Dear Dairy

mochi wrapped with bacon, sweet soy sauce

Mochi Bacon

seared beef with ume ponzu, soy cured egg yolk

Beef Tataki

cabbage pancake w / bonito & egg yolk, ponzu, tobiko

Okonomiyaki

Sashimi

Uni Spoon

seared tuna, togarashi, red onions & creamy ponzu

Shichimi Tuna

fried tofu w / jalapeno mayo, cabbage slaw

Minato Age Dofu

Suigei'Drunken Whale ' Tokubetsu Junmai

Garlic Edamame

broiled Maine oyster with miso custard & ponzu

Motoyaki Oyster

Espolon reposado

Amabuki ' Marigold ' Yamahai Junmai

Tanuki Junmai

Kawaba Pearl

Austin St Patina

Manotsuru Crane ' Junmai

Permanent Vacation beer

Non-alcoholic beer

Sake Carafes Chilled

Prosecco Austin St Patina

Nine – Tailed Fox

Dark Crystal

Combine the milk, cream, and sugar in a small saucepan. Warm gently over medium-low heat, stirring occasionally, until the sugar fully dissolves and mixture is hot but not boiling (steaming, about 5 minutes).

Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool briefly (5 minutes). If using any powdered flavor like matcha, whisk it into the warm base now until fully dissolved; for vanilla bean, scrape seeds into the warm mix and stir.

Transfer the warm base to a bowl and chill until cold (at least 30 minutes in refrigerator). For faster chill, place bowl in an ice bath and stir until cool, then refrigerate 10–15 minutes.

Choose one flavor variation from the Flavor Rotations section and incorporate it into the chilled base as described below:
- Chocolate swirl: Whisk in 2 tbs of chocolate sauce or melted dark chocolate into the chilled base until homogenous; reserve a small extra tbs for ribboning.
- Strawberry puree: Stir 3 tbs of fresh strawberry puree (finely blended strawberries, optionally strained) into the chilled base.
- Espresso: Dissolve a 1 tbs strong espresso or instant espresso in 1 tbs hot water and whisk into the chilled base.
- Salted caramel: Whisk 2 tbs caramel sauce into the chilled base and add an extra tiny pinch of sea salt.
- Matcha: If not added earlier, sift 1/2 tsp matcha into a tablespoon of the chilled base to make a slurry, then whisk back into the bowl.
- Brown butter pecan: Fold 1 tbs brown butter (cooled, clarified and liquid) into the base and stir in 1 tsp chopped toasted pecans.
- Classic vanilla bean: If not already, stir the scraped vanilla seeds into the base for a pure vanilla flavor.

Pour the flavored chilled base into your small batch ice cream maker and churn per manufacturer instructions until it reaches soft-serve consistency (usually 20–25 minutes). If you reserved extra sauce (chocolate or caramel), add it in the last 3 minutes of churning to create ribbons.

If using an ice cream maker

If you don’t have an ice cream maker, pour the flavored base into a shallow metal or glass container and freeze. After 45 minutes, stir vigorously with a fork or whisk to break ice crystals. Repeat every 30 minutes for 2–3 cycles until smooth and scoopable (about 3–4 hours total). Add ribbon sauces and mix-ins during the penultimate stir.

No-churn quick method

For a firmer texture, transfer churned ice cream to a small container, smooth the top, press a piece of plastic wrap directly onto the surface, and freeze 1–2 hours. For immediate single-serve, scoop directly into a dish or cup once churned to desired consistency.

Add any optional mix-ins or garnishes on top (chopped nuts, chocolate chips, extra sauce, fresh fruit). Serve cold and enjoy.

whole milk

heavy cream

granulated sugar

vanilla extract

fine sea salt

classical vanilla bean

chocolate swirl

strawberry puree

espresso shot

salted caramel

matcha green tea

brown butter pecan

chopped pecans or toasted nuts

mini chocolate chips

extra caramel or chocolate sauce

fresh strawberry slices

Pat the chicken pieces dry with paper towels. In a bowl, combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and sugar. Add the chicken pieces, toss to coat evenly, cover, and refrigerate for 30 minutes to 2 hours. (Shorter time gives milder flavor; longer time up to 2 hours yields deeper flavor.)

Prepare and marinate chicken

Remove the chicken from the refrigerator. Place the potato starch and flour in a shallow bowl or tray, add ground black pepper, and mix. Drain excess marinade from the chicken (do not rinse). Dredge each piece thoroughly in the starch mixture, pressing the starch onto the surface so a thick, even coating forms. Shake off excess and place on a tray.

Drain and coat

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to cover chicken pieces) and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small pinch of starch—bubbles should form steadily but not violently.

Heat oil

Working in batches to avoid crowding, carefully lower coated chicken pieces into the oil. Fry for 4–5 minutes until the exterior is set and the internal temperature reaches about 150°F (65°C). Remove pieces and drain briefly on a wire rack or paper towels. Let rest 5 minutes. The first fry cooks the chicken through without over-browning.

First fry (cook through)

Increase oil temperature to 375°F (190°C). Return chicken pieces to the hot oil in batches and fry for 1–2 minutes until deep golden brown and very crisp. Remove and drain on a wire rack or paper towels. Rest 2 minutes to let oil settle.

Second fry (crisp)

If you prefer a single fry, fry at 350°F (175°C) for 6–7 minutes, but double-fry yields the best crispiness.

Arrange shredded cabbage (if using) on a serving plate. Place the hot fried chicken on top. Serve immediately with lemon wedges and a small dish of kewpie mayonnaise for dipping. Squeeze lemon over chicken before eating for a bright contrast.

boneless chicken thighs, skin on, cut into 1½-inch pieces

soy sauce

mirin

sake (or dry sherry)

grated fresh ginger

grated garlic

salt

potato starch (or cornstarch)

all-purpose flour

ground black pepper

neutral oil for deep frying (vegetable, canola, or peanut)

calorie- and oil-absorbing paper or a wire rack

lemon wedges

Japanese kewpie mayonnaise

shredded cabbage (optional)

If using refrigerated or room-temperature store-bought mochi, warm each piece until pliable. Microwave method: place up to 4 mochi on a microwave-safe plate, cover with a damp paper towel, and microwave 20–30 seconds. For firmer mochi, microwave in 10–15 second increments until soft but still holding shape. Alternatively, steam for 3–5 minutes until pliable. Handle carefully—mochi will be hot and springy.

Soften mochi

Pat mochi dry with a paper towel so the bacon will adhere and excess surface moisture won’t dilute the glaze.

Cut each bacon slice in half crosswise if the slices are long. You want a strip length that can wrap once around a mochi piece with a small overlap.

Wrap one half-slice (or whole slice if short) of bacon around each mochi piece. Tuck the bacon seam-side down and secure with a toothpick inserted through the bacon and mochi to hold while cooking. Place assembled pieces on a plate seam-side down. Ensure the seam and toothpick placement will be easy to access when cooking.

In a small saucepan combine soy sauce (3 tbs), mirin (2 tbs), sugar (1 tbs), and water (1 tbs). Stir over medium-low heat until sugar dissolves. Bring to a gentle simmer and cook 1–2 minutes more until slightly thickened — it should coat the back of a spoon. Remove from heat and set aside. The glaze will thicken a bit as it cools.

Make the sweet soy glaze

Preheat a nonstick skillet or cast-iron pan over medium heat. Add a thin layer of neutral oil (optional) if your bacon is very lean; otherwise the bacon fat will render and provide the cooking fat.

Place bacon-wrapped mochi seam-side down in the hot pan, spacing them so they don’t touch. Cook 2–3 minutes per side, turning gently with tongs or two spatulas so the bacon browns evenly and crisps. As bacon renders, reduce heat slightly if it’s browning too quickly. Total cook time should be about 8–10 minutes until bacon is crisp and mochi is heated through and slightly puffed.

During the last 1–2 minutes of cooking, brush the bacon with the sweet soy glaze on all exposed sides. Turn and brush again so the glaze caramelizes lightly and becomes sticky but not burned. If you prefer a more lacquered finish, brush a second thin coat and let it set for 30–45 seconds in the pan.

Transfer cooked mochi bacon to a serving plate. Remove toothpicks before serving or leave them in for finger-food presentation, noting they will be hot inside.

Scatter toasted sesame seeds (1 tsp) and sliced green onion (1 tbs) over the glazed mochi bacon for aroma and contrast. Serve immediately while the bacon is crisp and the mochi is soft and chewy. Recommend serving with extra glaze on the side for dipping.

store-bought plain mochi (rectangular or round pieces)

thin-cut bacon

toothpicks

water

toasted sesame seeds

thinly sliced green onion

In a small shallow dish combine 1 tablespoon light soy sauce and 1 teaspoon mirin. Stir to combine.

Prepare cure

Using an egg separator or carefully cracking eggs, remove 4 yolks intact and place each yolk in an individual small spoon or indentation in a shallow container. Spoon the soy-mirin mixture over each yolk so they are lightly coated but not submerged (you want the surface to remain glossy). Cover tightly and refrigerate for 2–6 hours depending on desired firmness: 2 hours for soft, 4 hours for medium, 6 hours for firmer, custard-like yolks.

Cure yolks

When ready to serve, gently blot excess cure from yolks with paper towel and set aside at cool room temperature while you finish the beef and sauce.

In a small bowl whisk together 4 tablespoons ponzu, 1 teaspoon umeboshi paste, 1 teaspoon mirin, 1 teaspoon light soy sauce and 1 teaspoon fresh lime juice until smooth and homogenized. Taste and adjust: add a little more umeboshi for tang/saltiness or a touch more lime for brightness. Keep at room temperature.

Remove the 1 lb beef from the refrigerator 30–45 minutes before cooking to come closer to room temperature for even searing. Pat dry thoroughly with paper towel. Season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning lightly into the meat.

Temper and season

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tablespoons neutral oil and swirl to coat. Sear the beef on all sides: 30–45 seconds per side to develop a deep brown crust, using tongs to rotate and sear edges until evenly browned. Total sear time should leave the interior rare to medium-rare; the goal for tataki is very rare center. If you prefer a cooler center, reduce sear time slightly.

Sear

Transfer seared beef to a cutting board and let rest uncovered for 5 minutes to allow carryover and to let the crust set. For easier thin slicing, chill the beef in the refrigerator for 10–15 minutes; this firms the exterior and makes thin, neat slices.

Rest and chill

Using a very sharp slicing knife, trim any thin crusty edges if desired and slice the beef across the grain into very thin slices (1/8"–1/4" / 3–6 mm). Fan the slices on a serving plate or individual plates.

Slice

Arrange slices so they slightly overlap and remain cold-to-warm; spoon 1–2 teaspoons of the prepared ume ponzu over each portion of slices just before serving to keep the crust from getting soggy.

Place the plated beef slices on the serving surface. Carefully place one soy-cured egg yolk whole or halved (depending on firmness) on top or to the side of the beef slices.

Drizzle any remaining ume ponzu lightly across the plate (reserve a little for passing). Scatter thinly sliced scallions, microgreens or shiso, and a pinch of toasted sesame seeds over the beef and around the yolk. If desired, sprinkle a few more drops of soy or ponzu for extra seasoning.

Serve immediately so the warm seared crust contrasts with the cool marinade flavors and the luscious soy-cured yolk.

beef tenderloin or filet mignon

kosher salt

black pepper, freshly ground

neutral oil (grapeseed or canola)

ponzu sauce

umeboshi paste (or finely chopped umeboshi)

light soy sauce

fresh lime juice

large egg yolks (separated from whites)

scallions, thinly sliced (green parts)

microgreens or mitsuba (optional)

toasted sesame seeds (white or black)

shiso leaves, thinly sliced (optional)

In a large bowl, whisk the flour with the dashi stock until smooth. Add the eggs, grated nagaimo (if using), salt and pepper; whisk until combined. Batter should be thick but pourable—adjust with a tablespoon of water or dashi if too thick.

Make the batter

Fold in shredded cabbage, sliced green onions, tenkasu and pickled ginger into the batter until evenly coated. Let rest 5–10 minutes so cabbage releases a little moisture and the batter hydrates.

If using pork belly or bacon, briefly fry the slices in a hot skillet until lightly browned but still pliable; drain on paper towel. Chop into shorter lengths if desired. Reserve for topping or incorporate into the pancake.

After the batter has rested, divide the mixture into two equal portions for two medium okonomiyaki (about 6–7 inches each). Shape each portion into a loose round on a plate so it will transfer to the pan more easily.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tsp oil and 1/2 tsp butter (optional) and swirl to coat. Place one shaped pancake into the pan and press gently to flatten to about 1/2–3/4 inch thick. If using pork/bacon, lay the slices on top of the pancake now (fat side down) so they adhere while cooking.

Cook for 4–5 minutes until bottom is golden brown and set. Carefully flip the pancake using a spatula (and another spatula if needed). Cook the second side 4–5 minutes, pressing gently, until cooked through and both sides are golden. Reduce heat slightly if exterior browns too quickly.

Repeat with the second pancake, adding remaining oil/butter to the pan.

Transfer cooked okonomiyaki to serving plates. Brush or drizzle each pancake with 1½ tablespoons ponzu (adjust to taste). If you like, add a light zigzag of Japanese mayonnaise (about 1 tablespoon) across the top.

Place one egg yolk in a small shallow spoon or on top of each pancake (alternatively serve yolk on the side). The residual heat will warm the yolk; diners can break and mix it into the pancake for richness. If you prefer fully set yolk, briefly return the pancake to the pan and cook 30–60 seconds more to firm the yolk.

Sprinkle each pancake with a generous pinch of katsuobushi (bonito flakes) so they flutter from the heat, then scatter the tobiko (about 1 teaspoon) over the top. Finish with a light dusting of aonori.

Serve immediately, with extra ponzu and mayonnaise at the table.

dashi stock (or water with 1 tsp instant dashi)

large eggs

grated nagaimo or Yukon gold potato (optional, for chew)

green cabbage, finely shredded

green onions (scallions), thinly sliced

tenkasu (tempura scraps) or panko

pickled ginger (beni shoga), chopped

cooked bacon or thinly sliced pork belly (optional)

katsuobushi (bonito flakes)

tobiko (flying fish roe)

egg yolks, separated (room temperature)

Japanese mayonnaise (optional)

aonori (dried seaweed flakes) or furikake

vegetable oil (neutral)

butter (optional)

Keep the fish chilled on ice or in the coldest part of the refrigerator until 10–15 minutes before slicing. Inspect each piece for any silver skin or connective membranes and remove them with a sharp knife or tweezers so slices will lay flat.

Chill and Inspect Fish

Arrange a clean cutting board, the sharp knife, a bowl of ice water, and a small dish of rice vinegar. Keep a clean towel nearby. Wet the towel and place under the board to prevent slipping.

Prepare Workstation

Dip the knife in rice vinegar then wipe with a clean cloth or paper towel between different fish types and periodically to keep cuts clean and prevent sticking.

Rinse Knife Between Cuts

Place the tuna with the grain running left-to-right (or vice versa) and, holding the knife at about a 20–30° angle, make single smooth pulls from the far side toward you to create 8–10 evenly sized slices about 1/4 inch (6–8 mm) thick. Arrange slices on one area of the serving platter.

Slice Tuna

Using the same technique, slice the salmon into 8–10 pieces, also 1/4 inch (6–8 mm) thick. For belly or fattier cuts, angle slightly shallower to show marbling. Arrange on the platter with some spacing.

Slice Salmon

Slice the yellowtail into 8–10 pieces using smooth single strokes. Yellowtail benefits from slightly thicker slices if you prefer a meatier bite (about 3/8 inch / 8–9 mm). Add to the platter.

Slice Yellowtail

Prepare bed of shredded daikon radish (tsuma) in the center or along one edge of the serving platter. This provides a cool bed and visual contrast for the fish.

Place pickled ginger in a small mound on the platter for palate cleansing between bites.

Form small quenelles or dots of wasabi paste and place them on the platter or serve in a separate small dish. Note that wasabi is pungent — instruct diners to use sparingly or mix a small amount into soy sauce if desired.

Pour soy sauce into small individual dipping dishes or a communal shallow bowl for serving.

Garnish the platter with shiso leaves, lemon wedges, and microgreens as desired. Shiso adds an herbaceous note and can be eaten with sashimi; lemon wedges may be squeezed only lightly over milder fish like salmon or yellowtail if desired.

Arrange the three fish varieties in separate groups on the platter with visible color contrast. Fan or overlap slices slightly so each piece is easy to pick up with chopsticks.

Place the shredded daikon as a bed and tuck shiso leaves between groups of fish for color and aroma. Add pickled ginger and wasabi in accessible spots and set soy sauce dishes nearby.

Keep the platter chilled and serve immediately. If you must hold sashimi for more than 15 minutes, rest the platter over crushed ice (without direct contact between fish and ice) to maintain temperature and texture.

Recommend serving method: diners pick up a slice with chopsticks, optionally touch a corner to wasabi, dip lightly into soy sauce (skinny edge first) and enjoy with a bite of pickled ginger between different fish.

After slicing, clean knife with rice vinegar and warm water to remove fish oils. Sanitize cutting board and surfaces with hot soapy water followed by a food-safe sanitizer.

sushi-grade tuna (maguro), sashimi cut

sushi-grade salmon (sake), sashimi cut

sushi-grade yellowtail (hamachi), sashimi cut

pickled ginger (gari)

wasabi paste

soy sauce (for serving)

daikon radish, shredded (tsuma)

shiso leaves (optional)

rice vinegar (for rinsing knife)

ice water (for chilling fish if needed)

clean, sharp yanagiba or chef's knife (not edible)

Chill your serving spoons briefly if possible (place in refrigerator for 10–15 minutes). Arrange three small porcelain spoons or clean shells on a flat tray so they are ready for plating. Keep ingredients within reach because this is an assembly requiring minimal handling.

Prepare work area and utensils

Gently inspect the Maine uni lobes for firmness and color. Using clean tweezers or your fingers, divide the uni into three equal-sized pieces (one piece per spoon). Handle gently to avoid breaking the delicate lobes.

Inspect and portion uni

In a small bowl, combine the soy sauce, yuzu (or lemon) juice, and neutral oil (or melted butter). Stir once to emulsify. This creates a light dressing that complements the uni without overpowering it.

Prepare seasoning mixture

Place one uni lobe into the bowl of each chilled spoon. Carefully crack a raw quail egg and separate the yolk; discard the white or reserve for another use. Using a small spoon or dropper, place the quail egg yolk gently atop one of the uni spoons (for presentation you can distribute yolk across spoons if you prefer — one whole yolk per 3 spoons can be divided, but classic presentation is one yolk per serving; here we assume one yolk per three spoons if offering as a flight). For this recipe (three spoons as one serving), reserve the single quail yolk and place a small portion (about 1/3 yolk) onto each uni—or place the whole yolk on the center spoon if serving as a focal single-bite experience.

Assemble each spoon

Using a small spoon, lightly drizzle about 1/3 teaspoon of the soy-yuzu-oil mixture over each uni (total ~1 teaspoon used). Sprinkle a tiny pinch (about 1/8 teaspoon) of smoked sea salt or flaky salt over each spoon. Scatter a few finely sliced chives across the spoons and add a microgreen or tiny herb sprig to one or two spoons as garnish.