MISO RAMEN

SPICY TUNA ROLL

SEARED GINGER TUNA SALAD

1LB CHEESE NACHOS

TOFU LETTUCE WRAPS

THAI CHILI CHICKEN

STEAK BITES

VEGAN POTSTICKERS

ROASTED TOMATO BRUSCHETTA

POUTINE

BLACK BEAN TACOS

THE LOADED CHEESEBURGER

BLACKENED CHICKEN BURGER

PORK BELLY MISO RAMEN

TOFU THAI CURRY LAKSA

PRAWN THAI CURRY LAKSA

CHICKEN ALFREDO

BEEF VINDALOO

TENDERLOIN

MUSHROOM ZEN RICE BOWL

CHICKEN ZEN RICE BOWL

MUSHROOM SIRLOIN

SIRLOIN

SOUP, SALAD & BREAD (AVAILABLE AT SELECT LOCATIONS)

Place kombu and dried shiitake mushrooms in a large pot with 2 cups water. Let soak 20–30 minutes to rehydrate.

After soaking, bring the kombu-mushroom water to a gentle simmer over medium heat. Remove kombu just before the water reaches a simmer (to avoid bitterness).

Add 6 cups of chicken or vegetable stock to the pot along with the rehydrated shiitakes. Simmer gently for 15 minutes to infuse flavor.

Strain or remove the shiitakes (reserve for slicing into bowls if desired). Keep the broth warm over low heat.

Whisk together 1 cup miso paste, 2 tbs soy sauce, 2 tbs mirin, 2 tbs sake (if using), 1 tsp sesame oil, 1 tsp salt and 1 tsp sugar in a small bowl until smooth; set aside. (This is your miso seasoning.)

In a skillet or small saucepan, heat 2 tbs vegetable oil and 1 tbs butter over medium heat until butter foams.

Add the chopped onion and sauté 4–6 minutes until translucent and starting to brown at the edges.

Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Stir in 2 tbs miso paste and 1 tsp chili bean paste or gochujang (if using). Cook 1–2 minutes, pressing the paste into the aromatics so it melts and releases fragrance. Remove from heat.

Whisk the cooked aromatics into the warm strained broth. Taste and adjust seasoning: add the prepared miso seasoning (from Broth section) a little at a time—do not boil the broth after adding miso or it will lose some delicate flavors. Keep broth at a gentle warm (not boiling) temperature.

If using pork, sear the slices in a hot skillet until browned on both sides. Add 1 tbs soy sauce, 1 tbs mirin, and 1 tsp brown sugar and simmer 3–5 minutes to glaze and flavor. Remove and keep warm.

If using pre-cooked chicken or leftover protein, reheat gently in the broth or in a skillet and slice thinly.

Bring a separate large pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–5 for dried) until just tender. Do not overcook.

While noodles cook, prepare soft-boiled eggs: bring a small pot of water to a simmer, gently add eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath 3–4 minutes, then peel and halve.

Briefly blanch wakame or spinach and bean sprouts in the noodle pot for 20–30 seconds, then drain.

Drain noodles and portion into four warmed bowls (about 3 oz / 85 g cooked noodles per bowl).

Ladle hot miso broth over the noodles (about 1.5–2 cups per bowl). Arrange protein slices, halved eggs, blanched greens, bean sprouts, corn, sliced shiitake mushrooms (if reserved), and nori strips on top.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, and a drizzle of chili oil or a pinch of togarashi if desired.

chicken or vegetable stock

water

dried kombu (kelp)

dried shiitake mushrooms

miso paste (red or a blend)

soy sauce

mirin

sake (optional)

sesame oil

salt

granulated sugar

vegetable oil

unsalted butter

garlic cloves, minced

fresh ginger, grated

white or yellow onion, finely chopped

miso paste (for flavor base, preferably white/mellow)

chili bean paste or gochujang (optional)

fresh ramen noodles (or dried)

soft-boiled eggs

wakame (rehydrated) or baby spinach

bean sprouts

scallions (green onions), thinly sliced

corn kernels (canned or fresh)

nori sheets, cut into strips

sesame seeds, toasted

chili oil or togarashi (optional)

pork belly or shoulder, thinly sliced (chashu-style) or cooked chicken

soy sauce (for braising pork)

mirin (for braising pork)

brown sugar (for braising pork)

Rinse 1 cup sushi rice under cold running water, stirring until the water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small bowl or microwave briefly just to dissolve sugar and salt. Transfer cooked rice to a shallow bowl. Gently fold in the vinegar mixture with a wooden spatula, fanning rice if possible until slightly glossy and room temperature (about 5–8 minutes). Keep covered with a damp towel to prevent drying.

Season rice

Pat 200 g sushi-grade tuna dry and finely dice into small uniform pieces. In a bowl combine diced tuna, 2 tbs mayonnaise, 1 tbs sriracha (adjust for heat), 0.5 tsp sesame oil, 1 tbsp thinly sliced green onions, 1 tsp toasted sesame seeds, 0.25 tsp kosher salt and 0.5 tsp lime juice if using. Mix gently until evenly combined. Taste and adjust seasoning (more sriracha or mayo to desired spice/creaminess). Keep chilled until assembly.

Prepare tuna mixture

Place a bamboo mat on the counter and wrap it in plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife to prevent sticking. Lay out 2 full nori sheets, sliced cucumber, avocado strips and the prepared sushi rice and tuna mixture.

Prepare work station

With wet hands, divide the sushi rice into two equal portions. Place one nori sheet shiny-side down on the bamboo mat. Spread about half the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll. Press rice gently but firmly to create an even layer about 1/4-inch thick.

Spread rice on nori

About 1 inch from the near edge (closest to you), lay a thin line of cucumber julienne and avocado strips across the rice. Spoon half the spicy tuna mixture in a line on top of the vegetables.

Add fillings

Lift the near edge of the mat and begin rolling away from you, tucking the fillings with your fingers to form a tight roll. Press gently but firmly with the mat to shape the roll and seal the far edge with the uncovered nori strip. Repeat with the second sheet to make two rolls.

Roll the sushi

Using a very sharp knife dipped in the water bowl and wiped between cuts, trim the ends of each roll (optional) and slice each roll into 6 pieces (12 pieces total). Clean and wet the knife between cuts to keep slices neat.

Slice rolls

Arrange the slices on a plate. Sprinkle additional toasted sesame seeds and sliced green onion on top if desired. Serve with soy sauce, pickled ginger and a small dab of wasabi on the side.

Plate and serve

Keep leftovers chilled and consume raw tuna within 24 hours. Clean bamboo mat and knife promptly. Estimated yield is 12 pieces, about 2 servings.

sushi rice (short-grain)

water (for rice)

rice vinegar

kosher salt

sushi-grade tuna (finely diced)

mayonnaise (preferably Japanese kewpie)

sriracha

green onions (thinly sliced)

toasted sesame seeds

fresh lime juice (optional)

nori sheets (full size)

cucumber (peeled, long julienne)

avocado (ripe, sliced into long strips)

wasabi (optional)

pickled ginger (for serving)

soy sauce (for serving)

bamboo sushi mat (wrapped in plastic)

sharp knife (wet)

water (for wetting hands/knife)

In a small bowl or jar, combine grated ginger, soy sauce, rice vinegar, sesame oil, vegetable oil, honey, and fresh lime juice. Whisk or shake vigorously until the honey is dissolved and the dressing is emulsified.

Taste and season with 1/4 tsp salt and a pinch (about 1/8 tsp) of freshly ground black pepper. Adjust acidity or sweetness to taste by adding more rice vinegar or honey if desired. Set aside at room temperature.

Pat the tuna loin dry with paper towels. Trim into two 6 oz portions if not already portioned. Lightly score the surface (optional) to help flavors adhere.

In a small bowl combine 1/2 tablespoon grated ginger, 1/2 tsp minced garlic and 1 tablespoon soy sauce. Rub this mixture evenly over all sides of the tuna. Let rest for 5 minutes at room temperature (do not marinate long — delicate tuna needs minimal contact time).

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add 1 tablespoon neutral oil and swirl to coat the pan.

Season the tuna lightly with 1/4 tsp salt and 1/8 tsp black pepper just before searing. Place the tuna in the hot pan and sear without moving: 30–45 seconds per side for rare (center cool-red), about 1 minute per side for medium-rare. Sear the edges briefly, turning with tongs, so all sides have a thin brown crust. Total cook time should be roughly 1–2 minutes depending on thickness.

Transfer the tuna to a cutting board and let rest 2 minutes. Slice thinly across the grain into 1/4" slices. Keep warm or cover loosely while assembling salad.

In a large bowl combine mixed salad greens (5 cups), sliced cucumber (1/2 cup), red bell pepper (1/2 cup), julienned carrot (1/2 cup), and half of the sliced green onions (1 tbsp). Toss gently to combine.

Pour about 3–4 tablespoons of the prepared ginger dressing over the salad and toss lightly to coat. Reserve remaining dressing to drizzle over plated salads.

Divide the dressed greens between two plates (or keep on a shared platter). Fan the sliced seared tuna over the top of each portion.

Garnish each plate with remaining sliced green onions, chopped cilantro (if using), sliced avocado (if using), and a sprinkle of toasted sesame seeds.

Finish with an additional drizzle of the reserved dressing over the tuna and serve immediately so the tuna remains rare and the greens crisp.

Fresh ginger, peeled and finely grated

Soy sauce (light or reduced-sodium)

Rice vinegar

Sesame oil

Vegetable oil (neutral, for emulsifying dressing)

Honey or agave syrup

Fresh lime juice

Salt

Freshly ground black pepper

Sushi-grade tuna loin (about 1" thick)

Fresh ginger, finely grated (for tuna rub)

Garlic, minced

Soy sauce (for marinating tuna)

Neutral oil (vegetable or grapeseed) for searing

Black pepper

Mixed salad greens (arugula, baby spinach, butter lettuce)

Cucumber, seeded and thinly sliced

Red bell pepper, thinly sliced

Carrot, julienned or shredded

Green onions, thinly sliced (white and green parts)

Fresh cilantro leaves, chopped (optional)

Toasted sesame seeds (for garnish)

Avocado, sliced (optional)

Preheat oven to 375°F (190°C). Position a rack in the center of the oven.

Preheat oven

Spread 16 cups of tortilla chips in an even single layer (allow some overlap) on a large rimmed baking sheet or two smaller baking sheets so chips are mostly flat and accessible for melting cheese.

Arrange chips

Evenly distribute 8 oz shredded cheddar and 8 oz shredded Monterey Jack over the chips. Aim to coat chips so most chips get some cheese — reserve a few tablespoons of cheese to sprinkle after the first melt if desired.

Combine cheeses

Place the baking sheet in the preheated oven and bake 6–9 minutes, checking at 6 minutes. Remove when cheese is fully melted and just beginning to bubble but not browned.

Bake until melted

While the nachos bake, warm the pickled jalapeños, sliced black olives and salsa in a small saucepan over low heat for 2–3 minutes just to take the chill off, or microwave in a small bowl for 30–45 seconds. Set aside.

When the cheese is melted, remove the tray from the oven. Scatter the warmed pickled jalapeños, warmed olives and 1/2 cup salsa evenly over the nachos.

Finish: Dollop or spread 1 cup sour cream, 1 cup diced avocado or spoon guacamole in several places across the tray so guests can portion as desired. Sprinkle 1 cup diced tomatoes, 1 tsp diced red onion, and 2 tbs chopped cilantro over the top. Add sliced fresh jalapeños for heat if using.

Serve immediately: Transfer the baking sheet to the table or divide into 3 portions on plates. Provide extra salsa, sour cream or guacamole on the side. Leftovers can be stored in the refrigerator and reheated in a 350°F oven until warmed.

tortilla chips

shredded cheddar cheese

shredded Monterey Jack cheese

diced tomatoes

diced red onion

sliced jalapeños

diced avocado or guacamole

sour cream

chopped cilantro

pickled jalapeños

sliced black olives

pico de gallo or salsa

Drain the 14 oz block of extra-firm tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15 minutes to press out excess water. After pressing, cut the tofu into 1/2-inch cubes.

Press and cube tofu

In a small bowl, combine 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir to combine.

Make marinade

Place cubed tofu in a shallow dish or bowl and pour the marinade over it, gently tossing to coat. Let sit for 10 minutes while you prepare the vegetables. Reserve any leftover marinade for cooking.

Marinate tofu

Carefully separate 9 large butter lettuce leaves, rinse them and pat dry. Set aside on a platter or paper towels. Keep leaves whole for wrapping.

Prepare lettuce

Julienne or finely shred enough carrot to make 1 cup. Dice or thinly slice 1 cup red bell pepper. Thinly slice 3 green onions on the bias, keeping some green for garnish. Roughly chop about 1 cup fresh cilantro leaves and tender stems. Place each prepared vegetable in separate small bowls for assembly.

Prep vegetables

In a small bowl whisk together 3 tbs hoisin sauce, 1 tsp chili garlic sauce, 2 tbs vegetable broth (or water), 1 tsp brown sugar, and 1 tsp cornstarch until smooth. This will be the glaze for the tofu.

Make sauce

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add the marinated tofu cubes in a single layer (work in two batches if necessary) and spread them out without crowding. Let cook undisturbed 3–4 minutes until the bottom is golden and crisp. Flip cubes and cook another 2–3 minutes until most sides are golden.

Cook tofu

Reduce heat to medium. Pour the prepared sauce over the browned tofu and add the reserved marinade if any. Toss gently to coat and cook 1–2 minutes more until the sauce thickens and becomes glossy, coating the tofu. Stir in 1/2 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and sprinkle 1 tsp toasted sesame seeds over the tofu.

Glaze tofu

Place a lettuce leaf on a plate. Spoon about 4–5 tablespoons of glazed tofu into the center of a leaf (aim for 3 leaves per person). Top with shredded carrot, sliced red bell pepper, sliced green onions, and a few cilantro leaves. If using, sprinkle with crushed peanuts.

Assemble wraps

Serve immediately with lime wedges on the side for squeezing over the wraps. Provide extra hoisin or chili garlic sauce at the table if desired.

Miso Ramen

Spicy Tuna Roll

Seared Ginger Tuna Salad

1lb Cheese Nachos

Tofu Lettuce Wraps

Thai Chili Chicken

Steak Bites

Vegan Potstickers

Roasted Tomato Bruschetta

Poutine

Black Bean Tacos

The Loaded Cheeseburger

Blackened Chicken Burger

Pork Belly Miso Ramen

Tofu Thai Curry Laksa

Prawn Thai Curry Laksa

Chicken Alfredo

Beef Vindaloo

Tenderloin

Mushroom Zen Rice Bowl

Chicken Zen Rice Bowl

Mushroom Sirloin

Sirloin

Soup, Salad & Bread (available At Select Locations)