INTERVIEW: FIELD TO TABLE
DININGS-STYLE SUSHI 5 WAYS:
YUZU AND GARLIC INFUSED YELLOWTAIL SUSHI TOPPED WITH CAVIAR AND JALEPENO SALSA
YUZU SOY INFUSED SANTA BARBARA SHRIMP SUSHI WITH BOTTARGA
SCHOTTISH SCALLOPS SUSHI TOPPED WITH SPICY TARAMO SAUCE
FRESH WATER EEL AND FOIE GRAS SUSHI TOPPED WITH KIZAMI WASABI
PAIRED WITH JUNMAI DAIGINJO ‘BI’ SERVED COLD, AND JUNMAI DAIGINJO ‘KU’ SERVED COLD
MUSEUM OF SAKE JOURNAL 26