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Served at Yoshinori Ishii’s Dinner on August 9th, 2013
Crab zucchini, Seared toro with Japanese herbs, Salmon temari with plum sauce and white asparagus
Santa Barbara sea urchin with grilled eggplant mousse, dashi jelly, abalone, geoduck clam, scallop, shrimp, fresh almond, miso mustard sauce, egg sauce, chive oil, and corn-flower
(Message from Chef Yoshi in his own wood-block print) "Billions of people, hundreds of countries, happy together, with delicious foods"
Maine lobster, tofu bisque, and yuzu foam
Mushroom rice, farmer's market bouquet, demi-glace wasabi soy sauce, and mushroom sauce
"Charamisu" with green tea and ginjo sake