Foodle

@peterchang_herndon 🤤😋

1) ghost pepper beef tenderloin

2) Hunan’s twice cooked pork belly

3) green beans and pickled cabbage

4) Taiwanese popcorn chicken
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𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

The omakase course at YOSHINO・NEW YORK starts out with a seasonal seafood parfait to get the palate warmed up for the culinary journey.

The parfait on the current menu consists of four layers:

Japanese rock mozuku seaweed comprises the base; this seaweed grows on top of rocks found at the bottom of the sea (hence the name) and has a strong minerality. It’s thinner with a stronger texture than standard mozuku seaweed.

The second layer is Japanese hairy crab from Hokkaido with vinegar gelée. Hokkaido is well known for its plump hairy crab, and in the spring, the best catch is found in the northeastern region around Abashiri.

On top of the crab, there’s a thick layer of ezobafun sea urchin from Hokkaido.

To top it off, the parfait is finished with Oscietra caviar and shiso flower spikes.

We still have some seats available for this month - the link to TOCK is shown in the comments. We hope to welcome you soon at YOSHINO!

吉乃では定番の一品目が『季節のシーフード・パフェ』です。下から岩海蘊、毛蟹、蟹酢ジュレ、雲丹、キャビア、花穂紫蘇という構成になっております。

📸 Photo credits: @cellianhu and @yifei._t

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