Gastronomie Visuelle

Had a really bad day and was in need for some comfort food

Japanese A5 $149.99/lb

Simmental ribeye over charcoal with pasta aglio olio

Hey everyone, I'm starting a new channel called Nikkei Explorer focusing on Japanese cultural spots in SoCal. I created my first video and would love any feedback :).

https://www.youtube.com/watch?v=axnsRqgJjCg

Reverse seared Tomahawk, reached internal of 58c after searing, and then basting in butter. First a dry brine for 20 hours, then 3-4 hours in the oven at around 75c, pulled at 52c internal, rested for 30 mins until internal down to 47. Then searing and basting. Enjoyed with homemade chimichurri.

My first go at Tomahawks. These were approx 6cm thick.

Not gonna cry over one broke yolk. All tasting great. Hope everyone had a great 4th.

Here’s a Lomito that just finished equalizing after drying. I took it to about 40% loss.

I used Costco pork, which I think has a pretty high moisture content and probably could go even longer drying.

Seasoned with salt, black pepper, smoked paprika, Calabrian chili powder, and bay leaf.

By far, this is the best thing I’ve made. Salt level is perfect! Texture is fantastic, my wife tells me it’s her favorite so far.

Picked up a couple of Grade 9 Wagyu strip steaks from Wegmans and decided to turn them into steak nigiri.

I kept the preparation simple to let the beef shine:

Cast iron sear with just salt and pepper

Seasoned sushi rice using a Japanese sushi rice seasoning mix

Thin slices of medium-rare Wagyu over hand-formed rice

Finished with fresh scallions

I served it with two dipping sauces:

Toasted sesame oil with flaky sea salt (Korean BBQ style)
Light soy sauce with a touch of sesame oil

This dish consists of a half-cooked, seasoned egg and fried chicken served over rice.

It was the signature dish at the Sichuan restaurant where I worked during my college days.

Although it was a Sichuan restaurant, it was run by a Japanese owner, and the flavors were adjusted to suit Japanese tastes. It’s the best restaurant I’ve ever known.

The restaurant is no longer in business, and the owner passed away last year.

It was a very sad event.

It’s a flavor I’ll never forget. To the owner I respected so much.

My friend invited me over for the 4th and I was giving him a hard time for bringing these filets too high to temp before searing, but I guess I was wrong because they were perfect (shown).

This is me eating crow. Give it up for my buddy, Max.

Last night dinner was NY Strip with air fried potatoes

Avacdo oil and rock salt applied to 255G rib eye

Loaded onto the skillet for 2 mins
Flipped, added plenty of butter, garlic and rosemary
Then based for 1 min 30 then flipped it again for for another 3 seconds.

Sat out and added Blackthorn salt and left it for 5 mins

I have been working on this dessert for about a week but I’m not satisfied with the plating yet. I have the feeling it’s missing something to make it pop other than eatable flowers. All recommendations will help!!!