History of the Tasting Menu: Part 6
Our Fifth Course - Salmon & Caviar
In the early 2010s, Professor Sam Yamashita from Pomona College in SoCal noticed how many fine-dining restaurants were including sashimi dishes on their menus.
This got him researching a phenomenon he's coined, the Japanese Turn in fine dining. Starting with the nouvelle chefs in France in the '60s, Euro-centric cuisine has incorporated elements of Japanese cooking, from ingredients to techniques. Throughout the latter half of the 20th century, many cultural and economic factors affected how Japanese cuisine was perceived by the dining public in the U.S.
We prepared a dish based on Masa Takayama's toro and caviar, but because we had trouble sourcing toro, we ended up using salmon.
The dish included:
🐟️ Salmon tartar
🍋 Lime
🌿 Chives
🥚 A BUNCH of caviar
🍞 Toasted milk bread
#JapaneseCuisine #FineDining #Salmon #Sushi #Sashimi #RestaurantHistory #TastingMenu