Japanese Cuisine Quiz

Robatayaki Yakitori

• Negima consists of chicken thigh, scallion, and sea salt
• Tsukune is a ground chicken meatball served with tare
• Wagyu is a strip loin with soy-cured jidori egg yolk
• Gyutan is wagyu beef tongue served with midoriiro
• Chashu is pork simmered in sweet soy

Rice Dishes

• Curry Katsu features a panko breaded chicken, Japanese curry, and seasonal pickles
• Mabo Tofu consists of a simmered tofu, ground pork, and spicy tobanjan
• Soboro Don is steamed rice with a jidori egg, sweet simmered chicken, and beni shoga

Noodles

• Hiroki Ramen is a chicken chintan broth with ginger and scallions
• Pork Kakuni Udon includes simmered pork belly, shoyu broth, and a jidori egg
• Nikujaga combines wagyu beef hotpot with potatoes, maroni noodles, and shoyu broth
• Mentaiko Udon is a spicy cod roe dish with a jidori egg and kizami nori
• Asari Soba is made with buckwheat noodles, manila clams, scallions, and fresh yuzu

Cold Plates

• Kanpachi Carpaccio is served with yuzu ponzu, serrano chile, and ginger scallion oil
• Toro Tartare & Caviar features wasabi, calvisius caviar, and puffed rice cracker
• Octopus Carpaccio is served with ginger, mitsuba, and hot sesame oil
• Sunomono is a marinated cucumber dish with lemon, wakame, and pickled ginger
• Hiroki Salad includes tomatoes, cucumbers, ginger dressing, and watermelon radishes
• Tsukemonо features assorted seasonal pickled vegetables
• Wagyu Tataki is served with sweet and sour onions and truffle ponzu

Hot Plates

• Edamame can be steamed with sea salt or wok-seared with bonito furikake
• Miso Soup includes tofu, mitsuba, and shiro miso
• Gyoza are crispy pork dumplings served with sweet soy and chili oil
• Hirata Buns are soft steamed buns filled with pork belly and pickled vegetables
• Dashimaki is a jidori egg soft omelette served with daikon oroshi
• Karaage is Japanese fried chicken with su miso mayo
• King Crab is served with spicy ginger mayo and crispy shallots
• Chawanmushi is a soft egg custard with shimeji mushrooms and truffle sauce
• Tako-Age features crispy fried octopus with tonkatsu sauce and crunchy chili garlic

Japanese Wagyu

• Miyazaki Wagyu is from Miyazaki prefecture
• Olive Beef is from Kagawa prefecture
• Snow Beef is from Hokkaido prefecture

Nigiri & Sashimi

• Αka-Mi (Red Tuna)
• Chu-Toro (Medium Fatty Tuna)
• 0-Toro (Fatty Tuna Belly)
• Hamachi (Yellowtail)
• Kanpachi (Japanese Amberjack)
• Madai (Japanese Snapper)
• Kinme-Dai (Alfonsino)
• Sake (Scottish Salmon)
• Hotate (Japanese Sea Scallop)
• Uni (Sea Urchin)
• Ikura (Salmon Roe)
• Inu-Gyu (Japanese Wagyu & Uni)

Maki

• Tuna Jalapeno is made of akami, ichimi aioli, yuzu tobiko, avocado, takuan cucumbers, and pickled jalapenos
• Maguro includes akami, chutoro, otoro, toro tartare, cucumbers, and black tobiko
• Uni-Toro is a combination of negitoro, Hokkaido uni, ikura, cucumbers, avocado, pickled ginger, daikon, and gold leaf
• Sal-Kani contains salmon, snow crab, avocado, ikura, and lemon
• Hokkaido is made with hotate, lemon aioli, wasabi tobiko, avocado, cucumbers, shiso, and yamagobo
• Katsumaki features pork cutlet, mayo, katsu sauce, and butter lettuce
• Veggie includes avocado, cucumber, asparagus, yamagobo, kaiware, and bell pepper
• Tuna
• Avocado
• Kappa
• Negitoro

Platter

• Sushi Gozen includes chef's choice of 10 pieces of nigiri and 1 maki roll
• Sashimi Gozen offers chef choice of 7 pieces of sashimi
• Sushi + Sashimi Gozen features chef's choice of 5 pieces of negiri, 3 pieces of sashimi, and 1 maki

Chirashi Bowl

• Hiroki Special is a combination of tuna, salmon, hamachi, and ikura
• Haruta Special includes bluefin tuna, sea urchin, and shiso

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• Hiroki, Philadelphia