vanilla bean ice cream / Valrhona hot fudge / kokuto peanuts / corn flakes / amarena cherries

HOT FUDGE SUNDAE

cashew almond crust / blueberry boba compote

UBE CHEESECAKE

JAPANESE GELATO

coconut ice cream / passion fruit coulis / swiss meringue

YUZU LIME TART

grilled key west pink shrimp / yuzu / garlic

YUZU SHRIMP

TERIYAKI CHICKEN

WAGYU RIBEYE

grilled seabass / mushroom dashi / crispy onigiri

SEABASS OCHAZUKE

shortrib / pickled cabbage / hon-shimeji / dijon karashi

WAGYU YAKISOBA

olive oil / olives / lime / pistachio / sundried tomato

TUNA TOSTADA

cilantro truffle ponzu / yuzu tobiko / jalapeno

YELLOWTAIL CRUDO

fried capers / nuoc cham / beef tendon chicharron / quail egg

WAGYU BEEF CARPACCIO

fresno chilis / eel sauce / Calabrian mayo / scallions

SPICY TUNA CRISPY RICE

shiitake / hon shimeji / truffle butter / scallion

TRUFFLE MISO SOUP

honey maple hoisin / steamed lotus bun / oshinko

PORK BELLY BAO

GARLIC FRIED RICE

lobster and shrimp / beurre blanc / shiso

LOBSTER DUMPLINGS

gochujang buffalo / shiso lime buttermilk

KOREAN FRIED CHICKEN WINGS

beef brisket / Fungi Jon mushroom and onion / black vinegar / pan fried

GYOZA

robata grilled / kale / edamame / aji verde

KING TRUMPET MUSHROOM

CHARRED EDAMAME

Line a baking sheet with parchment and lightly oil or spray it; set aside. In a medium nonstick skillet over medium heat, combine kokuto sugar and water. Stir until sugar dissolves and the mixture comes to a simmer.

Caramelize peanuts

Add the raw peanuts to the simmering sugar. Continue cooking, stirring constantly or frequently with a wooden spoon or heatproof spatula, until the sugar syrup thickens, turns glossy and coats the peanuts evenly (about 5–7 minutes). Be attentive to prevent burning.

When the syrup becomes dry and crystallizes onto the peanuts, reduce heat to low and continue stirring until peanuts are well coated and slightly glossy. If using, add butter and the pinch of salt and stir briefly to incorporate and create a shiny finish (about 30 seconds).

Transfer the coated peanuts to the prepared baking sheet, spreading them into a single layer to cool. Once cool and set (10–15 minutes), break apart any clusters if desired. Set aside until assembly.

Place the finely chopped Valrhona chocolate in a heatproof bowl.

Prepare chocolate

In a small saucepan, combine heavy cream, granulated sugar, and corn syrup. Warm over medium heat until it just begins to simmer (small bubbles at the edges), stirring to dissolve the sugar—do not boil vigorously.

Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 60 seconds to soften the chocolate, then gently whisk from the center outward until fully smooth and glossy.

Whisk in the butter and a pinch of sea salt until incorporated. If the sauce is too thick, whisk in up to 1 tablespoon (15 ml) additional warm cream or warm water to reach a spoonable hot-fudge consistency.

Keep the hot fudge warm until serving. You can transfer it to a small insulated container or keep the bowl over very low heat, stirring occasionally. It will thicken as it cools; rewarm gently if needed.

Chill four dessert bowls or sundae glasses briefly if desired to keep the ice cream from melting too quickly.

Prepare serving dishes

Divide the corn flakes evenly among the four bowls (about 1/4 cup per bowl) to form a crunchy base.

Place one scoop of vanilla bean ice cream in each bowl, then add a second and third scoop stacked attractively (total 3 scoops per serving). For 4 scoops listed in ingredients, use 4 scoops per serving if you prefer a larger portion—adjust quantity to taste. The default here is 4 scoops per serving as listed under ingredients.

Generously drizzle warm Valrhona hot fudge over the ice cream—about 2–3 tablespoons per sundae, or to taste. Ensure the sauce is warm enough to flow but not so hot it melts the ice cream immediately.

Scatter a heaping tablespoon of kokuto peanuts over each sundae for crunch and caramelized flavor (about 20 g per serving).

Top each sundae with 1–2 Amarena cherries (reserve a little cherry syrup to drizzle if you like). Finish with a light sprinkle of additional corn flakes or a few extra peanuts for texture contrast.

Serve immediately with spoons so the hot fudge and cold ice cream contrast is enjoyed.

vanilla bean ice cream

corn flakes

amarena cherries (drained, whole)

Valrhona dark chocolate (or high-quality couverture), finely chopped

heavy cream

unsalted butter

light corn syrup (or glucose syrup)

granulated sugar

fine sea salt

raw peanuts (skin-on or blanched, unsalted)

kokuto sugar (dark Okinawan brown sugar) or dark brown sugar

water

butter (optional, for gloss)

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides. In a food processor combine the ground cashews, ground almonds, and rolled oats. Pulse until a coarse flour forms. Add sugar and salt; pulse to combine.

Prepare crust mix

With the processor running, drizzle in the melted butter until the mixture holds together when pressed. Press the mixture evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared pan, using the bottom of a measuring cup to pack tightly. Bake 12-14 minutes until fragrant and slightly golden. Remove and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bind and bake crust

Ensure cream cheese is room temperature to avoid lumps. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Soften and beat cream cheese

Add the granulated sugar and beat on medium-low until incorporated and smooth, about 1-2 minutes. Scrape down bowl. Add sour cream and coconut milk; mix on low just until combined.

Add sugar and dairy

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Do not overbeat — stop mixing as soon as each egg is incorporated. Add vanilla extract, salt, and ube halaya (or ube extract). If using ube halaya, break it up with a spatula first so it disperses evenly. Add optional purple food coloring a little at a time until desired color is reached. Mix on low until uniform and creamy.

Incorporate eggs and flavor

For an ultra-smooth cheesecake, pass the filling through a fine-mesh sieve into a bowl to remove any remaining lumps. Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula.

Strain and pour

Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil to prevent water seepage. Place the wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (about 1 to 1.5 inches of water). Bake in the preheated 325°F (160°C) oven for 55-70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracks.

Bake with water bath

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from oven and remove the foil. Run a thin knife around the edge to loosen from the pan (to prevent cracking as it cools). Cool to room temperature on a wire rack, then refrigerate at least 6 hours or preferably overnight before removing the springform ring.

Cool gradually

Bring 4 cups hot water to a rolling boil in a medium saucepan. Add the 1/2 cup tapioca pearls to the boiling water, stirring gently to prevent sticking. Boil according to package instructions — typically 4-7 minutes for small pearls — until pearls are chewy and opaque in the center. Reduce heat as needed and stir occasionally to keep them from sticking.

Cook the tapioca boba

While boba cooks, in a small saucepan combine 1/4 cup brown sugar with 1/4 cup water over medium heat; stir until sugar dissolves and a syrup forms. Once boba are cooked, drain and immediately transfer them to the brown sugar syrup. Let sit 5-10 minutes to absorb sweetness and prevent clumping. Rinse briefly with 1 cup cool water and set aside in the syrup at room temperature. Use within a few hours for best texture.

Sweeten the boba

In a separate small saucepan combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 8-10 minutes. If you prefer a chunkier compote, mash a portion with the back of a spoon; for smoother, cook a minute longer. Taste and adjust sweetness or lemon as desired. Remove from heat and let cool to room temperature.

Make blueberry compote

Fold the cooked, syruped boba gently into the cooled blueberry compote, reserving a few whole blueberries and some boba for garnish. Refrigerate the compote-boba mixture until ready to assemble. If compote is too thick after chilling, stir in a teaspoon of water to loosen.

Combine boba and compote

Remove the chilled cheesecake from the refrigerator. Run a thin knife around the edge again, release and remove the springform ring. Transfer cheesecake to a serving plate if desired.

Unmold and plate

Spoon blueberry boba compote across the center of the cheesecake, leaving a border of visible purple ube filling. Drizzle reserved ube halaya or ube drizzle around or over the compote for extra color and flavor. Scatter toasted sliced almonds, fresh blueberries, and optional whipped cream. For restaurant-style plating, place a small quenelle of compote and a few boba on each slice.

Top with compote and garnishes

Store leftover cheesecake covered in the refrigerator for up to 4 days. Store boba compote separately if possible; boba texture degrades after 24 hours. Reheat boba briefly in warm syrup to loosen before serving if needed.

Storage

raw cashews (finely ground)

raw almonds (finely ground, skins on or blanched)

rolled oats (ground to coarse flour)

unsalted butter (melted)

kosher salt

cream cheese (full fat, room temperature)

sour cream (room temperature)

full-fat coconut milk (well shaken)

large eggs (room temperature)

vanilla extract

salt

ube halaya (purple yam jam) or ube extract

natural purple food coloring (optional, to deepen hue)

fresh or frozen blueberries

lemon juice

tapioca pearls (small/chewy boba)

brown sugar (for boba syrup)

hot water (for cooking boba)

extra water (to rinse boba)

purple ube drizzle (reserved ube or extra ube halaya)

toasted sliced almonds

fresh blueberries

whipped cream (optional)

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until the mixture is steaming and small bubbles form at the edges (do not boil). Remove from heat.

Warm milk and cream

In a medium bowl, whisk 4 egg yolks with 2 tablespoons granulated sugar and a pinch of fine sea salt until pale and slightly thickened. Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper.

Temper egg yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil.

Finish custard

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until fully cold, at least 2 hours (preferably overnight).

Strain and cool

Place 2 teaspoons matcha powder in a small bowl and add 2 tablespoons hot (not boiling) water. Whisk vigorously with a small whisk or fork until smooth and lump-free.

Bloom matcha

Whisk the chilled custard well to reincorporate. Whisk the bloomed matcha into the chilled custard until fully combined and evenly tinted. Taste and adjust: add up to 1/2 teaspoon more matcha if you want a stronger green tea flavor.

Mix matcha into base

Pour the matcha custard into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-gelato consistency (usually 20–30 minutes). Gelato is typically churned slower and at a slightly warmer temperature than ice cream to keep it dense.

Churn

Transfer churned gelato to a shallow, airtight container, press a piece of plastic wrap directly on the surface to minimize ice crystals, and freeze for 1–3 hours to firm up. Serve scoops at slightly warmer-than-freezer temperature (let stand 5 minutes).

Firm and serve

If the 1 cup sweetened azuki paste is very stiff, loosen it with 1–2 tablespoons water until spreadable but still thick. This helps it incorporate smoothly into the custard.

Prepare anko (if too thick)

Whisk the chilled custard to smooth it. Reserve about 2–3 tablespoons of anko for swirling and stir the remaining anko thoroughly into the custard until evenly combined.

Fold anko into base

Pour the red bean–flavored custard into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-gelato consistency (about 20–30 minutes).

Spoon a third of the churned gelato into a shallow container, dollop with some of the reserved anko, then add another third of gelato, more anko, and finish with the remaining gelato and anko to create ribbons. Press plastic wrap on the surface and freeze 1–3 hours to firm before serving.

Swirl and firm

whole milk

egg yolks

ceremonial-grade matcha powder

hot water (for blooming matcha)

sweetened azuki red bean paste (anko)

water (to loosen paste if needed)

In a bowl or food processor combine flour, powdered sugar and grated yuzu zest. Add cold cubed butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

Make dough

Add the egg yolk and 1 tablespoon ice water. Pulse/ mix just until dough starts to come together. If still dry add up to 1 teaspoon more ice water, a little at a time. Do not overwork.

Turn the dough onto plastic wrap, press into a disk, wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with removable bottom with the dough, trimming excess. Chill the lined shell 15 minutes in the fridge to relax.

Blind bake shell

Line the shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until lightly golden. Let cool completely on a wire rack.

In a heatproof bowl whisk together sugar, eggs and the extra yolk until well combined.

Whisk in the yuzu juice, yuzu zest and salt. Place the bowl over a saucepan of simmering water (double boiler), making sure the bowl does not touch the water.

Stir constantly with a spatula or whisk until the mixture thickens and reaches about 170–175°F (77–80°C) and coats the back of a spoon, about 8–12 minutes. Do not let it boil.

Remove from heat and whisk in the cold butter cubes, a few pieces at a time, until fully incorporated and the curd is glossy and smooth.

Pass the curd through a fine mesh sieve into a clean bowl to remove any coagulated egg bits and zest if desired. Press plastic wrap directly on the surface to prevent a skin. Chill until slightly thickened but still pourable, about 1 hour.

Pour chilled curd into the cooled tart shell, smoothing the top. Return to the refrigerator to set, about 2 hours (or chill 30–45 minutes in freezer for faster set).

Combine egg whites, sugar and salt in a heatproof bowl set over gently simmering water (bowl should not touch water). Whisk constantly until sugar dissolves and mixture reaches 140–150°F (60–65°C) and is warm and glossy, about 3–4 minutes.

Transfer to a stand mixer fitted with the whisk (or use hand mixer). Whip on medium-high speed until stiff, glossy peaks form and the bowl has cooled to near room temperature, 6–8 minutes. Add vanilla toward the end and whip to incorporate.

Keep meringue at room temperature until ready to use. Pipe or spoon meringue over the set tart just before serving. Use a kitchen torch to lightly brown the peaks if desired, working evenly to achieve a golden finish.

In a small saucepan combine passion fruit pulp, sugar and water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

If you prefer a slightly thicker coulis, mix cornstarch with 1 teaspoon cold water to form a slurry and whisk into the simmering pulp. Cook 1–2 minutes until slightly thickened.

Remove from heat and let cool. For a seedless coulis, press through a fine mesh sieve to remove seeds. Chill until ready to plate.

Chill a mixing bowl and beaters for 10 minutes in the freezer (optional, for better whipping). Pour chilled full-fat coconut milk into a bowl and whisk or use an electric mixer until slightly thickened. Add sweetened condensed milk and vanilla, whisk until smooth and combined.

Fold in toasted shredded coconut if using. Pour mixture into a loaf pan or airtight container and freeze until firm, at least 6 hours or overnight. For a softer scoop, transfer to refrigerator 20–30 minutes before serving.

Remove tart from pan and place on serving plate. Lightly dust edges with powdered sugar if desired.

Spoon a streak of passion fruit coulis on the plate. Cut tart into 8 slices. Place a generous quenelle or scoop of coconut ice cream alongside each slice.

Pipe or spoon Swiss meringue onto each tart slice (on top of the curd or on the side) and torch lightly to color. Alternatively, serve meringue un-torched for a glossy white finish.

Garnish each plate with a thin slice of lime or yuzu and a micro mint or edible flower. Drizzle extra passion fruit coulis around plate as desired. Serve immediately.

all-purpose flour

powdered sugar

salted butter, cold, cubed

egg yolk

ice water

finely grated yuzu zest (or lime zest)

large eggs

whole egg yolk

yuzu juice (or mix yuzu + lime juice)

unsalted butter, cold, cubed

fine yuzu zest

large egg whites

passion fruit pulp (fresh or frozen, seeds included)

cornstarch (optional, for slight thickening)

full-fat coconut milk (chilled)

sweetened condensed milk

toasted shredded coconut (optional)

powdered sugar (for dusting)

thin lime or yuzu slices (for garnish)

micro mint or edible flowers (optional)

In a medium bowl, whisk together yuzu juice, soy sauce, mirin, honey, minced garlic, grated ginger, sesame oil, neutral oil, red pepper flakes, kosher salt, and black pepper until honey dissolves and mixture is uniform.

Make marinade

Set aside about 3 tablespoons of the mixture in a small bowl for finishing sauce (this will be warmed briefly after grilling). The remaining marinade will be used to marinate the shrimp.

Reserve sauce

Pat the shrimp dry with paper towels. Place shrimp in a shallow dish or zip-top bag and pour the marinade over them, tossing to coat. Marinate in the refrigerator for 15–20 minutes (no longer than 30 minutes to avoid cooking the shrimp with acid).

Hot Fudge Sundae

Ube Cheesecake

Japanese Gelato

Yuzu Lime Tart

Yuzu Shrimp

Teriyaki Chicken

Wagyu Ribeye

Seabass Ochazuke

Wagyu Yakisoba

Tuna Tostada

Yellowtail Crudo

Wagyu Beef Carpaccio

Spicy Tuna Crispy Rice

Truffle Miso Soup

Pork Belly Bao

Garlic Fried Rice

Lobster Dumplings

Korean Fried Chicken Wings

Gyoza

King Trumpet Mushroom

Charred Edamame