10oz ribeye, honey ginger glazed baby carrots, wasabi chimichurri, Suntory whiskey peppercorn jus

Minami Tuxedo Ribeye

Sterling Silver AAA 3oz tenderloin, seasonal vegetables, miso mash potato, Suntory whiskey veal jus, wasabi pickles

Aburi Tenderloin Steak

Wild pacific sockeye, garlic butter, shredded cabbage, ikura, scallions

Miso Salmon Cream Udon

Deep-fried salmon croquettes (2pc), steamed white rice, house salad, brussels sprouts

Salmon Croquette Donburi

AAA Sterling Silver butler steak, roasted market vegetables, gomoku rice, seasonal salad, house pickles, wasabi chimichurri

Aburi Butler Steak Bento

Grilled chicken thigh (5pc), gomae, steamed rice

Aburi Chicken Donburi

Bluefin tuna, green onion, shiso, seaweed, shiitake mushroom, sushi rice

Hon-Maguro Negitoro Don

Hamachi / Yellowtail

King Salmon

Sake / Sockeye Salmon

Bincho / Albacore Tuna

Green tea génoise, matcha buttercream, dark chocolate ganache, azuki bean cream, hazelnut wafer

Green Tea Opera Dessert Tier

Aburi Salmon Oshi (6pc), Aburi Ebi Oshi (6pc), Saba Bo Oshi (6pc), Bluefin Redwave Roll (8pc), Champagne Roll (8pc)

Sumire Platter

Sockeye salmon (6pc), bincho (6pc), hamachi (6pc), maguro (6pc), hotate (4pc)

Assorted Sashimi Platter

Coedo Japan Pale Ale (Aiyama Rice & Yuzu)

fresh, floral mango, elderflower, lemon, soda

Himawari

fruity, bubbly yuzu juice, blueberry-basil syrup, ginger-ale

Little Emperor

refreshing, nutty high mountain oolong tea, passion fruit syrup, lemon juice

Passion Tea

botanical, citrusy empress 0.0 Indigo, tonic water

Just a G&T 0.0

fresh, minty, bubbly giffard elderflower alcohol-free liqueur, mint, non-alcoholic sparkling wine, soda

Virgo Spritz

rich, nutty, warming odd society prospector rye, black walnut bitter, angostura oleo saccharum

Driftwood Old Fashioned

refreshing, herbal, paloma-style mezcal, campari, the woods amaro, grapefruit juice, agave syrup, lime, soda, mt. fuji bitters, lava salt

Smokey Fuji

aromatic, creamy lavender infused pisco, giffard peach liqueur, vanilla syrup, lemon juice, earl grey vanilla foam

Earl of the Andes

herbal, sweet, balanced sheringham coffee, sheringham chocolate, sheringham akvavit, Legacy Coffee premium cold brew, vanilla syrup, café maderas bitters

Local Espress-O

Remove the ribeye from the refrigerator 30–45 minutes before cooking. Pat it dry with paper towels. Season both sides generously with kosher salt (use about 1 to 1.5 tsp) and freshly ground black pepper.

Bring steak to room temperature

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Preheat pan

Place the steak in the hot pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal 125–130°F / 52–54°C after resting).

Sear the ribeye

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and thyme sprig. Tilt the pan and spoon the melted butter over the steak continuously for 45–60 seconds to build flavor and finish cooking. If target doneness isn't reached, move steak to oven at 400°F (200°C) for 2–4 minutes as needed.

Baste and aromatics

Transfer steak to a cutting board and rest loosely tented with foil for 6–8 minutes. This ensures juices redistribute.

Rest

In a medium sauté pan over medium heat, add 1 tablespoon butter. Once melted, add the baby carrots and 1/4 cup water. Cover and let steam/simmer for 6–8 minutes until carrots are just tender when pierced with a knife.

Cook carrots until tender

Uncover, reduce heat to medium-low. Add 1 teaspoon grated fresh ginger, 1 tablespoon honey and 1 teaspoon lemon juice. Toss the carrots in the pan and let the glaze reduce for 2–3 minutes, stirring frequently, until carrots are glossy and the liquid is nearly gone. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Keep warm.

Glaze carrots

Finely chop the parsley and cilantro (or use a mini food processor and pulse briefly for a coarse texture). Combine chopped herbs with 1 minced shallot, 1 minced garlic clove, 3 tablespoons extra-virgin olive oil, 1 tablespoon rice wine vinegar, 1 teaspoon lime juice, 1/2 teaspoon wasabi paste, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon toasted sesame oil if using. Stir well and taste; adjust acidity or salt as needed. Let rest at room temperature for 10 minutes to marry flavors.

Make chimichurri

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 minced shallot and sauté until translucent, about 2 minutes. Add 1 teaspoon crushed peppercorns and cook 30 seconds to release aroma.

Sauté aromatics

Carefully add 2 tablespoons Suntory whiskey to deglaze (stand back if pan is hot). Allow the alcohol to flame off (or simmer 30–45 seconds) then add 1 tablespoon dry red wine (optional) and 3 tablespoons beef stock. Stir in 1/2 teaspoon dark soy sauce and 1 tablespoon demi-glace if using. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Taste and season with 1/4 teaspoon salt. Keep warm; the jus should coat the back of a spoon.

Deglaze and reduce

Slice the rested ribeye across the grain into 1/4-inch to 1/2-inch thick slices. Arrange slices fanned on warm plates.

Slice steak

Place a portion of honey-ginger glazed carrots beside the steak. Spoon a tablespoon or two of wasabi chimichurri either over one end of the steak or in a small quenelle alongside for diners to add as desired.

Plate components

Drizzle the Suntory whiskey peppercorn jus around and lightly over the steak (do not drown). Finish with a light sprinkle of coarse sea salt and scatter microgreens or baby mizuna for brightness.

Sauce with jus & garnish

Serve immediately while steak and carrots are warm. Recommend medium-rare to medium for optimal texture and flavor pairing with chimichurri and jus.

Serve

ribeye steak (bone-out), 10 oz (about 280 g)

kosher salt

freshly ground black pepper

neutral oil (canola or grapeseed)

unsalted butter

fresh thyme sprig

garlic clove, smashed

baby carrots, peeled (about 1/2-inch thick)

fresh ginger, finely grated

honey

fresh lemon juice

water (for steaming/simmering)

fresh flat-leaf parsley, packed

fresh cilantro, packed

shallot, finely minced

garlic clove, minced

extra-virgin olive oil

rice wine vinegar

fresh lime juice

prepared wasabi paste

sea salt

optional toasted sesame oil

shallot, minced

cracked mixed peppercorns (black/green/white), crushed

Suntory whiskey (or other Japanese whiskey)

beef stock (low-sodium preferred)

dry red wine (optional, for depth)

dark soy sauce

demi-glace or concentrated beef reduction (optional, for body)

salt

microgreens or baby mizuna (optional)

coarse sea salt (for finishing)

Combine rice vinegar, sugar, salt and wasabi paste in a small bowl, whisk until sugar dissolves and wasabi is evenly dispersed.

Add the thinly sliced cucumber or daikon, toss to coat. Let sit at room temperature for at least 20 minutes or refrigerate up to 2 hours. Drain just before plating.

Place potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Meanwhile, warm milk and 2 tbsp butter in a small saucepan until butter melts; keep warm.

Drain potatoes well and return to the pot off the heat. Mash to desired texture, then stir in warmed milk and butter, white miso paste, 1/2 tsp salt and 1/4 tsp white pepper. Adjust seasoning. Keep warm while finishing steak.

Preheat oven to 400°F (200°C) or plan to sauté on the stovetop. Toss baby carrots and asparagus/broccolini with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Roast on a sheet tray for 10–12 minutes until tender-crisp and slightly caramelized, or sauté in a hot skillet for 6–8 minutes until tender and glossy. Keep warm.

In a small saucepan over medium heat, melt 1 tbsp butter and sweat the minced shallot until translucent, about 1–2 minutes.

Add the Suntory whiskey and carefully flambé or simmer for 30 seconds to burn off most alcohol, scraping any fond. Add the veal demi-glace or reduced veal stock and bring to a gentle simmer.

Stir in 1/2 tsp soy sauce and 1/4 tsp black pepper. Reduce slightly until the sauce coats the back of a spoon, about 3–5 minutes. Off heat, swirl in cold 1 tbsp butter to finish for shine and mouthfeel. Keep warm.

Bring the tenderloin steaks to room temperature for 20–30 minutes. Pat dry with paper towels.

Season both sides evenly with fine sea salt (about 1/2 tsp per steak if preferred) and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbsp neutral oil and heat until shimmering.

Sear the steaks 45–60 seconds per side to develop a deep crust, then, using tongs, sear the edges for 15–20 seconds. Add 1 tbsp butter to the pan and baste the steaks for 20–30 seconds, spooning the foaming butter over the tops.

If you prefer medium-rare, transfer the skillet to a preheated 400°F (200°C) oven for 2–4 minutes until internal temperature reaches 125–130°F (51–54°C). For rare, remove earlier; for medium, cook a bit longer. Alternatively, continue cooking on the stovetop over medium heat, monitoring temperature.

Remove steaks to a warm plate and loosely tent with foil. Rest for 5–7 minutes so juices redistribute.

Optionally, finish steaks by torching (aburi) the top surface with a culinary blowtorch for 10–20 seconds per steak to impart a slight char and smoky aroma. Brush or spoon a little of the warm veal jus over tops after torching.

Spoon a generous portion (about 1/2 cup total for 2 servings) of miso mashed potato onto each plate, slightly off-center.

Arrange the roasted seasonal vegetables beside the mash.

Place the rested aburi tenderloin steak atop or beside the mash. Slice the steak if desired into medallions and fan over the mash.

Spoon 1–2 tbsp of the warm Suntory whiskey veal jus around and over the steak.

Top with a small heap (about 1–2 tbsp) of drained wasabi pickles and garnish with microgreens or chopped chives. Serve immediately with an optional lemon wedge.

Sterling Silver AAA tenderloin steaks (3 oz each)

Fine sea salt

Freshly ground black pepper

Neutral oil (grapeseed or canola)

Unsalted butter

Yukon Gold potatoes, peeled and cut into 1-inch cubes

Whole milk

White miso paste

Salt

Freshly ground white pepper

Baby carrots (trimmed) or seasonal baby vegetables mix

Asparagus or broccolini

Olive oil

Unsalted veal demi-glace or reduced veal stock

Suntory whiskey

Shallot, finely minced

Unsalted butter, cold (to finish)

Soy sauce

Black pepper

Japanese cucumber, thinly sliced (or daikon)

Rice vinegar

Sugar

Wasabi paste

Microgreens or chives

Lemon wedge (optional)

In a small bowl, whisk together 2 tablespoons white miso, 1 tablespoon soy sauce, 1 tablespoon mirin and 1 teaspoon minced garlic until smooth.

Prepare miso glaze

Pat salmon fillets dry with paper towels. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper on the flesh side.

Heat 1 teaspoon neutral oil and 1 tablespoon unsalted butter in a nonstick or heavy skillet over medium-high heat until butter foams.

Place salmon fillets skin-side down. Sear without moving for 3–4 minutes, until skin is crisp and the fish is about 60–70% cooked through on the sides.

Flip fillets and brush the top (flesh side) generously with the miso glaze. Cook 1–2 minutes more until the glaze caramelizes slightly and salmon reaches medium doneness (internal temp ~125–130°F / 52–54°C). Remove from pan and rest 3 minutes; carryover will finish cooking.

While salmon cooks, toss shredded cabbage with 1 tsp rice wine vinegar and 1/4 tsp sugar (optional) and a pinch of salt. Let sit to soften and develop a bright bite (2–3 minutes).

If you prefer warmed cabbage, briefly toss it in the skillet used for salmon for 30–45 seconds to pick up pan flavor, then transfer to a bowl.

Bring a separate pot of water to a boil and cook udon according to package directions until tender (typically 2–4 minutes for fresh; longer for dried/frozen). Drain and set aside, reserving 1/4 cup of the noodle cooking water.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 thinly sliced garlic cloves and 1 teaspoon grated ginger; cook 30–45 seconds until fragrant but not browned.

Pour in 2 cups dashi stock and bring to a gentle simmer. Whisk in 1 tablespoon white miso (dissolve in a small amount of warm broth first if needed) and 1 teaspoon soy sauce until combined.

Stir in 1 cup heavy cream and 1 teaspoon sesame oil. Reduce heat to low and simmer gently 3–5 minutes to thicken slightly. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp white or black pepper. If sauce seems too thick, add reserved 1/4 cup noodle water a little at a time until desired consistency is reached.

Add drained udon to the broth and stir to warm and coat the noodles, 1–2 minutes.

Divide creamy udon and broth between two shallow bowls.

Place one salmon fillet on top of the noodles in each bowl, skin-side up or down per preference.

Arrange a small mound (about 1 cup shredded cabbage total) beside the salmon in each bowl.

Scatter sliced scallions over the noodles and salmon.

Spoon 1 1/2 tablespoons ikura over each bowl, placing a few pearls atop the salmon and a few on the noodles for visual contrast and briny bursts.

Finish with a light sprinkle of toasted sesame seeds and a small squeeze of lemon on the salmon, if desired.

Serve immediately so the salmon skin remains crisp and the broth is hot.

wild Pacific sockeye salmon fillets, skin-on

white miso paste

soy sauce

mirin

garlic, minced

neutral oil (vegetable or canola)

fresh or frozen udon noodles

garlic, thinly sliced

ginger, peeled and finely grated

dashi stock (or low-sodium chicken/vegetable stock)

heavy cream

sesame oil

white pepper or ground black pepper

shredded green cabbage

scallions (green parts), thinly sliced on bias

ikura (salmon roe)

toasted sesame seeds

fresh lemon (optional, wedges)

rice wine vinegar (optional, for cabbage)

sugar (optional, for quick slaw)

Drain canned salmon and flake with a fork, removing any skin or large bones. In a medium bowl combine flaked salmon, 1/2 cup mashed potato, 2 tablespoons finely chopped onion, 1 tablespoon scallion, 1 tablespoon parsley, 1 large egg, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined. Chill the mixture 10 minutes to firm up if sticky.

Prepare filling

Divide the mixture into two equal portions. With lightly floured hands form each portion into an oval patty about 3 inches long and 3/4 inch thick. Place on a plate and refrigerate 10 minutes to help hold shape.

Form croquettes

Set out three shallow bowls: 1) 1/4 cup all-purpose flour, 2) 1 beaten egg, 3) 3/4 cup panko breadcrumbs. Dredge each patty lightly in flour, tapping off excess, dip in beaten egg, then press into panko to coat evenly. Place on a rack while heating oil.

Coat croquettes

Pour about 1/2 cup neutral oil into a 10-inch skillet to reach ~1/4 inch depth. Heat over medium heat until oil reaches 325-350°F (or a small breadcrumbs sizzles gently). Fry croquettes 2–3 minutes per side until golden brown and heated through (internal temp ~145°F if using fresh salmon). Adjust heat as needed to prevent burning. Transfer to paper towels to drain and keep warm in a low oven (200°F) if desired.

If you prefer baking: brush croquettes with oil and bake on a parchment-lined sheet at 425°F for 12–15 minutes, flipping halfway, until golden and heated through.

Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice, 1.1 cups water and 1/8 tsp salt in a small pot. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer 12–14 minutes without lifting lid. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork or rice paddle before serving.

In a bowl toss 2 cups mixed greens, 1/4 cup thinly sliced cucumber, 4 halved cherry tomatoes and 2 tablespoons carrot ribbons with 2 tablespoons sesame-ginger dressing just before serving so greens stay crisp.

Preheat oven to 425°F (or use a skillet). Toss 8 halved Brussels sprouts with 1 teaspoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread cut-side down on a sheet pan and roast 16–20 minutes until caramelized and tender, tossing once halfway. Alternatively, sauté in a hot skillet cut-side down 8–10 minutes until charred and cooked through.