Chef Kazuo Yoshida of 1 or 8 - Brooklyn, NY

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