“The outer cabbage is seasoned with chile pepper, garlic, and Chinese chives. The server cuts it open at your table.”
“We use watercress and winter cress. They’ve got a nice texture, even after they marinate in the chef’s special sauce. They don’t get soggy! Plus, they have a bitterness which brings out the flavor of the spices.”
“These are black tiger shrimp from Indonesia. They’re medium size and have just the right consistency, especially after we blanch them quickly to set their firmness.”
“We use sushi-quality scallops from Japan. I find that the domestic scallops here are not quite up to sashimi quality and lack the sweetness I’m looking for.”
“Tuna has a lot of flavor, a kind of thickness, almost comparable to steak. Like the rest of these items, this is marinated in our ‘chef’s special spicy sauce.’ It brings together sourness, acidity, and spiciness.”
“Whitefish isn’t exactly bland, but it doesn’t have a huge amount of flavor. But I like the texture. The idea here was to have two shellfish and two fish and have all four complement each other.”
“These Chinese red currants are very good for your health — good for your eyes. Westerners are very health conscious, and these are very good for you! Also, these have a sweet flavor that comes out as you chew.”
“We add these to give a smoky, nutty flavor to the dish. It’s a collaboration between the land, the ocean, and the earth. ”
“This is composed of vinegar, sugar, sushi vinegar, sesame oil, and chile paste. We garnish the plate with it both for visual appeal and also to give you the option of getting extra flavor and heat..”