A refreshing Japanese-style cheesecake flavored with yuzu.

Yuzu Cheesecake

A lighter version of our Shio ramen, served with Chashu Don.

Shio Ramen Lite

Authentic Tonkotsu ramen inspired by the Kyushu region.

Tonkotsu Ramen

Shoyu Ramen

Spicy Tantan

Chashu Don

Japanese Sparkling Juice (Yuzu/Ume)

Crispy fried chicken, a popular side dish.

Zangi Chicken

Sapporo

Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.

Prepare the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the yuzu juice, yuzu zest, vanilla extract, and heavy cream until fully incorporated.

Make the Filling

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Combine and Bake

Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, preferably overnight.

Cool and Chill

If desired, top with yuzu marmalade before serving. Slice and enjoy your refreshing yuzu cheesecake!

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Eggs

Yuzu juice

Yuzu zest

Vanilla extract

Heavy cream

Yuzu marmalade

In a large pot, combine chicken bones, pork bones, and water. Bring to a boil, then reduce heat and simmer for 3 hours, skimming off any scum that rises to the top.

Cook the Bones

After simmering, add kombu and dried bonito flakes. Let the broth steep for 30 minutes. Remove kombu and strain the broth through a fine-mesh sieve. Season with sea salt and mirin.

Add Flavorings

In a pan, combine soy sauce, sugar, sake, and pork belly. Cook over low heat for about 1 hour, turning occasionally until the pork is tender and caramelized. Let cool and slice thinly.

Cook the Pork Belly

Cook ramen noodles according to package instructions. Drain and set aside.

Cook Noodles

In a bowl, add a serving of noodles, pour over the hot broth, and top with soft-boiled eggs, bamboo shoots, narutomaki, and sliced chashu. Serve alongside chashu don topped with sliced green onions and nori.

Chicken bones

Pork bones

Water

Sea salt

Kombu (dried kelp)

Dried bonito flakes

Mirin

Pork belly

Soy sauce

Sugar

Sake

Cooked rice

Green onions (sliced)

Nori (seaweed)

Soft-boiled eggs

Bamboo shoots

Narutomaki (fish cake)

Place the pork bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse the bones to remove impurities.

Prepare the Pork Bones

Return the cleaned bones to the pot, add 4 liters of fresh water, and bring to a boil. Reduce to a simmer and cook for at least 12 hours, skimming off any foam that rises to the surface.

Simmer the Broth

After 12 hours, add the onion, garlic, and ginger to the broth and continue to simmer for another 2 hours.

Add Aromatics

Strain the broth and return it to the pot. Stir in soy sauce and miso paste, adjusting seasoning to taste.

Season the Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Ramen Noodles

Prepare chashu pork, soft boiled eggs, narutomaki, and slice the green onions.

Prepare Toppings

In each bowl, place a serving of ramen noodles, ladle the hot broth over the noodles, and top with chashu pork, soft boiled eggs, narutomaki, green onions, nori, sesame seeds, and a drizzle of chili oil.

Assemble the Ramen Bowls

Pork bones (neck bones, trotters)

Aromatics (onion, garlic, ginger)

Miso paste

Ramen noodles

Chashu pork (braised pork belly)

Soft boiled eggs

Sesame seeds

Chili oil

In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, ginger, and minced garlic. Bring to a simmer over medium heat.

Make the Broth

While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

Once the broth has simmered for about 20 minutes, strain out the ginger slices. Divide the cooked ramen noodles into bowls and ladle the hot broth over the noodles.

Assemble the Ramen

Garnish with your choice of toppings such as green onions, nori, boiled eggs, or sliced pork. Serve hot.

Chicken broth

Sesame oil

Ginger, sliced

Garlic, minced

In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.

Prepare the Broth

Add the chicken broth, soy sauce, miso paste, and chili paste to the pot. Stir well to combine and bring to a simmer.

Combine Ingredients

Add the ramen noodles to the broth and cook according to package instructions, usually about 4-5 minutes, until tender.

Ladle the spicy tantan ramen into bowls and top with chopped green onions. Adjust seasoning with additional chili paste if desired.

Chili paste

Ginger, grated

Green onions, chopped

In a pot, combine soy sauce, mirin, sugar, ginger, and 200 ml of water. Bring to a simmer.

Prepare the Pork Belly

Add the pork belly to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the pork is tender. Turn the pork halfway through.

Braised Cooking

While the pork is braising, cook the rice according to your preferred method (rice cooker or stovetop).

Cook the Rice

Once the pork belly is tender, remove it from the pot and let it cool slightly. Slice into thin pieces.

Slice the Pork

In a bowl, place a serving of cooked rice. Top with sliced pork belly, drizzle some of the braising sauce, and garnish with chopped green onions, sesame seeds, and pieces of nori.

Assemble the Dish

pork belly

soy sauce

mirin

sugar

green onions

ginger (sliced)

cooked rice

sesame seeds (for garnish)

nori (seaweed, for garnish)

In a large pitcher, combine the yuzu juice and ume syrup, stirring well to mix.

Prepare the base

Slowly pour in the sparkling water to the pitcher, mixing gently to preserve the bubbles.

Add sparkling water

Fill glasses with ice cubes and pour the sparkling juice mixture over the ice.

Serve the drink

Garnish each glass with fresh mint leaves for a refreshing touch.

Garnish

Ume syrup

Sparkling water

Fresh mint leaves

Ice cubes

In a mixing bowl, combine minced garlic, grated ginger, soy sauce, rice vinegar, salt, and pepper. Mix well.

Prepare the Marinade

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In another bowl, mix together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika.

Prepare the Breading

Remove the marinated chicken from the fridge and coat each piece in the flour mixture, shaking off any excess.

Coat the Chicken

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the coated chicken pieces to the hot oil in batches. Fry for 6-8 minutes on each side or until golden brown and cooked through.

Fry the Chicken

Remove the fried chicken and place it on a plate lined with paper towels to absorb excess oil. Serve hot.

Drain and Serve

Chicken thighs (boneless, skinless)

Garlic cloves (minced)

Ginger (grated)

Rice vinegar

Salt

Pepper

All-purpose flour

Cornstarch

Baking powder

Black pepper

Paprika

Vegetable oil (for frying)

In a large pot, heat the water to around 65°C (149°F). Add the malted barley and rice, stirring gently. Maintain this temperature for about 60 minutes to allow the starches to convert into sugars.

Mashing

After mashing, increase the heat and bring the mixture to a boil. Once boiling, add the hops and boil for an additional 60 minutes. This will add bitterness and flavor to the beer.

Boiling

After the boiling process is complete, cool the mixture rapidly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling

Transfer the cooled mixture to a sanitized fermentation vessel and add the yeast. Seal the vessel with an airlock and let it ferment in a cool, dark place for about 1 to 2 weeks.

Fermentation

Once fermentation is complete, carefully transfer the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1 to 2 weeks.

Bottling

Once carbonated, chill the beer in the fridge and serve cold, preferably paired with ramen for a perfect match!