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A New Spring Dish From Start To Finish

I’ve been working on new dishes for the spring menu at Tribeca Canvas. As many of you know from my sushi art, I like to visualize and draw a new idea on paper before actually cooking and plating the dish. Here’s how I imagined my new red snapper dish from start to finish.

Morimoto TC Red Snapper
My drawing of red snapper atop a bed of spring vegetables

 

 

Beautiful red snapper
Beautiful wild red snapper from Florida

This is the actual plating of my new red snapper dish for the Tribeca Canvas spring menu! It is served with spring vegetables (spring garlic, haricots verts, yellow wax beans, asparagus), sansho nage, yuzu kosho and wasabi pickle. Come by and try it! Check out the new spring menu here.

Now serving at Tribeca Canvas!
Now serving at Tribeca Canvas!
Morimoto

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1 comment to “A New Spring Dish From Start To Finish”

  • gloria, May 21, 2013 at 6:37 pm

    Hi Chef Morimoto! Nice to see your blog. Love your canvas and the actual dish. I enjoy your excellent work and indeed you are an artist. Thank you.

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