Sea bass Steak
Pan seared Sea bass marinated in sake, mirin and yuzu served with grilled oyster mushroom and Hawaiian salsa topped with a miso vin blanc sauce
Times change, so does the food, but the chef’s mindset and the passion for cooking is what I believe to be the basics, which does not change with time. The cuisines that I pursue are the ones that are true to the basics, and to complete a tasteful balance between eastern and western style, and be modern with flavor of futuristic essence.
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