Japanese amuse bouche

If you know anything about the sushi world in around here, you’ve probably heard of Hidekazu Tojo. He’s kind of a big dill (food pun!) around here, or at least he was before sushi became just as ubiquitous as burgers and...

For a long time, silky egg custard eludes me. Without a proper formula, my custard is either too watery or too firm for cus...

This sushi cake dish comes together so easily and can be prepped in advance. You can even purchase a 1-pound container of sushi rice from your local sushi spot and re-warm before serving.

Whip up a stunning no-cook appetizer starring fresh tuna marinated in spicy wasabi, ginger, soy sauce and a splash of citrus.

Easy recipe for a delightful amuse-bouche I call Pad Thai Tamagoyaki, a fusion of Thai flavours and Japanese method!

Super easy recipe for an Amuse-Bouche of Tom Yum Goong and Shichimi Onigiri. This is a classy Thai-Japanese fusion recipe.

Japanese Meatballs By Andrew Zimmern Tsukune are Japanese chicken meatballs that are cooked on a griddle, teppanyaki-style. The moment I tried making them with duck, I was hooked. Since my favorite thing about duck is often the crispy skin, I found a way to use the duck cracklings as a garnish to provide roasted flavor and needed… Read More →

Deliciously crunchy homemade nori chips are topped with a simple tuna tartare, made from diced ahi tuna, cucumber, fresh lime juice, chives, sriracha, and a dash of mayonnaise. An elegant, crowd-pleasing appetizer! The trick to super crispy nori chips is dipping them in a slurry (cornstarch and water mixture) and frying them briefly in batches. It results in an incredibly light, crunchy, yet thin and delicate chip that is the perfect vehicle for lots of toppings.

Confit Yolk Crispy Rice...You can cure the yolks a bit longer but I wanted them jammier so i only did it for 4 hours... sooo good!