Kampachi Carpaccio, Jalepeno-Lime Emulsion, Heirloom Tomatoes, Avocado, Red Radish, and Kaiware Sprouts
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Kampachi Carpaccio, Jalepeno-Lime Emulsion, Heirloom Tomatoes, Avocado, Red Radish, and Kaiware Sprouts
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Kampachi Carpaccio, Jalepeno-Lime Emulsion, Heirloom Tomatoes, Avocado, Red Radish, and Kaiware Sprouts
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SF_Joshu-ya Brasserie_Chef Jason Kwon_ks_2012
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SF_Joshu-ya Brasserie_Chef Jason Kwon_ks_2012
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Housemade Duck Confit-Ricotta Ravioli with Chanterelle-Vermouth Cream Sauce
Kobe-Chateubriand, Wild Mushrooms, Truffled Potato Confit, and Sauce Bordelaise
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Housemade Duck Confit-Ricotta Ravioli with Chanterelle-Vermouth Cream Sauce
Kobe-Chateubriand, Wild Mushrooms, Truffled Potato Confit, and Sauce Bordelaise
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Kobe-Chateubriand, Wild Mushrooms, Truffled Potato Confit, and Sauce Bordelaise
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Kobe-Chateubriand, Wild Mushrooms, Truffled Potato Confit, and Sauce Bordelaise
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Chef Jason Kwon of Joshu-ya Brasserie - Berkeley, CA
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Joshu-ya Brasserie - Berkeley, CA
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Joshu-ya Brasserie - Berkeley, CA
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Chef Jason Kwon of Joshu-ya Brasserie - Berkeley, CA
Photo: Katherine Sacks | October 2012
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