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Ume > FOH > Flashcards

FOH Flashcards

(67 cards)

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1
Q

Tuna Signatures

A

brushed w nikiri, topped w fresh wasabi

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2
Q

Hamachi

A

Jap. yellowtail seared w nikiri, topped w black pepper & a slice of lemon)

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3
Q

Kanpachi

A

Jap. amberjack dressed w yuzu, topped w lime zest & sea salt

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4
Q

King Salmon

A

brushed w nikiri, topped w wasabi relish

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5
Q

Madai

A

Jap. sea bream dressed w ponzu, topped w scallions & kanzuri

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6
Q

Ocean Trout

A

brushed w nikiri, topped w yuzu kosho

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7
Q

Sake

A

fresh salmon brushed w nikiri, topped w truffle aioli, black pepper & micro celery

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8
Q

Shima Aji

A

Jap. striped jack dressed w lemon juice & shiso olive oil, topped w sea salt & MC

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9
Q

Shima Saba

A

Jap. mackerel brushed w nikiri, topped w plum paste & shiso

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10
Q

Unagi

A

freshwater eel, topped w eel sauce, sansho powder, sesame seeds

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11
Q

A5 Wagyu Tartare Aburi

A

A5 wagyu seared w miso tare, garlic & sea salt wrapped w/ seaweed topped w scallions, quail egg & shichimi pepper

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12
Q

A5 Wagyu Beef Aburi

A

A5 wagyu seared w miso tare, topped w Dijon mustard & serrano pepper

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13
Q

Akamutsu

A

Jap. rosey sea bass, brushed w nikiri, topped w yuzu kosho

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14
Q

Hamachi Kama

A

grilled in house tare sauce, served w spicy ponzu

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15
Q

Kinmedai

A

golden eye snapper, brushed w nikiri, topped w yuzu kosho

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16
Q

Oyster w E.V.O.O

A

lightly grilled, brushed w scallions, evoo, yuzu salt

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17
Q

Salmon Skin Roll

A

cucumber, eel, avocado, eel sauce, sesame seeds

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18
Q

Uni

A

sea urchin from Hokkaido or Santa Barbara, brushed w nikiri

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19
Q

Ika Ikura Uzura

A

lightly smoked salmon roe w, squid, ume, nori flakes & quail egg

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20
Q

Ika Uni Uzura

A

sea urchin w squid, ume, nori flakes, & quail egg

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21
Q

Kanpachi

A

thinly sliced Jap. amberjack dressed w yuzu juice, topped w lime zest & sea salt)

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22
Q

Avocado Ball

A

salmon/spicy tuna topped w truffle mousse, micro celery & gold flakes

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23
Q

Salmon Tataki

A

pan seared sesame encrusted salmon w spicy ponzu, topped w scallions w myoga scallions on the side

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24
Q

Serrano Hamachi

A

thinly sliced Jap. yellowtail dressed w ponzu & yuzu juice topped w lime zest, microgreens & Serrano pepper)

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25
Smoked Salmon Avocado Bowl
salmon smoked in honey tare, w avocado & TA, topped w MG
26
Spicy Salmon Bowl
chopped salmon mixed w yuzu kosho, S. mayo, scallions & ponzu topped w MG
27
Spicy Tuna Tartare
chopped spicy tuna w ses. Oil, masago & soy sauce topped w quail egg, sprouts & dried nori)
28
Truffle Aioli Salmon
thinly sliced salmon on a bed of shichimi pepper & TA, dressed w nikiri, topped w WR, MC w cherry tomatoes w shiso oil on the side
29
Tuna Tataki
pan seared spicy tuna dressed w ponzu & myoga, topped w garlic chips
30
Ume Madai Usuzukuri
thinly sliced sea bream dressed w ponzu, topped w goma, ume & shiso
31
Wasabi Hamachi Bowl
Jap. yellow tail mixed w myoga & wasabi vinaigrette topped w wasabi tobiko
32
YF/BF Tuna Bowl
YF/BF tuna mixed w myoga, sesame oil, macadamia nuts, spicy mayo, topped w nori flakes and nori strips
33
Yuzu Madai Bowl
Jap. sea bream mix w yuzu juice, heirloom tomatoes, myoga, shiso & salt topped w cilantros & MG
34
What's the difference between black and white sesame seeds?
White: sweeter, no hull Black: nuttier, bitter; hull intact
35
Where does our tuna and salmon come from?
``` King Salmon: New Zealand Sake: Scotland Bluefina tuna: Spain, Ecuador, Gulf Yellowfin tuna: Ecuador Ocean trout: Tazmania ```
36
What is daikon?
Japanese white radish
37
What is ohba?
Shiso, Jap. perilla leaf
38
What does omakase mean?
The direct translation of omakase is “I’ll leave it up to you” or “trust the chef”. It showcases the chef’s skills and his choice of what to serve, using the freshest ingredients available.. No omakase is the same because it is really based on the chef’s philosophy and style of cooking.
39
What does usuzukuri mean?
Thinly sliced
40
What does tataki mean?
Lightly seared, sliced
41
What does tartare mean?
Diced/Chopped
42
Nikiri
sweet soy sauce, soy mirin reduction
43
Ume
plum paste
44
Ponzu
shiro dashi, mirin, yuzu, soy sauce, bonito flakes, kombu leaf, citrus seasoning, sugar
45
Spicy Ponzu
ponzu, hot sauce, shichimi pepper
46
House Ponzu/ Flounder Sauce
ponzu, kanzuri, yuzu, yuzu kosho, ume
47
Truffle Aioli
truffle oil, black pepper, heavy cream, garlic, yuzu, kewpie mayo
48
Yuzu kosho
fermented yuzu rinds, green chilis, salt
49
Eel sauce
ginger, garlic, mirin, sugar, soy sauce
50
Shiso oil
olive oil, shiso leaf, garlic
51
Wasabi relish
wasabi, pickled horseradish
52
Yuzu
small Japanese citrus fruit, similar to lime/lemon
53
Kanzuri
fermented yuzu rinds, red chili, rice koji, salt
54
Chopped Hokkaido Scallops
spicy mayo, sesame seeds & scallions - 2pc
55
Ika
squid brushed w nikiri, topped w shiso & ume
56
What is myoga?
Ginger bulb
57
What is taekwon?
Jap. yellow radish
58
What is rakkyo?
Pickled onion (white)
59
What is shibazuke?
Eggplant
60
What is kyuri?
Cucumber
61
What is yamagobo?
Jap. mountain root
62
What is fujukinzuke?
Red radish
63
What is Same Karei and Engawa?
Same Karei is Jap. offshore flounder | Engawa comes from the fin muscle of Same Karei
64
What order are you supposed to eat the sushi?
Move from lean to fatty or light to heavy. | White fish - yellowtail - tuna - ‘silver skin fish’ like mackerel. End with sweet items like eel, tamago, masago
65
What is akami?
Leanest part of the tuna, has fishiest flavor
66
What is aji?
Horse mackerel
67
Where do we get our fish from?
Tsukiji market (Central Tokyo), Scotland, New Zealand, Alaska, Maine, South America

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