Cooking with Michael Mina: Hamachi crudo

Hamachi Crudo
(Pickled strawberries, grains of paradise, scallion and mint)
Serves 4 people


  • 12 ounces cleaned hamachi, sliced thin
  • 8 strawberries, quartered
  • 1 ounce micro mint
  • 1 bunch scallion greens, cut into rings
  • 1 tablespoon grains of paradise, coarsely ground
  • 1 tablespoon maldon salt
  • 2 teaspoons distilled laurel water
For the pickling liquid:
  • ½ cup white wine
  • ½ cup white balsamic
  • 1 cup water
  • 2 each long Thai peppercorns
  • 1 sprig mint
  • ½ ea fresh bay leaf
  1. Place the wine into a small pot and simmer on medium heat until the alcohol has been removed, about 2 minutes.
  2. Add the rest of the ingredients and simmer for 5 minutes. Strain over the quartered strawberries and allow to cool at room temperature. This can be done a few days in advance.
For the vinaigrette:
  • 2 tablespoons white balsamic
  • 6 tablespoons extra virgin olive oil
  • Salt to taste
  1. Mix together and check for balance and seasoning.
To plate: Place the hamachii slices into a large bowl along with half of the vinaigrette, laurel water and maldon alt. Toss gently to coat well. Shingle the fish onto chilled plates. Season the fish lightly with the grains of paradise and some additional maldon salt. Garnish with the pickled strawberries (drain from liquid before use), scallion rings and mint. Drizzle with some additional vinaigrette.

Restaurant Michael Mina celebrates fifth anniversary
In celebration of its fifth anniversary, MICHAEL MINA is bringing back classic favorites with a birthday tasting menu comprised entirely of original signature Michael Mina dishes for $125. Starting off with a trio of classics (Lobster Corndogs, Ahi Tuna Tartare and Caviar Parfait), guests will be treated to Butter Poached South African Lobster Tail; Seared Day Boat Scallops; Four Story Hills Poularde; Brandt Farm Beef Cap, topped off by a delectable Trio of Dessert Classics (Root Beer Float, Strawberry Mascarpone, White Peach Financier).

Available to complement the tasting menu will be a special wine pairing menu designed by the award-winning sommelier staff for $55. A list of carefully-chosen wines-by-the-glass and classic cocktails will be offered for the anniversary week for $5 each.

Restaurant MICHAEL MINA is located in the Westin St. Francis on Union Square at 335 Powell St. in San Francisco. Dinner is served from Tuesday - Thursday 5:30-9:00 p.m. and Friday and Saturday, from 5:30 - 9:30 p.m. For reservations, call (415) 397-9222. For more information, visit

Restaurant MICHAEL MINA is also promoting something new for summer: Pre-Theater and Lounge Prix Fixe Menus Featured with "Hidden Gems" from the Wine Cellar. Westin St Francis Guests are Treated to an Exclusive Experience with the "St Francis Menu"

Restaurant MICHAEL MINA has rounded out its summer menu offerings in both the main dining room and lounge with exceptional values. Mina, who has a penchant for trios, has created a delectable three-course Pre-Theater Menu that includes a choice of two savory courses and one dessert/cheese dish for $55. Guests can select from approximately nine available courses, including his classic dishes such as Roasted Foie Gras Terrine, Ahi Tuna Tartare, and Maine Lobster Pot Pie. The special menu is available Tuesday through Saturday before 6 p.m. in the main dining room.

For guests of The Westin St Francis hotel, MICHAEL MINA is offering an exclusive "St Francis Menu" of restaurant classics for $55 (including a choice of two savory courses and one dessert/cheese dish) at all times during hours of operation, Tuesday through Saturday, available through Labor Day.

For non-hotel guests who wish to return post-theater hours, or just enjoy a delicious meal in a relaxed setting, a similar version of the prix fixe menu is available all evening in the Lounge at MICHAEL MINA, with a choice of three savory dishes for $60. The Lounge menu also features a la carte luxury starters, such as Mina's signature caviar parfait, famous lobster corn dogs and black truffle popcorn and dessert creations from Executive Pasty Chef, William Corbett. Complete tasting menus and offerings are also available in the dining room at Restaurant MICHAEL MINA.

Also new at Restaurant MICHAEL MINA is "Hidden Gems," a rotating selection of 50 rare, mature and unique wines from the restaurant's award-winning cellar, complementing the restaurant's already expansive wine list. "Hidden Gems" selections represent some of Wine Director Rajat Parr's personal favorites, and are offered to patrons at an exceptional value. Hidden Gems are only available Tuesday, Wednesday and Thursday, and the list will be refreshed on a regular basis.

"Hidden Gems represent those rare and interesting bottles that many individuals don't have in their collections, but have a desire to try," said Parr "They are wines I would personally select to drink and would like to share with others."

And Michael's other restaurant, Clock Bar, is celebrating its first anniversary:
For five festive nights, kicking off tonight Monday, July 13, top guest bartenders from around the city will join CLOCK BAR staff to shake up a special menu of classic cocktails. Each of the five nights will feature a spirit brand and menu of specialty cocktails presented along with CLOCK BAR favorites.

Bartender Schedule

Monday, July 13 - Consulting mixologists Scott Beattie and Jacques Bezuidenhout. Spirit Sponsor: Partida Tequila

Tuesday, July 14 (Bastille Day) - Mixologists Brooke Arthur and Neyah White. Spirit Sponsor: Domain Canton and Chartreuse

Wednesday, July 15 (Happy Anniversary CLOCK BAR!) - Mixologist Steven Liles. Spirit Sponsor: Plymouth and Beefeater 24 gins.

Thursday, July 16 - Mixologist Erik Adkins. Spirit Sponsor: Bols Genever.

Friday, July 17 - Mixologist Dave Nepove. Spirit Sponsor: Flor de Cana.

Located in the lobby of The Westin St Francis hotel, CLOCK BAR is open daily from 4:00 pm-2:00 am with menus available from 4:00 pm-1:30 am.

>> Clock Bar website: menus and more information

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