Soft Shell Turtle Soup with Tofu
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Stewed and Sauteed California Abalone with Dungeness Crab, Tomato Water, Jelly Vinegar, and Bok Choy Flower
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Stewed and Sauteed California Abalone with Dungeness Crab, Tomato Water, Jelly Vinegar, and Bok Choy Flower
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Fried Black Cod with Buckwheat Grain, Clam Broth, Garlic, Scallion Tops, Scapes, and Shredded Young Ginger
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Duck, Pickled Turnip, Kumquat Jus, Cointreau, Soy Sauce, Oysters, Duck-Raisin-Walnut Pate, and Orange Powder
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Duck, Pickled Turnip, Kumquat Jus, Cointreau, Soy Sauce, Oysters, Duck-Raisin-Walnut Pate, and Orange Powder
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Sesame Seed Tofu with Azuki Beans and Cherry Blossom
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Sesame Seed Tofu with Azuki Beans and Cherry Blossom
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Executive Chef Tidao Mikami
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Upstairs at Bouley
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Upstairs at Bouley
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Chef Isao Yamada at Upstairs at Bouley - New York, NY
Photo: Antoinette Bruno | April 2009
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