Umi Masu Toro is a delicately seasoned dish featuring the fatty belly of ocean trout, enhanced with simple seasonings like sea salt, black pepper, and lemon zest.  This version highlights the rich, buttery texture of the trout belly, complemented by the brightness of lemon and the freshness of microgreens.  Here's how to recreate this luxurious dish at home.

Umi Masu Toro

Walu Walu is escolar, a type of creamy and buttery fish often used in Japanese cuisine. This dish features a grilled preparation that enhances the fish's natural flavors, complemented by zesty and umami-rich sauces. Here's how to prepare it at home.

Walu Walu

Negihama is a Japanese dish made with yellowtail fish and leeks, often enhancing the flavor with a sweet, candied garlic sauce. This version combines fresh yellowtail and aromatic Japanese leeks, creating a savory and sweet flavor profile that highlights the ingredients' natural qualities. Here's how to make it at home.

Negihama

Shishito

choice of starter: uchi gem salad, brussels sprouts, sake toro crudo, hama chili; choice of main: burger, karaage bowl, mushroom crispy rice, walu walu; seasonal sorbet

Lunch Prix Fixe

salmon belly, ginger, lychee, passionfruit zu

Sake Toro Crudo

Bavette Au Poivre

Tomato Sunomono

Banh Mi Roll

Suzuki Crudo

Shima Aji Crudo

miso bearnaise, serrano kosho, chives, yukari

West Coast Oyster

A5 Wagyu Gunkan

Momen Tofu

Dry Aged Ora King

Ishidai

Aodai

salmon, trinity herbs, apple, thai basil aioli

Sake Ringo

blue fin tuna, pickled cucumbers, asian pear, ponzu, chili crisp

Akami Nashi

salmon, lychee ginger zu, myoga relish, seasonal fruit

Sake Crudo

amberjack, fuji apple, white soy ponzu, chili oil

Kanpachi Crudo

nori creme fraiche, pan de mie, fried shallot

Wagyu Tartare

Rinse the ocean trout belly under cold running water to remove any impurities. Pat dry with paper towels.

Prepare the Trout Belly

Sprinkle the sea salt, black pepper, and lemon zest evenly on both sides of the trout belly. Allow it to marinate for at least 15 minutes to absorb the flavors.

Season the Fish

In a large skillet, heat the olive oil over medium-high heat. Ensure that the oil is hot but not smoking.

Heat the Olive Oil

Carefully place the seasoned trout belly in the skillet. Cook for about 3-4 minutes on each side or until the fish is golden brown and cooked through. The flesh should flake easily with a fork.

Cook the Trout Belly

Once cooked, remove the trout belly from the skillet and let it rest for a couple of minutes. Slice it into portions if desired.

Plate the Dish

Place the trout belly on a serving plate, garnish with microgreens, and serve with lemon wedges on the side for an extra burst of flavor.

Garnish and Serve

Ocean trout belly

Sea salt

Black pepper

Lemon zest

Olive oil

Microgreens

Lemon wedges

Oak-grilled escolar, ponzu, candied citrus, myoga

Preheat your oak grill to medium-high heat.

Brush the escolar fillets with olive oil and season with sea salt and freshly ground black pepper on both sides.

Place the seasoned escolar fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.

Remove the fish from the grill and let it rest for a couple of minutes before serving.

In a small bowl, combine soy sauce, yuzu juice, mirin, rice vinegar, and dashi stock. Whisk well until fully combined.

In a saucepan, combine the sugar and water. Bring to a simmer over medium heat.

Making the Syrup

Add the orange and lemon zest to the simmering syrup. Allow to simmer for about 10-15 minutes, until the citrus is translucent and the syrup thickens.

Once done, remove from heat and let it cool before using.

Thinly slice the myoga and chop the chives. Set aside for garnishing the dish.

On a serving plate, place the grilled escolar fillet. Drizzle with ponzu sauce and top with the candied citrus.

Garnish with sliced myoga and chopped chives before serving.

Escolar fillet

Freshly ground black pepper

Soy sauce

Yuzu juice

Mirin

Rice vinegar

Dashi stock

Orange zest

Sugar

Water

Myoga (Japanese ginger)

Chives

In a small saucepan, combine the garlic cloves, sugar, and water. Bring to a gentle simmer over medium heat and cook until the sugar has dissolved.

Prepare the Candied Garlic

Continue to simmer for about 15-20 minutes, stirring occasionally until the garlic is tender and the syrup thickens. Remove from heat and let cool.

Candy the Garlic

Preheat a grill or grill pan over medium-high heat. Cut the negi into long strips and lightly brush with sesame oil. Place them on the grill and char for about 2-3 minutes on each side until nicely marked and tender.

Char the Negi

Season the yellowtail with soy sauce, salt, and pepper. Heat a non-stick skillet over high heat and sear the yellowtail for 2-3 minutes on each side, or until cooked to your liking.

Sear the Yellowtail

On a serving plate, arrange the charred negi and place the seared yellowtail on top. Garnish with the candied garlic, drizzling some of the syrup over the dish as desired.

Serve immediately, enjoying the balance of flavors from the savory yellowtail, sweet candied garlic, and charred negi.

Serve

Yellowtail

Negi (Japanese leeks)

Garlic cloves

Sesame oil

Salt

Pepper

Rinse the shishito peppers thoroughly under cold water to remove any dirt or debris. Pat them dry with a paper towel.

Wash the Peppers

In a small bowl, whisk together the olive oil, sea salt, and lemon juice until well combined.

Prepare the Marinade

Preheat your grill to medium-high heat (about 400°F or 200°C).

Preheat the Grill

In a mixing bowl, toss the shishito peppers with the marinade until they are evenly coated.

Coat the Peppers

Place the coated shishito peppers directly on the grill grates. Grill for about 4-6 minutes, turning occasionally, until they are blistered and slightly charred.

Grill the Peppers

Once the peppers are charred, remove them from the grill and transfer them to a serving plate.

Remove from Grill

Sprinkle additional sea salt on the grilled shishito peppers if desired. Serve warm as an appetizer or snack.

Shishito peppers

Lemon juice

Combine mixed greens, sliced cucumber, and daikon. Dress with yuzu vinaigrette and toss gently.

Uchi Gem Salad Preparation

Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until crispy.

Brussels Sprouts Preparation

Slice sake toro into thin sashimi pieces. Serve with a drizzle of soy sauce and a sprinkle of sesame seeds.

Sake Toro Crudo Preparation

Prepare hama chili by slicing thinly and serving with sea salt and lemon for dipping.

Hama Chili Preparation

Grill burger patty to desired doneness. Serve on a toasted bun with lettuce, tomato, and your choice of condiments.

Burger Preparation

Marinate chicken pieces in soy sauce, ginger, and garlic. Coat in flour, then deep fry until golden brown and crispy.

Karaage Chicken Preparation

Cook sushi rice and shape into patties. Sauté mushrooms and top each rice patty with them. Pan-fry until crispy.

Mushroom Crispy Rice Preparation

Grill walu walu fish until cooked through. Serve with a side of ponzu sauce for dipping.

Walu Walu Fish Preparation

Scoop seasonal sorbet into a chilled dish. Serve immediately as a refreshing dessert.

Seasonal Sorbet Serving

Uchi Gem Salad

Brussels Sprouts

Hama Chili

Burger

Karaage Chicken

Mushroom Crispy Rice

Walu Walu Fish

Seasonal Sorbet

Using a sharp knife, slice the salmon belly into thin, sashimi-style pieces (about 1/4 inch thick). Arrange them neatly on a serving plate or individual plates.

Prepare the Salmon Belly

Peel the lychee fruit, remove the pit, and cut them in half. If using canned lychee, drain and rinse them before use.

Prepare the Lychee

Grate the fresh ginger using a microplane or fine grater. Set aside.

Prepare the Ginger

In a small bowl, mix the grated ginger with the passionfruit puree and a squeeze of fresh lime juice. This will be your sauce.

Combine Ingredients

Place the halved lychee around the salmon belly on the plate. Drizzle the ginger and passionfruit sauce over the salmon belly and lychee.

Sprinkle the microgreens over the dish and add a pinch of sea salt to taste. Serve immediately.

Garnish

salmon belly

fresh ginger

lychee fruit

passionfruit puree

microgreens (such as pea shoots)

sea salt

fresh lime juice

In a mortar and pestle, crush the black peppercorns to a coarse grind. Combine the crushed peppercorns with the tamari sauce, olive oil, minced garlic, and fresh thyme in a bowl. Mix well.

Place the bavette steak in a shallow dish and pour the marinade over it. Ensure that the steak is well coated on all sides. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.

Marinate the Bavette

Preheat a grill or skillet over medium-high heat. Remove the bavette from the marinade, allowing excess marinade to drip off. Season with salt. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.

Cook the Bavette

Peel the potatoes and slice them thinly using a mandoline or sharp knife, about 2-3 mm thick. Rinse the slices in cold water to remove excess starch, then pat dry with paper towels.

Prepare the Potatoes

In a buttered baking dish, arrange a layer of potato slices. Season with salt and black pepper. Add a few small dots of butter and a splash of heavy cream. Repeat the layering process until all potato slices are used, finishing with a layer of cream and butter on top.

Layer the Potatoes

Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and crispy.

Bake the Potato Pavé

Once baked, allow the potato pavé to cool for a few minutes. Garnish with freshly chopped chives before slicing into squares or rectangles for serving.

Finish and Serve

Bavette steak

Black peppercorns

Tamari sauce

Fresh thyme

Potatoes

Butter

Heavy cream

Fresh chives

Wash the heirloom tomatoes thoroughly. Cut them into halves or quarters depending on their size. Place them in a bowl.

Prepare Heirloom Tomatoes

Wash the cucumber and slice it thinly using a mandolin or knife. Add the cucumber slices to the bowl with the tomatoes.

Slice Cucumber

In a blender or food processor, combine the silken tofu, rice vinegar, soy sauce, sesame oil, honey or agave syrup, salt, and black pepper. Blend until smooth and creamy.

Prepare Tofu Puree

Taste the tofu puree and adjust seasoning with additional salt and pepper if needed.

Adjust Seasoning

In a serving bowl, layer the heirloom tomatoes and cucumber slices. Drizzle the tofu puree over the top.

Sprinkle sesame seeds and chopped green onions over the salad for added flavor and presentation.

Heirloom tomatoes

Cucumber

Silken tofu

Honey or agave syrup

Sesame seeds

Chopped green onions

Julienne the cucumber, carrot, and radish into thin strips. Set aside.

Prepare the Vegetables

Wash and gently pat dry the fresh cilantro, mint leaves, and Thai basil. Set aside.

Prepare the Herbs

Heat a non-stick skillet over medium heat. Place the Atlantic salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through. Remove from heat and let it rest.

Cook the Salmon

In a small bowl, whisk together the nuoc mam, lime juice, and sugar until the sugar is dissolved. Adjust seasoning to taste.

Mix the Nuoc Mam Sauce

Slice the baguette in half lengthwise without cutting all the way through. Spread the nuoc mam sauce generously on both sides of the baguette. Layer the cooked salmon, julienned vegetables, and fresh herbs inside the baguette.