Rich slices of grilled ribeye come ready to be topped with a numami-packed red wine miso sauce. Chef Sergio completes the plate with creamy spinach mashed potatoes and roasted rainbow carrots.
Nutritional facts
Protein
51g
Carbs
45g
Calories
1200kcal
Fat
89g
Ingredients
Beef Rib Eye, Rainbow Carrots, Potato, Baby Spinach, Heavy Cream, Red Wine, Canola Oil, Butter, Veal Demi-Glace Base, Garlic, Miso Paste, Rosemary, Kosher Salt, Black Pepper, Monosodium Glutamate, Cumin, Black Pepper
Contains milk, soybeans.
Reviews
3.9
Based on 36 reviews
Jennifer · 03/14/26
delicious great would eat again
Yogy · 03/14/26
Aislinn · 03/13/26
Uday · 03/12/26
Carrots were tasty, the rest was a little bland
Shane · 03/12/26
Tasted good but what was the green stuff?
Michele · 03/11/26
This ws delicious
Ann · 03/11/26
Robyn · 03/10/26
Jennifer · 03/10/26
Peter · 03/10/26
I was disappointed that half of the portion of steak was very fatty and inedible ! The “green sauce? “which i couldnt identify due to the lack of taste, was not appetizing. Overall, this was awful .
Joyce · 03/09/26
The ribeye and the sauce were superb.
Michelle · 03/09/26
Really good overall, mash was a bit weird
kellie · 03/09/26
Maggie · 03/07/26
Dawn · 03/07/26
The steak was quite tough and almost inedible
Shannon · 03/06/26
Genuinely one of the worst dishes I’ve had. Meat was bland, tough and flavorless, mash potatoes were a mushy mess, and the carrots were overcooked and gross too. Very disappointing
Richard · 03/06/26
K · 03/06/26
Beef is very gamey - I thought it might be bad but realized grass fed beef is NOT my bag
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
