Front of House Training: Menu Knowledge and Allergen Guide

Comprehensive vocabulary flashcards detailing menu dishes, hidden allergens, ingredients, and service guidelines for front-of-house staff.

Japanese Milk Bread

A share plate of soft milk bread made with flour, milk, and butter, finished with nori and miso butter sauce. Contains wheat/gluten, milk, and soy; vegetarian but not vegan.

Edamame

Charred soybeans over charcoal, finished with Maldon salt and olive oil. Contains soy; vegan and gluten-free as listed.

Smoked Wagyu Gyoza

Smoked wagyu beef and mushroom dumplings served with a house mushroom-based XO sauce made with garlic and shallots. Contains beef; not vegetarian.

Zucchini & Eggplant Chips

Thinly sliced zucchini and eggplant lightly fried in tempura batter, served with Japanese chili vinaigrette. Contains wheat/gluten and uses a fryer shared with shellfish.

Crispy Brussels Sprouts

Fried brussels sprouts tossed in Japanese honey mustard, topped with bonito flakes and crunchy fried garlic. Contains fish and mustard; not vegetarian or vegan due to bonito and honey.

Charred Broccolini

Charcoal-charred broccolini finished with pistachio milk sauce and tomato dashi. Contains tree nuts, milk, and fish (bonito broth); not vegetarian.

Seasonal Garden Salad

Salad made with wild fried rice, fried shallot, pistachio, orange, and finished with edamame purée. Contains tree nuts and soy; vegan and vegetarian as listed.

Chirashi Don

Seasonal fish served over sushi rice seasoned with salt, sugar, and sesame seeds, accompanied by house pickles. Printed on the menu as 'charishi don' and contains fish and sesame.

Hot Rock

Australian wagyu or $A5$ Japanese wagyu served raw for the guest to cook on an extremely hot stone for a few seconds per side. Contains beef, soy, and wheat/gluten (gluten-free option available with gluten-free soy sauce).

Wagyu Carpaccio

Thinly sliced raw wagyu beef served with wasabi vinaigrette, olives, capers, parmigiano, harissa aioli, and sourdough bread. Contains milk, egg, wheat/gluten, and beef.

Grilled Asparagus

Charcoal-grilled asparagus finished with yuzu hollandaise, olive oil, and crispy fried pork. Contains milk, egg, and pork; not vegetarian.

Sweet Corn

Corn served in brown butter curry and garlic, garnished with crispy fried garlic. Contains milk; vegetarian (pending curry blend confirmation) but not vegan.

Raw Oysters (Watermelon Granita Style)

Raw oysters prepared with a refreshing watermelon granita. Contains mollusk and pork (pork-derived gelatin).

Raw Oysters (Ponzu Style)

Raw oysters served with ponzu sauce and ikura (salmon roe). Contains mollusk, fish (bonito and ikura), soy, and wheat/gluten (regular soy sauce).

Maguro Hosomaki

A thin sushi roll filled with raw tuna, charred scallion, and cucumber. Contains fish; pescatarian.

Yellowtail Roll

Sushi roll featuring raw yellowtail, yuzu kosho, candied garlic, fried shallot, scallion, cucumber, cilantro, and avocado. Contains fish; pescatarian.

Smoked Salmon Roll

Sushi roll filled with house-smoked salmon, crème fraîche, fried shallots, pickled red bell pepper, fried capers, chives, cucumber, and fennel garnish. Contains fish and milk; carries an undercooked asterisk because smoked does not mean cooked.

Salmon Crudo

Raw salmon seasoned with salt, pepper, charred apple, Thai basil, tom kha (coconut milk), chili oil, and mixed micro greens. Contains fish and coconut; pescatarian.

Madai Crudo

Delicate raw sea bream seasoned with salt, pepper, Asian pear, lemon, garlic, amazu, cilantro oil, and mixed micro greens. Contains fish; pescatarian.

Yellowtail Crudo

Raw yellowtail prepared with salt, pepper, cherry tomato marinade, orange, garlic, ponzu, and mixed micro greens. Contains fish, soy, and wheat/gluten (from ponzu).

Bluefin Tuna Crudo

Meaty raw bluefin tuna served with walnut and mixed micro greens. Contains fish and tree nuts (walnut); pescatarian.

Hokkaido Hotate Crudo

Raw Hokkaido scallops with salt, pepper, garlic, ume dashi, shiso, quinoa, and mixed micro greens. Contains mollusk, fish (bonito), and pork (pork-derived gelatin in the dashi).

Hirame Usuzukuri

Paper-thin raw flounder dressed with salt, pepper, tobiko (flying-fish roe), togarashi chili blend, scallion, quinoa, lime zest, tosazu, and mixed micro greens. Contains fish; pescatarian.

Soft Shell Crab Roll

Sushi roll containing soft shell crab tempura, avocado, charred pineapple, crying tiger sauce, fish glaze, and tom kha. Contains crustacean shellfish, wheat/gluten, fish, and coconut.

Summer Roll

Sushi roll featuring tempura tiger prawn, cucumber, lettuce, pineapple, cilantro, Thai basil, and fried shallots, finished with crying tiger sauce and cherry tomato marinade. Contains crustacean shellfish, wheat/gluten, and fish.

Spicy Tuna Roll

Sushi roll made with marinated raw tuna (kimchi-based sauce and tobanjan), sesame seeds, cucumber, charred scallion, fried shallots, and chili aioli. Contains fish, sesame, egg, and soy.

Clay Pot

Crispy rice dish cooked with shallot paste, sa-cha BBQ sauce, pepper, soy sauce, bonito dashi, oyster sauce, mushroom, shallots, chives, sesame oil, and scallion, topped with choice of yellowtail, branzino, or gyu (wagyu). Contains soy, wheat/gluten, fish, mollusk, and sesame, and carries the most hidden allergens on the menu.

Whole Branzino

Whole fish cooked with fennel and peppercorn, featuring crispy skin, accompanied by a fennel brown butter dashi sauce on the side and a fennel salad with tomato vinaigrette (contains bonito/shio dashi). Contains fish and milk; may contain bones.

Aged Prime Tomahawk ($44\,\text{oz}$)

A $44\,\text{oz}$ aged prime tomahawk steak cooked to medium with no modifications, served with charred seasonal vegetables and three side sauces: sesame-shiso chimichurri, romesco (with pine nuts), and carrot purée. Contains beef, sesame, tree nuts, and milk.

Gyu Roll

Sushi roll containing sous vide wagyu short rib, asparagus, fried shallot, grilled onion, egg yolk, and romesco sauce (contains pine nuts). Contains beef, egg, and tree nuts.

Veggie Roll

A chef's daily selection vegetable roll built on sushi rice seasoned with sesame seeds. Contains sesame; daily ingredients and vegan/vegetarian status must be confirmed at lineup.

Pork Belly (Chef Special)

Sous vide pork glazed with miso honey sauce, served on ginger citrus sauce with fried kale, pickled apple, and watermelon radish. Contains pork, soy, and wheat/gluten.

Black Cod

Flaky black cod marinated in miso, sake, mirin, and sugar, topped with miso glaze, accompanied by corn, peas, and mushrooms sautéed in brown butter and garlic. Contains fish, soy, milk, and alcohol; pescatarian.

A5 Japanese Wagyu / Australian Wagyu

Wagyu beef cooked to medium or well done with no modifications, served with rainbow carrots and three side sauces: black garlic miso, black garlic dashi (contains bonito fish), and dairy carrot purée. Contains beef, soy, fish, and milk.

Creamy Cedar Salmon

Grilled salmon charred with cedar wood, served with grilled fennel, salmon roe, lemon, and a side fennel cream sauce that contains miso. Contains fish, milk, and soy; pescatarian.

Lobster Uni Pasta

Angel hair pasta coated with uni sauce, lobster tail, fresh uni, shallot, and topped with lobster bisque cream. Contains wheat/gluten, crustacean shellfish, sea urchin (uni), milk, fish, and alcohol.

Uni (Sea Urchin)

A marine delicacy that is neither a crustacean nor a mollusk, requiring distinct allergen tracking and direct confirmation with shellfish-allergic guests.

Sauces on the Side Allergy Rule

Sauces served on the side offer room to adapt for dietary needs, but only the Chef or expo can decide if a sauce can be modified or omitted—never the server.

Tiger Prawn Tempura

Lightly battered fried tiger prawns served with a dipping sauce made from fish dashi, soy sauce, and alcohol (mirin and sake). Contains crustacean shellfish, wheat/gluten, fish, soy, and alcohol.

Wild Mushroom Tempura

Assorted wild mushrooms fried in sesame tempura batter, served with matcha salt, togarashi chili salt, and kombu (seaweed) salt on the side. Contains wheat/gluten and sesame.

Chicken Karaage

Juicy Japanese fried chicken coated with potato starch, seasoned with five-spice salt and pepper, and served with chili oil and a lemon wedge. Contains poultry; traditionally marinated in soy sauce (wheat/soy).

Kabocha Tempura

Crispy fried Japanese pumpkin in tempura batter, finished with crème fraîche and togarashi chili powder. Contains wheat/gluten and milk; vegetarian but not vegan.

Tare

A traditional glossy sweet-savoury glazing sauce used across robata skewers, typically made of soy sauce, mirin, sake, and sugar, and sometimes built on chicken or fish stock.

Chicken Thigh Skewer

Charcoal-grilled robata skewer glazed with tare and finished with ume (salty, sour pickled Japanese plum) paste. Contains poultry and wheat/gluten.

Pork Belly Skewer

Charcoal-grilled pork belly skewer glazed with tare and garnished with scallion. Contains pork and wheat/gluten.

Mushroom Skewer

Robata skewer of charcoal-grilled mushrooms finished with tare. Contains wheat/gluten; only vegetarian if the kitchen confirms the tare is free of meat or fish base.

Beef Skewer (Robata)

Charcoal-grilled beef skewer finished with tare and house chimichurri made with sesame oil and shiso. Contains beef, sesame, and wheat/gluten.

Eggplant Skewer

Charcoal-grilled eggplant skewer finished with garlic, sugar, soy sauce, Thai chili, and oyster sauce. Contains mollusk, soy, and wheat/gluten; not vegetarian or vegan due to oyster sauce.

Tiger Prawn Skewer

Charcoal-grilled tiger prawn skewer marinated in fish sauce, finished with lime zest, basil, cilantro, and fried shallots. Contains crustacean shellfish and fish.

Handrolls Service Standard

Handrolls must be delivered directly from the sushi chef to the guest and eaten immediately so the nori remains crisp. Built on sushi rice (containing sesame) and nori.

Maguro Handroll

Handroll made with raw tuna, Asian pear, yuzu, takuan (pickled daikon radish), and chives wrapped in nori and sesame sushi rice. Contains fish and sesame; requires the raw reminder.

Salmon Handroll

Handroll filled with salmon, pickled shallots, crème fraîche, and capers on sesame sushi rice. Contains fish, milk, and sesame.

Yellowtail Handroll

Handroll featuring raw yellowtail, cilantro, fried shallots, and fried garlic wrapped in nori and sesame sushi rice. Contains fish and sesame.

Beef Handroll

Handroll filled with sous vide wagyu short rib, charred pineapple, and shiso-sesame chimichurri sauce. Contains beef and sesame.

Scallop Handroll

Handroll made with raw scallop, tobiko (fish roe), bubu arare, lemon zest, and chili aioli. Contains mollusk, fish, and egg.

Bubu Arare

Crunchy Japanese rice crackers used as a textural garnish, featured in items like the Scallop Handroll.

Veggie Handroll

Handroll filled with cucumber, avocado, cilantro, pickled carrots, and red pepper romesco sauce (contains pine nuts). Contains tree nuts and sesame; vegan as listed.

King Crab Handroll

Handroll made with sweet king crab warmed in brown butter and finished with lemon zest. Contains crustacean shellfish and milk; pescatarian.