5/6/2023 0 Comments The chirashi nyc![]() The menu consists of a $89, 4 course tasting prix fixe that is also available a la carte. In November of 2022 Juku launched a new menu on the ground floor that explores Japanese ingredients while utilizing classic French techniques. Omakase dining is a unique and personalized dining experience that allows the customer to try a wide range of dishes and flavors. The chef will serve the dishes one by one, adjusting the menu as they go based on the customer's reactions and preferences. The word omakase means "to entrust" or "to leave it up to," and it allows the customer to put their trust in the chef's expertise and creativity. Omakase is a style of dining that originated in Japan, where the chef selects and prepares a meal for the customer based on their preferences and what is fresh and in season. Known for his delicate presentation and superior sourcing, Yoshida serves the lesser-known Japanese delicacies such as Tsumi Buri, Ishidai and a ever-rotating list of Uni sourced from multiple locations such as Kyushu, Hokkaido, Chile, Maine, and Alaska. Or, for more information, visit RR1.The Nagasaki-born and raised chef Kazuo Yoshida oversees the entire menu at Juku and will most often be found at the reservation-only, 10-seat omakase bar on the restaurant’s top floor. Register for Robb Report ’s Culinary Masters now. You can make a traditional chirashi sushi from scratch (my recipe here) or take a shortcut version by using a premixed package. ![]() It is pretty much a deconstructed sushi served on a large wooden platter or in a rice bowl. You just go big and keep going.”ĭon’t miss the food event of the year. Chirashi sushi (we say c hirashizushi in Japan) is bright and colorful sushi that the Japanese eat on happy occasions. At that point, it’s not about making money or breaking even. I could put in Taiwanese bottarga and crazy caviar and crazy foie gras and even more exotic items. “I think there’s a buyer for it already too. “If I were to do one crazy box, I could do one that’s over a grand,” Liao said. When he eventually makes his most expensive box, there will be a good chance that he won’t turn a profit on it. When you learn that nodoguro wholesales for between $45 and $75 a pound, and that sushi bars can charge $20 for a single slice of this prized fish, you realize that Liao’s chirashi is simultaneously about extravagance and value. And after seeing the momentum build, he’s planning to have 400 boxes for the holidays in November or December. There’s super-high-grade kinmedai and so many more fish we can try.” He’s getting ready for his 200 Chirashi 6.0 on October 19. “I think $400 is very realistic,” Liao says of the boxes he wants to sell for the holidays. Liao is now considering ways to make his chirashi even more over-the-top. It’s just a cool little experience, getting to know the person who’s doing each box. “You see him and a couple guys slicing all the fish. “Beyond the pure quality of it, the amount of time and effort he puts into each box is incredible,” said Adrian Bustamante, a Studio City-based actor who’s enjoyed Liao’s chirashi three times. At least one component is aburi, which is seared or charred or half crispy or half raw.” “By design, if you were to sit down for a proper omakase, the fish you’re going to eat will go from lean to fat to sweet to tender. “There’s whitefish, the jacks, the salmon, the tunas,” Liao said. There are usually four slices of at least five different kinds of fish with distinct characteristics, such as San Clemente maguro chu-toro, Baja kampachi and New Zealand Ōra king salmon. Let’s just make perfect slices in perfect rows.” Or let’s put a wad of finely strained daikon just to fill that corner. A lot of boxes seem to have leaves to fill things in. “I kind of get mad when I experience something and there’s no purpose to that thing on a plate. “I’m trying to fill the box as classy as possible without fillers,” Liao said. His boxes are meant for sharing, and the seafood inside is equivalent to more than 30 pieces of nigiri at a sushi bar. When Liao makes chirashi, one goal is “smashing all other bento boxes in weight” while also ensuring that every bite stands out. Pre-orders came in rapidly, whether he was selling $150 boxes or loading $230 boxes with ultra-premium nodoguro (blackthroat seaperch). He immediately had demand, so he stepped things up to 25 boxes and then 50 boxes. He started with 18 boxes for his first run, which he refers to as Chirashi 1.0. ![]() “The last thing I wanted to associate The Joint with was Japanese cuisine.”īut thanks to social media and word-of-mouth, Liao’s chirashi has become a coveted LA sensation. “I wanted to disconnect the chirashi from The Joint,” he said. Liao respects those restaurants and wasn’t trying to step in their lane. Taste Test: Bardstown Bourbon Has Made the Best Rum Cask-Finished Whiskey on the MarketĪnother reason Liao kept things quiet is because The Joint is on Ventura Boulevard, which has no shortage of great sushi bars. This Argentine Restaurant Made a Steak Sandwich So Good You’ll Want to Fly to South America to Taste It How to Make a Pink Lady, a Springtime Gin Cocktail That’s Tart and Frothy ![]()
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