Wagyu Ishiyaki is a Japanese dish featuring thinly sliced AAA Wagyu beef cooked on a hot stone or grill. This version showcases premium Wagyu, known for its rich marbling and tenderness, paired with vegetables for added flavor and texture. Here's how to recreate this delicious dish at home.

WAGYU ISHIYAKI

AGEDASHI TOFU

SALMON MAKI

cornstarch deep-fried tofu, house-made kungpao sauce

KUNGPAO TOFU

TUNA MAKI

AVOVADO

spicy tuna roll and spicy salmon roll (8pc)

SPICY SET

TEISHOKU ( 定 ⻝ ) is a type of Japanese style set meal that is composed of a pre-selected list of dishes. Our lunch set comes with miso soup, daily okazu, salad, 3pc of tempura and the following main course of your choice.

TEISHOKU

WILD SALMON ROLL

california roll (8pc) & dynamite roll (6pc)

CALI & DYNA

sous vide miso marinate duck breast (5pcs)

SLOW & LOW DUCK BREAST

fried chicken karaage and japanese butter mayo on rice

KARAAGE DON

panko battered deep fried prawns, tartar sauce

EBI FRY

SPICY TUNA ROLL

TUNA AVOCADO ROLL

OKONOMIYAKI

4pc savory Japanese short rib braised soy with roasted veggie (Dine-in only)(5orders available/Day)

RIB IN 4HOURS

MISO

deep fried bettered prawns, house chili mayo

JUMBO EBI MAYO

Japanese squid tempura with habanero mayo

CALAMARING

BLACK COD MISOYAKI

RICE + GOMA STEAK SAUCE

CALIFORNIA ROLL

SPICY CHICKEN NANBAN

AAA Japanese Hiroshima wagyu beef, self serve BBQ

Thinly slice the Wagyu beef into bite-sized pieces and place them in a bowl. Season with salt, black pepper, soy sauce, mirin, and sake. Let marinate for at least 30 minutes.

Prepare the Beef

Heat a portable grill or stone plate over medium-high heat. Brush with vegetable oil to prevent sticking.

Prepare the Grill

Place the marinated beef slices on the hot grill. Cook for about 1-2 minutes on each side, or until desired doneness is achieved.

Cook the Beef

While the beef is cooking, place the assorted vegetables on the grill. Drizzle with sesame oil and grill until tender, about 3-4 minutes.

Grill the Vegetables

Once cooked, serve the Wagyu beef and grilled vegetables hot with rice or a dipping sauce, if desired.

Serve

Wagyu beef (AAA Japanese Hiroshima)

Salt

Black pepper

Soy sauce

Mirin

Sake

Sesame oil

Vegetable oil

Assorted vegetables (bell peppers, zucchini, mushrooms)

Rice or dipping sauce (optional)

Drain the firm tofu and wrap it in paper towels to remove excess moisture. Let it sit for about 15 minutes. Then, cut the tofu into 1-inch cubes.

Prepare the Tofu

Spread the cornstarch on a plate and roll each tofu cube in the cornstarch until well coated.

Coat the Tofu

In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the tofu cubes to the hot oil in batches. Fry until they are golden brown, about 3-4 minutes. Use a slotted spoon to transfer the fried tofu to a paper towel-lined plate to drain excess oil.

Fry the Tofu

In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat over medium heat until warm, then remove from heat.

Combine the Ingredients

Finely chop the green onions and stir them into the sauce.

Garnish

Place the fried tofu cubes on a serving plate and drizzle the tempura sauce over them. Serve immediately.

Plate the Dish

Firm tofu

Cornstarch

Dashi stock

Green onions

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

Prepare the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice, being careful not to mash the grains. Let it cool to room temperature.

Season the Rice

Slice the fresh salmon fillet into long strips, about 1/2 inch wide and 3 inches long.

Prepare the Salmon

Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top. Place 1-2 strips of salmon in the center of the rice.

Assemble the Maki

Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.

Roll the Maki

Using a sharp knife, slice the roll into 6 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Slice and Serve

Sushi rice

Water

Rice vinegar

Sugar

Nori sheets

Fresh salmon fillet

Wasabi

Pickled ginger

Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.

Prepare Tofu

In a bowl, toss the tofu cubes with cornstarch until evenly coated.

Coat with Cornstarch

Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the tofu cubes in batches and deep-fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Deep Fry Tofu

In a saucepan over medium heat, combine soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and sichuan peppercorns. Stir until sugar is dissolved.

Make the Sauce

Add minced garlic, minced ginger, and chopped green onions to the sauce. Cook for another 2-3 minutes, stirring frequently.

Add Aromatics

Add chopped red bell pepper and cook for an additional 2 minutes until slightly softened.

Combine with Vegetables

In a large bowl, combine the crispy tofu with the kungpao sauce and gently toss until all pieces are coated.

Combine Tofu and Sauce

Top with dry roasted peanuts before serving. Enjoy your Kungpao Tofu!

Garnish and Serve

firm tofu

cornstarch

vegetable oil

soy sauce

rice vinegar

hoisin sauce

sugar

sesame oil

sichuan peppercorns

garlic, minced

ginger, minced

green onions, chopped

red bell pepper, chopped

dry roasted peanuts

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then reduce the heat and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.

Season the Sushi Rice

Slice the fresh tuna into thin strips, about 1/2 inch wide.

Prepare the Tuna

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a few strips of tuna along the center of the rice.

Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight cylinder. Roll until you reach the border of nori. Moisten the edge of the nori with a little water to seal the roll.

Using a sharp knife, slice the roll into 6 equal pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Fresh tuna, sushi grade

Cut the avocados in half, remove the pit, and slice them into wedges.

In a bowl, mix the all-purpose flour, cornstarch, and baking powder.

Slowly add cold water and mix until just combined. It's okay if the batter is a little lumpy. Add ice cubes to keep it cold.

In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat gently and stir well.

Remove from heat and mix in grated daikon radish. Set aside.

In a deep pan or fryer, heat vegetable oil to 350°F (175°C).

Dip avocado wedges into the tempura batter, allowing excess batter to drip off.

Carefully place the battered avocado in the hot oil and fry until golden brown, about 2-3 minutes.

Remove from oil and drain on paper towels.

Serve the avocado tempura hot with the tempura sauce on the side for dipping.

All-purpose flour

Cold water

Ice cubes

Baking powder

Ripe avocados

Grated daikon radish

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

Rinse and Cook Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.

Season Rice

In a bowl, combine chopped fresh tuna, mayonnaise, sriracha, and green onion. Mix well and set aside.

Make Spicy Tuna Filling

In another bowl, combine chopped fresh salmon, mayonnaise, sriracha, and green onion. Mix well and set aside.

Make Spicy Salmon Filling

Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Place a line of spicy tuna filling at the bottom edge of the rice. Roll the mat away from you, applying gentle pressure to form a tight roll. Moisten the edge of the nori with water to seal.

Roll the Sushi

Using a sharp knife, slice the roll into 8 equal pieces. Repeat the process with the remaining nori sheets for the spicy salmon filling.

Cut the Rolls

Arrange the spicy tuna and salmon rolls on a serving plate. Sprinkle with sesame seeds if desired and serve with soy sauce.

Sushi Rice

Rice Vinegar

Fresh Tuna (sashimi grade)

Mayonnaise

Sriracha Sauce

Green Onion (finely chopped)

Fresh Salmon (sashimi grade)

Nori Sheets

Sesame Seeds (optional)

Soy Sauce (for serving)

In a pot, bring the dashi stock to a gentle simmer over medium heat.

Prepare Dashi

Dissolve the miso paste in a small bowl with a little hot dashi, then add it back to the pot.

Add Miso

Gently add the cubed tofu and dried seaweed to the pot. Cook for another 2 minutes.

Add Tofu and Seaweed

Garnish with sliced green onions and serve hot.

Choose your seasonal vegetables and prepare them by sautéing or pickling as preferred.

Prepare Okazu

In a bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle with sesame dressing before serving.

Assemble Salad

In a bowl, mix tempura batter mix with ice water until just combined.

Prepare Tempura Batter

In a deep pot, heat the oil to 350°F (175°C).

Heat Oil

Dip shrimp and vegetables into the batter and carefully place them into the hot oil. Fry until golden brown, about 2-3 minutes.

Fry Tempura

Remove the tempura and drain on paper towels.

Drain

Prepare your choice of protein (grilled, steamed, or stir-fried) according to your recipe.

Wagyu Ishiyaki

Agedashi Tofu

Salmon Maki

Kungpao Tofu

Tuna Maki

Avovado

Spicy Set

Teishoku

Wild Salmon Roll

Cali & Dyna

Slow & Low Duck Breast

Karaage Don

Ebi Fry

Spicy Tuna Roll

Tuna Avocado Roll

Okonomiyaki

Rib In 4hours

Miso

Jumbo Ebi Mayo

Calamaring

Black Cod Misoyaki

Rice + Goma Steak Sauce

California Roll

Spicy Chicken Nanban