Seared tuna on spring greens, kaiwari, daikon radish, and served with ponzu sauce

AHI TUNA TATAKI

served with your choice of miso soup or salad

Choose any two items

Bottle of House Sake

Beer

Glass of Wine

Perfectly crispy outside, packed with flavour inside — definitely a must-try

Southwest Patty

Mexican Patty

if you haven’t tried a Cappuccino served on a cookie cup then you are definitely missing out. The coffee is delish and the fact that you can eat your cup after your done drinking your coffee is an experience.

Cappuccino served on a cookie cup

Japanese styled dark chocolate cheese cake with whipped cream and Hershey's chocolate syrups drizzled

Japanese Cheese Cake

Ramune

loaded with crab, prawns, squid & more — pure ocean flavours on a plate!

Oceanic Platter

Assorted flavors of mochi ice creams with whipped cream and Hershey's chocolate syrups drizzled

Mochi Ice Cream

Hot Green Tea

Iced Tea

San Pellegrino Sparkling Water

Coke, Diet Coke, Sprite, Dr. Pepper

Six slices of Japanese snapper sashimi in ponzu sauce with a fresh slice of jalapeño, cilantro, a drop of Sriracha, scallions and red onion

TAI HEAVEN

Assorted fresh sashimi with Japanese salad served on top of sushi rice

CHRASHI DON

Fresh salmon sashimi marinated with spicy sauce, on a bed of seaweed salad and rice

SPICY SALMON DON

Perfectly marinated Korean style beef short ribs cross-cut and grilled over an open flame. Served with steamed rice.

KALBI DINNER

Baked fresh water eel on top of sushi rice and a side of pickled radish

UNA JU

Traditional Japanese soybean paste soup with tofu and seaweed

MISO SOUP

Six slices of yellowtail sashimi with jalapeño, ponzu and a drop of Sriracha

SERRANO MACHI

Thinly sliced beef rib eye seasoned with traditional Korean style marinade. Served with steamed rice.

BULGOGI DINNER

Pat the tuna steak very dry with paper towels. Trim any sinew. Place tuna on a plate.

Prepare the tuna

Combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake and 1 tsp freshly ground black pepper in a shallow dish. Pour over tuna and turn to coat. Let the tuna marinate at room temperature for 8–10 minutes, turning once; do not marinate longer than 15 minutes so the center remains raw. Remove tuna and pat dry again; reserve marinade for brushing.

Marinate briefly

Spread sesame seeds on a plate. Press the four long sides of the tuna lightly into the sesame seeds so the edges and about 1/4 inch of the top and bottom pick up seeds. Do not completely coat the top and bottom — tataki is seared on the outside with a rare center.

Heat a heavy skillet (cast iron or stainless) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. When oil is shimmering-hot, place the tuna in the pan and sear 20–30 seconds per side to get a dark, even sear (sear all sides including edges). Use tongs to rotate; total sear time should be about 1–1.5 minutes. For a slightly more cooked edge, sear up to 45 seconds per side but keep the center rare. Remove tuna to a cutting board and let rest 2 minutes. Brush with reserved marinade if desired.

Season lightly with kosher salt to taste while resting.

While tuna rests, combine spring mix (4 cups), kaiware sprouts (1 cup), julienned daikon (1 cup) and sliced green onion (2 tbsp) in a large bowl. Toss gently to mix.

If you prefer a dressed salad, toss the greens with 1–2 tbs of the ponzu dressing (see next section) just before plating so leaves remain crisp.

In a small bowl whisk together 6 tbs ponzu sauce, 1 tbs fresh lemon juice, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger and 1 tsp mirin (optional). Taste and adjust: add a pinch of sugar or another 1/2 tsp mirin if too sharp, or a few drops of soy if it needs more salt.

Make the ponzu

Reserve a small amount (about 1–2 tbs) of the ponzu for drizzling the plated tuna; keep the rest for the salad or for dipping.

On a serving plate, place a bed of the dressed (or undressed) spring greens mixture slightly off-center. Arrange the tuna steak on the board and slice across the grain into 1/4-inch thick medallions (about 8–10 slices from 1 lb steak).

Fan the tuna slices over or beside the greens. Drizzle reserved ponzu lightly over the tuna and a little onto the greens. Scatter additional kaiware sprouts and microgreens on top. Sprinkle a few extra sesame seeds and a very light drizzle (1/2 tsp) of toasted sesame oil if desired.

Garnish with thin lemon or lime wedges on the side. Serve immediately with extra ponzu for dipping.

ahi (yellowfin) tuna steak

soy sauce (for marinade)

mirin

sake (or dry white wine)

freshly ground black pepper

neutral oil (canola, grapeseed) for searing

sesame seeds (white and/or black)

toasted white sesame seeds (optional for contrast)

kosher salt

spring mix (baby greens, mizuna, baby spinach)

kaiwari (kaiware) daikon sprouts or radish sprouts

daikon radish (peeled) - julienned or finely shredded

green onion (scallion) thinly sliced

ponzu sauce (store-bought or homemade)

fresh lemon juice

rice vinegar

lightly toasted sesame oil

fresh ginger (grated)

mirin (for dressing, optional)

microgreens or cilantro leaves

toasted sesame oil (small drizzle)

thin lemon or lime wedges

Rewarm the cooked protein gently: place slices in a shallow pan over low heat with 1–2 tablespoons water or reserved sauce, cover, and steam for 3–5 minutes until heated through. For grilled salmon, warm 2–3 minutes to avoid drying. Once hot, transfer to serving plate and garnish with toasted sesame seeds and a lemon wedge for fish.

If using cooked proteins (teriyaki chicken, grilled salmon, beef bulgogi)

Preheat oven to 200°C (400°F). Arrange tempura on a wire rack set over a baking sheet and re-crisp in the oven for 6–8 minutes until hot and crisp. Do not stack pieces. Serve immediately with a small dish of soy or tempura dipping sauce.

If using tempura (shrimp or vegetable)

Reheat breaded tofu in a 200°C (400°F) oven for 8–10 minutes until warmed and the crust is crisp. Slice into 1/2-inch strips and serve with ponzu or tonkatsu-style sauce.

If using tofu katsu

Steam rice: Rinse 1 cup sushi or short-grain rice until water runs clear. Combine with 1¼ cups water in a covered pot, bring to a boil, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Let rest off heat, covered, for 10 minutes and fluff with a fork. Transfer to bowl alongside main items. Sprinkle toasted sesame seeds over proteins and add pickled ginger to the plate.

Add lemon wedge alongside seafood or protein for squeezing just before eating.

Bring 240 ml dashi to a gentle simmer in a small pot. Remove 2–3 tablespoons of hot dashi into a small bowl, whisk in 1 tablespoon white miso paste until smooth, then return miso mixture to the pot off the heat (do not boil after adding miso). Add diced silken tofu and 1 tsp rehydrated wakame, warm for 30 seconds. Ladle into bowl and garnish with thinly sliced scallion.

Toss 2 cups mixed salad greens with thinly sliced cucumber and julienned carrot in a mixing bowl. Drizzle 2 tablespoons ginger-sesame dressing and toss gently to coat. Sprinkle with toasted sesame seeds and transfer to a serving bowl. Keep chilled until plating.

On a large plate, place steamed rice in one section and arrange the two chosen main items side-by-side in the remaining space. Add pickled ginger, a lemon wedge, and small dipping dishes with soy sauce and ponzu or extra teriyaki/tonkatsu sauce. Serve immediately with the guest’s choice of hot miso soup or chilled salad as the side.

teriyaki chicken (boneless, skinless, cooked and sliced)

grilled salmon (cooked, sliced)

beef bulgogi (thinly sliced, cooked)

tempura shrimp (cooked)

tofu katsu (breaded and fried)

vegetable tempura (assorted)

steamed white rice

pickled ginger

sesame seeds (toasted)

lemon wedge

dashi stock

white miso paste

silken tofu, diced

wakame (rehydrated)

scallion, thinly sliced

mixed salad greens

cucumber, thinly sliced

carrot, julienned

ginger-sesame dressing

soy sauce (for dipping)

ponzu or extra teriyaki

Refrigerate the 720 ml bottle of house sake for at least 2–4 hours (or overnight) so it is well chilled (4–8°C / 39–46°F). When ready to serve, remove from refrigerator and optionally pour a small amount into a chilled tokkuri or serve directly from the bottle into ochoko cups. If the bottle is particularly full-strength or you prefer a softer flavor, optionally dilute with up to 50 ml cold filtered water per bottle, adding a little at a time and tasting until desired balance is reached.

Chill and serve

Hold the bottle with both hands when pouring for a formal presentation. Fill cups about two-thirds full to allow aroma to develop. Replace bottle in refrigerator if not finished within 30 minutes.

Presentation

Bring about 500 ml of water to a gentle simmer (not boiling)—target temperature 70–80°C (158–176°F). Remove from heat and let settle for 30–60 seconds so water is slightly cooler than boiling.

Heat water

If using a tokkuri: place the empty ceramic tokkuri in the hot water bath for 1–2 minutes to warm it through. If serving directly from the bottle (glass), place the sealed bottle in the hot water bath up to the neck for 3–4 minutes. Avoid overheating; do not submerge the cap.

Warm the tokkuri or bottle

Pour sake into the warmed tokkuri (fill to about 80% to leave headspace). Place the filled tokkuri in the hot water bath for 1–3 minutes. Check temperature by touching the tokkuri—target serving temperature 40–55°C (104–131°F) depending on preference: 40–45°C for more delicate flavors, up to 50–55°C for fuller, richer mouthfeel. Remove from water, dry exterior, and serve immediately in ochoko cups.

Warm the sake

If flavor is too sharp when warmed, add a teaspoon of warm water to the tokkuri, stir gently, and taste again. If serving leftovers, keep the bottle sealed and return to refrigerator for cold service, or rewarm using the same water bath method—do not repeatedly reheat directly on flame.

Adjust and taste

General service: Offer guests hot or cold as requested. Traditional etiquette is to pour for others rather than oneself. Empty any remaining sake into a sealed container and refrigerate; consume within 5–7 days for best flavor. Do not freeze.

junmai or honjozo sake (house bottle)

cold filtered water (optional, for adjusting)

hot water (for warming bottle)

ochoko or small sake cups

tokkuri (sake carafe) or warmed bottle

Place the bottle or can of beer in the refrigerator for at least 2 hours before serving. If you need it quickly, submerge it in an ice-water bath for 20–30 minutes or in the freezer for 15–20 minutes (monitor closely to avoid freezing).

Chill beer (if not already chilled)

If you prefer a salted rim, rub the lime or lemon wedge around the rim of a clean glass. Pour a thin layer of salt onto a small plate and dip the wet rim into the salt until coated. For a chilled glass, place it in the freezer for 10–15 minutes or fill with ice and water for a few minutes, then discard the ice water before pouring.

Prepare glass (optional)

If you like your beer served over ice (common with some lighter Mexican-style beers), add about 1/2 cup of fresh ice to the glass. Note this will dilute carbonation and change the flavor profile.

Add ice (optional)

Open the bottle or can. Hold the glass at a slight angle (about 45 degrees) and pour the beer slowly down the side until the glass is about two-thirds full, then gradually tilt upright and finish pouring to produce a moderate head (foam) of about 1/2 to 1 inch, unless you prefer more or less foam.

Open and pour

If using, squeeze the lime or lemon wedge lightly over the beer and drop it into the glass or serve the wedge on the rim. Serve immediately while cold.

Garnish and serve

Bottled or canned beer (lager, ale, or your preferred style)

Ice (optional, for serving very cold)

Lime or lemon wedge (optional, for garnish)

Salt (optional, for rim)

Decide which type of wine you want to serve: red, white, or sparkling. Select a bottle that is already open or open a fresh bottle using a corkscrew if needed.

Choose wine style

If serving white or sparkling wine, chill the bottle in the refrigerator for at least 2 hours beforehand, or place it in an ice bucket for 15–20 minutes. For red wine, allow it to come to a light cellar temperature (15–18°C / 59–64°F) or leave at room temperature for 15–30 minutes if it was stored very cold.

Chill if necessary

Select an appropriate glass: a stemmed wine glass for red or white, a flute for sparkling. If you prefer, rinse the glass with a small amount of water (about 30 ml) and discard, then dry with a lint-free cloth to remove any dust. Alternatively, chill the glass briefly in the freezer (5–10 minutes) for a colder serving.

Prepare glass

Hold the bottle at the base and pour one standard serving (about 150 ml) into the glass. For white wine, pour into the bowl of the glass; for red wine, pour slightly less (120–150 ml) to allow room for swirling; for sparkling wine, pour gently down the side of a flute to preserve bubbles.

Pour

If desired, add 1–3 ice cubes for a spritz-style chilled drink (more common with very warm weather or inexpensive wines). Add a citrus twist (lemon or orange) by peeling a thin strip of zest, twisting it over the glass to release oils, and placing it on the rim or in the drink as garnish.

Optional finish

Present the glass on a clean coaster or small plate. If this is a promotion, clearly mark the discount on the menu or bill as 50% off and confirm with the guest which wine style they selected.

Serve at 50% OFF (presentation)

red wine (example: Merlot, Cabernet Sauvignon)

white wine (example: Sauvignon Blanc, Chardonnay)

sparkling wine / Champagne

ice (optional, for spritz or chilled serving)

lemon or orange twist (optional garnish)

water (optional, to dilute or rinse glass)

In a large bowl combine the ground meat, diced onion, minced garlic, chopped cilantro, chopped roasted red pepper, panko breadcrumbs, crumbled queso (if using), egg, cumin, smoked paprika, chili powder, salt and black pepper. Use your hands or a fork to gently mix until ingredients are evenly distributed but do not overwork the meat — stop when everything is homogenous.

Prep aromatics and mix

Divide mixture into 4 even portions (about 4 ounces each). Flatten each portion into a patty roughly 3½ inches wide and about 3/4 inch thick. Create a slight dimple in the center of each patty with your thumb to help them cook evenly and prevent puffing.

Form patties

Cover the patties and refrigerate for 15–30 minutes. Chilling helps them firm up so they hold together while cooking.

Chill (optional but recommended)

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Once shimmering, add patties without crowding the pan. Cook 3–4 minutes on the first side until deeply browned and crispy. Flip and continue cooking 3–4 minutes for medium (internal temp ~160°F/71°C for beef; 165°F/74°C for turkey) or until desired doneness. If using cheese, place a slice on each patty in the last minute of cooking and cover the pan to melt.

Cook patties

Transfer cooked patties to a plate and let rest 3–5 minutes to redistribute juices before assembling.

Rest

While patties chill or cook, make the sauce: In a small bowl mash the half avocado with a fork until mostly smooth. Stir in mayonnaise, lime juice, hot sauce, salt, and pepper until well combined. Taste and adjust seasoning or heat. If you prefer a thinner sauce, add 1–2 teaspoons of water or more lime juice.

Toast buns: Heat a skillet over medium heat and add the butter. Butter cut sides of buns and toast until golden, about 1–2 minutes per side.

Build burgers: Spread 1–2 tablespoons of the spicy avocado mayo on the bottom bun. Place a handful of shredded lettuce, then the patty, add tomato slice and red onion as desired. Top with extra mayo if you like, then the top bun. Serve with lime wedges on the side for an extra citrus pop.

Serve & store: Serve immediately. Leftover patties keep in the refrigerator for up to 3 days; reheat gently in a skillet over low heat or in a 350°F (175°C) oven until warmed through. Store leftover sauce in an airtight container for up to 24 hours and stir before using.

ground beef (80/20) or ground turkey

finely diced yellow onion

minced garlic

finely chopped fresh cilantro

jarred roasted red pepper, finely chopped

crumbled queso fresco or feta (optional for inside)

panko breadcrumbs

large egg

ground cumin

smoked paprika

chili powder

sea salt

vegetable oil (for frying)

ripe avocado

mayonnaise

lime juice

hot sauce (e.g., Sriracha)

salt

black pepper

burger buns (toasted)

butter (for toasting buns)

pepper jack or cheddar cheese slices (optional)

shredded lettuce

sliced tomato

sliced red onion

lime wedges (optional)

Place the ground beef in a large bowl. Add the finely diced white onion, minced garlic, chopped cilantro, ground cumin, chili powder, smoked paprika, lime zest, lime juice, salt, and black pepper.

Combine and season

Add the cold water to the mixture (this helps keep the patties juicy and binds the meat gently). Using your hands or a fork, mix the ingredients together gently until just combined. Do not overwork the meat — mix about 20–30 seconds until evenly distributed.

Ahi Tuna Tataki

Choose Any Two Items

Bottle Of House Sake

Beer

Glass Of Wine

Southwest Patty

Mexican Patty

Cappuccino Served On A Cookie Cup

Japanese Cheese Cake

Ramune

Oceanic Platter

Mochi Ice Cream

Hot Green Tea

Iced Tea

San Pellegrino Sparkling Water

Coke, Diet Coke, Sprite, Dr. Pepper

Tai Heaven

Chrashi Don

Spicy Salmon Don

Kalbi Dinner

Una Ju

Miso Soup

Serrano Machi

Bulgogi Dinner