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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Shio Koji Skirt Steak Bowl with Gochujang Chimichurri & Furikake Poblano Rice
Enzyme-tenderized beef skirt steak charred on cast iron, served over aromatic furikake-poblano rice and crowned with a fiery Korean-Argentinian chimichurri and blistered sweet corn.
Shio Koji-Cured Charred Octopus Bowl with Yuzu-Pimentón Finishing Oil
This vibrant lunch bowl pairs Spanish Pulpo a la Gallega sensibilities with Japanese cure and sear techniques. Tender octopus is short-cured in shio koji to amplify sweetness and tenderize the flesh, high-heat charred in cast iron, and served over warm rice with a smoky yuzu kosho finishing oil.
Kombu & Shio Koji-Cured Tofu 'Gravlax' Bowl with Yuzu-Passionfruit Ponzu
Elevate your midday desk escape with silky, kombu-cured tofu that mimics the lush texture of raw sashimi. Paired with a vibrant yuzu-passionfruit dressing and crisp summer veggies over seasoned sushi rice, it's bright, complex, and intensely satisfying.
Shio Koji Flash-Cured Duck Breast with Aji Panca-Plum Glaze
Flash-curing duck breast in shio koji tightens the proteins and seasons deeply in just 15 minutes, paving the way for maximum skin render and pan-sear precision. Served with a tangy, umami-loaded Mexican-Japanese plum glaze and a bright Thai herb salad, this dish bridges South America, East Asia, and Southeast Asia in one explosive dinner bite.
Baja-Nikkei Halibut Ceviche with Yuzu Kosho Leche de Tigre
Where the coastal crudos of Ensenada meet the precision of a Tokyo sushi counter. We're using green yuzu kosho—a fermented Japanese paste of citrus, chili, and salt—to build a complex, fiery, and deeply umami curing liquid for fresh halibut.
Chilled Soba & Steamed Japanese Eggplant with Tomatillo-Black Sesame Emulsion
I firmly believe that cold noodles are the ultimate canvas for cross-cultural experimentation. In this refreshing summer lunch, we're taking earthy Japanese buckwheat soba and pairing it with a wildly vibrant, quick-blended emulsion of raw Mexican tomatillos and rich black sesame paste. It's a collision of CDMX and Tokyo that coats the noodles perfectly, while flash-steamed Japanese eggplant soaks up all that sharp, nutty umami.
Stories
View allShio Koji Skirt Steak Bowl: Where Tokyo Meets Buenos Aires and Seoul
Discover how enzyme power and cross-cultural flavors collide in this skirt steak bowl with gochujang chimichurri and furikake poblano rice.
August 8, 2026
Shio Koji-Cured Charred Octopus Bowl with Yuzu-Pimentón Finishing Oil
Where Galician pulpo meets Japanese fermentation and Peruvian boldness in one unforgettable lunch bowl.
August 6, 2026
Kombu & Shio Koji-Cured Tofu 'Gravlax' Bowl with Yuzu-Passionfruit Ponzu
Transform humble tofu into a silky, umami-packed sashimi mimic with kombu, shio koji, and a shockingly vibrant yuzu-passionfruit dressing.
August 4, 2026
Shio Koji Flash-Cured Duck Breast with Aji Panca-Plum Glaze
Discover how a quick 15-minute shio koji cure and a bold Peruvian-Japanese glaze can completely transform ordinary duck breast.
August 2, 2026