Dining in 50's Style

Maki sushi

Our skilled sushi chefs take into account not only taste, but the visual arrangement of his dishes. Delicate combination of colors, textures, and flavors also contribute to this art. All dishes are prepared and presented in harmony with one another. We have created a combination of beautiful décor, outstanding service, and exceptional food to create an atmosphere of perfection. We …


Creamy salmon sushi

It contains a few essential amino acids that are beneficial to muscle repair and is considered a better alternative to meat for athletes. Salmon is best when accompanied with salt and a dash of citrus. Wasabi is also used with salmon. There are many species of salmon, and some of them are leaner than the king salmon, which are frequently used worldwide. …


Caviar sushi

Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded.The strong-tasting and smellingfunazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste …


Thai spiced roasted chicken

When it came time to cook it I was kind of at a loss for what I wanted to do. I wasn’t sure if I wanted to go traditional and make something like my recipe foroven roasted chicken or if I wanted to spice it up a bit and try something a little different. When I am feeling indecisive like this, …


Roasted chicken

In general, in either case, the meat is removed from heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, a phenomenon known as carry over cooking, also known as “resting” the meat. The objective in any case is to retain as much moisture as possible, while …


Lobster

Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish. Lobsters are invertebrates with a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to …


Oysters

Some kinds of oyster are commonly consumed, cooked or raw, by humans. These are considered an aphrodisiac. Other kinds, such as pearl oysters, are not eaten by humans. Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”, but evidence of oyster consumption goes back into prehistory, evidenced by oyster middens found worldwide. Oysters were an important food source …


Scallops

The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors and have been used as motifs in art and design. The name “scallop” is derived from the Old French escalope, which means “shell”. Like the true oysters (family Ostreidae), scallops have a central adductor muscle, and thus the inside of their shells has a characteristic central scar, …


Sirloin steak

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak.” The bottom sirloin in turn connects to the sirloin tip roast. In British and Australian butchery, the …


Beef steak

Steaks are usually grilled, pan-fried, or broiled. Steak can also be meat cooked in sauce (cf. steak and kidney pie) or minced meat formed into a steak shape (cf. Salisbury steak, hamburger steak). The word “steak” by itself generally refers to beefsteak. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are …