Lunch: Scottish Smoked Salmon and Parma Proscuitto with "Surf and Turf" Salad; Spicy Ahi and Avocado Salad with Cucumbers, Asian Greens, Daikon Sprouts and Ponzu
Vinaigrette with Toasted Sesame Seeds; Arugula Pesto and Ricotta Ravioli with Marinara Sauce and Summer Onions with Sea Salt Blanched Broccoli; Local Albacore Tuna Salad with Horseradish Aioli, Heirloom Tomatoes and Avocado; and Grilled Chipotle Chicken Skewers with Jicama and Pineapple Slaw and Cilantro Pesto
Diners can also feast on a choice of entree: Miso Black Cod, Mixed Lentils, Black Corn Puree, Black Sesame Souffle or Grilled Beef Tenderloin Steak with 3 Sauces (US Angus Tenderloin grilled Robata style and served with Ponzu
Mayo, Onion soya and yakiniku).
For the rice: 7 ounces sushi rice 3/4 cup filtered water 1 1/2 teaspoons rice vinegar 1/2 ounce superfine sugar Salt to taste For the beef: 1/2 ounce fresh wasabi 1/8 cup soy sauce 1 1/2 tablespoons ponzu
Drop rice bran oil 4 ounces wagu beef trimmings, finely chopped 2 teaspoons muga ginger, finely chopped Salt and freshly ground black pepper to taste To serve: 41-x-5-inch nori strips For the garnish: Finely julienned scallions, green potion only Oscietra caviar Hojiso flowers Freshly grated ginger
To make Ponzu
Dip, mix lime juice, soy sauce, 2 tablespoons water, ginger and brown sugar in a small bowl, stirring to dissolve sugar.
In a small bowl, mix ponzu
sauce, soy, chives, cilantro, wasabi, ginger, garlic, sugar, and bacon.
Win, and you could get a free upgrade, appetizers at the onsite Asian restaurant Ponzu
For the marinade: 1 ruby red grapefruit halved Zest of 1/2 orange 1 clove garlic, peeled and crushed 1 1/2 ounces bonito flakes 1 Thai green chile 1 10-x-l0-inch piece kombu, coarsely chopped 1 1/2 ounce ginger, peeled 1 1/2 cups ponzu
1 1/2 cups soy sauce 1/2 cup mirin 3 tablespoons soy sauce 1/3 cup yuzu juice For the mullet: 2 5-ounce mullet fillets 2 cups marinade, from above For the pickled vegetables: 1 ounce julienned carrot 1 ounce julienned celery 1 ounce julienned sweet potato 1 ounce julienned ginger 1 cup marinade, from above For the rice: 5 ounces cooked sushi rice 1 ounce soba cha * 2 chives, finely chopped Sail to taste To serve: 2 2-x-9-inch pieces nori For the garnish: Ruby red grapefruit segments Lemon balm * Buckwheat tea, available in Asian markets.
Another of Taka's goodies not to be missed is the Taka version of ceviche, Japanese style ($8), which comes forth as a generous portion of sashimi-type pieces of tuna, yellowtail, halibut, albacore and salmon floating in a spicy marinade of vinegary ponzu
sauce boosted with diced onion, tomato and jalapenos.
Sample recipe for Sesame-Seared Ahi Tuna: Sesame ahi tuna, served with sweet potato and asparagus tempura and a side of ginger ponzu
Its version of Fish and Chips is served tempura-style using nori-crusted lapu-lapu, along with sweet potato chips and a tart ponzu
sauce instead of vinegar.
50) described as ``garlic spicy tuna, wrapped in oba leaves, deep-fried tempura served with ponzu
sauce,'' and breaded scallops with special sauce ($7.
Menu items include the Chicken Lettuce Wrap, a flavorful chicken wrap with shitake mushrooms, water chestnuts, scallions and garlic served with crisp lettuce cups, and the Ahi Tuna Salad, a spinach salad with seared Ahi Tuna, red onions, cucumbers, red bell peppers and ginger in raspberry vinaigrette with ponzu