Glossary

Duxello – mixture of seasonal mushrooms & garlic

Aioli – mixture of oil and egg yolk, creating a thicker mayo-like sauce

Gouchgang – fermented chilis, garlic and spices

Seahorse – traditional spicy mayo style sauce with a hint of citrus and horse radish

Kombu – edible dried kelp seaweed, traditionally used to flavor liquids

Hamachi/Yellowtail – yellowtail tuna, buttery more delicate than ahi tuna

Ponzu – garlic citrus soy sauce, thickened slightly to stick to food

Kimchee – vegetables, mixed and fermented with chilis, garlic and spicy

Katsu – less dense frying method with crispy ground breadcrumbs

Truffle Seahorse – our signature seahorse aioli with a hint of black truffles

Masago – traditionally eggs from a smelt fish

Tobiko – larger, higher quality fish eggs, traditionally from flying fish

Natto Beans – fermented soy beans

Lomi Lomi – ceviche like citrus, ginger marinade. Traditionally made in Hawaii

Poke Sauce – also traditional Hawaiian, sweet and savory sauce used as marinade

Wagyu – highly marbled, high-quality beef; kobe beef’s little brother

Ragoon – translated Yangon is the capital of Myanmar, more commonly know as a cream cheese crab, scallion mixture

Miso – fermented soy beans ground to a thick paste

Chutney – a relish or dip that accompanies meats and other foods

Sashimi vs Sushi – sushi is a thin cut fish over rice, sashimi is just slices of fish, sometimes thicker or thinner depending on the anatomy of the fish

Togorashi – Japanese spice blend, similar to Chinese five spice

Japanese Milk Bread – traditional bread recipe that uses milk instead of water

Nori – dried seaweed, used for rolling sushi