Ahi
Tempura
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Angel
Sushi
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Dragon
Roll
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Hamachi,
Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
By
Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Horizon
Sushi
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Matelote
of Eel and Grilled Foie Gras on
Carnaroli Risotto with Fines Herbs
By
Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Sake
for Three with Otafuku Sauces
By Chef Robert Mancuso, Sardine Factory
Restaurant, Monterey, CA
Sashimi
with Olive Oil and White Soy Sauce
By Chef Wayne Nish, March Restaurant,
New York City
Sauces
to Create Contrasting Flavors
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Seared
Scallops with Salmon Roe
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Shrimp
Puff
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Spicy
Tuna Fish Cake
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Sushi
Rice Tips
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Tataki
of Dry Aged New York Strip Steak with Ponzu Sauce
By Executive Chef Hiro Sone, Terra
Restaurant, Napa
Valley, CA
Tataki
of Venison
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Tempura
Tilapia with Two Sauces
By
Chef Helene Kennan, Bon Appetit Management Company
at The Getty Center, Los Angeles, and The Getty
Villa, Malibu, CA
The
Caterpillar
By Executive Chef Gary Chu, Osake,
Santa Rosa, CA
Venison
Asparagus Roll
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Venison
Dango in Dashi Broth
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Venison
Pot Stickers
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
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