salmon in plum wine served over layers of sesame squash, roasted red pepper, avocado salsa, gingered sweet potatoes, and mango-peach puree.

Plum Wine Salmon Napoleon

Teriyaki Haddock

Additional Sauces

fragrant wok-seared vegetables with shiitake mushrooms in spicy sauce

Buddha’s Delicacy (spicy)

House Salad

Chicken Teriyaki

Chicken Wing

Chicken Finger

Appetizer Platter for (1)  No Rice

Egg Roll

Appetizer Platter for (1)

Ginger Sauce

Hot Mustard

Duck Sauce

Lu6:   Unagi

Lu4:    4pc Nigiri & 4pc Sashimi

Lu5:    4pc Sashimi & Spicy Tuna Roll

Lu3:    8pc Sashimi & Rice

In a bowl, marinate the salmon fillets with plum wine, olive oil, salt, and black pepper for at least 30 minutes.

Prepare the Salmon

Preheat the grill or oven to medium-high heat. Cook the marinated salmon for 5-7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Peel and cube the butternut squash. In a skillet, heat sesame oil over medium heat and add the squash cubes. Season with salt.

Prepare the Butternut Squash

Sauté the squash for about 10-12 minutes until tender and lightly caramelized.

Cook the Squash

Preheat the oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds. Toss them with olive oil and salt.

Roast the Peppers

Place the peppers cut-side down on a baking sheet and roast for 20-25 minutes until the skins are charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel the skins off and set aside.

Bake the Peppers

In a bowl, mash the ripe avocados and mix in lime juice, chopped cilantro, and salt to taste.

Prepare the Avocado Salsa

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes.

Cook the Sweet Potatoes

Drain the sweet potatoes and return them to the pot. Add fresh ginger, brown sugar, and salt, then mash until smooth.

Mix with Ginger

In a blender, combine the mango, peach, and honey. Blend until smooth and creamy.

Make the Puree

Salmon fillets

Plum wine

Olive oil

Salt

Black pepper

Butternut squash

Sesame oil

Red bell peppers

Ripe avocados

Lime juice

Cilantro

Sweet potatoes

Fresh ginger

Brown sugar

Mango

Peach

Honey

In a bowl, mix soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger until well combined. Set aside.

Prepare the Teriyaki Sauce

In a frying pan, heat sesame oil over medium heat. Add the haddock fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through. Remove from pan and set aside.

Cook the Haddock

In the same pan, add the teriyaki sauce mixture. In a small bowl, mix cornstarch with water to create a slurry. Add this slurry to the pan and stir continuously until the sauce thickens. Pour the sauce over the cooked haddock and garnish with sliced green onions.

Thicken the Sauce

Trim the ends of the string beans and set aside.

Prepare the String Beans

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the ice water while whisking until the batter is smooth and slightly thick.

Make the Tempura Batter

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

Heat the Oil

Dip each string bean into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the String Beans

Haddock fillets

Soy sauce

Rice vinegar

Garlic cloves, minced

Ginger, grated

Cornstarch

Water

Green onions, sliced

String beans

All-purpose flour

Ice water

Baking powder

Vegetable oil (for frying)

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.

Sauté the Aromatics

Pour in the canned crushed tomatoes and stir to combine. Add the dried oregano, salt, and black pepper. Bring the mixture to a simmer.

Add Tomatoes and Seasoning

Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. This will help the flavors meld together.

Simmer the Sauce

Once the sauce has thickened slightly, stir in the fresh basil. Adjust seasoning if needed and remove from heat.

Finish with Fresh Basil

In a saucepan over medium heat, melt the butter completely, taking care not to brown it.

Melt the Butter

Once the butter is melted, add the heavy cream and minced garlic. Stir to combine and bring to a gentle simmer.

Add Heavy Cream and Garlic

Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is creamy. Continue to stir until smooth.

Incorporate the Cheese

Add salt and black pepper to taste, then remove from heat. Stir in the fresh parsley before serving.

Season the Sauce

Onion, diced

Garlic, minced

Canned crushed tomatoes

Dried oregano

Fresh basil, chopped

Butter

Heavy cream

Parmesan cheese, grated

Fresh parsley, chopped

Start by cleaning the fresh unagi. If you bought it whole, ensure it has been descaled and gutted properly. Rinse it under cold water and pat it dry with a paper towel.

Prepare the Eel

In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat over low to medium heat until the sugar completely dissolves and the sauce thickens slightly, about 5-7 minutes. Set aside to cool.

Make the Sauce

Preheat your grill or broiler to medium-high heat. Cut the eel into fillets if necessary. Brush the sauce over the eel fillets generously. Place them on the grill skin-side down and cook for about 5-7 minutes. Flip the eel and brush more sauce on the flesh side. Continue to grill for another 5-7 minutes or until fully cooked and caramelized.

Grill the Eel

While the eel is cooking, prepare the garnish. Shred the nori into thin strips, chop the green onions, and measure out the sesame seeds.

Prepare the Garnish

Once the eel is cooked, remove it from the grill and let it rest for a minute. Slice it into bite-sized pieces and arrange on a serving plate. Sprinkle the shredded nori, chopped green onions, and sesame seeds over the top for garnish.

Plate the Dish

Fresh Unagi (Eel)

Soy Sauce

Mirin

Sake

Sugar

Shredded Nori (Seaweed)

Chopped Green Onions

Sesame Seeds

Wash and chop the bell pepper, carrot, zucchini, and snap peas into bite-sized pieces. Cut the broccoli into small florets.

Prep the Vegetables

Clean the shiitake mushrooms and slice them into thin strips.

Prepare the Mushrooms

In a small bowl, combine soy sauce, sriracha sauce, sesame oil, minced garlic, grated ginger, rice vinegar, and sugar. Whisk until well blended.

Chop the green onions and set aside for garnishing.

Chop Garnishes

Place a wok or large skillet over high heat and allow it to become hot.

Heat the Wok

Add the prepared bell pepper, broccoli, carrot, zucchini, and snap peas to the hot wok. Stir-fry for about 5-7 minutes until the vegetables are vibrant and slightly tender.

Sauté the Vegetables

Add the sliced shiitake mushrooms to the wok and stir-fry for an additional 3-4 minutes until the mushrooms are tender.

Add the Mushrooms

Pour the prepared sauce over the vegetables and mushrooms. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce is heated through.

Combine with Sauce

Remove the wok from heat. Toss in chopped green onions and sprinkle with sesame seeds before serving.

Garnish and Serve

Bell Pepper

Broccoli Florets

Carrot

Zucchini

Snap Peas

Shiitake Mushrooms

Sriracha Sauce

Sesame Oil

Garlic

Ginger

Rice Vinegar

Green Onions

Using a sharp knife, slice the fresh salmon and tuna into thin pieces, about 1/4 inch thick. Arrange 4 pieces of each fish on a plate.

Slice the Fish

In a small bowl, serve the soy sauce, wasabi, and pickled ginger alongside the sashimi.

Serve with Condiments

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.

Cook Sushi Rice

In a bowl, combine 4 oz of diced fresh tuna with 1 tbsp of sriracha, 1 tbsp of mayonnaise, and 1 tbsp of chopped green onion. Mix well until the tuna is evenly coated.

Prepare the Spicy Tuna Mix

Place a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Place the spicy tuna mix along the bottom edge of the rice.

Assemble the Roll

Using the sushi mat, carefully roll the nori over the filling, applying gentle pressure to keep the roll tight. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.

Roll the Sushi

Sprinkle sesame seeds over the top of the roll for added flavor and presentation.

Garnish

Fresh Salmon

Fresh Tuna

Wasabi

Pickled Ginger

Sushi Rice

Nori (seaweed sheets)

Sriracha

Mayonnaise

Green Onion (chopped)

Rinse 1 cup of sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice with 1.25 cups of water and cook according to the rice cooker's instructions. Once cooked, let it sit covered for 10 minutes.

Cook the Sushi Rice

In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Let the rice cool to room temperature.

Season the Rice

Wet your hands with water to prevent sticking. Take a small amount of rice (about 2 tablespoons) and form it into an oval shape. Place a slice of fresh fish on top and press gently to adhere.

Form the Nigiri

Serve the nigiri with a small amount of wasabi and soy sauce on the side.

Ensure that the fish is very fresh and has been properly cleaned and sliced into thin pieces. You should have 4 slices of fish ready for serving.

Prepare the Sashimi

Arrange the sashimi slices on a plate. Serve with 2 tablespoons of pickled ginger and a small bowl of soy sauce on the side.

Plate the Sashimi

Fresh Fish (e.g. Tuna, Salmon)

Using a sharp knife, slice the fresh salmon, tuna, yellowtail, and snapper into thin pieces, approximately 1/4 inch thick. Ensure each slice is uniform for an appealing presentation.

Arrange the sliced sashimi on a chilled plate. Keep the different types of fish separate and ensure they are visually appealing.

In a fine mesh sieve, rinse 1 cup of sushi rice under cold running water until the water runs clear. This removes excess starch and helps achieve a better texture.

Rinse the Sushi Rice

In a medium saucepan, combine the rinsed sushi rice and 1.2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Cook the Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the rice while fanning it to cool.

On a serving platter, place a portion of the seasoned sushi rice and arrange the sashimi slices artistically on top or alongside the rice.

Serve with small dishes of soy sauce, a dollop of wasabi, and pickled ginger on the side for an authentic experience.

Plum Wine Salmon Napoleon

Teriyaki Haddock

Additional Sauces

Lu6

Buddha’s Delicacy (spicy)

Lu5

Lu4

Lu3

Lu2

Lu1

House Salad

Chicken Teriyaki

Chicken Wing

Chicken Finger

Appetizer Platter For (1) No Rice

Egg Roll

Appetizer Platter For (1)

Ginger Sauce

Hot Mustard

Duck Sauce

Lu6: Unagi

Lu4: 4pc Nigiri & 4pc Sashimi

Lu5: 4pc Sashimi & Spicy Tuna Roll

Lu3: 8pc Sashimi & Rice