Welcome to the South Pacific Garden. Here you will find valuable information about the fine art of Asian cuisine, and what you can expect to see at an American Asian buffet.

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History of the Japanese Steak House
The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Japan in 1945. They soon found that the cuisine was even more popular with foreigners than with the Japanese, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine, somewhat more familiar than more traditional Japanese dishes.

Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup, and okazu dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.

A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice, a bowl of soup and some tsukemono. The most standard meal comprises three okazu and is termed ichijū-sansai. Different cooking techniques are applied to each of the three okazu; they may be raw, grilled, simmered , steamed, deep-fried, vinegared, or dressed.

As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism. However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes).

Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.

House Specialty

• Bulgalbi
• Bossam Jungsik
• Jok Bal
• Modeum Soondae
• Gu Jim.

• Rainbow Maki
• Asia Garden Maki.
• Nigiri-zushi
• Maki-zushi (roll)
• Oshizushi
• Chirashizushi
• Narezushi (old style fermented sushi)
• Temarizushi

• honjozo-shu
• junmai-shu
• ginjo-shu
• daiginjo-shu

Great Asian Dishes

• Authentic Korean Barbecue Dishes including beef short ribs and sliced sirloin beef
• Hot Pot Casserole Cooked on Your Table
• Korean Food with Rice including beef, fish, seafood entrees
• Chinese Food including beef, pork, shrimp and chicken specialties
• Japanese Steak House specialties including shrimp and filet mignon

Ingredients found in Japanese cuisine:

• Rice
• Beans
• Eggs
• Flour
• Fruits
• Fu (wheat gluten)
• Meats
• Mushrooms
• Noodles
• Seafood
• Finned fish
• Sea mammals
• Shellfish
• Crab (Kani)
• Roe
• Processed seafood
• Seaweed
• Soy products
• Vegetables

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