions and thinly slice both.

Prepare vegetables and protein

Measure and combine all brown sauce ingredients except cornstarch and cold water: in a small bowl mix soy sauce, oyster sauce, dark soy (if using), stock, rice wine, sesame oil and sugar. In a separate small cup, mix cornstarch with 2 tablespoons cold water to make a slurry and set aside.

Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Add broccoli florets and blanch 1 minute for very crisp-tender or 1 1/2–2 minutes for slightly softer. If using carrots, add them with the broccoli. Immediately drain and transfer to an ice bath (bowl of cold water with ice) to stop cooking. Drain well and reserve.

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. For chicken: add sliced chicken, season with 1/4 tsp salt and a pinch of pepper, stir-fry until cooked through and lightly browned, about 3–4 minutes depending on thickness. Remove and set aside. For tofu: add tofu cubes and pan-fry until golden on most sides, about 4–6 minutes, gently turning. Remove and set aside.

Wipe the wok or skillet if needed and return to medium-high heat. Add remaining 1 tablespoon oil. Add minced garlic, minced ginger and the white parts of the green onions. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add sliced mushrooms (if using) and stir 1–2 minutes until they begin to soften. Add the blanched broccoli and carrots and toss to combine, about 1–2 minutes to reheat and incorporate flavors.

Return cooked chicken or tofu to the pan and toss briefly to redistribute.

Pour the prepared brown sauce mixture over the vegetables and protein. Stir to combine and let it come to a gentle simmer, about 30–60 seconds.

Give the cornstarch slurry a quick stir (it may settle) and slowly drizzle it into the simmering sauce while stirring. Continue stirring for 30–60 seconds until the sauce thickens and evenly coats the vegetables. If sauce becomes too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Taste and adjust seasoning with remaining 1/4 tsp salt (if needed) and black pepper. Stir in sesame oil if not already added earlier and toss in the green parts of the green onions.

Transfer Broccoli with Brown Sauce to a serving dish. Sprinkle with toasted sesame seeds if using and serve immediately with steamed rice and lime wedges on the side.

broccoli florets (trimmed, bite-size)

carrot (julienned, optional for color)

shiitake or button mushrooms (sliced, optional)

firm tofu (optional, cubed) or chicken breast (thin-sliced)

low-sodium soy sauce

oyster sauce

dark soy sauce (for color, optional)

chicken or vegetable stock

rice wine or dry sherry

sesame oil

granulated sugar

cornstarch

cold water (for slurry)

neutral oil (canola or vegetable)

garlic (minced)

fresh ginger (minced)

green onions (thinly sliced, white and green separated)

salt

freshly ground black pepper

toasted sesame seeds (optional)

cooked steamed rice (for serving)

lime wedges (optional)

Rinse the rice in a fine-mesh sieve under cold water, swirling until the water runs mostly clear (about 3–4 rinses). Drain and place the rice in a small pot or rice cooker with 1.1 cups water.

If using a pot: bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker: cook according to the machine instructions and let rest 10 minutes after it finishes.

While rice rests, warm rice vinegar, sugar, and salt in a small microwave-safe bowl or saucepan just until sugar dissolves. Fold this seasoning gently into the cooked rice to slightly flavor and shine the grains. Keep rice warm.

Prepare the unagi: if using pre-grilled kabayaki pieces, separate into two halves if large; pat lightly dry with paper towel.

Make the eel sauce (tare): in a small saucepan combine soy sauce, mirin, sake, sugar, and water. Bring to a gentle simmer over medium heat and reduce until slightly thickened and glossy, about 4–6 minutes. Taste and adjust balance — it should be salty-sweet and syrupy. Remove from heat and keep warm.

Heat the eel: preheat your broiler (or oven at 450°F/230°C). Place unagi skin-side down on a foil-lined tray or oven-safe dish. Brush the top with a little of the prepared eel sauce. Broil 2–4 minutes until warmed through and edges caramelize — watch closely to avoid burning. Brush another thin layer of sauce, broil 30–60 seconds more if you want a glazed finish. Alternatively, warm on a skillet skin-side down over medium heat 2–3 minutes, brushing with sauce.

If using dried wakame, rehydrate per package instructions (usually 5–10 minutes in cold water). Drain and squeeze out excess water, then chop if pieces are large to total about 3/4 cup rehydrated.

In a small bowl, whisk rice vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Toss the rehydrated seaweed with the dressing, then sprinkle sesame seeds and chili flakes (if using). Taste and adjust seasoning. Keep chilled or at room temperature.

Divide the seasoned rice between two mini bowls (about 1/2 cup cooked rice per bowl for a mini serving). Pack gently to form a slight mound.

Place one warmed eel piece (or half a piece, depending on size) over each rice mound. Spoon 1–2 teaspoons of the eel sauce over the eel and rice for gloss and extra flavor.

Add about 2–3 tablespoons of seaweed salad to the side of each bowl.

Garnish with thin nori strips, a sprinkle of sliced scallion, a light dusting of sansho or black pepper (if using), and a small spoonful of pickled ginger on the side.

Serve immediately while eel and rice are warm. Provide additional eel sauce at the table if desired.

unagi (grilled freshwater eel), store-bought kabayaki style

soy sauce

mirin

sake

water

short-grain Japanese rice (uncooked)

water (for cooking rice)

rice vinegar

sugar

dried wakame or mixed seaweed salad mix (rehydrated weight)

toasted sesame seeds

chili flake (optional)

nori (toasted seaweed), cut into thin strips

scallion, thinly sliced

sansho or black pepper (optional)

pickled ginger (optional)

Rinse the sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Cook rice

While rice cooks, whisk together rice vinegar, sugar, and 0.25 tsp salt until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture to coat the grains without smashing. Let rice cool for 10 minutes to near room temperature.

Season rice

Portion cooled rice into 4 mini bowls (about 3/4 cup each). Keep covered with a clean towel while preparing other components so it stays slightly warm.

Cut the sushi-grade tuna into small, uniform 1/4–1/2 inch dice. Place the diced tuna in a bowl and gently pat with paper towel to remove excess moisture.

Prepare tuna

Add thinly sliced green onions, 1 tsp sesame oil, 1 tbs soy sauce, 1 tbs Sriracha, toasted sesame seeds, 1 tsp kosher salt, and 1/4 tsp black pepper to the tuna. Gently fold to combine, tasting and adjusting salt or Sriracha to your heat preference. Cover and refrigerate briefly if you prefer the mixture chilled (5–10 minutes).

Season tuna

In a small bowl, whisk together 1/2 cup mayonnaise, 1.5 tbs Sriracha, 1/2 tsp gochujang (optional), and 1 tsp fresh lime juice until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for drizzling.

Make spicy mayo

If using tempura crisps or wonton strips, lightly crush into bite-size pieces. Slice avocado and cucumber, cut nori into thin strips, and have pickled ginger and cilantro ready.

Prepare crunch and garnishes

Divide the seasoned tuna evenly among the rice-filled mini bowls (about 3 oz tuna per bowl). Spoon or drizzle 1 to 1.5 teaspoons of the spicy mayo onto each bowl, then add a sprinkle of tempura crisps for crunch (about 2–3 tablespoons per bowl). Arrange cucumber, avocado slices, nori strips, and a small spoonful of pickled ginger on each bowl as desired.

Assemble bowls

Finish each bowl with a light drizzle of soy sauce (about 1/4 tsp), a drop of toasted sesame oil (a few drops), and a sprinkle of extra sesame seeds. Add cilantro or microgreens and a lime wedge on the side if using.

Serve immediately so the crunch stays crisp. Offer additional Sriracha or spicy mayo on the side. Leftover tuna mixture can be stored covered in the refrigerator for up to 24 hours; consume promptly since it is raw fish.

sushi-grade tuna

green onions (scallions), thinly sliced

Sriracha (or other chili sauce)

kosher salt

black pepper

mayonnaise (Japanese mayo like Kewpie preferred)

Sriracha

gochujang (optional, for deeper heat)

fresh lime juice

short-grain sushi rice (uncooked)

water (for rice)

mini bowls or 4–6 small bowls

tempura crisps (or crushed fried wonton strips/panko)

cucumber, julienned or thinly sliced

avocado, sliced (optional)

nori sheets, cut into thin strips (optional)

pickled ginger (gari), for serving

extra sesame seeds

cilantro or microgreens (optional)

soy sauce (for drizzling)

toasted sesame oil (for drizzling)

Cook short-grain rice according to package instructions. While hot, gently fold in rice vinegar, sugar, and salt until evenly distributed. Spread rice on a shallow tray to cool to near room temperature (about 10–15 minutes) while covering loosely with a damp cloth to prevent drying.