YUZU CHEESECAKE

Yuzu Tart Cheesecake

11.05.2013

   What goes into our yuzu tart cheesecake? A sugar sphere, graham cracker crumble, baked [...]

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chips and dips we don’t see everyday

11.04.2013

  Baked Blue Crab with fire-roasted peppers and corn, manchego cheese, aji amarillo, plantain chips and [...]

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grilled “marble”

11.01.2013

“The optimal temperature for Wagyu’s flavor release is at 176 degrees F (80 degrees C) & the [...]

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never too early for Sake!

11.01.2013

“Sake & The City II”  

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delicious marble

11.01.2013

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

Garfield

Happy Haunting!

10.31.2013

Found on [garfield.com].

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Kanpachi and Creme de Sesame

10.30.2013

From Chef John Um, Shizuoka kanpachi sushi with black sesame creme, chili oil, and intense [...]

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duck dumpling du jour

10.21.2013

From Chef Claudio in London: duck gyozas with plums and orange, homemade sweet chilli, and [...]

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a marriage of mushrooms and sushi

10.17.2013

Have you ever encountered mushrooms in a sushi dish? Over in Las Vegas, Chef John [...]

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go ahead, make my mackerel

10.14.2013

Today’s special: 秋刀魚 (Sanma /Saury / Pike Mackerel )     Over in Las Vegas, [...]

duck amuse

amusement on a plate

10.08.2013

To be a chef is also to be an artist. In London, Chef Claudio’s new [...]

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trust our customs

10.03.2013

Choice of 5 or 10 piece special nigiri sushi omakase with custom toppings from Chef [...]

mackerel

leave your fishing pole at home

09.30.2013

No need to trek to the lake to fish out a yummy meal. Chef Claudio [...]

color wheel

Color Wheel

09.27.2013

Chef John Um’s brilliant color wheel of sushi: Rainbow Tiradito, including tuna with ponzu salad [...]

lobster roll

crustacean inspiration

09.23.2013

Chef John Um was spending time in the Las Vegas kitchen and wanted to transform [...]