Food preparation/Kitchen

Here are the pictures I took of what Chef Ti, his sous chef, and Kiwi are doing during service.

Tako salad are plated and almost ready to be brought to our table.  Chef Ti, will put a few touches before finalizing the dish.

Slicing fish...

Slicing the Hamachi

Onsen tamago with Uni & Ikura are ready to be served!

Closer view...

Ginger and wasabi

Chef Ti slicing a piece of salmon.

Tons of fish are sliced and carefully laying on wooden blocks.

You can definitely tell the fish are fresh.

Preparing sashimi bowls.

Very colorful presentation.

Next is a series of toro negiris.

The chefs at work.

Check out the colors of the fish!

Escolar, tuna, and Hamachi.

Golden eye red snapper, black snapper, Spanish mackerel, halibut nigiris.

Chef Ti putting the finishing touch before it sending them out.

Torched salmon belly

Trout and Salmon

Final presentation.

Escolar negiris

Toro nigiris

lobster rolls, Chef Ti, used tofu skin to wrap the lobster meat and Tuna.

Chef Ti in action...

The roll are done and Chef Ti is starting to plate.  Adding yuzu tobiko on top of the roll.

Adding sauce on the plate.

Final arrangement before going out to each table.

Chef Ti is showing up how the Kama toro is coming from.

From a huge piece, only a very small portion is used for the Kama Toro.

Check out the fat marbling on the kama toro (left).

Almost ready to be brought out to the table.

Kiwi preparing the Matcha crème brulee but putting a few spoons of sugar and then he will torched it for a crunchy top.

We are now done with our meal!

Filed under: Birthdays; Restaurants