Sample menuWritten to the vessel
Japanese menu — for a private table aboard M/Y Luminance
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
A beloved Osaka street food, takoyaki are savory ball-shaped snacks made from a wheat flour-based batter filled with diced Okinawa octopus, tempura scraps (tenkasu), pickled ginger, and green onion. Cooked in a special molded pan, they're typically topped with a tangy sauce, mayonnaise, and bonito flakes.
Often referred to as a "Japanese pancake" or "Japanese pizza," okonomiyaki is a savory dish consisting of a batter mixed with shredded cabbage and carrots, onions and Japanese spiny lobster from Hokkaido. Grilled to perfection, it's finished with a sweet-savory sauce, mayonnaise, and a sprinkle of seasoning.
A refreshing starter, hiyayakko features chilled silken tofu topped with garnishes such as grated ginger, green onions, and bonito flakes. Drizzled with soy sauce for a light and delicate taste, balancing the more robust flavors of other starters.
Lean and meaty, maguro provides a clean, rich taste that is a staple in sushi cuisine.
Buttery and mild, salmon offers a tender texture with a subtle sweetness, making it a favorite among sushi enthusiasts.
Slightly fatty with a delicate flavor, Wakayama yellowtail delivers a smooth and satisfying bite.
Boiled Sakura shrimp nigiri presents a bright cherry blossom colour when cooked, a firm texture with a naturally sweet flavour, enjoyed with a touch of Nagano wasabi.
Grilled and glazed with a sweet soy-based sauce, unagi offers a rich, smoky flavor and tender texture.
A slightly sweet, layered omelet made from Kasamatsu farm eggs atop sushi rice, tamago is a light and fluffy contrast to other nigiri selections.
Often served seared on the outside and raw inside, katsuo offers a robust flavor, especially when paired with garnishes like garlic or ginger.
These tender, sweet Hokkaido scallops provide a creamy texture, offering a delightful contrast to firmer fish options.
Tai has a subtle flavor and firm flesh, prized for its clean taste and slight sweetness.
A medium-fatty cut from the belly area between the akami and otoro, balancing the flavors of both.
The fattiest portion from the underside of the fish's belly, characterized by its soft, marbled texture and intense umami flavor.
Japanese Black cattle, celebrated for its exceptional marbling and tenderness. This tataki offers a melt-in-the-mouth experience with rich umami flavors, finished with yuzu ponzu and black truffle.
Noda edamame (young soybeans) sautéed in a spicy garlic-chili sauce, offering a zesty kick to your palate.
Rehydrated seaweed dressed in a sesame oil and rice vinegar vinaigrette, garnished with sesame seeds.
Quick pickles made by lightly salting Shamani farm cucumbers, cabbage, and daikon, dressed with a tangy sauce, keeping much of their original crunch.
Consists of two fluffy pancakes sandwiched together with a sweet red bean paste filling.
A chewy rice cake made from glutinous rice flour, filled with Valrhona milk chocolate ganache.
This classic Japanese dish features bite-sized pieces of Miyazaki chicken, often alternated with scallion, threaded onto skewers and grilled over charcoal. The skewers are glazed with a homemade savory-sweet sauce (tare).
Chef Jose Collado
Senior Sous Chef · M/Y Luminance