Turuko Food menu Flashcards by org GM

Hiyashi Tofu

Housemade Tofu, with Scallion, shiso, Ginger and salt.
DL~ housemade Tofu
A~seseame, soy <GF!>

chilled

Hiyashi = chilled

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Torotororo
[to-lo to-lo-lo]

Otoro and Akami, Yamaino (moutian potato), wasabi stem, soy sauce, with rice craker, Nori Tsukusani Paste quinnel
can add caviar

DL~Tuna Tartare
A~ soy sauce, scallions
GF~sub tamari hold soy/nori paste

Chilled

tororo= Japanese food that is made from grated yam,

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Maguro Nuta

Raw cuts of tuna and avacado tossed in a white miso-based sauce.
DL~Tuna Nuta
A~Scallions* Chives* GF!

Chilled

Nuta - white miso, mirin, dashi, vinegar, dijion

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Kanpachi Tataki

A Sashimi dish with a littel heat. seared with Binchotan
50g amberjack/Tosazu gelee
quenelle of jalapino, scallions, sesame seeds+oil

DL~Kanpachi Tataki
A~ Scallions, sesame, soy.
(Chef will not serve with out paste)

chilled

Tosazu gelee: bonito infused soy sauce, rice vinegar, dashi, mirin, gelatin.

Kanpachi= amberjack
Tataki= “pounded” or “hit into pieces

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Suzuki Usuzukuri
[suh-ZOO-kee UH-soo-zu-koo-ree]

a take on crudo with a plum vinegarette* topped with cucumber, shiso, red onions
DL~ Sea Bass Usuzukuri
A~ red onion*. <GF!>

chilled

umebushi plum, dashi, mirin, salt, olive oil

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Washugyu Tartare

American wagyu, spice red miso, quail egg, sesame
tossed in Tobanjyan, inaka dark miso, scallions, sesame oil, pickled daikon red onion
DL~ washu Beef Tartare (“break egg”)
A~ egg Scallions, red onion sesame, soy, soy sauce.

chilled

*chili infused chinese soy bean ferment,

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House Salad

Tofu crunch, Watercress, Hijiki seaweed, cucumber, radish buckwheat, black sesame, soy dresssing*
DL~ House salad
A~ Buckwheat*, Sesame, Soy Sauce {vegan}

Salads

*sesame oil, soy sauce, rice vinegar, vegan dashi,

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kale Salad

Baby Kale, avocado, asparagus, string beans, cherry tomatoes, lotus root, tofu crutons w/ sesame dressing*
DL~ Kale & avocado
A~ Sesame, Soy Sauce{vegan}

salad

sesame paste, rice vinegar, mirin, vegan dashi

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Wakame Sunomo

Tosaka and wakame seaweed salad, cucumber, Tosazu Gelee*
DL~Sunomono
A~soy sauce, sesame* {vegan*}

salad

*bonito flake infused soy, rice vinegar, dashi, mirin, ginger, gelatin (pork).
Sunomo : a traditional Japanese salad known for its refreshing, tangy flavor, characterized by a vinegar-based dressing

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Funansou Ohitashi

Chilled blanched swiss chard, cold oshitashi*, garnish with Konbu Seaweed Flakes
DL~Ohitashi
A~soy sauce

salad

*dashi and soy sauce

Ohitashi “steeped” or “soaked” / boiled vegetable salad dressed with dashi and soy sauce

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Edamame

boiled edamame seasoned with salt and kunbu-shiitake salt with dry roasted edamame

Hot

Kunbo - brown kelp seaweed, best known for use in dashi

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Tori Kara-age
[taw-ree kar-ah-ah-geh]

1 spicy mayo, salty chilli, yuzu

japanese fried (potaoto starch) chicken (thigh meat) marinated in sake, mirin, ginger, soy sauce. served with green yuzu-kosho mayo, black vinegar sauce
DL~ Tori Kara-age
A~soy sauce, : sauces 1 ~egg 2 scallions, sesame.

Hot

#2 soy sauce, black vinegar, ginger, chinese miso, scallions, sesame seeds

Tori=bird
Karaage=a Japanese cooking technique in which a vegetable or meat is lightly coated with cornflour or potato starch and deep-fried in oil.

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Ebi-Mayo

fried (massaged in egg whites, potato starch ,rice flour) tiger shrimp, red yuzu-kosho mayo
DL~Ebi-mayo
A~shrimp, egg, scallions*

hot

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Maitake-Tempura

tempura (flour/egg) hen of the woods, dressed in vegan dashi-an sauce*
DL~Maitake Tempura
A~ gluten, egg

Hot

Maitake= hen of the woods
*dashi from kunbo, shiitake, vegetables, mirin, potato starch, shiso

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Gobo Kara-age

Freid (potato starch) Burdock root (sake, white pepper, garlic) aonori seaweed,
DL~Gobo Kara-age
A~garlic, soy sauce

Hot

Karaage=a Japanese cooking technique in which a vegetable or meat is lightly coated with cornflour or potato starch and deep-fried in oil.

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Tako Isobe-Yaki
[Ta-ko ee-so-beh-yah-kee]

dashi, sake, soy sauce boiled, then Binchatan grilled on a black seaweed sauce (soy sauce) aonori and shichimi 7 spice
DL~ Tako Isobe-Yaki
A~soy sauce, sesame*

Hot

Isobe-yaki=grilling or frying food, often mochi, and wrapping it in seaweed (usually nori)

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Ebi Onigara

Head on shrimp, grilled/basted in spicy sauce* lemon juice and shiso
DL~Ebi-Onigara (demon shell)
A~shelfish

Robata

*red yuzu-kosho/olive oil

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Oyako Tsukune
oh-YAH-koh tsoo-koo-nay

Chicken Meatball, yakitori sauce*, egg yolk (oyako=parent child)
DL~chicken Tsukune
A~egg, sesame, scallions

Robata

*soy, marin, sugar

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Momo Yakitori

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grilled skin on chicken thigh, basted with yakitori, finished with shichimi 7 spice sansho pepper powder
DL~ Momo yakitori
A~soy sauce, sesame(shichimi)*

Robata

Ozaki Wagyu

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s&p grilled, sliced, sea salt, fresh wasabi, side of shiso chimichurri*
DL~ Ozaki Wagu
A~ scallion, Garlic(Chimmichuri)*

Robata

*shiso, scallions, garlic, olive oil

Shishito

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shishito peppers, basted binito flake dashi, olive oil, s&p grilled
DL~shishito peppers
A~soy sauce {vegan dashi}*

Raboto

shiitake

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Shiitake mushroom, basted soy sauce, bonito dashi, olive oil finished with schichimi 7 spice
DL~ Shiitae mushrooms
A~soy sauce, sesame (shichimi)*

raboto

Ise Ebi Tempura

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temprura (flour,egg yolk, water) Spine lobster, served with spring, chrysanthemum sauce and fried chrysanthemum
DL~ Ise Ebi (ee-seh eh-bee) tempura
A~shelfish, gluten, soybean

seafood

*spring chrysanthemum, soy sauce, mirin, dashi

Gindara Saikyo Yaki
[Gin-da-ya psycho ya key]

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black cod (150g) marinated 3 days in saikyop miso, dashi and butter. grilled and plated with picked ginger and pickled red radishes, sauce a miso, dashi, butter sauce.
DL~Gindara Saikyo Yaki
A~dairy

Seafood

Gindara = black cod
Saikyo Yaki = fish is marinated in a sweet Saikyo miso paste and then grilled

Tai Matsukasa

red snapper, dusted with potato starch, hot oil (350') spooned over, w/daikon-dashi sauce* topped with chpped red radish/kaiware daikon sprouts DL~Tai Matsubasa A~soy, soy sauce | seafood ## Footnote Tai = snapper Matsukasa = pine cone

Shitabirame Sugata [shih-tah-bee-rah-meh Sa-gu-tah]

whole fried (potato starch) Dover Sole, with punzu* and mimiji oroshi** DL~Crispy whole dover sole A~gluten, soybean | Seafood ## Footnote *yuzu, vinegar,dashi, mirin, soy) **grated daikon radish and chili Sugata = involves presenting a whole fish or fish fillet in its natural form, making it an integral part of the visual and sensory experience of Japanese cuisine Shitabirame =tongue sole

Kamo Sansho [KAH-moh SAN-shoh]

pan roasted duck breast w/ scallon sauce* olive oil, g- red radish and sansho peppercorn powder DL~kamo Sansho A~scallions, garlic | meat ## Footnote *chicken stock, garlic kamo = duck

Hire Katsu

Breaded (flour, egg. panko) 3/40g pork tenderlion, truffled tonkastu sauce* with julienned red cabbage DL~ Pork Katsu A~Gluten Soy, egg | meats ## Footnote *tomato, truffle oil, soy sauce, dashi, mirin

Washugyu Misuji

Grilled miso sauce* mariniated american wagyu flatiron, garnished scallions, radish, sesame sead DL~Washugyu Flatiron steak A~garlic, Sesame* | Meat ## Footnote *Hatcho dark miso, mirin, red wine, garlic

Wagyu Sukiyaki

HOT POT ozaki striploin, grilled tofu, yam noodle, leeks, gobo burdock root, carrots, poaced egg, sukiyaki chrysanthemum greens, sukiyaki sauce DL~Wagyu Sukiyaki A~soy sauce, egg* | meat ## Footnote Sukiyaki = beloved Japanese hot pot dish characterized by thinly sliced beef, vegetables, and tofu simmered in a sweet and savory broth

Shake Kamameshi

King Salmon (120g) pot short grain rice, salmon roe, ginger, shiso DL~ Salmon Kamameshi A~soy sauce | noodles/rice ## Footnote Kamameshi = a rice dish cooked in a cast iron pot along with a flavorful broth and vegetables, seafood or meats

Wagyu Yakimeshi

Wagyu fried rice, edemame, garlic cracked pepper DL~Waygu Yakimeshi A~soy sauce, garlic | noodles/rice ## Footnote Yakimeshi = grilled rice

Aosa Miso Shiru

aosa nori, red miso, dashi, fresh seaweed, mitsuba (parsley) DL~miso soup A~soy {vegan}* | rice/noodles

Toro -Aburi

Seared Fatty Tuna, Soy-Koji, scallions DL~Aubrie toro sushi A~scallions*, soy sauce

Sake -Aburi

Binchotan [bee-ncho-tan] Seared king salmon, w house made chili crisp DL~Seared King Salmon Nigiri A~Sesame* garlic* Soy Sauce

Wagyu -Aburi

Binchotan Seared Ozaki Wagyu nigiri with fresh grated horseradish DL~ Seared Wagyu Nigiri A~Soy Sauce*

Maine Lobster and Caviar Gunkan

Gunkan is a style of sushi with nori wrapped sushi rice nesting a spot for ingredients this needs soy sauce, Cooked lobster topped with caviar DL~Maine Lobster and Caviar nigiri sushi A~shellfish

Torotaku Roll {with caviar}

Minced fatty tuna with Iburigakko [ee-boo-ree gay-goh] (smoked daikon pickle), sushi rice and seaweed {with Osetra [OH-seh-truh] caviar} DL~Torotaku roll A~ na

Kara Tuna Roll

Lean tuna tartare with spice mayo (egg yolk, vinegar, Serrano peppers, soy sauce) sushi rice and seaweed Kara = spicy DL~Spicy tuna roll A~Soy Sauce, egg

Kara Hotate Roll

Cubed diver scallops from Hokkaido, with spice mayo (egg yolk, vinegar, Serrano peppers, soy sauce) sushi rice and seaweed Kara = spicy DL~Spicy Scallop Roll A~shellfish, soy sauce, egg

Sake Avo Roll

King salmon, avocado, roll DL~salmon avocado roll

Hamachi Jalapeño Salsa Roll

yellowtail, salsa (jalapeño, cucumber, lime and zest) DL~Yellowtail salsa roll A~. Na

Ebi-Ten Roll

Small tiger shrimp tempura (flour, egg, water) and bubu-arare [boo-boo ah-RAH-ray] (puffed rice), sushi rice, seaweed, sweet soy DL~shrimp Tempura Roll A~ shellfish, gluten, egg

Unagi Sansho Roll

binchotan grilled unagi (fresh water eel), cucumber, soy flavored sansho peppercorns DL~Unagi Roll A~soy sauce

Yasai Maki

Chi-maki (medium-sized roll) Okra, shiitake (vegan dashi, soy sauce), pickled chayote (cross between a pear, cucumber, and zucchini) cucumber, avocado, pickled plum DL~ vegetable roll A~soy sauce

California Roll

Real snow crab, avocado, cucumber*, lettuce, sushi rice and seaweed DL~California Roll A~shellfish

Turuko Food menu Flashcards

(46 cards)