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Chef Youji Iwakura of Oishii - Boston, MA

Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Chef Youji Iwakura of Oishii – Boston, MA
Oishii – Boston, MA
Oishii – Boston, MA
Oishii – Boston, MA
Oishii – Boston, MA
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
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Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
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Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
Summer Kaiseki Appetizer Trio: Artisinal House-made Tofu, Hokkaido Uni, and Shiitake Soy-Dashi Broth; Dungeness Crab Ceviche on Zucchini Blossom Tempura; Botan Ebi and Tairagai Tartare, Osetra Caviar, and Emerald Gelée
3 of 17
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
4 of 17
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
5 of 17
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
6 of 17
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
Honey Bourbon-Cured Toro Prosciutto, Okaka Bread, Mashed Daikon, and Pickled Asian Pear
7 of 17
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
8 of 17
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
Firefly Squid Salad, Summer Gochujang Vinaigrette, Crispy Pousse Pied, and Cucumber-Seaweed Salad
9 of 17
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and "Victoria" Muscatel Teriyaki Glaze
10 of 17
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and "Victoria" Muscatel Teriyaki Glaze
11 of 17
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and
Pan-seared Foie Gras, Braised Summer Daikon, Miso-cured Cheese, Sweet Coconut Potato Coulis, and "Victoria" Muscatel Teriyaki Glaze
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Chef Youji Iwakura of Oishii – Boston, MA
Chef Youji Iwakura of Oishii – Boston, MA
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Oishii – Boston, MA
Oishii – Boston, MA
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Oishii – Boston, MA
Oishii – Boston, MA
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Oishii – Boston, MA
Oishii – Boston, MA
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Oishii – Boston, MA
Oishii – Boston, MA
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Chef Youji Iwakura of Oishii - Boston, MA
Photo: Antoinette Bruno | June 2012
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