Aya Nishimura's Winter Menu: Kushikatsu to Cocktails

Ingredients

• 12 quail eggs – if in the fridge, bring them to room temperature before cooking
• Salt and pepper, to taste
• 3 tbsps plain white flour
• 1 medium egg – add a pinch of salt and then beat
• 30g fine breadcrumbs
• Tonkatsu sauce
• Lemon wedges
• 2 large slices of sourdough bread
• 40g unsalted butter, melted
• Salt and pepper
• 2 tsps truffle oil
• 250g whole camembert wheel (in its wooden container)
• 1 garlic clove, skinned and thinly sliced
• Green olives stuffed with chilli
• 1.3kg roasting joint of beef
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 medium-size onion, sliced horizontally into quarters
• 7 tbsps light soy sauce
• 3½ tbsps mirin
• 2 tbsps rice vinegar
• 1 tbsp yuzu juice (available in Asian supermarkets and online)
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 2 tsps agave syrup (or honey)