Yaki Lamb Chops

Hazelnut Parfait

Milk Chocolate Brownie & Caramelized Banana Ice Cream

Milk Chocolate Brownie

Marinated A9 Wagyu Striploin, Jalapeño Crème, Tempura Pickled Onions

100 Layer Wagyu Striploin Skewers

Tempura Shrimp, Lava mayo, Jalapeño sauce

Volcano Maki

Seared Lobster, Smoked eggplant Purée, Preserved Lemon Dressing

Lobster Carpaccio

Tuna loin, pickled jalapeño, sweet red miso ceviche

Akami Sweet Red Miso Ceviche

Pickled Shimeji, Grilled Enoki & Hazelnuts

Mushroom Éclair

Truffle & Mushroom Miso Soup

Shrimp & Lobster Gyoza with Tomato & Lemon ponzu

Summer Shrimp Gyoza

Crispy Duck Handroll

Mango Purée, grapefruit cordial, lime, amaretti

Mango Kaori

cherry nectar, lychee puree, rose syrup, lemon juice, lactose

Sakura

peach & lavender infusion, yuzu juice, peach soda, rhubarb

Amethyst

Spiced Caribbean spirit, green tea, lime, yuzu & apple juice, orgeat, dates seed infusion

Blue Pearl

Spicy Salmon Handroll

A5 Wagyu Handroll

Shrimp Tempura Handroll

Vegetarian Lunch Menu

Seasonal Lunch Menu

Seasonal Lunch Premium Menu

Remove lamb chops from refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Bring chops to temperature

Season both sides of the lamb chops evenly with kosher salt (about 1/4 tsp per chop) and freshly ground black pepper. Let rest while you make the glaze and yogurt.

Preheat a heavy cast-iron skillet or grill to medium-high heat. Add 1–2 tablespoons vegetable oil and heat until shimmering but not smoking.

In a small saucepan combine soy sauce, mirin, sake, dark brown sugar, smashed ginger, smashed garlic and scallion whites. Bring to a gentle boil over medium heat, then reduce to a simmer.

Make the glaze

Simmer uncovered until slightly reduced and syrupy, about 12–15 minutes. Skim any foam or impurities from the surface with a spoon.

For a glossier, thicker glaze (optional), mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk slurry into the simmering glaze and cook 1–2 more minutes until thickened. Remove from heat, discard ginger, garlic and scallion pieces, and cool slightly. Keep warm.

In a small bowl whisk together Greek yogurt, yuzu juice, honey, lemon zest, toasted sesame oil, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Prepare the sauce

When skillet or grill is very hot, add the lamb chops in a single layer without crowding (work in batches if needed). Sear 2–3 minutes on the first side without moving to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time +/- 1–2 minutes depending on thickness and desired doneness.

Sear the chops

During the last 60–90 seconds of cooking, brush a generous spoonful of warm yakitori glaze over the top of each chop. Flip once and glaze the other side briefly so the sugars caramelize but do not burn. Remove chops to a cutting board and tent loosely with foil; rest 5 minutes (carryover will bring them to target temp).

While chops rest, return any leftover glaze to the skillet and warm briefly to a brushable consistency. If glaze is too thick, add 1–2 tsp hot water and whisk.

Plate: smear a spoonful of yuzu yogurt on each plate or serve as a pool. Arrange lamb chops over the yogurt. Spoon additional glaze over the chops, sprinkle toasted sesame seeds and sliced scallions, and finish with a light dusting of shichimi togarashi if using. Serve with lemon wedges on the side.

Serve immediately while warm. Leftover glaze can be refrigerated up to 5 days; yogurt up to 3 days. Reheat glaze gently before using; reheating chops in a 300°F/150°C oven for a few minutes preserves juiciness.

lamb rib chops (Frenched), about 1" thick

kosher salt

freshly ground black pepper

vegetable oil (neutral oil) for searing

soy sauce (regular or low-sodium)

mirin

sake

dark brown sugar

fresh ginger, peeled and smashed

garlic cloves, smashed

scallion whites (optional), cut into large pieces

cornstarch (optional, slurry)

cold water (if using slurry)

plain Greek yogurt (full-fat)

yuzu juice (or substitute: 1 part lemon + 1 part lime)

honey

finely grated lemon zest

toasted sesame oil

toasted sesame seeds (white or mixed)

finely sliced scallions (green parts)

shichimi togarashi or crushed red pepper (optional)

lemon wedges

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar. Heat over medium-high heat without stirring; swirl the pan briefly if edges begin to caramelize unevenly. Watch closely as the sugar melts and turns a deep amber (8–10 minutes).

Make caramel

Once amber, remove from heat and immediately add 4 tablespoons unsalted butter, whisking carefully until melted and incorporated. Slowly pour in 1 cup heavy cream in a thin steady stream while whisking (mixture will bubble vigorously). Return to low heat to smooth, then stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Transfer to a heatproof container and cool to room temperature before chilling (about 30–45 minutes).

Finish caramel

If using gelatin for stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small bowl and let bloom for 5 minutes. Gently warm (20–30 seconds) to dissolve, do not boil.

Prepare gelatin (optional)

Chop 8 oz milk chocolate and place in a heatproof bowl. Warm 2 tablespoons whole milk and 1.5 tablespoons of the heavy cream until just simmering, then pour over the chopped chocolate. Let sit 30 seconds, then stir until smooth and glossy. Stir in 3 tablespoons hazelnut paste (or Nutella) and 0.5 teaspoon vanilla extract until fully combined. If using gelatin, whisk dissolved gelatin into the warm chocolate mixture now. Allow the chocolate mixture to cool to lukewarm (about 10 minutes).

Melt chocolate

In a chilled bowl, whip the remaining heavy cream (about 1.5 cups total less what was used to melt chocolate) with 1 tablespoon granulated sugar to soft peaks. Do not overbeat; you want a light, billowy texture.

Whip cream

Fold one-third of the whipped cream into the cooled chocolate mixture to loosen it, then gently fold in the remaining cream in two additions until uniform and airy. Keep mousse refrigerated until assembly (at least 15 minutes).

Fold to finish mousse

Combine 1/2 cup finely chopped toasted hazelnuts, 1/2 cup crushed feuilletine or wafer crumbs, 2 tablespoons melted butter and a 1/4 teaspoon pinch of salt in a small bowl. Toss until evenly moistened and mixture holds together loosely. Chill briefly if mixture becomes too soft.

Make crunchy mix

Prepare 4 serving glasses. Spoon about 2 tablespoons of the crunchy hazelnut mixture into the bottom of each glass and press lightly. Add a layer (about 3 tablespoons) of hazelnut milk chocolate mousse. Drizzle about 1 tablespoon of chilled salted caramel over the mousse. Repeat with another 2–3 tablespoons mousse to fill glasses to near top, leaving room for garnish; you should have 2 layers of mousse and 1 caramel layer in each glass.

Layer parfaits

Top each parfait with 1–2 tablespoons of whipped cream. Spoon a small drizzle (about 1/2 tablespoon) of salted caramel over the cream. Sprinkle milk chocolate shavings and divide toasted hazelnut halves on top. Finish with a light pinch of flaky sea salt to enhance the salted caramel flavor.

Finish

Chill assembled parfaits for at least 30 minutes to let flavors meld and mousse firm slightly. Serve chilled. Leftover caramel can be refrigerated up to 1 week; warm slightly before using.

Chill and serve

granulated sugar

water

unsalted butter

heavy cream

fine sea salt

vanilla extract

milk chocolate (chopped)

hazelnut paste (or smooth Nutella)

whole milk

gelatin powder (optional for extra stability)

cold water (for blooming gelatin)

toasted hazelnuts (finely chopped)

crushed feuilletine or crispy wafer crumbs

melted butter

pinch of salt

prepared salted caramel

whipped cream (lightly sweetened)

toasted hazelnut halves (for garnish)

flaky sea salt

milk chocolate shavings

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter the parchment.

Prepare

In a heatproof bowl set over a pot of gently simmering water (double boiler) or in short bursts in the microwave, melt the bittersweet chocolate and 115 g unsalted butter together until smooth. Stir occasionally and remove from heat to cool slightly (about 3–5 minutes).

Melt chocolate and butter

In a separate bowl, whisk together the 200 g granulated sugar, 2 large eggs, and 1 tsp vanilla extract until the mixture is pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a whisk/hand mixer).

Mix eggs and sugar

Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until uniform. Sift in 90 g all-purpose flour, 25 g unsweetened cocoa powder, and 1 tsp fine salt. Fold gently just until no streaks of flour remain—do not overmix.

Combine wet and dry

Fold in the 100 g roughly chopped milk chocolate to create pockets of melty milk chocolate in the batter.

Add milk chocolate

Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 20–25 minutes. The brownie should have a thin crust on top and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

Bake

Allow the brownie to cool completely in the pan on a wire rack (at least 1 hour). Use the parchment overhang to lift the brownie from the pan, then cut into 9 squares when ready to serve.

Cool and remove

Slice 3 peeled ripe bananas into 1/2 inch (1–1.5 cm) rounds. In a nonstick skillet over medium heat, melt 2 tbs unsalted butter. Add 3 tbs light brown sugar and let it dissolve for 30 seconds. Add the banana slices in a single layer and cook 2–3 minutes per side until caramelized and golden. Remove from heat and set aside to cool slightly.

Caramelize bananas

In a medium saucepan, combine 300 ml heavy cream, 120 ml whole milk, and 60 g granulated sugar. Warm the mixture over medium heat until it is hot and steam begins to rise but not boiling. Remove from heat.

Warm dairy

Whisk 4 egg yolks in a bowl. Slowly temper the hot cream mixture into the yolks by adding a ladleful at a time while whisking constantly until about half of the cream has been incorporated. Pour the tempered yolk mixture back into the saucepan and cook over low-medium heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (temperature about 75–80°C / 170–175°F). Do not let it boil.

Make custard base

Remove the custard from heat and stir in the caramelized bananas (reserve a few slices for garnish if desired), 1 tsp vanilla extract, and a pinch of salt. For a smoother ice cream, mash the bananas into the custard with a fork or use an immersion blender for a few seconds to reach your preferred texture. If you prefer visible banana pieces, fold them in without pureeing completely.

Combine banana and vanilla

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids (optional). Cover the bowl with plastic wrap, pressing the wrap onto the surface to prevent a skin, and chill thoroughly in the refrigerator until fully cold, at least 3 hours or overnight.

Chill

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Transfer the churned ice cream to an airtight container and freeze at least 2–4 hours to firm up before serving.

Churn and freeze

Plate one warm (or room-temperature) brownie square with a scoop of the caramelized banana ice cream. If the brownie is cold and you prefer it warm, microwave a brownie square for 10–12 seconds until just warmed through.

Optional: drizzle 30 g melted milk chocolate over the ice cream and sprinkle a pinch (about 1 tsp) of sea salt flakes over the brownie to enhance the flavors. Garnish with reserved caramelized banana slices if desired.

bittersweet chocolate, chopped (or chocolate chips)

large eggs

all-purpose flour

unsweetened cocoa powder

fine salt

milk chocolate, roughly chopped

ripe bananas (medium, peeled)

light brown sugar

egg yolks

salt

sea salt flakes

extra milk chocolate, shaved or melted

Trim excess silver skin from the A9 Wagyu striploin. Slice the striploin across the grain into 1/2-inch thick strips, then cut each strip into 1/2-inch wide batons so pieces will thread neatly on skewers. You should get roughly 12–14 bite-sized pieces per skewer.

Trim and slice

In a bowl combine soy sauce, mirin, sesame oil, grated ginger, minced garlic, sliced green onions, kosher salt, black pepper and neutral oil. Whisk until combined.

Make marinade

Place beef pieces in a shallow container, pour marinade over them, and toss to coat evenly. Cover and refrigerate for 30–60 minutes (no longer than 2 hours for A9 Wagyu to avoid masking the beef flavor). Remove beef from fridge 20 minutes before cooking to come toward room temperature.

Marinate

Thread 6–8 pieces of beef per skewer, leaving a small gap between pieces to allow even cooking. Pat lightly with paper towel if exterior is too wet after marinating to prevent excessive steaming.

Skewer

In a small saucepan combine rice vinegar, water, sugar and 1/2 tsp salt. Warm gently just until sugar dissolves then remove from heat. Place sliced red onions in a jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for 20–30 minutes, then drain well and reserve pickling liquid for another use.

Quick pickle

After draining, toss the onion rings lightly in cornstarch to coat. In a bowl whisk the tempura batter mix with ice-cold sparkling water until just combined; small lumps are okay — do not overmix. Heat neutral frying oil in a deep pot to 175°C (350°F).

Prepare for frying

Working in batches, dip pickled onion rings into the tempura batter to coat, then gently lower into hot oil. Fry until crisp and light golden, about 45–75 seconds per batch depending on thickness. Remove to a wire rack or paper towel-lined tray to drain and keep warm in a single layer to retain crispness.

In a blender or food processor combine creme fraiche (or sour cream), mayonnaise, seeded jalapeños, lime juice, honey, chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth and slightly airy. Taste and adjust seasoning. Chill until ready to serve.

Blend

Preheat a grill or heavy cast-iron griddle to very high heat (surface temperature ~260°C/500°F). Oil the grates or pan lightly with neutral oil to prevent sticking.

Preheat grill or cast-iron

Place skewers on the hot surface and sear 1–1.5 minutes per side, rotating to get an even dark crust on all sides. Because these are thin pieces of high-marbled Wagyu, aim for rare to medium-rare internal doneness. Total cook time should be about 3–4 minutes depending on heat and piece thickness.

Sear skewers

Optional: brush each skewer briefly with melted butter after searing for sheen. Transfer skewers to a warm tray and let rest 2 minutes to allow juices to settle.

Finish and rest

Place 2 skewers per portion on a platter. Spoon a small pool of jalapeño crème alongside each serving, top skewers with 2–3 tempura pickled onion rings, scatter microgreens or cilantro, and sprinkle toasted sesame seeds. Serve immediately with lime wedges.

Assemble

A9 Wagyu striploin

soy sauce (low-sodium)

sesame oil

fresh ginger, grated

garlic, minced

green onions, thinly sliced

black pepper, freshly ground

neutral oil (for skewers)

bamboo skewers (soaked 30 minutes)

butter, melted (optional, for finishing)

creme fraiche or sour cream

mayonnaise

jalapeños, seeded and roughly chopped

lime juice

cilantro leaves, chopped

black pepper

red onion, thinly sliced into rings

rice vinegar

sugar

tempura batter mix (or 1:1 rice flour + all-purpose)

ice-cold sparkling water

cornstarch (for dusting)

neutral frying oil

microgreens or cilantro sprigs

toasted sesame seeds

lime wedges

Rinse the short-grain rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain and place rice with 2.25 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes; then remove from heat and let rest 10 minutes covered.