A delectable seafood amuse-buche

April 10, 2008 12:00:00 AM PDT
Create a spectacular seafood dish from an internationally acclaimed chef.

Shiro-Shoyu Marinated Kona Kampachi "Nigiri"
Sustainable Princess Conch, Tri-Color Tobiko & Kumamoto Oyster
Perrier Jouet Grand Brut
Serves 4:

3 ounces Kona Kampachi
3 ounces White Soy Sauce
1 t. Yuzu Juice
1 T. Lemon Juice
1 T. Rice Vinegar
2 T. Sugar
4 pieces Sustainable Princess Conch
¼ ounce Yuzu Tobikko
¼ ounce Jalapeño Tobikko
¼ ounce Red Tobikko
4 each Kumamoto Oysters
1 each Shallot (minced)
Splash Perrier Jouet Grand Brut

Kona Kampachi Nigiri:

  • Cut 3 ounce piece of Kona Kampachi into ¾ ounce rectangles, reserve.
  • Make Marinade for "Nigiri" and place in shallow Tupperware.
  • Place Kona Kampachi in Tupperware and hold for ten minutes.

    For Conch:

  • Slice conch in a "butterfly" style by scoring the side of the conch and slicing it almost the way through. Hold the conch in lightly iced lemon water to maintain the freshness.

    For Tobikko:

  • Take Yuzu, Jalapeño and Red Tobikko and mix in a small mixing bowl, add a small sprinkle of Hawaiian Alae Salt.

    For Oysters:

  • Shuck oyster making sure to detach "foot" but keep the oyster on the half shell.

    For Mignonette:

  • Take the remaining marinade from the Kona Kampachi and add micro diced shallots, and a splash of Perrier Jouet Grand Brut.

    To Plate:

  • A black plate would look best for this Amuse. Place the marinated Kona Kampachi in the middle of the plate at a 45 degree angle. Lay the butter flied piece of Conch over the "Nigiri". Place a small amount of Tobikko on top of the conch. On one side of the plate, place the oyster on the half shelf. Take the left over marinate from the Kona Kampachi and add micro diced shallots and place inside of oyster. Garnish

    About Roy Yamaguchi's 20th Anniversary Culinary Tour
    Fourth Stop: San Francisco, Thurs., April 10, 5-9:30 p.m.
    Roy's 20th Anniversary Culinary Tour features a specially prepared five-course dinner prepared by Yamaguchi and each city's chef partner (in San Francisco, Ty Mahler), using local produce and artisan products (SF menu follows). The menu will be paired with fine wines and cocktails from tour partner, Pernod Ricard, which owns some of the world's most prestigious beverage brands. Served with the type of aloha spirit that has made the dining experience at Roy's a favorite among guests, the evening promises to be a memorable celebration.

    The schedule for Roy Yamaguchi's 20th Anniversary Culinary Tour follows:

    Orlando, FL Wednesday, March 5
    Los Angeles, CA Thursday, March 20
    Las Vegas, NV Tuesday, April 8
    San Francisco, CA Thursday, April 10
    Chicago, IL Thursday, May 22
    Philadelphia, PA Tuesday, August 19
    New York, NY Wednesday, September 17
    Atlanta, GA Tuesday, September 23
    Baltimore, MD Thursday, September 25

    The Roy's in San Francisco is located at 575 Mission St. Reservations (415-777-0277) are recommended, and are available from 5 to 9:30 p.m. The cost of the event is $100 per person plus tax and gratuity.

    About the Honolulu 20th Anniversary Spectacular:
    Roy's 20th Anniversary Culinary Tour will conclude in Honolulu with the 20th Anniversary Spectacular to be held on October 4 and 5. The event will be staged near the iconic Diamond Head, the most famous volcanic crater in the world, located on the southeast coast of O'ahu overlooking Waikiki and the Pacific Ocean. The event extravaganza will feature cuisine by a pantheon of renowned chefs: Nobu Matsuhisa, Alan Wong, Lee Hefter, Charlie Trotter, Charlie Palmer, John Besh, Michael Lomonaco, Alessandro Stratta, Tetsuya Wakuda, Eric Ripert, Sam Leong, François Payard, Hiro Sone, Lissa Doumani, Raphael Lunetta, Michael Ginor, Don Pintabona, Floyd Cardoz, Yuji Wakiya, Tony Liu, Ron Siegel and Hiroyuki Sakai. A portion of the proceeds from the event will benefit the Culinary Institute of America and the Culinary Institute of the Pacific.


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