RamenJō -Japanese cuisine- (New York, NY)·Shuichiro KoboriRamen with broth, possibly with chili oil.|
Bluefin Tuna TastingChirori Atlanta·Jacqueline ChangAtlantaFeatures O-toro with stunning marbling that melts in the mouth.|
YakitoriKono·Atsushi KonoNew YorkSkewered and grilled chicken or other ingredients, a specialty of the...|
Edo-style sushiNihonbashi Kawaguchi·Yudai KawaguchiExcellent and well-balanced sushi, traditional Edo style, high quality product.|
Bluefin Tuna Nigiri with Foie GrasGaijin Izakaya·gilad dabushTel Aviv-YafoA luxurious fusion dish combining delicate bluefin tuna nigiri with rich...5 saves|
Fresh SashimiSakaba·MasayaTel Aviv-YafoA highly-praised dish at Sakaba, known for its freshness and quality.2 saves|
CevicheCVI.CHE 105·Juan ChipocoMiamiThe ceviche was absolutely incredible, honestly, one of the best I’ve ever...|
Octopus Carpacciole nouveau classique·Hugo CombeParisOctopus carpaccio served with warm, fresh sourdough bread and olive oil.|
Cheek to CheekAngel's Share·Shige KabashimaNew YorkA cocktail described as being like eating a dessert.|
Scallop TiraditoMatsuhisa·Chef Nobu MatsuhisaBeverly HillsScallop tiradito with a balance of citrus, freshness, and spice.|
Shaved ice with six different fresh flavoringsGinza MUTSUKARIShaved ice with six different fresh flavorings, described as bright and...|
Girl LunchSeito Sushi·Chef HuyOrlandoTruffle fries with aioli, ginger salad, choice of makimono, and miso soup.|
Amuse Bouche (Veal & Olive Paste)Incipit·Giovanni SantoroPistoiaGround veal wrapped in olive paste and shaped into an olive.|
Baja ShrimpElements restaurant·RickyFeatured some of the largest shrimp I’ve ever seen, and the fresh...|
Hamachi JalapeñoHaru Haru Chicago·Junho LeeChicagoA dish with hamachi and jalapeño, noted for its flavor and spice.|