cuisine of subtraction

Posted by e. (New York, NY, United States) on 21 December 2007 in Food & Cuisine and Portfolio.

"The Sushi-Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate."
- Taken from opentable.com

Once again, a dish from Sushi-Ko. Taking a detour from the traditional unagi don, or steamed eel on rice, which happens to be one of my favorite Japanese dishes, Sushi-Ko presents Eel Tatsuta-Age, or marinated crispy-fried eel with balsamic reduction. It's a strange departure, but I rather liked it.

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Photo taken in Washington DC on November 2, 2007.

There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. - Albert Einstein

Hope is a good thing, maybe the best of things, and no good thing ever dies. - Shawshank Redemption

We walk through our lives so focused on our daily tasks and griefs. It's important to realize that there is always hope, because without fail, there will always be a touch of color - in a hazy shade of winter.

Come visit me at colorofeureka and serendipity.