NOYAA FOOD TRAINING

CAVIAR

• Oscietra Caviar:

  • Origin: Russian Sturgeon (Acipenser Gueldenstaedtii)

  • Flavor profile: Rich, nutty, and buttery with complex, savory notes.

  • Texture: Firm, medium-to-large round grains that pop gently.

  • Color: Ranges from golden to dark brown.

  • Comparison: Often likened to hazelnuts and egg yolk.

  • Reputation: Considered refined, prestigious, and second only to Beluga caviar.

TORO-TORO TARTAR

• Description: A savory variation on a classic dessert.

• Composition: Delicate éclair filled with otoro tuna tartare and hearts of palm, topped with fresh shaved tuna.

• Ingredients:

  • Otoro Tuna: Premium cut flown weekly from Japan’s Koushu Market, known for buttery flavor.

  • Complement: Fresh truffle and heart of palm for balanced richness.

• Serving: Presented in two portions.

• Allergens: Seafood, dairy, gluten, shellfish. Cross-contamination may occur.

OTORO

• Definition: The most prized and fattiest cut of bluefin tuna.

• Location: Taken from the underside of the belly.

• Characteristics:

  • Known for intense marbling, delicate pink hue.

  • Texture: Creamy and buttery, providing a melt-in-your-mouth quality.

• Culinary Use: Highly sought after for sashimi and nigiri.

EDAMAME – STEAMED OR CHARRED

• Preparation: Blanched edamame served steamed or charred.

• Flavor Enhancement: Finished in sweet-and-spicy Thai-style soy glaze, with tōgarashi and smoked Maldon salt.

• Allergen: Soy.

TRIO EDASIAN UMAMI HUMMUS

• Description: A tasting trio of house-made hummus inspired by Japanese, Thai, and Korean flavors.

• Accompaniment: Served with warm, house-baked herb pita.

• Japanese Hummus:

  • Ingredients: Tahini, shiro miso, black garlic, yuzu juice, sesame, nori.

• Thai Hummus:

  • Ingredients: Coconut milk, lemongrass, galangal, kaffir lime, green chili, Thai basil oil, coconut flakes, chili flakes.

• Korean Hummus:

  • Ingredients: Gochujang, doenjang, rice vinegar, lemon, Korean chili oil, kimchi powder, black garlic pearls, radish, topped with pistachio and almonds.

• Allergens: Sesame, soy, garlic, nuts, dairy.

• Note: Extra order of pita upon request (one time yes, second time no; 1 per person).

WAGYU PILLOW

• Description: Crispy pillow pita filled with truffle béchamel and cured Japanese wagyu beef.

• Finishing Touch: Topped with fresh truffle.

• Composition:

  • Wagyu Beef Bresaola: Air-dried and cured from marbled Japanese or Australian Wagyu, sliced thin for charcuterie.

  • Flavor: Buttery and umami-rich.

• Serving: Presented as two pieces, meant for hand consumption.

• Allergens: Dairy, gluten.

TUNA CRISPY RICE

• Base: Carnaroli risotto rice prepared in black cod brandade, combined with milk and potatoes.

• Characteristics:

  • Finished: Mixed with miso, yuzu, saffron, shaped into rectangles, breaded, and fried until golden.

  • Toppings: Argentine breadcrumbs, avocado mousse, fresh tuna or shrimp with gochujang.

• Presentation: Served in two pieces with micro herbs.

• Allergens: Egg, panko, fish, shellfish, dairy.

GLAZED CHICKEN KUSHIYAKI

• Main Component: Free-range chicken thigh skewers.

• Marination: Marinated for 24 hours in brown sugar, soy, milk powder, and condensed milk.

• Cooking Style: Grilled over an open flame (Robatayaki style).

• Finish: Coated with house-made Yakitori glaze made from chicken stock.

• Cooking Time: Reduced and thickened for 6-7 hours to achieve desired consistency.

• Accompaniment: Sudachi (Japanese lime).

• Serving: Two per order.

• Allergens: Soy, dairy, garlic, gluten, onion.

GRILLED OCTOPUS SKEWERS

• Preparation: Octopus simmered with bay leaves and cloves till tender, finished on the robata grill.

• Marination: Coated in chimichurri and served with a romesco-style sauce.

• Sauce Composition: Chili, pistachio, pimento peppers.

• Serving: Two per order.

• Allergens: Pistachio, peppers, garlic.

EBI NORI TACO

• Description: Rice-paper taco filled with deep-sea prawn, chipotle aioli, and pickled jalapeño.

• Additional Elements: Wakame and sweetness from dates.

WAGYU NORI TACO

• Description: Sushi-inspired wagyu in a crisp rice-paper taco shell.

• Ingredients: Wagyu beef, garlic ponzu aioli, wasabi, winter truffle, and truffle paste.

• Serving: Three per order, includes karashi mustard on the side.

LOBSTER TEMPURA

• Main Ingredient: Maine lobster coated in tempura batter and fried.

• Accompaniment: Served with yuzu–cayenne aioli.

• Allergens: Shellfish, fish, soy, nuts (shared fryer), gluten. Cross-contamination may occur.

AVOCADO TARTAR

• Description: Silky avocado mousse mixed with yuzu kosho, lime, and lemon.

• Components: Layered with hand-cut avocado and finished with balsamic pearls.

• Accompaniment: Crisp plankton wafer (rice cracker with spirulina and shrimp).

FROM THE GARDEN

NOYAA BURRATA

• Description: Creamy burrata served with confit pear, snap peas, shallots, chives, and parsley.

• Flavoring: Brightened with yuzu and balsamic pearls, finished with a green veloute of pear, honeydew, cucumber, apple, yuzu, sherry vinegar, balsamic, with a glaze on the serving plate.

• Allergens: Dairy, onion/shallot.

GREEK SALAD

• Ingredients: Heirloom tomatoes, cherry tomatoes, cucumber, mixed peppers, red onion, local feta, capers, and olives.

• Dressing: Simple classic vinaigrette.

• Allergens: Gluten, dairy.

SPINACH GOMAE (VG)

• Description: Blanched baby spinach dressed in Gomadare (black sesame paste, dashi, sesame oil, sugar).

• Toppings: Roasted black sesame, wakame, grape verjus, Ito tōgarashi.

• Grape verjus: Juice from unripe grapes, resembling lemon juice but softer in acidity.

• Allergens: Sesame, soy.

DIM SUM

• Note: Less detail than desired; various dishes mentioned include:

  • TRUFFLE CHICKEN: Mushroom, chicken, duck (foie gras), ponzu.

  • BLACK COD & LOTUS: Butterfly pea soy, white shoyu, sake, miso foam, Avruga.

  • CREAM CHEESE AND TRUFFLE: Oyster mushrooms, cream cheese, condensed milk, shoyu.

  • SNOW CRAB & SWEET CORN: Chili sour dashi.

• Grilled Asparagus: Char-grilled asparagus with chimichurri, tempura flakes, lemon, and lime zest.

ROASTED CAULIFLOWER — JOSPER

• Description: Ginger-forward dish with increasing heat from fresh ginger.

• Preparation: Oven-roasted, caramelized and smoked in Josper oven.

• Glaze: Honey followed by a ginger wafu sauce (ginger, lemon, yuzu, shallots, rice vinegar, white wine vinegar, olive oil, apple, celery juice).

• Finishing Touch: Green oil from kombu, spinach, shallots, chives; garnished with crispy shallots and chives.

• Notes on Ingredients: Kombu is nutrient-dense kelp, foundational to Japanese cuisine.

• Josper Oven: Spanish-designed indoor charcoal oven providing caramelization and flavor.

SWEET CORN ON THE COB (VG)

• Preparation: Grilled sweet corn in three styles.

• Ingredients: Shiso butter, Japanese mint, shishito peppers, green chilies, and ponzu; served with popcorn and Peruvian choclo.

• Element: Dehydrated corn husk fried for texture.

• Description of Peruvian choclo: Large-kernel Andean corn, starchy, chewy, with a mild flavor.

JOSPER OVEN FREE RANGE BABY CHICKEN

• Description: Half-roasted free-range baby chicken marinated with confit lemon and black lime.

• Cooking Method: Roasted till tender, inspired by Middle Eastern and Mediterranean flavors.

76-HOUR LAMB SHOULDER

• Preparation: Slow-cooked sous vide for 76 hours in its own jus.

• Finish: Glazed with yakiniku-style barbecue sauce (sesame and soy sauce).

• Accompaniment: Geranium leaves and orzo pasta cooked in lamb jus.

• Definition: Yakiniku sauce—a sweet, savory Japanese marinade for grilled meats.

BLACK COD

• Description: Miso-marinated black cod finished with yuzu, served over sweet potato purée enriched with honey and butter.

• Pairings: Yuzu-pickled daikon, ichimi tōgarashi, olive cress, and green oil drizzle.

FLAME-GRILLED WHOLE SEA BASS (Serves 2–3)

• Description: Whole sea bass, deboned for easy sharing, expertly served.

• Cooking Method: Cooked in Josper oven, sliced by server for serving.

• Finish: Flavored with a Japanese-style chimichurri and flambéed tableside with Pastis.

• Garnishing: Crispy shallots, fresh herbs, tempura flakes, bright citrus accents.

• Notes on Myoga: Prized ginger variety from Japan and Korea with a delicate aroma and flavor.