Photo Credit: Peter Pioppo

Gregory Brainin


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Gregory Brainin

Gregory Brainin began his seven year career with Jean-Georges Vongerichten in 1999 as a line cook at his flagship restaurant, Jean Georges. From there he quickly rose to sous chef and then chef de cuisine, a position he held for five years. During that time, Brainin proved himself capable of taking on more than his chef de cuisine post, and he helped develop and open 66 and Spice Market. With an uncanny ability to develop signature menus in lock-step with his mentor's distinctive international style, Brainin is behind the wildly successful openings of Vongerichten's growing global empire. In his current position as Director of Creative Development, he leads the direction and development of new Jean Georges Restaurants concepts, training the opening teams and sharing sharing his innovative, adaptable and highly successful style of cooking.


Yellowfin Tuna Sashimi and Wasabi Ices
Chef Gregory Brainin of Jean Georges Restaurants – New York, NY
Adapted by

Yield: 4 Servings


    Wasabi Ice:
  • 2 Liters water
  • 400 grams sugar
  • 120 grams organic wasabi powder
  • 210 grams water
  • 250 grams elderflower syrup

    Soy Syrup:
  • 160 grams soy sauce
  • 330 grams kecap manis
  • 6 grams crushed cardamom

  • 8 ounces yellowfin tuna

    To Serve:
  • Extra virgin olive oil
  • Maldon sea salt
  • Chive blossoms


For the Wasabi Ice:

Combine the water and sugar over a low heat until the sugar is dissolved. Cool over ice. Mix wasabi powder with water to make a paste, and mix well with the simple syrup and elderflower syrup. Spin in the ice-cream machine and keep in the freezer until needed.

For the Soy Syrup:
Combine soy sauce, kecap manis and cardamom and reduce to a syrup. Strain through a chinois and reserve.

For the Tuna:
Remove the blood line and skin and cut tuna into 4-inch by 3-inch rectangles. Cut 1/8-inch thick slices and shingle them to make 1.5-ounce portions. Layer between sheets of parchment paper.

To Assemble and Serve:
Fill a glass or bowl with wasabi ice. Top with tuna and finish with soy syrup, extra virgin olive oil, sea salt and chive blossoms.

Wine Pairing:

Sake, Sato no Homare, Sudo Honke Brewery, Ibaraki, Japan

   Published: September 2006