oysters

ramen

Japanese and local beer

various tapas

Stir fried yellow noodle with onion, red bell pepper, mushrooms, corn, spinach, bok choi. Served with salad. Choice of Tofu, Chicken or Seafood. (GFO, VO)

Yakisoba Noodle

cold sake

Thinly sliced beef cooked with onion, red bell pepper, mushrooms, corn, spinach, bok choi. Finished with sweet teriyaki sauce. (GF) Served with side of white rice, seasonal vegetable, fruit and salad.

Gyu Don Bento

Breaded chicken with side of Japanese curry. Served with side of white rice, seasonal vegetable, fruit and salad.

Chicken Katsu Curry

Pan Seared Bronzini with Ponzu Sauce, Served with side of white rice, seasonal vegetable, fruit and salad. (GF)

Bronzini Bento

Pan seared Salmon with Teriyaki sauce. Served with side of white rice, seasonal vegetable, fruit and salad. (GF)

Salmon Teriyaki Bento

Choose 12 fresh oysters from a reputable source. Make sure they are live by checking if they close when lightly tapped.

Select Fresh Oysters

Rinse the oysters under cold water to remove any sand or debris. Use a brush if necessary to scrub the shells.

Clean the Oysters

Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open. Slide the knife along the shell to detach the meat from the top shell. Discard the top shell and keep the oyster in the bottom shell.

Shuck the Oysters

Squeeze fresh lemon juice over the oysters. Add a dash of hot sauce, a sprinkle of sea salt, and cracked black pepper to taste.

Season the Oysters

Sprinkle chopped fresh parsley on top of the seasoned oysters for added flavor and presentation.

Garnish

If serving with mignonette sauce, combine 1 cup of red wine vinegar, 1 finely chopped shallot, and a pinch of black pepper in a bowl. Let it sit for at least 30 minutes before serving.

Prepare Mignonette Sauce

Mix together 1 cup of ketchup with 2 tsp of horseradish and a squeeze of lemon juice for a flavorful cocktail sauce.

Prepare Cocktail Sauce

Fresh Oysters

Lemon

Hot Sauce

Sea Salt

Cracked Black Pepper

Chopped Fresh Parsley

Mignonette Sauce

Cocktail Sauce

In a large pot, bring the chicken broth to a gentle boil over medium heat.

Prepare the Broth

Stir in the soy sauce, mirin, and sesame oil. Allow the broth to simmer for 10 minutes to blend the flavors.

Add Flavorings

In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

Cook the Noodles

While the noodles cook, slice the green onions and bok choy. If using soft-boiled eggs, prepare them by boiling for 6-7 minutes, then cooling in ice water before peeling.

Prepare the Toppings

In serving bowls, add a portion of the cooked noodles. Ladle the hot broth over the noodles. Top with sliced pork, bok choy, soft-boiled eggs, green onions, and nori.

Assemble the Ramen

Drizzle chili oil over the top to taste. Serve hot and enjoy your homemade ramen!

Finish with Chili Oil

Ramen noodles

Chicken broth

Soy sauce

Mirin

Sesame oil

Green onions

Soft-boiled eggs

Nori (seaweed)

Bok choy

Sliced pork (chashu)

Miso paste

Chili oil

Select one bottle of Japanese beer from the provided options: Asahi Super Dry, Sapporo Premium Beer, or Kirin Ichiban.

Choose Your Beer

Select one bottle of local beer from the provided options: Local Craft Lager, Local IPA, or Local Pale Ale.

Choose Your Local Beer

Place the selected bottles of Japanese and local beers in the refrigerator for at least 30 minutes before serving to ensure they are cold.

Chill the Beers

Once chilled, serve the beers in chilled glasses. Enjoy them individually or in a tasting flight to appreciate the distinct flavors of both Japanese and local beers.

Serve the Beers

Asahi Super Dry

Sapporo Premium Beer

Kirin Ichiban

Local Craft Lager

Local IPA

Local Pale Ale

Pit the Kalamata olives and roughly chop the garlic cloves.

Prepare the Ingredients

In a food processor, combine the Kalamata olives, capers, garlic, olive oil, lemon juice, and black pepper. Blend until smooth.

Blend the Ingredients

Taste and adjust seasoning with additional olive oil, lemon juice, or black pepper as needed.

Adjust Seasoning

Transfer to a serving dish and serve with crusty bread or crackers.

Serve

Peel and cut the potatoes into bite-sized cubes.

Prepare the Potatoes

In a large pan, heat olive oil over medium heat. Add the potatoes and fry until golden brown and crispy, about 15-20 minutes.

Fry the Potatoes

Sprinkle paprika, garlic powder, and salt over the potatoes. Toss to coat evenly.

Season the Potatoes

Garnish with fresh parsley and serve hot with a dipping sauce if desired.

Garnish and Serve

Peel and devein the shrimp, leaving the tails on for presentation.

Prepare the Shrimp

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the shrimp to the skillet and sprinkle with red pepper flakes and salt. Cook until the shrimp are pink and opaque, about 3-4 minutes.

Cook the Shrimp

Remove from heat and drizzle with lemon juice. Toss to coat before serving.

Finish with Lemon

Kalamata olives

Capers

Garlic cloves

Olive oil

Lemon juice

Black pepper

Potatoes

Paprika

Garlic powder

Salt

Fresh parsley

Shrimp

Red pepper flakes

Begin by preparing all the ingredients. Slice the onion and red bell pepper into thin strips. Clean and slice the mushrooms. Rinse the spinach and bok choy under cold water, then chop the bok choy into bite-sized pieces. If using tofu, chicken, or seafood, cut into appropriate sizes.

In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu, chicken, or seafood and stir-fry until cooked through and golden brown. Remove from the pan and set aside.

Cook the Protein

In the same pan, add the remaining tablespoon of vegetable oil. Add the onion and stir-fry for 2 minutes until slightly softened. Then, add the red bell pepper and mushrooms, cooking for another 3 minutes until they begin to soften.

Stir-Fry the Vegetables

Add the corn, spinach, and bok choy to the pan. Stir well and cook for an additional 2-3 minutes until the spinach wilts and the bok choy is tender.

Add Remaining Vegetables

Add the cooked yakisoba noodles to the pan along with the cooked protein. Pour the soy sauce over the mixture, and stir-fry everything together for another 3-4 minutes until heated through. Season with salt and black pepper to taste.

Add Noodles and Sauce

Once everything is well combined and heated, remove from heat. Serve hot with a side salad.

Yakisoba noodles

Onion

Red bell pepper

Mushrooms

Corn kernels

Fresh spinach

Vegetable oil

Tofu, Chicken or Seafood

Place the bottle of sake in the refrigerator for at least 2 hours before serving to ensure it is adequately chilled.

Chill the Sake

Take a traditional sake glass or any small glass of your choice. Fill the glass with ice cubes to the top.

Prepare the Glass

Once the sake is chilled, carefully pour 150 ml of sake over the ice in the glass, allowing it to chill further.

Pour the Sake

Add fresh cucumber slices on the side of the glass for a refreshing touch. If desired, serve with a small bowl of edamame and a sprinkle of sea salt.

Garnish (Optional)

Enjoy your cold sake immediately while it's chilled, savoring the smooth taste and refreshing experience.

Sake

Ice cubes

Fresh cucumber slices

Edamame (optional)

Sea salt (optional)

Rinse the white rice under cold water until the water runs clear. In a medium pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to low and cover. Cook for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Cook the Rice

While the rice is cooking, thinly slice the onion, red bell pepper, and mushrooms. Chop the bok choy and wash the spinach thoroughly.

Prepare the Vegetables

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the sliced onions and bell pepper, and sauté for 3-4 minutes until softened. Add the mushrooms, corn, spinach, and bok choy, and cook for another 3-5 minutes until the vegetables are tender.

Cook the Beef and Vegetables

Push the vegetables to one side of the skillet and add the thinly sliced beef to the other side. Cook for 3-5 minutes until the beef is browned and cooked through. Stir everything together.

Add the Beef

Pour the teriyaki sauce over the beef and vegetables. Stir well to coat everything, and cook for an additional 2 minutes until heated through.

Add Teriyaki Sauce

While the beef and vegetables are finishing, prepare the seasonal vegetables by steaming or sautéing them until tender. Slice the fruit into wedges and prepare the salad mix by tossing it with your choice of dressing.

Prepare the Sides

In a bento box or serving plate, place a serving of rice, the beef and vegetable mixture, seasonal vegetables, fruit, and salad. Serve immediately.

Assemble the Bento

thinly sliced beef

onion

red bell pepper

mushrooms

corn kernels

fresh spinach

bok choy

teriyaki sauce

white rice

seasonal vegetables (e.g., carrots, broccoli)

fruit (e.g., sliced oranges or apples)

salad mix (e.g., lettuce, cherry tomatoes)

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Set Up Dredging Station

Dredge each chicken breast first in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.

Bread the Chicken

In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Fry the Chicken

In a pot, sauté chopped onion in a bit of oil over medium heat until translucent. Add garlic and ginger and sauté for another minute.

Sauté Vegetables

Add sliced carrots and cubed potatoes to the pot and sauté for 5 minutes.

Pour in the water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.

Add Water

Once the vegetables are tender, break the Japanese curry roux into pieces and stir it into the pot until dissolved. Simmer for another 5 minutes.

Add Curry Roux

Rinse the white rice under cold water until the water runs clear. Cook according to your rice cooker's instructions or on the stovetop with 3 cups of water for about 18-20 minutes.

Steam or sauté seasonal vegetables until tender but still crisp, about 5-7 minutes.

Prepare Seasonal Vegetables

In bowls, serve the fried chicken katsu topped with Japanese curry, alongside the white rice, seasonal vegetables, fruit, and salad greens.

Oysters

Ramen

Japanese And Local Beer

Various Tapas

Yakisoba Noodle

Cold Sake

Gyu Don Bento

Chicken Katsu Curry

Bronzini Bento

Salmon Teriyaki Bento