Chef Seiji Wakabayashi of Bushi-Tei - San Francisco, CA

Golden Beet Carpaccio

Tuna Tartar with Guacamole, Wasabi Creme Fraiche, Fresh Herb Oil, Coriander Seeds, and Flatbread

Ocean Trout with Fennel Salad, White Truffle and Lemon Oil, and Jeruselum Artichoke Puree

Pan Seared Sea Robin, Tomato Fondue, Risotto with Diced Squid, Squid Ink, Chablis and Saffron Beurre Blanc, House-made Fresh Basil Oil, and Fried Chives

Pan Seared Sea Robin, Tomato Fondue, Risotto with Diced Squid, Squid Ink, Chablis and Saffron Beurre Blanc, House-made Fresh Basil Oil, and Fried Chives

Quail Confit Wrapped in Jamon Serrano, Shimeji Mushrooms, Soft Boiled Quail Egg, and Shaved Almonds

Black Sesame Seed Blanc Mange, Milk and Cream Custard, Coconut Milk Reduction, and Fresh Pineapple and Strawberry Salsa

Apple Dumpling Camembert Cheese, Shaved Almonds, Homemade Vanilla Bean Ice Cream, Caramel Sauce, and Crushed Pralines

Pears Poached in Port Wine with Chocolate Ganache

Chef Seiji Wakabayashi

Bushi-Tei