SUSHI CLASS
Cooking Lesson
first we will teach you how to cook rice, what kind of rice to cook and how to make sushi rice. We’ll teach you about fish quality and basic techniques how to cut a fish like a professional sushi chef. You will learn how to roll “maki” techniques and tips, you’ll be set with all materials and ingredients to keep you rolling and learn to be a sushi chef!. After this class you'll have the confidence, basic knowledge to impress your friends and family at home or going out to eat at the sushi restaurant.
How to cook sushi rice and sushi mise en place
You will learn how to cook sushi rice, prep fish, vegetables, sauces and learn techniques and tips.
-
California roll
lets the rolling begin! inside roll techniques and tips.
-
Salmon avocado maki
outside roll "maki" techniques and tips.
-
Veggie roll
on this course we will apply both techniques and tips to make a roll "maki".
Cooking Lesson
first we will teach you how to cook rice, what kind of rice to cook and how to make sushi rice. We’ll teach you about fish quality and basic techniques how to cut a fish like a professional sushi chef. You will learn how to roll “maki” techniques and tips, you’ll be set with all materials and ingredients to keep you rolling and learn to be a sushi chef!. After this class you'll have the confidence, basic knowledge to impress your friends and family at home or going out to eat at the sushi restaurant.
How to cook sushi rice and sushi mise en place
You will learn how to cook sushi rice, prep fish, vegetables, sauces and learn techniques and tips.
-
California roll
lets the rolling begin! inside roll techniques and tips.
-
Salmon avocado maki
outside roll "maki" techniques and tips.
-
Veggie roll
on this course we will apply both techniques and tips to make a roll "maki".
* * * *
MENU
MENU
ART OF UMAMI
Plated Meal
ahi poke
ahi tuna marinated with shallot, green onion, chili garlic sauce, sesame oil, garnish with fresh thin slice radish, seaweed and micro greens.
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umami soup
shiitake mushroom broth. pickled daikon, seared tofu, garnish with scallions and chili oil.
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arugula octopus salad
arugula dress with miso dressing, octopus, thin slice radish, pickled red onion, roasted cherry tomato and garnish with micro greens.
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pan seared salmon
seared salmon sauce with soy ginger glaze, couscous and roasted root vegetables.
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asian pear with green tea ice cream
asian pear poached with vanilla, a la mode green tea ice cream, cookie crumbs fresh berries and garnish with mint.
Plated Meal
ahi poke
ahi tuna marinated with shallot, green onion, chili garlic sauce, sesame oil, garnish with fresh thin slice radish, seaweed and micro greens.
-
umami soup
shiitake mushroom broth. pickled daikon, seared tofu, garnish with scallions and chili oil.
-
arugula octopus salad
arugula dress with miso dressing, octopus, thin slice radish, pickled red onion, roasted cherry tomato and garnish with micro greens.
-
pan seared salmon
seared salmon sauce with soy ginger glaze, couscous and roasted root vegetables.
-
asian pear with green tea ice cream
asian pear poached with vanilla, a la mode green tea ice cream, cookie crumbs fresh berries and garnish with mint.
* * * *
K TOWN BOUND
family Style or plated
GARLIC CHICKEN YAKATORI
grilled chicken skewers marinated with garlic, scallion, sweet soy, gumball head and garnish with crispy garlic chip.
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PORK KIMCHI DUMPLING
steam and seared pork kimchi dumpling with spicy dipping sauce.
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SHIITAKE RAMYUN RAMEN
shiitake kimchi broth, shiitake mushroom, scallion, tofu, enoki mushroom and crispy nori tempura and toasted sesame seed.
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GRILLED SHRIMP AND MUSHROOM WRAP
grilled shrimp. mushroom, bib lettuce, carrot and spicy miso vinaigrette.
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GRILLED KALBI BULGOGI
grilled short rib beef marinated with alpha king bulgogi sauce. serve with steam rice and kimchi on the side.
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ASIAN PEAR WITH GREEN TEA ICE CREAM
poached asian pear brulee and green tea ice cream.
* * * *
Asian Persuasion Hors D'oeuvres
Asian, Hors D'oeuvres/Cocktail
A perfect Asian party menu, each bite has it own twist and uniqueness style of flavor.
CHICKEN YAKITORI
grilled chicken with korean barbecue sauce, green onion and toasted sesame seed.
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SALMON SUSHI BALL
sushi rice, wrap with salmon sashimi garnish with nori komi furikake.
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GRILLED SHRIMP AND MUSHROOM WRAP
grilled shrimp. mushroom, bib lettuce, carrot and spicy miso vinaigrette.
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PORK KIMCHI DUMPLING
steam and seared pork kimchi dumpling with spicy dipping sauce.
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SHRIMP DYNAMITE
shrimp tempura on skewers with sweet and spicy cream aioli.
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WINTER ROLL
rice noodle, mushroom, tofu, red leaf lettuce, cilantro, wrap with rice paper and sauce with peanut sauce.
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COCONUT MACAROON
shredded coconut mix with pure vanilla, drizzled with chocolate sauce and sugar powder.
* * * *
Asian, Hors D'oeuvres/Cocktail
A perfect Asian party menu, each bite has it own twist and uniqueness style of flavor.
CHICKEN YAKITORI
grilled chicken with korean barbecue sauce, green onion and toasted sesame seed.
-
SALMON SUSHI BALL
sushi rice, wrap with salmon sashimi garnish with nori komi furikake.
-
GRILLED SHRIMP AND MUSHROOM WRAP
grilled shrimp. mushroom, bib lettuce, carrot and spicy miso vinaigrette.
-
PORK KIMCHI DUMPLING
steam and seared pork kimchi dumpling with spicy dipping sauce.
-
SHRIMP DYNAMITE
shrimp tempura on skewers with sweet and spicy cream aioli.
-
WINTER ROLL
rice noodle, mushroom, tofu, red leaf lettuce, cilantro, wrap with rice paper and sauce with peanut sauce.
-
COCONUT MACAROON
shredded coconut mix with pure vanilla, drizzled with chocolate sauce and sugar powder.
* * * *
SEAFOOD AND STEAK IN
American and Asian
Plated Meal
PAN SEARED SCALLOPS
pan seared scallops, saute spinach, sauce with citrus saffron beurre blanc and garnish with crispy ginger.
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RED SNAPPER SOUP
thin slice snapper, chop chives, small dice red bell pepper, small dice tofu, lime zest, sea salt over miso broth.
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CARAMELIZE BACON SPINACH SALAD
caramelize bacon, spinach, cherry tomato and dressed bacon red wine vinaigrette.
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FILET MIGNON WITH SHIITAKE MUSHROOM SAUCE
grilled filet mignon, wasabi mash potato, steam carrot, broccoli, green beans and sauce with shiitake mushroom sauce.
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GREEN TEA BRULEE
green tea cream brulee, fresh strawberry, blueberry, powder sugar and garnish with mint.
* * * *
American and Asian
Plated Meal
PAN SEARED SCALLOPS
pan seared scallops, saute spinach, sauce with citrus saffron beurre blanc and garnish with crispy ginger.
-
RED SNAPPER SOUP
thin slice snapper, chop chives, small dice red bell pepper, small dice tofu, lime zest, sea salt over miso broth.
-
CARAMELIZE BACON SPINACH SALAD
caramelize bacon, spinach, cherry tomato and dressed bacon red wine vinaigrette.
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FILET MIGNON WITH SHIITAKE MUSHROOM SAUCE
grilled filet mignon, wasabi mash potato, steam carrot, broccoli, green beans and sauce with shiitake mushroom sauce.
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GREEN TEA BRULEE
green tea cream brulee, fresh strawberry, blueberry, powder sugar and garnish with mint.
* * * *
AMPERSAND POP-UP
Born in the Philippines and raised in Hawaii, Chef Carlos has the ocean in his soul. His culinary hallmark is a mix of traditional Japanese umami and laid-back surfer style - both worlds sharing a profound respect for the vast and abundant ocean.
HAMACHI SASHIMI
thinly sliced hamachi, orange, chives, masago, ponzu gelée , micro greens
CUCUMBER NOODLE SALAD
cucumber noodle, pickled shiitake, cherry tomato, thinly sliced radish, salmon roe, sesame togarashi vinaigrette
SURFING DUCK
marinated, seared duck breast, sous-vide lobster with dashi broth, pearl peas, slow poached daikon, port wine sauce, micro greens, shiitake dust
HOTTEOK CREPE
rice flour crêpe, sweet peanut cinnamon, poached pear, green tea whipped cream, sweet plum sauce
* * * *
Born in the Philippines and raised in Hawaii, Chef Carlos has the ocean in his soul. His culinary hallmark is a mix of traditional Japanese umami and laid-back surfer style - both worlds sharing a profound respect for the vast and abundant ocean.
HAMACHI SASHIMI
thinly sliced hamachi, orange, chives, masago, ponzu gelée , micro greens
CUCUMBER NOODLE SALAD
cucumber noodle, pickled shiitake, cherry tomato, thinly sliced radish, salmon roe, sesame togarashi vinaigrette
SURFING DUCK
marinated, seared duck breast, sous-vide lobster with dashi broth, pearl peas, slow poached daikon, port wine sauce, micro greens, shiitake dust
HOTTEOK CREPE
rice flour crêpe, sweet peanut cinnamon, poached pear, green tea whipped cream, sweet plum sauce
* * * *
ART OF UMAMI
APPETIZER
ROCK SHRIMP DYNAMITE
LOBSTER DUMPLING
FRIED CALAMARI
HAMACHI CEVICHE
AHI POKE
3 KIND OYSTERS
SALAD
BACON AND SPINACH
ARUGULA AND PROSCIUTTO
TOMATO AND PLUM
CUCUMBER NOODLE
GRILLED SHRIMP AND PINEAPPLE
ENTREE
HULI HULI CHICKEN
PORK WRAP WITH BACON
CRISPY SNAPPER
SEARED SALMON
GRILLED AHI TUNA
30 DAYS AGE RIB EYE
FILET MIGNON
SURFING DUCK
SURF UP
DESSERT
POACHED PEAR W GREEN TEA ICE CREAM
UMAMI MIX A LOT, AKA HALO HALO
GREEN TEA CREME BRULEE
CHOCOLATE MOUSSE
ASSORTED SORBET
UBE ICE CREAM
FRESH BERRIES
* * * *
APPETIZER
ROCK SHRIMP DYNAMITE
LOBSTER DUMPLING
FRIED CALAMARI
HAMACHI CEVICHE
AHI POKE
3 KIND OYSTERS
SALAD
BACON AND SPINACH
ARUGULA AND PROSCIUTTO
TOMATO AND PLUM
CUCUMBER NOODLE
GRILLED SHRIMP AND PINEAPPLE
ENTREE
HULI HULI CHICKEN
PORK WRAP WITH BACON
CRISPY SNAPPER
SEARED SALMON
GRILLED AHI TUNA
30 DAYS AGE RIB EYE
FILET MIGNON
SURFING DUCK
SURF UP
DESSERT
POACHED PEAR W GREEN TEA ICE CREAM
UMAMI MIX A LOT, AKA HALO HALO
GREEN TEA CREME BRULEE
CHOCOLATE MOUSSE
ASSORTED SORBET
UBE ICE CREAM
FRESH BERRIES
* * * *