Monthly Archives: November 2013

salmon bouquet

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Salmon tartare, orange ponzu, soy cracker and Rocket cress from Chef Claudio. The dish shows great contrast of colors and textures.

 

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caution: jalapenos and more jalapenos

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Kojis, ari roll – Avocado, crab meat, yellowtail, paprika tenkatsu, red radish,
jalapeno,  jalapeno sauce, smoked paprika sauce

By Chef Matthew Ting

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if you miss summer already…here’s the tropical tapioca

TROPICAL TAPIOCA

mango tapioca pudding, lime cake, pineapple brulée, coconut-lime sorbet, coconut tuile by Chef Alyssa

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The Samba Split

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doce de leite ice cream, caramelized baby bananas, coconut flan, coconut mochi, caramel popcorn, fresh berries from Chef Alyssa

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Picarones!

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Picarones! Peruvian-style doughnuts accompanied with a seasonal butternut squash sabayon from Chef Alyssa.

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Yuzu Tart Cheesecake

 

YUZU CHEESECAKE

 What goes into our yuzu tart cheesecake? A sugar sphere, graham cracker crumble, baked meringue, shiso ice cream, fresh strawberries and orange candy zest! The technique for making the beautiful sugar sphere is similar to the blowing glass process.

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chips and dips we don’t see everyday

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Baked Blue Crab with fire-roasted peppers and corn, manchego cheese, aji amarillo, plantain chips and herb salad from Chef Jason Mousseau at SUSHISAMBA Chicago

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grilled “marble”

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“The optimal temperature for Wagyu’s flavor release is at 176 degrees F (80 degrees C) & the aroma of peach and coconut is  released”

Wagyu tasting at the “Sake & The City II: Discover Japanese Wagyu” with Youske Yamaguchi

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never too early for Sake!

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“Sake & The City II”

 

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delicious marble

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“Marbling is influenced by both selective breeding and the time & type of feed”

“Feeding a high amount of cereal grains (corn or barley) will provide optimal marbling”

 

A5 grade Wagyu at the “Sake & The City II: Discover Japanese Wagyu” with Youske Yamaguchi

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