Curry Sauce

Calabrian Pepper Relish

Pickled Bok Choy

Fresh Wasabi

Potato Salad

egg yolk

Cabbage Salad

Yakiniku Sauce

Suimono Soup

Onion Sauce

Hokkaido Barley Rice

Matcha Ice Cream Brûlée

Jarritos Mineragua

Yuzu Moshi Sake Cocktail

Junmai Ginjo 300ml bottle, 12% abv, sweet, fruity aroma

Hana Kizakura "Cherry Blossom" assorted flavors

180ml can, 14.9% abv, creamy texture and full body

Nigori

Tozai Snow Maiden

180ml can, 14% abv, refreshing, light, and fruity

Tozai Night Swim

Japanese pale lager, 180ml flask, 15.5% abv, earthy, candied fruity aroma

Sawanotsuru

DOUBLE MAGURO

WAGYU SINGLE CUTLET & MAGURO KATSU

MAGURO KATSU

DOUBLE WAGYU

WAGYU SINGLE CUTLET

In a medium saucepan, heat 3 tbs vegetable oil and 1 tbs butter over medium heat until butter melts and begins to shimmer.

Heat fat

Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown.

Sweat onion

Stir in 4 tsp minced garlic, 2 tsp grated fresh ginger, and the optional chopped green chili. Cook for 30–45 seconds until fragrant.

Add aromatics

Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sweet paprika, 1/4 tsp ground cinnamon, and 1 tsp curry powder (if using). Stir continuously for 45–60 seconds to bloom the spices and coat the aromatics.

Bloom spices

Stir in 2 tbs tomato paste and 1 tbs all-purpose flour. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the flour loses its raw smell. This builds body and depth.

Tomato and roux

Slowly pour in 2 cups vegetable (or chicken) stock while whisking or stirring to avoid lumps. Bring the mixture to a gentle simmer, scraping any browned bits from the pan. Simmer uncovered for 6–8 minutes, stirring occasionally, until slightly reduced and thickened.

Deglaze and simmer

Reduce heat to low and stir in 1 cup coconut milk (or heavy cream). Heat gently—do not boil vigorously—to combine and thicken for another 3–5 minutes.

Add creaminess

Stir in 1 tbs soy sauce (or fish sauce), 1 tsp brown sugar, 1 tbs lemon or lime juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust salt, acid, or sweetness as needed.

Season

If you prefer a very smooth sauce, blend with an immersion blender directly in the pot or transfer to a blender and purée until smooth, then return to the pan and rewarm gently. Stir in 2 tbs chopped fresh cilantro just before serving.

Finish and garnish

vegetable oil

unsalted butter

yellow onion, finely diced

garlic, minced

fresh ginger, grated

green chili (optional), finely chopped

ground cumin

ground coriander

turmeric

sweet paprika

ground cinnamon

curry powder (optional, for extra depth)

tomato paste

all-purpose flour

vegetable or chicken stock

coconut milk (full-fat) or heavy cream

soy sauce or fish sauce

brown sugar or palm sugar

lemon or lime juice

salt

black pepper

fresh cilantro, chopped (for garnish)

Drain the jarred Calabrian chiles and roasted peppers. Pat them dry with paper towels to remove excess oil/vinegar. Finely chop the drained Calabrian chiles if they are large; leave some smaller pieces for texture.

Finely chop the red onion, mince the garlic, and finely chop the parsley and oregano/basil. Rinse and roughly chop the capers. Zest and juice the lemon.

Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat. Add the finely chopped red onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant; do not brown.

Sweat the onion and garlic

Add the chopped Calabrian chiles and roasted red pepper to the skillet. Stir to combine and cook 2–3 minutes to warm and marry flavors. Add the remaining 2 tablespoons olive oil, red wine vinegar, sugar, kosher salt, and black pepper. Stir and let the mixture bubble gently for 2 minutes so the vinegar rounds and the sugar dissolves.

Build the relish

Remove the pan from heat and transfer the mixture to a bowl. Stir in the chopped capers, parsley, oregano/basil, lemon zest, and lemon juice. Taste and adjust seasoning — add more salt, a little more sugar if overly sharp, or an additional teaspoon of vinegar to brighten.

If using anchovy, finely chop one fillet and stir into the warm relish until dissolved for a savory depth. If using nuts, toast them lightly in a dry skillet over medium heat until fragrant and golden (2–3 minutes), cool slightly, chop if needed, and fold into the relish.

Let the relish cool to room temperature, then cover and refrigerate at least 2 hours (preferably overnight) to let flavors meld. The relish will keep in an airtight container in the refrigerator for up to 2 weeks.

Serve chilled or at room temperature as a condiment for grilled meats, roasted vegetables, crostini, sandwiches, or as a spoonable accompaniment to cheeses and charcuterie. Stir before serving; drizzle with a little extra olive oil if desired.

Calabrian chiles (jarred, drained)

Roasted red bell pepper (jarred, drained) or roasted fresh

Red onion, finely chopped

Garlic cloves, minced

Extra-virgin olive oil

Red wine vinegar

Granulated sugar

Kosher salt

Freshly ground black pepper

Fresh parsley, finely chopped

Fresh oregano or basil, finely chopped

Capers, rinsed and roughly chopped

Lemon zest

Lemon juice

Anchovy fillet, finely chopped (optional)

Toasted pine nuts or chopped toasted almonds (optional)

Trim the root ends of the baby bok choy and remove any damaged outer leaves. Slice each bok choy lengthwise in half. If using larger bok choy, quarter lengthwise so pieces are about 2–3 inches across. Rinse under cold water to remove grit and shake or pat dry.

Trim and cut

Peel and julienne the carrot and slice the green onions on a diagonal, if using. These add color and texture and should be distributed evenly among jars or containers.

In a small saucepan combine 1 cup water, 1 cup rice vinegar, 3 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 tablespoon whole peppercorns, 1 teaspoon mustard seeds, 1 teaspoon crushed red pepper flakes, 2 smashed garlic cloves, and 1 tablespoon thinly sliced fresh ginger.

Combine brine ingredients

Bring the mixture to a gentle simmer over medium heat, stirring briefly until the sugar and salt dissolve (about 2–3 minutes). Do not boil vigorously; once dissolved, remove from heat and let cool for 2–3 minutes so it’s hot but not scalding.

Heat and dissolve

Place the halved bok choy, carrots, and green onions upright or layered into a clean 1-quart (or two pint) heatproof jar(s). Pack them reasonably snug but not crushed so the brine can circulate.

Pack bok choy into jars

Carefully pour the hot brine over the vegetables until they are fully submerged and the jar(s) are nearly full, leaving about 1/2 inch headspace. Use a spoon to press down any air pockets and ensure solids (peppercorns, garlic, ginger) are distributed through the jar.

Pour hot brine

Let the jars cool to room temperature (about 30–45 minutes). Seal with lids and refrigerate. The pickled bok choy is ready to eat after 4 hours but improves after 24 hours. Store in the refrigerator for up to 2 weeks.

Cool and refrigerate

Before serving drain a little of the brine if desired. For a finishing touch, drizzle about 1 teaspoon toasted sesame oil over the pickled bok choy, sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons chopped fresh cilantro. Serve chilled or at cool room temperature as a side, in salads, or alongside grilled meats.

water

rice vinegar

granulated sugar

kosher salt

peppercorns

mustard seeds

crushed red pepper flakes

garlic cloves, smashed

ginger, thinly sliced

baby bok choy (trimmed, halved lengthwise)

carrot, peeled and julienned (optional)

green onion, sliced on diagonal (optional)

toasted sesame oil

sesame seeds

fresh cilantro leaves

Wash the fresh wasabi rhizome under cold running water to remove dirt. Trim off any stringy roots and the tough outer skin with a small knife or vegetable peeler, taking care to expose the pale-green interior but keeping as much flesh as possible.

Prepare the rhizome

Using a fine sharkskin grater (or, if unavailable, the finest microplane or rasp-style grater), grate the wasabi rhizome in small circular strokes until you have about 40–50 g of freshly grated wasabi. Scrape the paste together with a small spatula or the back of a spoon.

Grate the wasabi

Add 1 tablespoon of cold water to the grated wasabi and mix gently to create a smooth paste. If you prefer a slightly brighter citrus note and to slow oxidation, stir in up to 1/2 teaspoon of yuzu or lemon juice. Add a tiny pinch (1/4 tsp) of salt only if desired. Mix until cohesive but not watery — the final texture should be a thick, spreadable paste.

Adjust texture and flavor

Let the paste sit at room temperature for 5–10 minutes to allow the volatile compounds to bloom — this is when the characteristic heat develops. Fresh wasabi's heat peaks and then fades; use within 10–20 minutes for the most vibrant flavor.

Rest briefly for flavor

To serve: place a small mound of fresh wasabi on a plate alongside sashimi, sushi, or other dishes. Do not mix into soy sauce until just before eating if you want the fullest aroma and heat.

To store short-term: wrap the remaining wasabi paste tightly in a damp paper towel or muslin, place it in an airtight container, and refrigerate. Use within 24–48 hours for acceptable flavor — note that potency declines quickly.

To store the whole rhizome: wrap ungrated, cleaned rhizome in a damp paper towel, place in a sealed plastic bag or container, and refrigerate. Use within 1–2 weeks for best quality. Do not freeze, as freezing damages texture and flavor.

fresh wasabi rhizome (or fresh grated wasabi root)

cold water

optional: yuzu or lemon juice

optional: pinch of salt

damp paper towel or muslin

airtight container

Wash 2 lbs potatoes and cut into uniform 1-inch chunks (leave skin on for texture if using Yukon Gold or red potatoes). Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size.

Prep and cook potatoes

Drain potatoes in a colander and let steam dry for 5 minutes to remove excess moisture. Transfer to a large bowl and let cool slightly while you prepare the dressing. If you prefer firmer salad, cool completely; for creamier texture, mix while still slightly warm so potatoes absorb dressing better.

In a medium bowl whisk together 3 cups mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper, and 1 teaspoon celery seed (if using). Taste and adjust: add more salt if needed (keep in mind potatoes were boiled with salt).

Make the dressing

If you prefer a lighter dressing, substitute up to half the mayonnaise with plain yogurt or sour cream. Chill dressing for 10 minutes while finishing other components to let flavors meld.

While potatoes cook, finely dice 2 celery stalks, 1/2 cup red onion, and 1/2 cup dill pickles. Chop 4 hard-boiled eggs and 2 tablespoons fresh parsley. Place all prepared add-ins in a mixing bowl.

Prepare add-ins

Hard-boil eggs: place eggs in a small pot, cover with cold water by 1 inch, bring to a boil, then remove from heat cover and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.

Add the slightly warm or cooled potatoes to the bowl with the chopped add-ins. Pour the dressing over the potatoes and gently fold with a silicone spatula or large spoon until evenly coated and ingredients are distributed. Be careful not to mash the potatoes—fold until combined but potatoes remain chunky. Use about 3 cups dressing; reserve a few tablespoons if you want to adjust consistency after chilling.

Combine potatoes, dressing, and add-ins

Taste and adjust seasoning: add salt, black pepper, or more vinegar/mustard for brightness as needed.

Cover and refrigerate at least 1 hour to allow flavors to meld. For best flavor, chill 4 hours or overnight. If the dressing firms after chilling, stir in any reserved dressing (or 1–2 tablespoons milk) to loosen before serving.

Before serving, sprinkle 2 tablespoons sliced chives or green onions and 1/2 teaspoon smoked paprika over the top. Give the salad a final gentle stir and transfer to a serving bowl. Serve chilled or at cool room temperature.

Garnish and serve

Potato salad will keep tightly covered in the refrigerator for 3–4 days. Discard if left out at room temperature for more than 2 hours.

Yukon Gold or red potatoes

Kosher salt (for boiling)

Mayonnaise

Dijon mustard

Apple cider vinegar

Celery seed (optional)

Celery stalks, finely diced

Red onion, finely diced

Dill pickles (or bread-and-butter), finely diced

Hard-boiled eggs, chopped

Fresh parsley, chopped

Chives or green onions, thinly sliced (for garnish)

Smoked paprika (optional)

Crack the eggs one at a time and separate the yolks from the whites. Place each yolk carefully into a small bowl. If any white is present, use a clean fingertip or a small spoon to remove it. Aim to have 4 clean yolks.

Separate yolks

In a small bowl whisk together the fine sea salt, granulated sugar, and cold water until mostly dissolved. Add this mixture to the yolks and whisk gently until smooth. This helps season and slightly stabilize the yolks for sauces or dressings.

Temper and stabilize (optional for thicker texture)

Whisk the yolks briskly for 1–2 minutes until they are slightly paler and a bit frothy. If you prefer a creamier texture for a sauce or dressing, continue whisking and slowly drizzle in half of the olive oil until incorporated, creating a light emulsion. For raw preparations (e.g., topping steak or yolk-on-toast), you can skip adding oil.

Whisking / Light emulsification

Taste a tiny smear on a spoon (or a very small tasting amount) and adjust seasoning. Add freshly ground black pepper to taste (we suggest about 1/4 tsp for 4 yolks). Stir in the chopped chives for freshness if using. If serving as a raw yolk garnish, place the yolks gently on top of the dish; if making a sauce, proceed to fold into your dish or keep covered and refrigerated until use.

Season and finish

If not using immediately, transfer the prepared yolks to an airtight container and refrigerate for up to 24 hours. Because these are raw yolks, do not store for extended periods and avoid serving to people at high risk (pregnant, elderly, infants, immunocompromised) unless yolks are cooked to a safe temperature.

Storage and safety

To make gently cooked yolks that hold shape, preheat a water bath to 63°C (145°F) for firm whites / runny yolks or 65°C (149°F) for custardy yolks; for a slightly firmer yolk aim for 68°C (154°F). Place whole eggs (in shell) into the water bath and cook 45–60 minutes depending on desired consistency. Remove, chill briefly in cold water, crack and separate the cooked yolks from whites. Use as garnish or in salads.

Soft-cooked yolk (45°C/113°F)

For a quick pan-finish, heat a nonstick skillet over medium-low heat, add 1/2 tsp olive oil. Gently slide a separated yolk into the pan and cook 30–60 seconds until the bottom sets slightly but the center remains runny. Use a thin spatula to transfer to the plate.

Pan-seared yolk

large egg yolks

fine sea salt

freshly ground black pepper

extra-virgin olive oil

chopped chives

Trim core from the green and red cabbages. Remove any tough outer leaves. Cut each cabbage into quarters, then thinly slice across the grain to yield about 8 cups combined (6 cups green, 2 cups red). Place sliced cabbage in a very large bowl.

Prepare cabbages

Peel and grate the carrot and add to the bowl. Thinly slice the red bell pepper and scallions and add them. Chop the cilantro and reserve most for garnish, adding a small amount to the salad now so its flavor begins to blend.

Add vegetables and herbs

Stir in the toasted sesame seeds and, if using, the chopped roasted peanuts. Set the bowl aside while you make the dressing so the flavors will marry when combined.

Add seeds and nuts

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, neutral oil, honey (or maple), and fresh lime juice. Whisk or shake until the honey is fully dissolved.

Combine wet ingredients

Add grated fresh ginger and minced garlic to the mixture, then stir in red pepper flakes, salt, and black pepper. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or a little more rice vinegar for brightness.

Add aromatics and season

Whisk vigorously for 20–30 seconds (or shake tightly if using a jar) to create a slightly emulsified dressing. If the oil separates, give it another quick whisk before using.

Emulsify

Pour about two-thirds of the dressing over the cabbage mixture and toss thoroughly with tongs or salad servers to coat evenly. Taste the salad and add more dressing as needed (reserve any leftover dressing for serving). Let the salad sit for 10–15 minutes at room temperature to allow the cabbage to soften slightly and flavors to meld.