Chuck of different kinds of fish mixed with chef spicy sauce

Spicy Sashimi Mix

seared tuna, scallions, caviar with chef's special sauce

Tuna Tataki

Spicy tuna and tempura flakes wrapped with layer of avocado

Spicy Tuna Twister

Fries

Soft Shell Crab Tempura

Steamed Pork Bao

Calamari Tempura

Chicken Tempura

Shrimp Tempura (Appetizers)

Edamame

Vegetable Spring Roll

Gyoza (5)

Cream Cheese Crab Rangoon

10 pcs rainbow roll; 10 pcs spicy salmon roll; 10 pcs spicy tuna roll; 10 pcs spicy yellowtail roll; 4 pcs ebi nigiri; 4 pcs salmon nigiri; 4 pcs tuna nigiri; 6 pcs tuna hosomaki; 6 pcs salmon hosomaki;

Okazaki 64 pcs Raw Party Trays

10 pcs tempura shrimp roll; 10 pcs spicy tuna roll; 10 pcs california roll; 4 pcs salmon nigiri; 4 pcs ebi nigiri; 4 pcs tuna nigiri;

Kyoto 42 pcs Cook& Row Party Trays

10 pcs tiger roll; 10 pcs shrimp tempura roll; 10 pcs california roll; 10 pcs super crunch roll; 4 pcs shrimp nigiri; 6 pcs cucumber hosomaki; 6 pcs avocado hosomaki

Nagoya 66 pcs Fully Cooked Party Trays

10 pcs California roll; 10 pcs tempura shrimp roll; 10 pcs spicy California roll; 10 pcs super crunch roll;

Nara 44 pcs Fully Cooked Party Trays

Includes classic roll, chef roll & fantastic roll with choice of soup or ginger salad

Sushi Happy Hour

Keep fish well chilled. Using a very sharp knife, trim any skin, membranes or bloodline from each fillet. Slice the tuna, salmon, yellowtail and white fish into 1/4- to 1/2-inch cubes or bite-sized sashimi chunks. Aim for consistent pieces so sauce coats evenly.

Prepare fish

Place all the cut fish into a chilled mixing bowl. Gently toss to combine, using a rubber spatula or wooden spoon to avoid bruising delicate flesh. Keep chilled while you prepare the sauce.

Combine fish

Thinly slice scallions on the bias. Toast sesame seeds in a dry skillet over medium heat, shaking until fragrant (30–60 seconds). Set aside. If using microgreens or shiso, rinse and spin dry gently.

Prepare garnishes

In a small bowl, whisk together the mayonnaise, sriracha and gochujang until smooth and evenly colored.

Whisk in the soy sauce, sesame oil, rice vinegar, lime juice and honey until incorporated.

Add the grated ginger and garlic, then season with toasted chili oil (if using), kosher salt and freshly ground black pepper. Taste and adjust heat or acidity: add more sriracha for spice, more lime for brightness, or a touch more honey for sweetness.

If the sauce is too thick for coating, thin with 1–2 teaspoons of cold water or more rice vinegar until it reaches a loose, clingy consistency that will coat fish cubes.

Gently fold about 3/4 of the prepared spicy sauce into the bowl with the fish, coating evenly but carefully so the fish keeps its shape. Start with less sauce and add more if you prefer a saucier mix.

Taste one piece and adjust seasoning: add a pinch more salt or a few drops of soy sauce if it needs umami, or a squeeze of lime if it needs brightness.

Transfer the spicy sashimi mix to a chilled serving bowl or plate. Drizzle the remaining sauce over the top in a decorative pattern or serve separately for diners to add more.

Scatter sliced scallions and toasted sesame seeds over the top. Garnish with microgreens or shiso leaves and arrange pickled ginger on the side. Serve with soy sauce and wasabi as desired.

Serve immediately while fish is cold and fresh. Leftovers should be covered and refrigerated and consumed within 24 hours.

sashimi-grade tuna

sashimi-grade salmon

sashimi-grade yellowtail (hamachi)

sashimi-grade white fish (sea bass or flounder)

scallions

toasted sesame seeds

microgreens or shiso leaves (optional, for garnish)

mayonnaise (preferably Japanese Kewpie)

sriracha

gochujang (Korean chili paste)

soy sauce

sesame oil

rice vinegar

fresh lime juice

honey or agave

fresh ginger, finely grated

garlic, grated

toasted chili oil (optional for heat and flavor)

kosher salt

freshly ground black pepper

pickled ginger

soy sauce, for serving

wasabi (optional)

Pat the tuna loin dry with paper towels. Trim into a clean rectangular block if needed. Season all sides lightly with kosher salt and freshly ground black pepper, pressing gently so it adheres.

Prepare tuna

Heat a heavy skillet (cast iron recommended) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat. Using tongs, sear the tuna for 20–30 seconds per side to develop a dark brown crust, including the edges, rotating to sear all faces. The interior should remain rare (bright red). Total sear time about 1.5–2 minutes depending on thickness.

Sear tuna

Transfer the seared tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice into 6–8 thin medallions (~1/4 inch thick) on a single stroke, wiping the blade between cuts for clean edges. Arrange slices on a chilled serving plate or wood board, slightly overlapping if desired.

Cool and slice

Combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp grated ginger, 1/2 tsp grated garlic, 1/2 tsp sugar, 1 tsp yuzu or lemon juice, and 2 tbs finely chopped scallion in a small bowl. Whisk until sugar dissolves and flavors are integrated. Taste and adjust: add a few drops more yuzu/lemon for brightness or 1/2 tbs water if too salty. Keep at room temperature until plating.

Plate and garnish: Spoon or lightly brush a small amount (about 1 tsp) of the chef's special sauce across each tuna slice or make a shallow pool beneath the arranged slices. Scatter thinly sliced dark green scallion on top of the tuna for color and crunch.

Add caviar: Using the back of a small spoon, place a small dot (~1/8–1/4 tsp) of caviar or roe onto 2–3 representative slices (or distribute tiny pearls across all slices for an elegant look).

Finish: Sprinkle toasted sesame seeds over the plate, tuck a few microgreens near the tuna, and place pickled ginger and a small dollop of wasabi on the side. Serve immediately so the tuna remains rare in the center.

sushi-grade tuna loin

black pepper, freshly ground

neutral oil (canola or grapeseed)

soy sauce (low sodium preferred)

mirin

fresh ginger, grated

garlic, finely grated or mashed

sugar

yuzu juice or lemon juice

finely chopped scallion (white + light green)

scallions, thinly sliced (dark green parts for garnish)

flying fish roe or salmon roe (caviar substitute) or small sturgeon caviar

toasted white sesame seeds

microgreens or mitsuba (optional)

wasabi paste (optional, to taste)

pickled ginger (optional)

Rinse 1 1/2 cups (uncooked) sushi rice under cold water until the water runs clear. Cook according to package instructions to yield about 3 cups cooked rice.

While the rice cooks, mix 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt in a small bowl until dissolved.

When rice is done, transfer to a wide shallow bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice to cool it to room temperature. Cover with a damp towel to keep moist.

Pat the sushi-grade tuna dry with paper towels and finely dice into small uniform pieces (about 1/4-inch). Place in a mixing bowl.

Add 3 tablespoons mayonnaise, 1 1/2 tablespoons Sriracha (adjust to heat preference), 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon lime juice, 1/8 teaspoon salt, sliced green onions and toasted sesame seeds to the tuna.

Gently fold the mixture until evenly combined. Taste and adjust seasoning—add more Sriracha or mayo to balance heat and creaminess. Refrigerate until assembly (no longer than 30–40 minutes).

If using store-bought tenkasu or crunchy panko, measure 3/4 cup and combine with 2 tablespoons fried shallots if using. If making fresh tempura flakes, make a thin tempura batter and fry small droplets until crisp, drain and cool.

Slice the ripe avocado thinly lengthwise so pieces will lay flat over rice (aim for 10–12 slices total). To prevent browning, lightly brush slices with a few drops of lime juice if desired.

Lay a sheet of nori shiny-side down on a bamboo rolling mat (or on plastic wrap if you prefer). Wet your hands in a vinegar-water mix (1 tbsp rice vinegar + 1 cup water) to prevent sticking.

Spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge. Press the rice thinly and evenly — these are twister-style so keep rice relatively thin (about 1/4-inch).

Sprinkle a thin layer (about 2 tablespoons) of tempura flakes across the center of the rice to add crunch. This protects the tuna from getting soggy.

Using a small spoon or spatula, place about 2.5 ounces (roughly 1/3 cup) of the spicy tuna mixture in a line over the tempura flakes down the center of the sheet.

Starting at the edge closest to you, use the mat to roll the nori over the filling tightly once, tuck the filling in, then continue rolling to form a compact roll. Seal the top border with a little water.

Lay the roll seam-side down. Place avocado slices overlapping in a shingled pattern over the top of the roll, covering the nori. Use the bamboo mat to gently press the avocado into the roll so it adheres.

If you want a twister spiral effect, before slicing, press a chopstick lengthwise along the middle of the roll and then press another from the opposite side to create a slight twist; alternatively make thin diagonal slits when slicing to accentuate layers.

Using a sharp wet knife, slice each roll into 8 equal pieces. Wipe the knife clean and wet between cuts for clean slices.

Arrange the 8 pieces on a serving plate. Drizzle with 2 tablespoons spicy mayo and 1 tablespoon unagi sauce or sweet soy reduction, if using. Sprinkle additional tempura flakes and toasted sesame seeds on top for extra crunch and appearance.

Serve immediately with soy sauce, wasabi and pickled ginger on the side. Recommend serving within 15–30 minutes of assembly for best texture (avocado and tempura crunch).

sushi-grade tuna (finely diced)

Sriracha or Japanese chili sauce

green onions (thinly sliced)

salt

tempura flakes (tenkasu) or store-bought crunchy panko tempura

fried shallots or crispy onions (optional for extra crunch)

ripe avocado (thinly sliced)

nori sheets (full-size)

sushi rice (cooked, seasoned)

rice vinegar (for seasoning rice)

salt (for rice seasoning)

soy sauce (for serving)

pickled ginger (gari) (optional)

spicy mayo (for drizzling; optional)

unagi sauce or sweet soy reduction (optional)

Scrub 2 cups (about 2 medium) russet potatoes under cold running water to remove dirt. Dry briefly, then cut into 1/4-inch to 3/8-inch sticks for classic fries. Try to keep pieces uniform for even cooking.

Wash and cut

Place cut potatoes in a bowl and cover with 4 cups cold water with 6 ice cubes. Soak 30 minutes to 1 hour to remove excess starch and help crisping. If short on time, soak at least 20 minutes.

Soak

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry until mostly moisture-free; this prevents dangerous oil splatter and promotes crispness.

Pour 2 cups vegetable oil into a heavy pot or deep fryer so oil depth reaches 2–3 inches but does not fill the fryer. Heat oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, heat over medium until a potato stick sizzles gently when placed in oil.

Heat oil

Working in small batches (do not overcrowd), fry the dried potato sticks for 3–4 minutes until softened and pale gold but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain and cool for 5–10 minutes.

First fry (blanch)

Increase the oil temperature to 375°F (190°C). Let it stabilize for a few minutes. This higher temperature will crisp the exterior quickly.

Raise heat

Return the blanched potato batches to the hot oil and fry 2–3 minutes until golden-brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

Second fry (finish)

While fries are hot, sprinkle evenly with 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss gently to coat so seasoning adheres to the warm fries.

Season

If using, immediately after seasoning, sprinkle 2 tbsp chopped fresh parsley and 2 tbsp grated Parmesan over the fries and toss gently so the cheese melts slightly onto the hot fries.

Herb & cheese finish

Serve fries hot with ketchup (about 1 cup for sharing) and 1/4 cup mayonnaise, or arrange small ramekins for individual portions. Adjust amounts to taste.

Serve with sauces

russet potatoes

cold water (for soaking)

ice cubes

vegetable oil (for frying)

fine sea salt

garlic powder

paprika (sweet or smoked)

chopped fresh parsley

grated Parmesan cheese

ketchup

mayonnaise

Rinse the soft shell crabs under cold water and pat dry with paper towels. If not already done, remove gills (dead man’s fingers) and the face plate: lift the top shell and pull out the gills. Trim the apron and claws if desired. Leave crabs whole for presentation or halve lengthwise for easier eating. Pat completely dry.

Clean & Trim

Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Squeeze a little lemon juice (from the 1 lemon) over the crabs and let rest while preparing batter (about 5–10 minutes).

In a shallow bowl combine 0.75 cups all-purpose flour and 0.25 cups cornstarch. Use this to lightly dust the crabs before battering; this helps the batter adhere.

Dredge Mix

Keep all ingredients cold. In a medium bowl whisk 1 egg lightly. Add 1 cup ice water to the egg and stir gently to combine. In a separate bowl sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup rice flour (optional), 1/4 tsp baking soda and 1/2 tsp salt. Make a well in the dry ingredients and pour in the egg-water mixture. Stir very lightly with chopsticks or a fork — the batter should be lumpy and not overmixed. If you want a slightly thicker, crunchier coating, fold in 1/2 cup panko breadcrumbs just before frying (optional). Keep the batter bowl over a larger bowl of ice to keep it cold while frying.

Tempura Batter

Pour oil into a deep pot or a heavy-bottomed pan to a depth of about 2–3 inches (enough to fully submerge crabs). Heat oil to 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise immediately without burning.

One at a time, lightly dust each crab in the dredge mix, shaking off excess. This light flour layer ensures better batter adhesion.

Dredge

Holding the crab by the body or using tongs, dip it into the cold tempura batter, coating evenly. Immediately lower into hot oil carefully. Avoid overcrowding the pan — fry in batches of 2–3 crabs depending on pot size. Fry until golden and crisp, about 2.5–3.5 minutes per side for whole crabs (if halved, 2–3 minutes), flipping once with tongs to ensure even color. Maintain oil temperature between 350–375°F. If using panko, you can briefly dust the battered crab with extra panko before frying for added texture.

Batter & Fry

Remove fried crabs and place on a wire rack set over a sheet pan or on paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

In a small bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs rice vinegar, 1 tsp grated ginger, 1/2 tsp sugar, 1 tbs finely sliced scallion and 1/4 tsp toasted sesame oil. Stir until sugar dissolves. For a mayo-based dip, whisk 2 tbs Japanese mayonnaise into a portion of this sauce or serve mayonnaise on the side.

Dipping Sauce

Plate the tempura crabs on a serving platter with shredded daikon or microgreens. Garnish with lemon wedges. Serve immediately with dipping sauce on the side.

Serve hot and crisp. Ensure crabs are cooked through — the shells will be crisp and the meat opaque. Discard any unused batter and strain oil after it cools if you plan to reuse. Refrigerate leftovers promptly and consume within 1–2 days.

all-purpose flour

cornstarch

ice water

baking soda

rice flour (optional, for extra crisp)

panko breadcrumbs (optional, for extra crunch)

soft shell crabs (cleaned, trimmed, whole)

lemon

salt (for seasoning crabs)

black pepper

all-purpose flour (for dredging)

cornstarch (for dredging)

vegetable oil (or peanut/neutral oil) for frying

lightly grated ginger

finely sliced scallion

toasted sesame oil

optional: Japanese mayonnaise (for a mayo-based dip)

lemon wedges

shredded daikon or microgreens

In a small bowl, combine warm water (about 110°F / 43°C), 1 tsp of the sugar, and the active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Activate yeast

In a large mixing bowl, whisk together the all-purpose flour, remaining sugar, baking powder and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Make dough

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook for 6–8 minutes.) If dough is sticky, add up to 1–2 tablespoons more flour, a tablespoon at a time.

Knead

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let proof in a warm draft-free place for 60–75 minutes, until doubled in size.

First rise

Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a ball, then flatten into a 3.5-4 inch disc. Cover with a clean towel and let rest for 15 minutes.

Divide and rest

Using a rolling pin, roll each disc into an oval about 5 inches long and 3.5 inches wide, tapering edges slightly thinner than the center. Lightly brush the center with a little neutral oil, fold the oval in half lengthwise to form the classic folded bao shape, and set each folded bao on a parchment square. Arrange on trays, cover, and rest another 20 minutes for a short second rise.