I trained in Tokyo for eight years, mastering the discipline of washoku—traditional Japanese cuisine. But I got restless. So I cooked my way through Southeast Asia, spent a year in Mexico City, and fell hard for the food of Peru. Now I see connections between cuisines that others miss: the umami in dashi and fish sauce, the heat in shishito and Szechuan peppercorns, the way Japanese technique can unlock flavors from any tradition. I'm always fermenting something.
Recipes
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Crispy Pan-Seared Pork Belly with Spiced Tamarind-Sake Pan Reduction
Succulent, tender pork belly scored and pan-seared to a glass-shattering crisp, paired with a luscious, glossy pan reduction bridging tart Southeast Asian tamarind, toasted coriander, and umami-rich junmai sake. Balanced with a brisk herb and shaved daikon salad, this dish is a masterclass in texture and acid-fat harmony.
Pan-Seared Pacific Halibut with Caramelized Kabocha & Guajillo-Miso Reduction
Crisp, golden-crusted Pacific halibut paired with tender, deeply caramelized kabocha squash crescents. An elegant weeknight dinner brought together by a rapid pan reduction of smoky guajillo chile, sweet shiro miso, and dry sake mounted with cold butter.
Pink Grapefruit & Green Yuzu Kosho-Cured Hokkaido Scallop Bowl
Sweet, velvety Hokkaido sea scallops are quick-cured in a zesty pink grapefruit and green yuzu kosho leche de tigre, then layered over nutty dashi-steamed quinoa. Topped with quick-pickled fennel sunomono, seared avocado, and toasted sesame, this bowl is the ultimate bright, umami-loaded Nikkei lunch.
Kombu & Charred Habanero-Cured Seared Yellowfin Tuna Bowl
Inspired by the fiery coastal flavors of the Yucatán collided with Tokyo tataki precision, this vibrant lunch bowl features yellowfin tuna dry-cured in glutamate-packed kombu and charred habanero, hard-seared to leave an icy-rare center. Balanced over garlic-dashi jasmine rice with a sunomono crunch and sweet mango-ponzu dressing, it's an explosion of clean heat, acid, and pure umami.
Seville Orange & Shiro Shoyu-Cured Wild Sockeye Salmon Bowl
Brilliant crimson wild sockeye salmon takes a quick, high-acid cure in bitter Seville orange juice and delicate white shoyu. Served over warm ginger-scallion short-grain rice with smoky charred avocado and crunchy pickled chayote ribbons, this bowl bridges vibrant coastal Mexican ceviche and Tokyo sashimi precision.
Pan-Seared Duck Breast with Maracuyá-Tamari Pan Reduction
Crisp-skinned duck breast seared gently from a cold pan meets the punchy, high-voltage acidity of Peruvian maracuyá (passion fruit). Deglazing the pan's caramelized duck fond with sake, ají amarillo, and tamari creates a glossy, mouth-watering reduction that cuts right through rich duck fat.
Stories
View allCrispy Pan-Seared Pork Belly with Spiced Tamarind-Sake Pan Reduction
Discover how Southeast Asian tartness meets Japanese precision in this crispy pork belly dish that balances rich fat with bright, punchy acid.
October 15, 2026
Pan-Seared Pacific Halibut with Caramelized Kabocha & Guajillo-Miso Reduction
Crisp Pacific halibut meets sweet kabocha squash and a smoky, umami-packed guajillo-miso reduction.
October 13, 2026
Pink Grapefruit and Green Yuzu Kosho-Cured Hokkaido Scallop Bowl
Sweet Hokkaido scallops meet Nikkei flare in this bright, umami-loaded lunch bowl featuring pink grapefruit and green yuzu kosho leche de tigre.
October 11, 2026
Kombu & Charred Habanero-Cured Seared Yellowfin Tuna Bowl
Where Tokyo tataki precision meets the fiery coastal flavors of the Yucatán in one explosive bowl.
October 9, 2026