3pc Fried Takoyaki

Pauhana Ramen

3pc Chicken Karaage

Ryokucha Hi

Lilikoi Hi

Calpico Hi

Lemon Hi

Lychee Hi

Yuzu Highball

Highball

Suigei Tokubetsu Junmai

Kikusui Perfect Snow

Gangi Mizunowa Junmai Ginjo

Gangi Yuunagi Junmai Daiginjo

Sake Flight

Grey Goose

Bacardi Superior

Tito's

Roku

Haku

Tanqueray

Patron Reposado

Patron Silver

Macallan 12

In a medium bowl whisk together 0.5 cup all-purpose flour, 0.125 tsp baking powder, and 0.125 tsp kosher salt until combined.

Make batter

Whisk 0.5 cup warm dashi stock and 0.5 of a large egg (beat one egg and use roughly half) with 0.5 tsp soy sauce in a separate container until uniform.

Slowly pour the liquid into the flour mixture while whisking to form a smooth, slightly runny batter. The consistency should be thinner than pancake batter — it should flow slowly off a spoon.

Dice about 1 oz cooked octopus into roughly 1/4-inch pieces. Thinly slice 1 tbsp green onion, finely chop 1 tsp pickled ginger, and measure 1 tbsp tenkasu (or crushed panko).

Prepare fillings

Fold the chopped green onion, pickled ginger and tenkasu into the batter, reserving the diced octopus to add to each ball during frying.

Heat 0.5 cup neutral oil in a small deep saucepan or a cast-iron skillet to 350°F (175°C). If you have a takoyaki pan, preheat it over medium heat and brush each cavity with a little oil; if you do not have a takoyaki pan, use a small deep-fryer or a small heavy skillet and make ball shapes by frying spoonfuls (see note).

If using a takoyaki pan: fill each cavity about three-quarters full with batter so it slightly overflows. Drop one piece (about 1/4 oz) of diced octopus into each cavity. Cook 1.5–2 minutes until the bottoms set and begin to brown. Use takoyaki picks or two skewers to rotate each ball 90 degrees, letting uncooked batter flow out to form a sphere. Continue turning every 30–45 seconds, cooking about 4–5 minutes total, until evenly golden-brown and crisp on the outside and fully set inside.

Form and fry (takoyaki pan method)

If you don't have a takoyaki pan: dip two dessert spoons into the hot oil and scoop rounded spoonfuls of batter with filling into the oil to form small balls (roughly 1.5–2 inches). Fry in batches so they have room, turning carefully with a slotted spoon to brown evenly. Fry 3–4 minutes until golden brown and cooked through. Drain on paper towel.

Form and fry (deep-fry/skip-pan method)

Remove the takoyaki to a wire rack briefly to keep crisp. For the pan method, after the last turn transfer balls to a plate lined with paper towel.

While still hot, brush or drizzle each ball with 1 tbsp takoyaki (or okonomiyaki) sauce and 1 tsp Japanese mayonnaise. Sprinkle each ball with a pinch of aonori (about 0.25 tsp total for 3 balls) and a few katsuobushi flakes so they dance from the heat.

Serve immediately. Takoyaki are best eaten hot — use caution as the center will be hot and slightly gooey from the batter and octopus juices.

all-purpose flour

dashi stock (or low-sodium chicken stock)

large egg

soy sauce

baking powder

kosher salt

cooked octopus (tako), diced into ~1/4" pieces

green onion, thinly sliced

pickled ginger (beni shoga), finely chopped

tenkasu (tempura scraps) or crushed crispy panko

neutral oil (vegetable or canola) for deep frying

Japanese takoyaki sauce (or okonomiyaki sauce)

Japanese mayonnaise (Kewpie) or regular mayo

aonori (dried green seaweed) or finely chopped dried parsley

katsuobushi (bonito flakes), lightly crushed

Prepare aromatics: light smash 4 garlic cloves, slice 1 oz fresh ginger, and bruise and roughly chop the white part of 1 lemongrass stalk.

Combine liquids: in a large pot (4–5 qt), pour 6 cups chicken stock, 1 cup dashi, and 1 cup unsweetened coconut milk. Stir gently to combine.

Add aromatics and seasonings: add the smashed garlic, sliced ginger, bruised lemongrass, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp light brown sugar, 1 tbsp fresh lime juice, 1 tsp salt, and 1 tsp black pepper to the pot.

Simmer: bring the pot to a gentle boil over medium-high heat, then reduce to low and let the broth simmer, uncovered, for 25–30 minutes to allow flavors to meld. Taste after 20 minutes and adjust salt, soy, or lime as needed.

Strain and finish: strain the broth through a fine-mesh sieve into a clean pot or bowl to remove ginger, garlic, and lemongrass. Return the strained broth to low heat and keep warm while preparing other components.

Thinly slice or cut 1 lb boneless chicken thighs into bite-size pieces. In a small bowl combine 1/4 cup pineapple juice, 1 tbsp soy sauce (marinade), and 1 tsp minced garlic. Add the chicken, toss to coat, and let marinate at room temperature for 10–15 minutes (or up to 1 hour in the fridge).

Marinate and Cook Chicken

Sear chicken: heat 1 tbsp vegetable oil in a skillet over medium-high heat. Remove excess marinade from chicken, then add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil.

Bring a small pot of water to a boil. Gently lower 2 eggs and boil for 6 1/2 minutes for jammy yolks (6 minutes for slightly runnier, 7 minutes for more set). Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully and set aside. (Optional: marinate peeled eggs in 1/4 cup soy sauce mixed with 1/4 cup water and 1 tbsp sugar for 30 minutes to 2 hours for seasoned ramen eggs.)

Soft-Boiled Ramen Eggs

Prep fresh toppings: thinly slice 3 green onions on the diagonal, pick through 2 cups baby spinach (remove any thick stems), and roughly chop or pluck 1/2 cup cilantro leaves. If using pickled red onion, drain 1/4 cup to top bowls. Toast 2 tbsp coconut flakes in a dry skillet over medium heat until golden, 2–3 minutes, and set aside to cool.

Finish sesame: toast 1 tsp sesame seeds in the same dry skillet for 1 minute until fragrant.

Cook noodles: bring a large pot of water to a rolling boil. Add 12 oz fresh ramen noodles and cook per package instructions, usually 1–3 minutes for fresh or 3–5 minutes for dried. Drain and rinse briefly under warm water to remove excess starch and prevent sticking.

Reheat broth and assemble bowls: bring the strained broth back to a simmer. Divide cooked noodles among 4 bowls (about 3 oz noodles per serving). Ladle hot broth over the noodles until they are just submerged (about 1 1/2 cups per bowl).

Add protein and toppings: arrange the seared chicken pieces on top of the noodles. Halve the ramen eggs and place one half or whole egg in each bowl according to preference. Tuck a handful (about 1/2 cup) of baby spinach into each bowl so it wilts in the hot broth. Scatter sliced green onions, cilantro, toasted coconut flakes, sesame seeds, and pickled red onion over each bowl. Drizzle 1 tsp chili oil over bowls for heat if using, and serve lime wedges on the side.

Final taste and serve: taste one bowl and adjust with extra soy sauce, fish sauce, or a squeeze of lime as needed. Serve immediately while broth is hot and toppings fresh.

chicken stock (low-sodium)

dashi stock (concentrate or liquid)

unsweetened coconut milk

fresh ginger, sliced

garlic cloves, smashed

lemongrass stalk, bruised and chopped (white part only)

fish sauce

light brown sugar

lime juice (fresh)

salt

black pepper

boneless chicken thighs

pineapple juice

soy sauce (for marinade)

garlic, minced (for marinade)

vegetable oil (for searing)

ramen eggs (soft-boiled, see directions)

green onions, thinly sliced

baby spinach

fresh cilantro leaves

pickled red onion (optional)

toasted sesame seeds

lime wedges

fresh ramen noodles (or dried)

chili oil (optional)

toasted coconut flakes (optional garnish)

Pat the chicken thighs dry with paper towels. Trim off excess fat and cut each thigh into 3 equal pieces (about 25–35 g per piece) so you end up with 9 pieces total; the recipe yields three pieces plated per order, but prepare all for frying.

Trim and cut

Place the cut chicken into a bowl. Add soy sauce, sake, mirin, grated ginger, grated garlic, salt and pepper. Mix thoroughly so all pieces are evenly coated. Cover and refrigerate for 20–30 minutes. Do not marinate longer than 1 hour to avoid overpowering the meat.

After marinating, drain excess liquid from the chicken pieces and pat them lightly with paper towel to remove surface moisture — some marinade clinging is fine; you want surface dampness, not soaking wet.

Combine cornstarch and all-purpose flour in a shallow bowl or tray and mix until even.

Toss small batches of the marinated chicken in the starch/flour mixture to coat evenly. Press the mixture onto the chicken so pieces are well-coated. Shake off any excess.

Heat vegetable oil in a deep saucepan or deep-fryer to 170°C (340°F). If you don’t have a thermometer, test by dropping a small bit of coating— it should sizzle and rise steadily but not burn immediately.

Fry the chicken in batches (do not overcrowd) for 4–5 minutes per batch until the exterior is golden and crisp and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Maintain oil temperature around 160–170°C (320–340°F) by adjusting heat between batches.

Remove chicken with a slotted spoon and drain on a wire rack set over a tray or on paper towels for 1–2 minutes to remove excess oil. For extra crispness, double-fry: after the first fry, rest the pieces for 2–3 minutes, then fry again at 180°C (356°F) for 30–45 seconds until very crisp and deeply golden.

Arrange three pieces of hot karaage per plate atop shredded cabbage (if using). Add a lemon wedge to each plate and a small dollop (~2 tsp) of Japanese mayonnaise. Sprinkle shichimi togarashi over the chicken if you want heat and extra aroma.

Serve immediately while hot and crispy. Leftover karaage reheats best in a 180°C (356°F) oven or air fryer for 4–6 minutes to restore crispness.

boneless, skin-on chicken thigh

sake (or dry white wine)

mirin

grated fresh ginger

grated garlic

ground black pepper

cornstarch (or potato starch)

vegetable oil (for deep frying)

lemon wedges

Japanese mayonnaise (Kewpie preferred)

finely shredded cabbage (optional)

sprinkle of shichimi togarashi (optional)

Brew green tea (ryokucha) stronger than drinking strength: use about 1 tablespoon of good green tea leaves per 8 oz (240 ml) water at 80°C (175°F), steep 1.5–2 minutes. Strain and chill in the refrigerator until cold. You need at least 1 oz (30 ml) chilled tea for this recipe; extra can be kept for more cocktails.

Brew and chill ryokucha

If using matcha paste or concentrate, dissolve the 1/4 tsp matcha in a teaspoon of warm water to make a smooth paste so it incorporates evenly into the cocktail. Set aside.

Prepare matcha (if using)

In a cocktail shaker, add the gin, chilled ryokucha, yuzu juice, simple syrup and the prepared matcha paste (if using). Fill the shaker with ice (large cubes preferred). Shake vigorously for 10–15 seconds until the exterior of the shaker feels cold and slightly frosted.

Combine and shake

Fill a highball or Collins glass with fresh ice (large cubes or crushed, about 1 cup). Double-strain the cocktail from the shaker into the glass to remove any matcha clumps and tiny ice shards.

Serve

Garnish with a thin wheel of yuzu or lemon floated on top and a single fresh shiso leaf. Optionally dust a tiny pinch of matcha over the foam or leaf for aroma and visual appeal.

gin (preferably Japanese or London dry)

ryokucha (strong brewed green tea, chilled)

yuzu juice (fresh if possible)

simple syrup (1:1 sugar to water)

matcha paste or canned matcha concentrate (optional, for color/earthiness)

ice (large cubes or crushed)

thin yuzu or lemon wheel

fresh young shiso leaf (or mint)

matcha dust (optional, light dusting)

Add 4 ice cubes to a cocktail shaker to chill and slightly dilute the drink while mixing.

Prepare shaker

Pour 1 oz passion fruit (lilikoi) juice, 0.5 oz fresh lime juice, 1.5 oz white rum, 0.5 oz orange liqueur, and 0.5 oz simple syrup into the shaker over the ice.

Combine ingredients

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker feels cold and slightly frosted.

Shake

Double-strain the mixture into a chilled coupe or a rocks glass filled with fresh ice (if serving on the rocks) to remove ice shards and any passion fruit pulp seeds if present.

Strain

Garnish with a lime wheel or wedge on the rim. If using fresh passion fruit, spoon the seeds from half a fruit on top for visual appeal and aroma. Add a mint sprig if desired for extra aroma.

Serve immediately. Optionally serve with a short straw if on the rocks.

passion fruit (lilikoi) juice, fresh or unsweetened

fresh lime juice

white rum

orange liqueur (Cointreau or triple sec)

lime wheel or wedge

passion fruit seeds / half passion fruit (optional)

mint sprig (optional)

If using concentrated Calpico (Calpis) syrup, combine 3 tablespoons of concentrate with 180 ml cold water in a measuring cup or pitcher and stir until fully incorporated. If using ready-to-drink Calpico, measure equivalent volume (about 225 ml total after mixing with soda later) and skip the additional water.

Mix Calpico

Fill a highball or Collins glass with about 1 cup of ice cubes. Pour the mixed Calpico over the ice, leaving room for alcohol and soda if using.

If making a Calpico Hi (alcoholic), pour 45 ml shochu or vodka over the Calpico in the glass. Gently stir once or twice to combine the spirit with the Calpico base.

Add spirit

Add 60 ml club soda or sparkling water to top the drink for effervescence. Stir gently to avoid flattening the bubbles. If you prefer non-alcoholic, omit the spirit and optionally top with an extra 60 ml soda to make a sparkling Calpico.

Top with soda

Express the oils of a lemon or lime wedge over the drink by squeezing and running the wedge around the rim, then drop it into the glass. Slap a mint sprig between your palms to release aroma and rest it against the inside of the glass, if using.

Serve immediately with a straw or long spoon. Stir before sipping to maintain even flavor.

Calpico (Calpis) concentrate or ready-to-drink

Cold water

Ice cubes

Japanese shochu (light, barley or rice) or vodka

Club soda or sparkling water (for topping)

Lemon or lime wedge

Fresh mint sprig (optional)

Place a coupe or highball glass in the freezer or fill it with ice and water to chill while you prepare the cocktail.

Chill glass

If using egg white, separate and reserve half an egg white (about 0.5 unit). Use fresh eggs and practice safe handling.

In a shaker, add vodka (2 oz), fresh lemon juice (1 oz), simple syrup (0.75 oz), limoncello (0.5 oz), and the 0.5 egg white. Do a vigorous dry shake (no ice) for 15–20 seconds to emulsify and create foam.

Dry shake (if using egg white)

Add a handful of ice to the shaker (or enough to fill about two-thirds). Shake vigorously for 10–15 seconds until the shaker is cold to the touch, about a full, energetic shake.

Wet shake

Discard ice/water from your chilled glass if you used that method. Strain the shaken cocktail through a fine mesh strainer (and a Hawthorne or julep strainer if available) into the chilled coupe or an ice-filled highball, depending on serving preference.

If serving in a highball or Collins style, top with about 1.5 oz of club soda to add effervescence and gently stir once to combine. If serving straight up in a coupe, do not add soda.

Garnish with a lemon wheel set on the rim or a lemon twist over the surface to express oils. Serve immediately.

vodka

fresh lemon juice

Limoncello

egg white (optional for froth)

club soda (to top)

lemon wheel or twist

If desired, chill a highball or Collins glass in the freezer for 5–10 minutes to keep the cocktail colder longer.

Chill glass (optional)

Fill a cocktail shaker halfway with ice. Add 2 oz vodka, 0.75 oz lychee liqueur (or 0.75 oz lychee syrup if using canned lychees), 0.5 oz fresh lime juice, and 0.25 oz simple syrup to the shaker.

Secure the shaker and shake vigorously for about 10–12 seconds, until the outside of the shaker is cold and the mixture is well chilled and slightly diluted.

Fill the chilled glass with fresh ice. Double-strain the shaken mixture into the glass over the ice (use a fine mesh strainer if using lychee syrup to catch pulp). Top with about 2 oz club soda (or sparkling water) to give a light fizz. Stir gently once to combine.

Strain and top

Skewer the peeled and pitted lychee on a cocktail pick (or drop it directly into the glass). Add a lime wheel or wedge on the rim and finish with a mint sprig if using. Serve immediately.

lychee liqueur (or lychee syrup from canned lychees)

simple syrup (1:1)

club soda (or sparkling water)

fresh lychee (peeled and pitted) or canned lychee

fresh mint sprig (optional)

Place a highball glass in the freezer for 5–10 minutes or fill it with ice and cold water while preparing ingredients to ensure the glass is well chilled.

If you chilled the glass with water, empty and dry it. Fill the highball glass with large ice cubes or a single large ice sphere, leaving room for liquid without spilling.