Lunch Prix Fixe Recipe
choice of starter: uchi gem salad, brussels sprouts, sake toro crudo, hama chili; choice of main: burger, karaage bowl, mushroom crispy rice, walu walu; seasonal sorbet
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Ingredients
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Starters
Mains
Dessert
Method
Starters
Uchi Gem Salad Preparation
Combine mixed greens, sliced cucumber, and daikon. Dress with yuzu vinaigrette and toss gently.
Brussels Sprouts Preparation
Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until crispy.
Sake Toro Crudo Preparation
Slice sake toro into thin sashimi pieces. Serve with a drizzle of soy sauce and a sprinkle of sesame seeds.
Hama Chili Preparation
Prepare hama chili by slicing thinly and serving with sea salt and lemon for dipping.
Mains
Burger Preparation
Grill burger patty to desired doneness. Serve on a toasted bun with lettuce, tomato, and your choice of condiments.
Karaage Chicken Preparation
Marinate chicken pieces in soy sauce, ginger, and garlic. Coat in flour, then deep fry until golden brown and crispy.
Walu Walu Fish Preparation
Grill walu walu fish until cooked through. Serve with a side of ponzu sauce for dipping.
Dessert
Seasonal Sorbet Serving
Scoop seasonal sorbet into a chilled dish. Serve immediately as a refreshing dessert.
