Chef Ling Kuhn
APPETIZERS
Salted steamed edamame
Gyoza dumplings with Asian noodles for dipping
Fresh vegetable sushi
SALAD
Mixed greens with snow peas, carrots, green onion, peppers, and sesame dressing
ENTRÉE
Miso Salmon with Japanese fried rice and sesame green beans
Vegetarian Okonomiyaki
DESSERT
Matcha rolled cake
