Sushi Row Food + Beverage Study Guide

Flashcards covering the Sushi Row food and beverage menu, including ingredients, definitions, and service protocols.

Sushi

A term meaning "Sour Rice".

Lunch Set

A meal consisting of a small miso soup, salad, a 6-piece spicy tuna roll with Nori on the outside, and a 4-piece nigiri featuring 1 Tuna, 1 Yellowtail, 1 Salmon, and 1 Halibut.

Spicy Pickled Cucumbers

A dish containing cucumbers, sugar, gochugaru, gochujang, garlic, sesame oil, vinegar, salt, fish sauce, and sesame seeds, topped with chili threads; it is neither gluten-free nor vegan.

Miso Soup

A soup that is not vegan because it contains fish flakes.

Caviar Service (Snack vs. Full size)

The snack size contains $10\,g$ for $\$50$ and the full size contains $1\,\text{oz}$ for $\$150$, both served with yuzu creme fraiche with chives and house-made potato chips.

Jalapeno Sashimi Sauce

A dressing made of garlic infused shiso oil and gluten-free yuzu ponzu.

Momiji Oroshi

A condiment made of grated daikon and red chili peppers.

Yuzu Kosho

A fermented paste made from yuzu and chili peppers.

Gochugaru

Korean red chili pepper flakes.

Gochujang

Korean red chili pepper paste; note that it can contain trace amounts of wheat.

Oysters

Seafood from Skaggit Bay, WA, priced at $\$40$, served with ginger, momiji oroshi, ponzu, scallions, and a lemon wedge.

Toro

The fatty belly portion of a Tuna.

Hamachi Kama

Grilled yellowtail collar served with a teriyaki glaze and a grilled half lemon; it is not gluten-free.

Steak & Eggs

Tenderloin tartar minced with kewpie mayo, capers, dijon, white onion, salt, and pepper, topped with chives and caviar, served with housemade toasted Japanese milk bread.

Lobster Salad

A salad that is not dairy-free because the lobster is prepared with garlic butter.

Grilled Tenderloin

An $8\,\text{oz}$ hand-cut beef tenderloin marinated with rosemary and thyme, topped with garlic butter and served with Yakiniku sauce.

Yakiniku

A traditional Japanese steak sauce.

Miso Black Cod

A specialty dish marinated for $3$ days, served with balsamic reduction and sweet miso glaze.

Wagyu

A breed of Japanese cattle characterized by high fat content and marbleization.

Tamari

Gluten-free soy sauce.

Macho Sauce

A sauce composed of blackened jalapeños, shiso leaves, cilantro, and gluten-free ponzu.

Bushido

The house sake; offered in shot sizes of $2\,\text{oz}$ ($\$5.50$) or large sizes of $11\,\text{oz}$ ($\$20$).

Sake Bomb

A drink made with $\frac{1}{2}$ a pint of Sapporo and a shot of cold Bushido.

Shiso

An aromatic herb in the mint family widely used in Japanese cuisine.

Yuzu

A Japanese citrus fruit with a flavor profile similar to a mix of lemon and lime.

Shochu

A Japanese distilled spirit with a smoky flavor and higher alcohol content than sake.

Shichimi

A traditional seven-flavored Japanese chili spice blend.

Arare

Small, crunchy, gluten-free Japanese rice crackers.

Roe

Fish eggs; specifically Ikura (salmon roe).

Masago

Capelin roe fish eggs.

Nitsume

Eel Sauce.

Katsu

A Japanese dish where an ingredient is coated in panko breadcrumbs and deep-fried.

Team Service

The hospitality model where any employee in all black can assist guests regardless of their table assignment.

Allergic Reaction Protocol

Servers must determine if the allergy is consumption or contact, verify the presence of an epi-pen for severe cases, and flag the kitchen ticket with the specific allergy type.