Cocktails

Teishoku

Iced Tea

Fruit Punch

Coke

Diet Coke

Cream Corn Croquette (2PC)

Oyster (2PC)

Cheese

Ebi - Furai (2PC)

Egg Roll (3PC)

Kimchee

Cream Corn Croquette

Ebi - Furai

Pork Katsu

Side Salad

Takoyaki & Bonito (5pc)

Egg Rolls (3pc)

Punch

Sausage (2pc)

Tokoname Tea

Sprite

Karaage

Oyster Fry

In a cocktail shaker, add 2 oz of vodka, 1 oz of fresh lime juice, and 0.5 oz of simple syrup.

Mix the Base Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass filled with ice.

Strain Into Glass

Pour 2 oz of cranberry juice over the top of the cocktail mixture.

Add Cranberry Juice

Garnish with a lime wedge on the rim of the glass and add fresh mint leaves for aroma and decoration.

Garnish the Cocktail

Vodka

Fresh Lime Juice

Simple Syrup

Cranberry Juice

Lime Wedge

Fresh Mint Leaves

Rinse the white rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer for 18-20 minutes until the water is absorbed.

Prepare the Rice

Preheat a grill or frying pan over medium heat. Season the salmon fillets with salt, soy sauce, and mirin. Cook for about 4-5 minutes on each side or until cooked through and flaky.

Cook the Salmon

Blanch the spinach in boiling water for 1-2 minutes, then drain and rinse under cold water. Squeeze out excess water and chop. In a bowl, mix spinach with sesame seeds, a pinch of salt, and a drizzle of soy sauce.

Prepare the Spinach

Cut the tofu into cubes. In a pan, heat a little oil over medium heat, add the tofu, and cook until golden brown on all sides. Drizzle with soy sauce and serve warm.

Cook the Tofu

In a pot, heat the dashi stock until it reaches a simmer. Whisk in the miso paste until fully dissolved. Add the tofu cubes and simmer for another 5 minutes. Garnish with chopped green onions before serving.

Make the Miso Soup

Arrange the pickled vegetables in a small dish for serving.

Prepare the Pickles

White rice

Salmon fillets

Soy sauce

Mirin

Salt

Spinach

Sesame seeds

Tofu

Dashi stock

Soy sauce (for tofu)

Miso paste

Pickled vegetables (e.g., daikon, cucumber)

Tofu (for soup)

Green onions

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, remove it from heat and add 4 black tea bags. Allow the tea to steep for 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, carefully remove the tea bags from the saucepan. If you like your tea sweetened, add your preferred sweetener (sugar, honey, or stevia) while the tea is still warm. Stir until fully dissolved.

Remove Tea Bags

Allow the tea to cool to room temperature, then refrigerate for at least 1 hour or until chilled.

Cool the Tea

Prepare Glasses

Pour the chilled tea over the ice cubes in the glass.

Pour Tea

If desired, add 1 cup of lemon juice, a bunch of fresh mint leaves, or peach slices to the tea for added flavor.

Add Flavorings

Garnish with additional mint leaves or lemon slices if desired.

Garnish

Serve the iced tea immediately and enjoy!

Serve Immediately

Black tea bags

Water

Granulated sugar

Honey

Stevia

Lemon juice

Fresh mint leaves

Peach slices

Ice cubes

In a large mixing bowl, combine pineapple juice, orange juice, grape juice, and lemon juice. Stir well to mix all the juices together.

Juicing the Fruits

Wash and slice the fresh strawberries and fresh pineapple chunks. Add them to the juice mixture in the bowl.

Preparing the Fruits

Gradually add granulated sugar to the juice mixture. Stir until the sugar is completely dissolved.

Adding Sweeteners

Chop the fresh mint leaves and gently stir them into the mixture for added flavor.

Incorporating Mint

Refrigerate the fruit juice mixture for at least 30 minutes to chill and allow the flavors to meld.

Chilling the Punch

Before serving, add the sparkling water to the chilled fruit juice mixture. Stir gently to combine.

Final Mixing

Fill glasses with ice cubes and pour the fruit punch over the ice. Garnish with additional mint leaves or fruit slices if desired.

Serving

Pineapple Juice

Orange Juice

Grape Juice

Lemon Juice

Fresh Strawberries

Fresh Pineapple Chunks

Granulated Sugar

Sparkling Water

Ice Cubes

Gather all the ingredients: Coca-Cola syrup, carbonated water, ice cubes, and lime wedges.

Prepare the Ingredients

In a large pitcher, combine 1 cup of Coca-Cola syrup with 4 cups of carbonated water. Stir gently to combine the two liquids without losing the carbonation.

Mix the Ingredients

Fill a glass with ice cubes. Pour the mixed Coca-Cola over the ice until the glass is full.

Serve with Ice

Add 1 lime wedge to the rim of the glass for garnish and a hint of flavor.

Coca-Cola syrup

Carbonated water

Lime wedges

Ensure the Diet Coke is chilled in the refrigerator before serving for the best taste.

Chill the Diet Coke

Take a tall glass and fill it with ice cubes.

Prepare the Glass

Open the chilled Diet Coke bottle and pour it over the ice cubes in the glass.

Pour the Diet Coke

Garnish the drink with a lemon wedge on the rim of the glass for an added zest.

Add Lemon Wedge

Serve immediately and enjoy your refreshing Diet Coke.

Serve

Lemon Wedge

In a medium bowl, combine the fresh corn kernels and mashed potatoes. Mix until well combined.

Step 1: Prepare the Corn

Add all-purpose flour, eggs, milk, salt, black pepper, and chopped green onions to the corn mixture. Stir until everything is well incorporated and forms a sticky dough.

Step 2: Add Remaining Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.

Step 3: Chill the Mixture

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 4: Prepare the Coating

Once the mixture is chilled, take a portion of the mixture and shape it into a small patty. Repeat until all the mixture is used.

Step 5: Shape the Croquettes

Dip each patty first into the flour, then into the beaten eggs, and finally coat it with breadcrumbs. Ensure each croquette is evenly coated.

Step 6: Bread the Croquettes

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

Step 7: Heat the Oil

Carefully place the breaded croquettes into the hot oil, a few at a time, without overcrowding the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.

Step 8: Fry the Croquettes

Once fried, remove the croquettes and place them on a plate lined with paper towels to drain excess oil. Serve warm.

Step 9: Drain and Serve

Fresh corn kernels

Mashed potatoes

All-purpose flour

Eggs

Milk

Black pepper

Chopped green onions

Breadcrumbs

Flour

Vegetable oil

Rinse the oysters under cold running water to remove any dirt or sand. Use a scrub brush if necessary.

Clean the oysters

Using an oyster knife, carefully insert the knife into the hinge of the oyster and twist to open. Slide the knife along the inside of the shell to detach the oyster from the shell.

Open the oysters

Place the opened oysters on a clean plate, ensuring they remain in their shells to hold the juices.

Plate the oysters

Squeeze fresh lemon juice over the oysters, sprinkle with sea salt, and add hot sauce according to your taste.

Add condiments

Fresh oysters

Lemon wedges

Hot sauce

Sea salt

In a large pot, pour the gallon of milk and heat it slowly over medium heat until it reaches 190°F (88°C). Stir occasionally to prevent it from scorching.

Heat the Milk

Once the milk reaches the desired temperature, remove it from heat and add the cup of white vinegar. Stir gently for about 30 seconds. Let it sit for 5-10 minutes until curds form.

Add Vinegar

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander to strain the liquid. Gather the cheesecloth edges and rinse the curds under cold water.

Strain the Curds

Once rinsed, transfer the curds to a mixing bowl. Add the teaspoon of salt and herbs (if using), and mix thoroughly with your hands until well combined.

Add Salt and Herbs

Dilute the teaspoon of rennet in a small amount of cool water (about 2 tablespoons). Add this mixture to the curds and mix gently to incorporate.

Add Rennet

Transfer the curds into a cheese mold or a small bowl lined with cheesecloth. Press down lightly to shape it into a round form.

Mold the Cheese

Place a weight on top of the cheese mold and let it sit for 6-12 hours at room temperature. Afterward, refrigerate the cheese for at least 24 hours to allow it to firm up.

Press and Age

White Vinegar

Rennet

Herbs (optional)

Pat the large shrimp dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.

Prepare the Shrimp

In three separate shallow bowls, place the all-purpose flour, beaten egg, and panko breadcrumbs. Make sure the bowls are large enough for the shrimp to be coated easily.

Set Up Breading Station

Dredge each shrimp in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it’s fully coated. Finally, roll the shrimp in the panko breadcrumbs, pressing gently to adhere.

Coat Shrimp

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; if it sizzles and browns quickly, it’s ready.