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Showing 16 - 30 of 663
This is my go-to train snack and my mom’s favorite. Whenever we go to Japan and have a long train ride we always order this sando to share.

Katsu Sando

Recipe courtesy of Shota Nakajima
This martini was inspired by the umami flavor you get from the colutura, a fish sauce made in Italy from anchovies. It’s essentially the famous James Bond Cocktail, the Vesper with a few tricks.

Sicilian Lifeguard Martini

Recipe courtesy of Adam Sobel
When I land in Japan the first thing I get is chicken karaage and a rice ball. This is the ultimate comfort food for me. I even opened a restaurant called Taku, where we specialize in this dish.

Chicken Karaage

Recipe courtesy of Shota Nakajima
The first time I had duck cooked like this was when I was in Japan. Since then, this has turned into an instant classic for holidays for me!

Soy Braised Duck Breast

Recipe courtesy of Shota Nakajima
Kushiyaki means skewered and grilled. These skewered delights used to be a street food in Osaka, a working man’s city, and are still loved by Japanese people and myself to this day.

Kushiyaki

Recipe courtesy of Shota Nakajima
This is a really fun and delicious recipe for French toast that I enjoy putting on the brunch menus in my restaurants or making at home when we have guests stay with us. It’s essential to use high-quality organic strawberries for garnish to counter the other ingredients for the dish.

Strawberry Coconut Crème Brûlée French Toast

Recipe courtesy of Adam Sobel
3 Reviews
This is a popular street food in Japan that you’ll see being cooked on flat tops outside during festivals. It is also a classic for a quick home-cooked meal.

Yakisoba

Recipe courtesy of Shota Nakajima
This is a riff off a bar snack I used to have on my menu at Bourbon Steak Washington, D.C., which was a tremendous hit and fan favorite. It’s got lots of texture and flavor contrasts.

Tokyo Style Hash Browns

Recipe courtesy of Adam Sobel
When I was growing up my mom would plant potatoes and my friends and I would dig for them when the harvesting season came. Then my mom would turn them into potato mochi snacks like these.

Potato Cheese Mochi

Recipe courtesy of Shota Nakajima
This is my Nana Louise Ferrara’s method and technique. I can’t can’t give you her exact recipe because she’d kill me; however, this is almost as good as hers (almost). You start by making the manicotti shells, which are essentially a savory crepe. Stuff with a high-quality ricotta and mozzarella mixture, then roll and bake with a light pomodoro sauce.

The Lightest and Fluffiest Manicotti on Earth

Recipe courtesy of Adam Sobel
3 Reviews
One of my favorite combinations is savory miso paired with a refreshing yogurt sauce. I matched these flavors with carrots, one of my favorite vegetables.

Gochujang Miso Glazed Carrots with Yogurt Sauce

Recipe courtesy of Shota Nakajima
4 Reviews
Fried mochi dumplings are my absolute favorite dim sum/brunch item growing up and going out to eat with my parentals. When the cart came around and I saw those football-shaped dumplings I knew I had to have them, so I made sure to ask my parents to grab them when they came out fresh from the kitchen.

Fried Mochi Dumplings with Pork and Dried Radish

Recipe courtesy of Mei Lin
Okonomiyaki is my favorite street food when visiting Japan. It’s a delicious savory pancake with pork belly and often different seafood. The base is always with mountain yam and cabbage, but it’s so versatile and you can really pair anything you want with it, which makes it the perfect brunch food. I personally love to add a runny fried egg on top to make it more brunch-like!

Okonomiyaki

Recipe courtesy of Mei Lin
1 Reviews
When I think of arepas, I think of my mother making Asado Negro with arepas for the weekend. The pure, unrefined sugar notes in the piloncillo marry perfectly with the arepas and our delicious braised short ribs. The rich malt beverage gives the beef a deep sweetness that’s tempered by garlic, zesty mustard and beef broth in a low and slow braise.

Wagyu Short Rib "Asado Negro Style" with Arepitas

Recipe courtesy of Lorena Garcia
1 Reviews
Since I live in Miami, grilling outside is my cooking method of choice. This cut of pork is tender with tons of flavor; the marble sears perfectly on the grill. I would say it is the pork equivalent of a beautiful churrasco steak.

Pluma Ibérico with Meyer Lemon

Recipe courtesy of Lorena Garcia
1 Reviews
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