reasons on why you choose these drinks for your hotpot or sushi. if possible, please pair each drinks to the hotpot or sushi.
-Kimino sparkling water from Japan
-Yuzu drop martini (Homare Junmai Yuzu (lemon) sake, Smirnoff no21 vodka, fresh lemon juice, Himalayan pink salt). Goes well with hotpot or sushi.
-Japanese Green Tea: made with matcha, an ingredient unique to Japan and known for its earthy and slightly bitter taste. Pairs well with any sushi dish
-Sakura Flower ( Sakura harushika junmai sake (cherry blosson), Sakura edible flower). Goes well with sushi.
-premium Sapporo beer. Goes with sushi or hotpot
-asahi beer super dry. Goes with sushi or hotpot.
-hakutsuri nigori sake (plum unfiltered). Goes well with any sushi.
-homare lychee nigori ( lychee unfiltered). Goes well with sushi
-Hana Fuji apple (green apple unfiltered). Goes well with sushi
-Jasmine Tea: infused with the fragrant aroma of jasmine flowers. it is a popular tea in Japan and goes with any Japanese dish.
The hotpots and sushi:
The Amaebi Cheese Roll: sweet, succulent amaebi (sweet shrimp), with creamy cheese, crisp cucumber, ripe avocado, and a touch of spicy mayonnaise, all rolled up in seasoned sushi rice and a seaweed wrap, offering a unique fusion of flavors and textures.
Unagi roll: tender eel, known as unagi, and tiny shiny caviar eggs as key ingredients. Both the unagi and caviar eggs bring unique flavors that enhance the overall taste of the roll. The unagi, which is grilled freshwater eel, adds a rich and savory flavor, while the caviar eggs provide a burst of saltiness and texture
Futomaki sushi: Spicy futomaki tuna roll with barbecue crispy eel
Russian roulette sushi: wasabi salmon roll with truffle mayo base
Vegetarian cucumber roll: Thin slices of cucumber are used as the outer wrapper, providing a crisp and light texture. Inside, you will find a vibrant combination of shredded carrots, fresh spinach leaves, diced red peppers, and purple rice.
Vegetarian futomaki: strips of tamagoyaki (a Japanese-wrapped omelet), cucumber, avocado, and seasoned sushi rice. It may also include other ingredients, like dried gourd radish. The ingredients are formed into a huge cylindrical shape by carefully rolling them in a sheet of nori (seaweed).
Philadelphia Roll – It features a delicious blend of smoked norway salmon, creamy avocado, and tangy cream cheese, all wrapped up in perfectly cooked rice. The roll is then coated in sesame seeds, adding a delightful crunch to each bite.
California Roll – This delectable dish consists of a bed of seasoned sushi rice, wrapped in a sheet of nori seaweed, filled with creamy avocado with sesame seeds, mayonnaise, crisp cucumber, and succulent lump krab meat. The avocado and cucumber provide a refreshing crunch, while the crab meat adds a subtle sweetness and savory flavor.
10 large plates:
Yosenabe hotpot: The broth is a combination of dashi, soy sauce, sake, and mirin, providing a rich umami flavor. Shrimp, scallops, and monkfish, thinly sliced A5 wagyu beef, cabbage, mushrooms, and tofu.
Seafood hot pot: aromatic herbs and spices, such as ginger and garlic and sea bream bones broth. The seafood includes shrimp, bay scallops, clams, and mussels. Choose from either rice noodles or udon noodles.
Traditional clear vegetable broth: This broth is made by simmering a variety of vegetables, such as carrots, onions, celery, and mushrooms. Along with herbs and spices, to create a light and flavorful base. Vegan shrimp, watercress, vegan fish steak.
Mushroom and herb broth: fresh mushrooms (such as shiitake, button, and oyster mushrooms) with herbs like thyme, rosemary, and bay leaves broth. The result is a rich and earthy broth with a depth of flavor that complements a hotpot. Vegan gyoza with spinach flour, enoki mushroom, bok choy, bean sprouts, fried tofu.
Sichuan Chile Hotpot: Thinly shaved beef,rice noodles in Sichuan Chile broth with shiitake mushrooms
Mala hotpot: Sliced chicken, egg noodles in Mala spicy broth and bok choy
Shojin Ryori Nabe: seasonal vegetables, tofu, and konnyaku (yam cake), simmered in a kombu (dried kelp) broth, highlighting kombu as its key ingredient for a rich umami flavor.
Kinoko Nabe, primarily celebrates the abundance and variety of mushrooms in Japan, such as shiitake, enoki, and maitake, cooked in a soy sauce-based broth. Here, mushrooms stand out as the key ingredient not only for their texture but also for their deep, earthy flavors that define this nourishing dish.
Sumo Stew: dashi and chicken broth, vegetables, Kobe beef, various mushrooms (enboki, shitake, oyster king mushroom, etc…), kunamoto oysters, shrimp balls made of shiroebi (white shrimp).
Oden: Miso broth, carrots, fishballs, eggs, deep fried tofu veggies, fish cake stews, fish cake shape as koi fish.
Ice Cream Parfait: towering in a tall, slender glass, showcases layers of creamy soft-serve ice cream, vibrant fresh fruits like strawberries and kiwi, delicate swirls of whipped cream, and the integral crunch of corn flake cereal, topped with a drizzle of rich chocolate sauce and a delicate cherry
Mochi Ice Cream: Sticky matcha Mochi rice cake
