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12 Cards in this Set
- Front
- Back
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Spicy Nasu Miso |
5-7pcs Japanese eggplant Flash fried covered with spicy den miso (den miso with home made Sriracha). Finished in salamander with sesame seeds. Garnished with Hajikami and den miso |
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Chilean Sea bass dry miso |
6oz Chilean Sea bass pan Seared with olive oil, yuzu juice, salt/pepper, and white dried miso. Served with shaved asparagus, Garnished with scallions and garlic chips |
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Shrimp and lobster with spicy lemon sauce |
3 black tiger shrimp and 1/2 Maine Lobster sautéed in butter with spicy lemon sauce/dressing. Served with shiitake and sugar snap peas |
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Ocean trout crispy baby spinach |
5.5oz Tasmanian ocean trout Seared with yuzu soy. Topped with Crispy baby spinach, garlic chips, sesame seeds, and pink peppercorn. |
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Maine Lobster with spicy garlic |
Whole Maine lobster sautéed with shiitake, asparagus, and mixed vegetables. In a spicy garlic sauce. |
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Maine Lobster Wasabi pepper sauce |
Whole Maine lobster sautéed with asparagus, shiitake, black pepper, and mixed vegetables. With Wasabi black pepper sauce |
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Ocean trout rocoto |
5.5oz ocean trout rubbed with szechuan pepper. Pan Seared. Served with rocoto butter, fresh lemon juice. Garnished with Tokyo negi and micro Shiso. |
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Lobster sweet and sour |
Sautéed whole Maine lobster with sweet and sour sauce. Topped with sautéed spinach, chives. Served with a tosazu ponzu. |
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Dover sole with yuzu caper sauce |
4pcs (6oz) dover sole lightly dusted in salt/pepper and flour. Pan Seared and finished in the oven. Served in a white wine yuzu caper sauce. Topped with Crispy spinach and chives |
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Edamame |
Boiled edamame (soy beans) Sprinkled with sea salt |
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Crispy Brussel sprouts |
3oz Crispy Brussel sprouts tossed in a tomatillo salsa and yuzu juice |
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Malibu takumi burgers |
Lunch item 2pcs quantity Fillet and wagyu ribeye ground beef prepared medium served on a bao bun. Topped with sautéed shiitake and crispy onions. |
