Kent Wang:
Uchi
Kent Wang:
Amuse bouche: ginger sorbet, mint, peach slices
Kent Wang:
Carpaccio daily selection from the Tsukiji fish market, Japan with tangerine oil and san bai zu.
Kent Wang:
Taikyo yaki. Grilled Mediterranean drumfish, puree of garlic, negi oil, tomatillo carpaccio, micro coriander.
Kent Wang:
Toro hot rock. Line-caught “sear it yourself” bluefin toro.
Kent Wang:
Toro hot rock. Line-caught “sear it yourself” bluefin toro.
Kent Wang:
Hotate tomorokoshi. Seared Maine diver scallops, golden North Texas chanterelles, sweet white corn miso, hydroponic totsoi.
Kent Wang:
Sushi chefs
Kent Wang:
Bacon steakie. Cider-braised kurobuta pork belly with candied apple.
Kent Wang:
Akaushi tataki. Togarashi-seared akaushi ribeye, yuzu kosho, California green plums, shaved white endive, sesame.
Kent Wang:
Shun yaki. Whole grilled wild Mediterranean rouget, citrus confit, pickled myoga, dill crowns.
Kent Wang:
Foie hachimitsu. Seared Hudson Valley foie gras, vanilla-stuffed kumquats, acacia honey, sauternes gelee.
Kent Wang:
Chevre ice cream, yellow watermelon, sugar kumo
Kent Wang:
Uchi
Kent Wang:
Hotate salt rock
Kent Wang:
Sakana age
Kent Wang:
Aji sashimi
Kent Wang:
Uchi
Kent Wang:
Foie grapefruitzu
Kent Wang:
Toro, goat cheese, apple
Kent Wang:
Suzuki karei
Kent Wang:
Ankimo kobachi
Kent Wang:
Tako pops
Kent Wang:
Wagyu uikyou
Kent Wang:
Green apple sous vide, butterscotch custard, vanilla sorbet
Kent Wang:
Aji skeletons, fish skin
Kent Wang:
Ikebana
Kent Wang:
Ikebana