Monday, April 22, 2013

A Day of sashimi plate

The Japanese-style dish cherish the  seasons.

There are a lot of the fresh fish in the marcket all the time, but
Most of the time we choose the fish in best season!

Here are the Sashimi of sea bream,  amberjack , and a turban shell etc...
and sometime I place the flower which I made with vegetables and
express a season!


jogara jumawan said...

Hello Chef Oki. I am so interested with all your post and I'm looking forward for more. Thank you!
restaurant in Brooklyn

oki said...

Hi Jogara,
Thank you for visiting my blog.
Are you chef too?
I just read the Riviera Grill & Sushi HP, it's awesome!