Tags » AJI

Aji @ T. Tokyo

The skin is peeled away by the chef’s thumb and you hear its freshness. The season is now and aji is in perfect balance and the fat grows as the season matures. 53 more words

Mr. T

Aji @ T

Each day sushi tastes invariably different and these changes are normal given each day a sushi chef rides to the Tsukiji to shop his fish. The fish are delivered daily and so every fish is different right? 9 more words

Sushi Styles

Aji @ T

A delightful blue fish at the water time of the fall, topped with some fresh ginger and onion – the quality is extraordinary – you can see the freshness by the skin and flesh.

Sushi Styles

#MissionCeviche Peruvian Cuisine @GansMarket 

Love Ceviche and Peruvian food? I couldn’t believe how good the food at Mission Ceviche’s kiosk in the the new location of the Gansevoort Market is. 161 more words

Steve's Best Of...

Creole Cuisine

The Creole Cuisine is the fusion between Cost, Andean and Amazon cuisine. Furthermore, thanks to the pre-Inca, Inca, African immigration, French, Chinese Cantonese, Japanese and Italian heritage, is one of the most varied cuisines in the world. 476 more words

Aji

Pear with Punch

Happy tuesday again, everyone.

Last month we took a look at a good, hot scotch bonnet sauce given to me by ChimouliS so this time we’re going to see their milder side. 962 more words