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1st Course: Dungeness crab with parsley and cucumber
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2nd Course: Toro and caviar
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Preparing the uni and scallops
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3rd Course: Boston scallop and Maine sea urchin in seaweed butter
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4th Course: Softshell crab tempura, yomogi "from central park"
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5th Course: Sea urchin risotto
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6th Course: Toro (from Spain)
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7th Course: Spanish mackerel (from Florida)
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8th Course: Scottish salmon with Sichuan sauce (chili and Sichuanese oils)
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9th Course: Yellowtail (from Tsukiji market) with spicy potato
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10th Course: Aoyagi clam
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11th Course: Grilled toro membrane (from Spain)
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12th Course: Santa Barbara sea urchin
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13th Course: Grilled fresh water eel maki
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14th Course: Lean tuna from the spine (nakaochi) (from Spain)
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15th Course: Lean tuna (akami) (from Spain)
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16th Course: toro and scallion roll (negitoro)
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17th Course: Shiso, pickled plum, cucumber, sesame
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18th Course: A taste of abalone, prepared sous-vide
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19th Course: Grapefruit granitee
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Portrait of Chef Nick Kim
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Neta
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1st Course: Dungeness crab salad
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Chef Nick Kim plating toro and caviar
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2nd Course: Toro and caviar
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3rd Course: Boston scallop and Santa Barbara sea urchin
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4th Course: Deep-fried blowfish
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5th Course: Spicy salmon teppanyaki
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6th Course: Fatty tuna
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7th Course: Mackerel with crunchy rice
