ume punch

kocha

seasonal spritz

high noon old fashioned

tom yum rockfish

beef tallowed melted leek, shishito muhammara, black plum

wagyu coulette

soy butter, farofa, thai basil with gyutoro xo

grilled caulilini

kosho toro maki ‡

lemongrass coconut foam, fried pistachio, purple yam

grilled pork flank

bluefin tuna, fried sunchokes, buttermilk zu, smoked trout roe

bluefin crudo ‡

mushroom demi, guasacaca, charred poblano tofu

cabbage

yellowtail, avocado, fried leeks, ginger garlic soy

hamachi maki

beef tartare, asian pear, natto, egg yolk, caviar

yukke

black garlic chili oil, black vinegar ponzu

smoked tofu crudo

butternut squash curry, apple, beet chips

masu crudo

oyster ‡

Fill a glass with ice to chill it while preparing the drink.

Prepare the Glass

In a cocktail shaker, combine the Aperol, sake, fresh lime juice, and simple syrup.

Mix the Ingredients

Add ice to the shaker, close it, and shake vigorously for about 15 seconds until well mixed and chilled.

Shake the Mixture

Strain the mixture into the prepared glass filled with fresh ice.

Strain and Serve

Pour the club soda over the top of the cocktail to add a refreshing fizz.

Top with Club Soda

Garnish with a lime wedge on the rim of the glass and serve immediately.

Garnish and Enjoy

Aperol

Sake

Fresh Lime Juice

Simple Syrup

Club Soda

Lime Wedge (for garnish)

Using a kitchen torch or a grill, char the lemon wedge on all sides until it is nicely burnt and caramelized. Set aside to cool.

Prepare the Burnt Lemon

In a cocktail shaker, combine the Earl Grey gin, fresh lemon juice, and simple syrup. Fill the shaker with ice cubes.

Mix the Cocktail

Shake the mixture vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass. Garnish with the burnt lemon wedge and add mint leaves for an aromatic touch.

Earl Grey Gin

Fresh Lemon Juice

Burnt Lemon Wedge

Ice Cubes

Mint Leaves

Take a large wine glass or a cocktail glass and fill it with ice cubes to chill.

Pour 2 oz of your seasonal shrub over the ice in the prepared glass.

Add the Shrub

Add 1 oz of vermouth to the glass, allowing it to mix with the shrub.

Pour the Vermouth

Gently top the mixture with 4 oz of sparkling wine. Pour slowly to maintain the bubbles.

Top with Sparkling Wine

Add fresh herb leaves and seasonal fruit slices on top for garnish and extra flavor.

Garnish

Stir gently to combine the flavors and serve immediately with a straw or stirrer.

Serve

Seasonal shrub

Sparkling wine

Vermouth

Fresh herbs (e.g., mint or basil)

Ice cubes

Seasonal fruit slices (e.g., oranges, berries)

Start by chilling an Old Fashioned glass. You can do this by filling it with ice water and letting it sit while you prepare the cocktail.

In a mixing glass, combine the whisky, maple syrup, and walnut bitters. Fill the mixing glass with ice cubes.

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled and slightly diluted.

Stir the Cocktail

Empty the ice water from your chilled Old Fashioned glass. Using a strainer, pour the mixed cocktail into the glass over a large ice cube or fresh ice.

Strain into the Glass

Express the oils from a slice of orange peel over the drink and place it in the glass as a garnish.

Enjoy your High Noon Old Fashioned cocktail!

Whisky

Maple Syrup

Walnut Bitters

Orange Peel

Begin by preparing all the ingredients. Shred the green papaya and chop the fresh herbs.

Prepare the Ingredients

In a bowl, combine the tom yum paste, lime juice, and fish sauce. Add the rockfish fillets and marinate for at least 15 minutes.

Marinate the Rockfish

Heat the vegetable oil in a large skillet over medium heat. Add the marinated rockfish fillets and cook for about 4-5 minutes on each side, or until they are cooked through and flaky.

Cook the Rockfish

In the same skillet, reduce the heat to low and add coconut milk. Stir well to combine, and let it simmer for 2-3 minutes to heat through.

Make the Tom Yum Sauce

Add the shredded green papaya to the skillet with the tom yum sauce and stir well, allowing it to wilt slightly for about 2 minutes.

Combine with Papaya

Place the cooked rockfish on a plate, spoon the tom yum sauce and papaya mixture over the top, and garnish with fresh cilantro, Thai basil, and sliced red chili as desired.

Serve the Dish

rockfish fillets

green papaya, shredded

tom yum paste

coconut milk

lime juice

fish sauce

fresh cilantro, chopped

Thai basil, chopped

red chili, sliced

vegetable oil

In a bowl, season the wagyu coulette generously with salt and black pepper, ensuring all sides are coated.

Season the Meat

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned wagyu coulette and sear for about 4-5 minutes on each side until a nice crust forms. Remove from heat and let rest.

Sear the Beef

In a saucepan, melt the beef tallow over medium heat. Add the sliced leeks and minced garlic, cooking until the leeks are soft and translucent, about 10 minutes.

Cook the Leeks

Once cooked, blend the mixture until smooth. You can add a bit of water if the mixture is too thick. Set aside to cool slightly.

Blend the Mixture

In a skillet, heat olive oil over medium heat. Add shishito peppers and sauté until blistered and slightly charred, about 5-7 minutes. Remove from heat.

Prepare Shishito Peppers

In a food processor, combine the roasted red peppers, toasted walnuts, sautéed shishito peppers, paprika, and salt. Blend until smooth, adjusting seasoning as necessary.

Make Muhammara

On a serving plate, spread a layer of leek tallow. Slice the rested wagyu coulette and arrange on top. Add a generous dollop of shishito muhammara next to the beef.

Assemble the Dish

Finish the dish by placing sliced black plums artfully around the plate. Serve immediately.

Wagyu coulette

Salt

Black pepper

Olive oil

Beef tallow

Leeks, sliced

Garlic, minced

Shishito peppers

Roasted red peppers, chopped

Walnuts, toasted

Paprika

Black plums, sliced

Start by washing the caulilini under cold water and trimming any tough stems. Pat dry with a kitchen towel.

Prepare the Caulilini

Heat the Grill

Melt the soy butter and brush it generously over the caulilini. Season with salt and pepper to taste.

Brush with Soy Butter

Place the caulilini on the hot grill and cook for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks. Remove from grill.

Grill the Caulilini

Sprinkle fresh Thai basil over the grilled caulilini right before serving.

Garnish with Thai Basil

Drizzle the gyutoro XO sauce over the grilled caulilini for added flavor.

Drizzle with Gyutoro XO Sauce

In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.

Sauté Onion and Garlic

Gradually add the cassava flour to the skillet, stirring constantly to combine with the onion and garlic mixture.

Add Cassava Flour

Continue stirring for about 5-7 minutes until the flour is golden brown and aromatic. Season with salt to taste.

Toast the Farofa

Remove from heat and serve the farofa alongside the grilled caulilini.

Serve Farofa

Caulilini

Soy Butter

Gyutoro XO Sauce

Thai Basil

Cassava Flour

Olive Oil

Onion, finely chopped

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a rice cooker, add the rinsed sushi rice and 2 cups of water. Cook according to the rice cooker instructions.

Cook the Rice

After the rice is cooked, transfer to a bowl and mix in rice vinegar, sugar, and salt while the rice is still warm. Allow it to cool to room temperature.

Season the Rice

Cut the bluefin tuna into thin strips, about 1/2 inch thick.

Chop the Tuna

In a mixing bowl, combine the chopped tuna, chili crunch, and finely chopped chives. Mix gently to combine.

Combine Filling Ingredients

Place a nori sheet shiny side down on a bamboo sushi mat.

Prepare the Nori

Wet your hands to prevent sticking, then take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Spread the Rice

Place a line of the tuna filling across the center of the rice-covered nori.

Add the Filling

Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge of the nori with a bit of water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Cut the Maki

Arrange the sliced maki on a serving plate.

Plate the Maki

Serve with soy sauce and wasabi on the side for dipping.

Add Accompaniments

Sushi rice

Rice vinegar

Sugar

Bluefin tuna (sashimi grade)

Chili crunch

Chives (finely chopped)

Nori sheets

Soy sauce (for serving)

Wasabi (for serving)

Season the pork flank with salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.

Prepare the Pork Flank

In a saucepan, combine the chopped lemongrass and coconut milk. Simmer on low heat for about 15 minutes. Strain the mixture into a bowl and use an immersion blender to froth it until it becomes foamy.

Make the Lemongrass Coconut Foam

Steam the purple yam until tender, about 20 minutes. Once cooked, mash it and mix with a little salt and sugar to taste.

Prepare the Purple Yam

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the pistachios and fry until golden and fragrant, about 5 minutes. Remove from heat and let cool.

Fry the Pistachios

Preheat the grill to medium-high heat. Grill the marinated pork flank for about 6-8 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Remove from the grill and let it rest for 5 minutes.

Ume Punch

Kocha

Seasonal Spritz

High Noon Old Fashioned

Tom Yum Rockfish

Wagyu Coulette

Grilled Caulilini

Kosho Toro Maki ‡

Grilled Pork Flank

Bluefin Crudo ‡

Cabbage

Hamachi Maki

Yukke

Smoked Tofu Crudo

Masu Crudo

Oyster ‡