caution: jalapenos and more jalapenos

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Kojis, ari roll – Avocado, crab meat, yellowtail, paprika tenkatsu, red radish,
jalapeno,  jalapeno sauce, smoked paprika sauce

By Chef Matthew Ting

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if you miss summer already…here’s the tropical tapioca

TROPICAL TAPIOCA

mango tapioca pudding, lime cake, pineapple brulée, coconut-lime sorbet, coconut tuile by Chef Alyssa

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The Samba Split

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doce de leite ice cream, caramelized baby bananas, coconut flan, coconut mochi, caramel popcorn, fresh berries from Chef Alyssa

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Picarones!

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Picarones! Peruvian-style doughnuts accompanied with a seasonal butternut squash sabayon from Chef Alyssa.

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Yuzu Tart Cheesecake

 

YUZU CHEESECAKE

 What goes into our yuzu tart cheesecake? A sugar sphere, graham cracker crumble, baked meringue, shiso ice cream, fresh strawberries and orange candy zest! The technique for making the beautiful sugar sphere is similar to the blowing glass process.

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chips and dips we don’t see everyday

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Baked Blue Crab with fire-roasted peppers and corn, manchego cheese, aji amarillo, plantain chips and herb salad from Chef Jason Mousseau at SUSHISAMBA Chicago

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never too early for Sake!

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“Sake & The City II”

 

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Kanpachi and Creme de Sesame

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From Chef John Um, Shizuoka kanpachi sushi with black sesame creme, chili oil, and intense micro free mix

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a marriage of mushrooms and sushi

Have you ever encountered mushrooms in a sushi dish? Over in Las Vegas, Chef John Um remixed our mushroom tobanyaki recipe into a maki roll just in time for Autumn!

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Inside: cucumber, avocado, onion
Top: 0.5 ounces of seared wagyu beef, mushroom, mushroom coconut sauce, garlic chips, shredded green onion

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leave your fishing pole at home

mackerel

No need to trek to the lake to fish out a yummy meal. Chef Claudio from London has got you covered with his latest special: mackerel marinated in dendê oil and orange with fennel coleslaw and calamata powder.

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