๐จ๐๐ข๐๐๐๐ใป๐๐๐ฆ ๐จ๐๐ก๐
The omakase course at YOSHINOใปNEW 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... More
๐จ๐๐ข๐๐๐๐ใป๐๐๐ฆ ๐จ๐๐ก๐
The omakase course at YOSHINOใปNEW 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. Itโs thinner with a stronger texture than standard mozuku seaweed.
The second layer is Japanese hairy crab from Hokkaido with vinegar gelรฉe. 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, thereโs 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!
ๅไนใงใฏๅฎ็ชใฎไธๅ็ฎใใๅญฃ็ฏใฎใทใผใใผใใปใใใงใใงใใไธใใๅฒฉๆตท่ใๆฏ่นใ่น้
ขใธใฅใฌใ้ฒไธนใใญใฃใใขใ่ฑ็ฉ็ดซ่ใจใใๆงๆใซใชใฃใฆใใใพใใ
๐ธ Photo credits: @cellianhu and @yifei._t
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