Monthly Archives: February 2014

bottoms up for carnaval

kiwi

With Carnaval coming up, we decided to remix the classic Brazilian cocktail into a Kiwi Caipirinha. This delectable drink is made with chopped kiwi, Leblon cachaça, pernod, apple juice, fresh lime juice and simple syrup. Bottoms up!

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show us your heart and we’ll show you ours

Coral Gables - heart no houseki maki (2)

Craving sushi for Valentine’s Day dinner? Our heart no houseki maki is made with tuna, salmon, yellowtail, yuzu-washed apple and topped with ikura, dill and a dashi-saffron gelée. For a little extra kick in flavor, we serve it with chimichurri, tomato purée and a spicy aioli.

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temple of tempura

lobster tempura

How does Chef Claudio prepare lobster? His Lobster Tempura dish contains furikake, wasabi tobikko, lime mayonnaise and macadamia!

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sushi in red

Vegas - wild ocean trout salmon roll special

What would Chef John serve at a romantic Valentine’s Day dinner? A Wild Ocean Trout Salmon Roll made with strawberries, asparagus, pickled onion, strawberry aioli, chili crisps and fresh chives.

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squid’s on

squid seviche post on ingredient blog

How do you start off a good meal? Chef John Um matches fresh squid with a sweet orange coconut sauce for an amazing seviche dish.

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