Yoshinori Ishii

80 10th Ave.
New York, NY
(212) 989-8883


Chef Yoshinori Ishii

Morimoto | New York

Ishii is the chef behind Morimoto’s Omakase Bar, where diners go to put their dining experience in the hands of one of Japanese cuisine’s most recognizable experts. Ishii is more than equipped to run the show–he is a thoroughly modern Japanese chef, who combines classical training with a modern mentality influenced by his experiences around the world. Ishii went through extensive culinary training in Japan, studying at the famous Tsuji culinary school, working on an organic farm in Kyoto, and spending 9 years at the main restaurant of Kyoto Kitcho, where along with sashimi, Shohjin Ryori(vegetarian) and kaiseki (seasonal, tea service) cuisine, he studied flower arranging and ceramics. (At Morimoto he’s been known to serve fish he caught in Montauk on his handmade pottery, in fact.) Before joining forces with Morimoto, Ishii was chef-in-residence at the Japanese Embassy first in Geneva, and then in New York.

House Made Yuba with Sea Urchin, Nasturtium, Caviar, and Umami Sauce
Chef Yoshinori Ishii of Morimoto – New York
Adapted by StarChefs.com

Yield: 1 Servings


  • 2 quarts natural soy milk

    Umami Jelly:
  • 3 sheets gelatin
  • 3 cups mirin   
  • 1 quart dashi
  • 1 ounce dried shaved bonito
  • 1 sheet kombu  
  • 3 cups soy sauce

    To Assemble and Serve:
  • 1 ounce uni
  • ¼ ounce Osetra caviar
  • ¼ teaspoon fresh grated wasabi 
  • 5 petals nasturtium

For the Yuba:

Bring soy milk to just below a boil. Turn off heat and let skin form on top. Remove carefully with chopsticks and keep covered. Keep soy milk at a low heat and repeat.

For the Umami Jelly:
Bloom gelatin in ice water. Boil mirin then add dashi, bonito, kombu and soy sauce. Gently boil for 10 minutes and strain through a paper towel. Drain gelatin and add to mirin liquid until the gelatin is completely dissolved. Cool.

To Assemble and Serve:
Decorate uni and yuba with umami jelly. Top with caviar and wasabi. Garnish with nasturtium petals.



back to top

   Published: September 2008