15 minEnvío $7.00
Tempe, AZ
master chef kee makes no ordinary ochazuke. perfectly cooked salmon sits atop the rice appearing to float in the nagatani en (green tea and seaweed soup). always served the classic method with a little wasabi on the edge of the bowl allowing you to adjust the spiciness as you like. now you know japanese comfort food, kee style.
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squid salad [ika sansai] – o.k. it may not have iceberg lettuce in it, but kee knows you’ve had tuna salad. sorry, not even close! kee’s squid salad starts with perfectly cooked (steamed) squid cooled in a gastrique of sugar and vinegar with sesame oil, japanese vegetables, sesame seeds and soy sauce.
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this will soon be your favorite salad, bar none! octopus in a gastrique of sugar and vinegar with sesame oil, sesame seeds and soy sauce.
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simply executed this salad is a perfect way to start your culinary trip to kee’s platter of favorites. seaweed in a gastrique of sugar and vinegar with sesame oil, sesame seeds and soy sauce
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master chef kee makes his california rolls in the classic method of an “inside-out roll”. with the rice on the outside of the nori and a sprinkling of sesame seeds. on the inside is a long slice of fresh avocado, cucumber strips and surimi (imitation crab). most californians eat these rolls dipped in there own mixture of wasabi and soy sauce.
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kee's roll is like no other roll. spicy tuna and salmon topped with fresh tuna and salmon. not just a garnish, the slices of supreme lemon add a nice surprise to this culinary treat. garnished with green onions and smelt roe.
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served nepoleon style layered with cucumber and lemon. topped with flying fish roe and a lemon juice and olive oil sauce with a touch of sea salt.
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served on cucumber with a portion of daikon, green onions and a sprinkling of sesame seeds.
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tuna tartare - daily fresh tuna served classicly with a quail egg and kee's special tartar seasoning. olive oil, lemon juice, fresh wasabi, sesame seeds and sea salt with a garnish of daikon.
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kee will prepare this unique cut of yellowtail perfectly. accented with green onions and a mild sweet soy sauce.
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a japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. tempura, which is usually accompanied by soy sauce, can be served as an hors d'oeuvre, first course or entree.
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kee steams these delicate shumai or dumplings stuffed with shrimp.
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small dumplings made of won ton skins filled with ground meat or shellfish and other savory items, scallions and seasonings. the pot stickers can be browned on one side or steamed, then turned and simmered in broth. pot stickers are usually served as appetizers, accompanied with various dipping sauces.
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one of the largest tunas is the bluefin, which can weigh over 1,000 pounds. young bluefins have a lighter flesh and are not as strongly flavored. as bluefins grows to adulthood, their flesh turns dark red and their flavor becomes more pronounced.
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master chef kee does like onion rings but you won’t find any in his kitchen, not when calamari is available. kee will cook these to perfect tenderness (not an easy thing to do with squid).
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