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.
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.
Dear Friends, I'm excited to be a special guest at the Gohan Society's Aki Matsuri 2012, Japanese autumn festival. The …Read more
Dear Friends, I'm very much looking forward to being at the Kapalua Wine and Food Festival from Thursday, June 12 …Read more