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Chef Kazuo Yoshida of 1 or 8 - Brooklyn, NY

Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
Ceviche Trio:
Lobster Ceviche with Grapefruit, Avocado, and
Mango Yuzu Sauce;
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce;
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
Lobster Ceviche with Grapefruit, Avocado, and
Mango Yuzu Sauce
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger;
Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper;
Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger;
Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper;
Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Fluke topped with Slow Cooked Fluke Liver
Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger
Kanpachi Belly
Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed
Squid and Sea Urchin
Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Chef Kazuo Yoshida
1 or 8
1 or 8
1 or 8
Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
1 of 24
Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
Spanish Mackerel Tartare, Kiwi, and Wasabi Tobiko
2 of 24
Ceviche Trio:
Lobster Ceviche with Grapefruit, Avocado, and
Mango Yuzu Sauce;
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce;
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Ceviche Trio: Lobster Ceviche with Grapefruit, Avocado, and Mango Yuzu Sauce; Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce; Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
3 of 24
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
4 of 24
Lobster Ceviche with Grapefruit, Avocado, and
Mango Yuzu Sauce
Lobster Ceviche with Grapefruit, Avocado, and Mango Yuzu Sauce
5 of 24
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
6 of 24
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
Octopus Ceviche with Grapes, Japanese Yam, and Tosa Vinegar Gelée
7 of 24
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
Hamachi Ceviche with Celery, Woodear Mushrooms, and Chive Lemon Sauce
8 of 24
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger;
Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper;
Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger; Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper; Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
9 of 24
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger;
Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper;
Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Omakase Sushi: Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger; Kanpachi Belly; Tasmanian King Salmon with Kelp; Fluke topped with Slow Cooked Fluke Liver; Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed; Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper; Squid and Sea Urchin; Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
10 of 24
Fluke topped with Slow Cooked Fluke Liver
Fluke topped with Slow Cooked Fluke Liver
11 of 24
Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger
Soy Sauce Marinated Blue-Fin Tuna with Grated Ginger
12 of 24
Kanpachi Belly
Kanpachi Belly
13 of 24
Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
Seared Fatty Tuna with Okinawa Sea Salt, Black Pepper, and Lemon Juice
14 of 24
Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed
Chopped Horse Mackerel with Ginger, Scallion, and Sesame Seed
15 of 24
Squid and Sea Urchin
Squid and Sea Urchin
16 of 24
Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper
Boiled Sea Eel with Sweet Soy Sauce and Yuzu Pepper
17 of 24
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
18 of 24
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
19 of 24
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
Scallop and Red Radish Carpaccio with Orange, Ponzu Mousse, and Wasabi Oil
20 of 24
Chef Kazuo Yoshida
Chef Kazuo Yoshida
21 of 24
1 or 8
1 or 8
22 of 24
1 or 8
1 or 8
23 of 24
1 or 8
1 or 8
24 of 24
Chef Kazuo Yoshida of 1 or 8 - Brooklyn, NY
Photo: Vicky Wasik | July 2010
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