Recipes
Otoro Tuna Tartare With Ikura
Hand-cut bluefin belly seasoned with a little soy and Icelandic sea salt, then crowned with salmon roe and chives. One 11 oz portion makes four starter plates, and nothing goes...
Otoro Tuna Tartare With Ikura
Hand-cut bluefin belly seasoned with a little soy and Icelandic sea salt, then crowned with salmon roe and chives. One 11 oz portion makes four starter plates, and nothing goes...
Ways to Serve Otoro Tuna Beyond Sashimi
Otoro is the richest cut of bluefin, and most of it gets eaten one way. Here are seven others, from torched nigiri to negitoro don, each with the cut, the...
Ways to Serve Otoro Tuna Beyond Sashimi
Otoro is the richest cut of bluefin, and most of it gets eaten one way. Here are seven others, from torched nigiri to negitoro don, each with the cut, the...
How to Cook A5 Wagyu: The 60-Second Sear
A5 is the one steak you cook in two to three minutes. Dry pan, high heat, 60 seconds a side for a 3/4 inch cut, then slice it thin and...
How to Cook A5 Wagyu: The 60-Second Sear
A5 is the one steak you cook in two to three minutes. Dry pan, high heat, 60 seconds a side for a 3/4 inch cut, then slice it thin and...
Colossal Shrimp Cocktail With Homemade Cocktail...
Super colossal shrimp, 10 to 12 to the pound, poached off the heat in seasoned water, shocked in ice and served cold around a cocktail sauce with enough horseradish to...
Colossal Shrimp Cocktail With Homemade Cocktail...
Super colossal shrimp, 10 to 12 to the pound, poached off the heat in seasoned water, shocked in ice and served cold around a cocktail sauce with enough horseradish to...
Hokkaido Scallop Crudo with Citrus and Chili
Sweet raw Hokkaido scallops sliced into coins and finished with olive oil, yuzu ponzu, lime, and fresh chili, with one plain sashimi coin on each plate so you can taste...
Hokkaido Scallop Crudo with Citrus and Chili
Sweet raw Hokkaido scallops sliced into coins and finished with olive oil, yuzu ponzu, lime, and fresh chili, with one plain sashimi coin on each plate so you can taste...
Lobster Rolls Made With Cold-Water Lobster Tails
Four lobster rolls from two packs of wild cold water tails: boiled to 145F, chilled, chopped and dressed Maine style with mayonnaise or Connecticut style with warm butter.
Lobster Rolls Made With Cold-Water Lobster Tails
Four lobster rolls from two packs of wild cold water tails: boiled to 145F, chilled, chopped and dressed Maine style with mayonnaise or Connecticut style with warm butter.