Fatty Tuna

Salmon Egg

Yellowtail

Tuna

Salmon

Soft Shell Crab

Fried Japanese style squid ball w. bonito flakes and sauce on the top

Takoyaki

2 pcs tempura shrimp, vegetable fried, served w. ginger sauce

Shrimp Tempura Appetizer

Shumai (4 pcs)

Pork, shrimp, vegetable, rice paper wrapped

Vietnamese Summer Roll (2 pcs)

Edamame

Shrimp Gyoza (4 pcs)

Beef Gyoza (4 pcs)

Vegetable Gyoza (4 pcs)

Fried vegetable roll, served w. special sauce

Vegetarian Spring Roll (3 pcs)

Sushi Appetizer

Hamachi Kama

6 pcs baby octopus served w. special sauce

Baby Octopus

Sashimi Appetizer

Squid Salad

Tuna, avocado, mango, tobiko, served w. special sauce

Heart of Ta Ca

Seared pepper tuna, fish egg, scallion, served w. ponzu sauce

Pepper Tuna Tataki

6 pcs sliced fresh yellowtail, jalapeno on top, served w. yuzu sauce

Yellowtail Jalapeno

Keep otoro chilled until ready to slice. Pat each piece dry with paper towel to remove surface moisture—this helps clean cuts and better texture.

Chill and prepare fish

Using a very sharp sashimi knife (or long, sharp chef's knife) slice each otoro into 8 pieces appropriate for nigiri or sashimi. For nigiri: cut roughly 2.5–3 inch (6–8 cm) long, 1.5 inch (3–4 cm) wide, and 1/4 inch (6 mm) thick. For sashimi: cut slightly thicker if preferred, about 1/3 inch (8–9 mm). Make single smooth strokes, pulling the knife toward you to avoid tearing the flesh.

Trim and slice

Lightly sprinkle a small pinch of fine sea salt over each slice (use roughly 1/8 tsp per slice). For a citrus accent: very lightly grate lemon zest over half the pieces to highlight the fatty flavor.

Season

Place fresh wasabi on the side or put a small dab on each slice if serving as sashimi. Arrange pickled ginger and optional shiso leaves on the platter. If using yuzu kosho, place tiny dots on select slices or mix a pinch with a little toasted sesame oil and brush lightly.

Finish preparations

Rinse 2 cups sushi rice under cold water, swirling and draining until the water runs nearly clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.

Rinse rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Let rice soak 20–30 minutes if possible, then cook according to your cooker instructions or bring to a boil, cover, reduce heat to low and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Cook rice

While rice cooks, warm rice vinegar, sugar, salt and mirin (if using) in a small saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a wooden or nonreactive bowl, gently fold in vinegar mixture with a cutting motion to avoid crushing grains, fanning rice to cool to near room temperature. Keep covered with a damp towel until shaping.

Season rice

Wet hands lightly with water mixed with a few drops of rice vinegar to prevent sticking. Take about 20–24 g (roughly 1.5–2 tbsp) of rice and shape into an oblong mound by gently pressing and turning—firm but not compacted. Place a slice of otoro over each rice mound and press gently to adhere.

Shape nigiri

Pour soy sauce and optional ponzu into small dipping bowls. If using yuzu kosho with sesame oil, mix 1/2 tsp yuzu kosho with 1/2 tsp toasted sesame oil and serve a few drops on the fish or as alternative dip.

Prepare dipping options

Scatter finely sliced scallion sparingly over selected pieces (not over the entire platter so delicate flavor of otoro remains dominant). Arrange nigiri or sashimi attractively on a chilled plate with shiso, ginger, and wasabi. Serve immediately so fish is at optimal texture and temperature.

Garnish and serve

otoro (fatty tuna), sashimi-grade

fresh wasabi

pickled ginger (gari)

lemon zest

shiso leaf (optional)

sea salt (fine)

sushi rice

water (for cooking rice)

rice vinegar

sugar

salt

mirin (optional)

soy sauce (for serving)

ponzu (optional)

yuzu kosho (optional)

scallion, finely sliced

toasted sesame oil

If using frozen unagi, thaw completely in the refrigerator and pat dry with paper towels. If fillets have skin that is too thick, lightly score the skin surface (short parallel cuts) so it cooks evenly. Lightly sprinkle both sides with salt and let sit 5 minutes, then pat dry again.

Prepare eel

Preheat a grill to medium-high (or set broiler to high) and oil the grate or a broiler pan lightly with the vegetable oil to prevent sticking.

Preheat grill or broiler

Place the eel skin-side down on the hot grill or under the broiler. Cook for 3–4 minutes until the skin crisps and the flesh begins to warm through. Turn the fillets and cook the flesh side briefly (1–2 minutes).

Initial sear

Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently until slightly thickened and glossy, about 8–12 minutes. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Make the sauce

Brush a generous layer of the prepared sauce over the cooked eel fillets. Return the fillets to the grill or under the broiler and cook 1–2 minutes to caramelize the glaze. Brush again with sauce, and repeat one more time for 2–3 total glaze applications until the eel is shiny and caramelized but not burnt.

Brush and glaze

Warm the steamed rice and divide among 4 bowls or shallow boxes. Place a glazed eel fillet over each portion of rice. Spoon any remaining sauce over the eel and rice.

Garnish each serving with a light sprinkle of sansho pepper (to taste), and optional chopped green onion and sesame seeds. Serve immediately while hot.

Estimated doneness: eel should be fully cooked, flake easily with a fork, and have a glossy caramelized surface from the tare. Store leftover sauce refrigerated separately for up to 1 week.

fresh or frozen unagi fillets (eel), boneless

vegetable oil or neutral oil

soy sauce

mirin

sake

granulated sugar

steamed Japanese short-grain rice

sansho pepper or ground sansho

chopped green onion (optional)

toasted sesame seeds (optional)

In a small bowl, whisk together light soy sauce (2 tbs), mirin (1 tbs), sake (1 tbs, optional), granulated sugar (1/2 tsp), kosher salt (1/4 tsp) and filtered water (2 tbs) until the sugar and salt dissolve. Taste and adjust: the mixture should be slightly salty-sweet but not overpowering.

Prepare the marinade

Place 1 cup of salmon roe (ikura) in a fine-mesh sieve and gently rinse under very cold water for a few seconds to remove excess loose liquid. Let drain thoroughly, then transfer the roe to a shallow nonreactive bowl. Pour the prepared marinade over the roe, cover with plastic wrap, and refrigerate for 30–60 minutes to allow flavor to penetrate. For a deeper flavor, marinate up to 2–4 hours, stirring gently once or twice. Drain off excess marinade before serving, leaving just enough to coat the eggs lightly.

Marinate the ikura

After draining, stir in 1/2 tsp neutral oil or toasted sesame oil to give the ikura a glossy finish and a slight aroma. Sprinkle finely sliced chives or mitsuba (1 tbsp) over the roe and gently fold to combine. If using toasted nori strips, cut 1 sheet into thin strips now for plating.

Finish and season

If adding quail eggs (+$2 option), bring 2 cups water to a gentle boil in a small saucepan. Carefully lower 2 quail eggs into the boiling water and cook for 2 minutes for a jammy (soft) yolk or 3 minutes for a slightly firmer yolk. Meanwhile, prepare an ice bath with 2 cups ice and cold water. When time is up, immediately transfer eggs to the ice bath to stop cooking for 2–3 minutes. Peel the quail eggs gently by cracking shells all around and removing the shell under running water if needed. Halve or keep whole according to preference and pat dry.

Optional: Soft-boiled quail eggs

Spoon the marinated ikura into small serving bowls or onto sushi/rice as desired (serves 2 as an appetizer). If using, place peeled quail eggs on top or alongside the ikura. Garnish with additional chives or mitsuba and a few nori strips. Serve immediately chilled. Refrigerate leftovers in an airtight container for up to 2 days; do not freeze.

Assemble and serve

salmon roe (ikura)

light soy sauce

sake (optional)

kosher salt

filtered water

neutral oil (e.g., grapeseed) or toasted sesame oil

fresh chives or mitsuba, finely sliced (garnish)

toasted nori strips (optional, for serving)

quail eggs (optional add-on)

ice (for ice bath)

water (for boiling quail eggs)

Pat the yellowtail dry with paper towels. Trim any sinew and cut into 4 equal slices (about 1/2 inch thick each) or into 8 thin sashimi slices if serving as an appetizer. Keep chilled until ready to cook.

Prepare fish

Lightly season both sides of each slice with kosher salt and a small pinch of freshly ground black pepper. Let rest at room temperature for 5 minutes while you heat the pan.

Heat a heavy skillet (cast iron or stainless) over high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat. For a barely-seared exterior with raw interior (tataki-style), sear each slice 10–15 seconds per side until a light golden crust forms, or for a warmer interior sear 25–30 seconds per side. Remove immediately and transfer to a plate to rest for 1 minute. If serving completely raw, skip searing and proceed to plating.

Sear (optional)

Combine the soy sauce, yuzu or lemon juice, rice vinegar, mirin and bonito flakes (if using) in a small bowl. Stir and let rest 2–3 minutes to allow flavors to meld; then strain out bonito flakes if used. Taste and adjust acidity or salt: add a drop more yuzu or soy if needed.

In a small bowl, mix the thinly sliced green onion whites, chopped chives, grated ginger, toasted sesame oil, and optional jalapeño or yuzu-kosho. Toss microgreens or shiso leaves lightly with a few drops of ponzu to season.

Arrange yellowtail on a chilled plate. Spoon 1 teaspoon of ponzu over each slice (reserve remaining ponzu for the table). Scatter the aromatic garnish over the fish, sprinkle with toasted sesame seeds, and place microgreens or shiso on top. Add a small smear or dot of wasabi at the edge of the plate if using. Serve immediately with lime or lemon wedges on the side for extra brightness.

Optional: Serve with steamed rice or thinly sliced cucumber for texture contrast.

fresh yellowtail (hamachi) loin, sashimi-grade

freshly ground black pepper

neutral oil (grapeseed or vegetable)

plain soy sauce (low-sodium preferred)

fresh yuzu juice or fresh lemon juice

bonito flakes (optional, for depth)

green onion, thinly sliced (white + green parts separated)

fresh chives, finely chopped

microgreens or shiso leaves

sesame seeds, toasted (white or black)

freshly grated ginger

thinly sliced jalapeño or yuzu-kosho (optional, for heat)

fresh lime or lemon wedges

wasabi (optional)

Keep the sashimi-grade tuna refrigerated until just before slicing. Pat the loin dry with paper towels to remove surface moisture — this helps a clean cut and prevents slipping.

Inspect and chill

Using a very sharp, long-bladed knife, trim away any connective tissue or discolored edges from the tuna loin. Leave clean, evenly colored flesh for slicing.

Trim

Season lightly: evenly rub 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over the tuna. Drizzle 1 tablespoon extra-virgin olive oil over the surface and rub gently to coat.

With the knife held at a slight angle, slice the tuna into 1/4-inch (about 0.6 cm) thick sashimi slices. Make single long strokes rather than a sawing motion to produce smooth edges. Aim for 10–12 slices from a 12 oz loin.

Slice

Prepare garnishes: arrange 1 cup microgreens, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced radish on serving plates. Add lime wedges to the side.

Sprinkle 1 tablespoon toasted sesame seeds over the sliced tuna or the plate as desired.

Combine 3 tbsp ponzu sauce, 1 tsp low-sodium soy sauce, 1 tsp mirin, 1 tbsp fresh lime juice, 1/2 tsp toasted sesame oil, 1/2 tsp grated fresh ginger, and 1 tbsp thinly sliced scallion in a small bowl. If you prefer a slightly sweeter dressing, add 1/2 tsp sugar or honey and whisk until dissolved.

Taste and adjust: if it’s too salty, add a few more drops of lime juice; if too tart, add a tiny pinch more sweetener. Chill briefly if time allows (5–10 minutes) so flavors meld.

Arrange sliced tuna over the prepared greens and vegetables or fan slices in a single layer on chilled plates.

Drizzle 1–2 teaspoons of the ponzu-soy dressing across each portion of tuna, or serve dressing on the side for dipping. Optionally add a small smear of 1/2 tsp wasabi on the plate for those who want heat, and serve pickled ginger alongside.

Garnish with extra scallion slices or microgreens, squeeze a lime wedge over the fish just before eating, and serve immediately.

sashimi-grade ahi (maguro) tuna loin

extra-virgin olive oil

toasted sesame seeds (white or mixed)

microgreens or mixed baby greens

thinly sliced cucumber

thinly sliced radish

fresh lime wedges

ponzu sauce

low-sodium soy sauce

fresh lime juice

grated fresh ginger

thinly sliced scallion (white and some green)

optional: a pinch of sugar or honey

wasabi paste

shoyu or extra soy for dipping

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Lightly score the skin (about 1/2 inch / 1 cm apart) if keeping skin on to prevent curling.

Prepare salmon

In a shallow dish or resealable bag, combine 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon soy sauce, 1 teaspoon salt, and 1/4 teaspoon white pepper. Stir or shake briefly to dissolve the salt.

Make marinade

Place the salmon in the dish or bag, skin side down. Turn to coat so the flesh is lightly covered in the mixture. Marinate in the refrigerator for 15–30 minutes. (Short marinate lets sake subtly tenderize and add aroma without overpowering.)

Marinate

Remove salmon from refrigerator about 5 minutes before cooking to take the chill off. Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 teaspoon neutral oil and swirl to coat.

Preheat & oil the pan

Place salmon skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure full skin contact. Cook skin-side down undisturbed for 3–5 minutes, depending on thickness, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Sear salmon

Carefully flip the fillets and cook flesh-side for 30–90 seconds for medium-rare to medium (longer if you prefer fully cooked). Spoon any residual marinade into the pan briefly to glaze the fillets, but do not burn the sugars from mirin.

Finish on flesh side

Transfer salmon to a warm plate and let rest 1–2 minutes. Squeeze a wedge of lemon or lime over each fillet, sprinkle sliced green onions and toasted sesame seeds if using.

Rest & plate

salmon fillets (skin-on, about 6–7 oz / 170–200 g each)

sake (cooking or junmai)

white pepper (or black)

neutral oil (vegetable, canola, or grapeseed)

lemon or lime wedges

thinly sliced green onions (scallions)

Rinse the soft shell crabs under cold water and pat dry thoroughly with paper towels. Remove the face plate and gills if the crabs have them (lift the shell, remove the gill filaments). Trim the claws slightly if desired for presentation. Lightly score the underside of the body (fan-shaped belly) with shallow diagonal cuts to prevent curling while frying. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (reserve remaining salt/pepper for batter).

Prepare crabs

In a bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch and 1/2 teaspoon baking powder. In a separate chilled bowl, lightly beat 1 large egg with the ice-cold sparkling water and 4 ice cubes; keeping the liquid very cold helps create a crisp tempura texture. Pour the liquid into the dry ingredients and stir briefly with a fork — do not overmix; a few lumps are ok.

Make batter

Pour at least 1"–2" of vegetable oil into a heavy pot or deep skillet (about 1 cup for a small pan) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter: it should sizzle and float up steadily.

Heat oil

Dust each crab lightly with a tablespoon of additional flour (this helps batter adhere). Dip each crab into the batter to coat evenly, allowing excess to drip off, then carefully lower into the hot oil, two at a time so they don't crowd the pan. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat to maintain 325–350°F. Remove crabs to a rack or paper towel-lined tray to drain. Season immediately with a pinch of salt.

Fry crabs

If frying in batches, keep finished crabs in a 200°F (95°C) oven on a wire rack to stay crisp while you finish the rest.

Keep warm

Combine 1/2 cup dashi, 2 tablespoons light soy sauce, 1 tablespoon mirin and 1/2 teaspoon sugar in a small saucepan. Warm gently over low heat just until the sugar dissolves and the mixture is heated through (do not boil). Taste and adjust (add a little more soy for saltiness or mirin for sweetness). Keep warm or refrigerate until ready to serve.

In a small saucepan combine 1/4 cup soy sauce, 1/4 cup mirin and 2 tablespoons sugar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 6–8 minutes; it should coat the back of a spoon. Remove from heat and let cool — it will thicken a bit more as it cools. If too thick, thin with a teaspoon of water.

On a serving plate, arrange 1 cup mixed lettuce per portion (4 cups total for 4 servings). Add a few slices of cucumber and sprinkle green onion evenly over the greens.

Place one fried soft shell crab on top of each bed of lettuce. Drizzle each crab lightly with 1–2 teaspoons eel sauce, and serve the tempura-style sauce on the side for dipping (about 1–2 tablespoons per person).

Garnish with toasted sesame seeds and microgreens or shiso if using. Serve immediately with lemon wedges on the side for squeezing over the crab.

Fatty Tuna

Eel

Salmon Egg

Yellowtail

Tuna

Salmon

Soft Shell Crab

Takoyaki

Shrimp Tempura Appetizer

Shumai (4 Pcs)

Vietnamese Summer Roll (2 Pcs)

Edamame

Shrimp Gyoza (4 Pcs)

Beef Gyoza (4 Pcs)

Vegetable Gyoza (4 Pcs)

Vegetarian Spring Roll (3 Pcs)