Rising Stars Josh DeChellis, Sumile, New York City Yield: 4 servings. 8 11/4-oz. slices of hamachi ( yellowtail tuna) 1 ripe avocado 1 ripe cantaloupe 1 oz. yuzu (Japanese citrus fruit) juice 1 oz. rice wine vinegar 1/2 oz. elderflower syrup 2 oz. Beaume de Venise (dessert wine), boiled and cooled 1 Tbsp. yuzu kosho (pepper) 2 sheets of nori 1 Tbsp. Maldon salt (sea salt) for dusting, sansho pepper for poaching, 1 qt. grapeseed oil One Day Before: Peel and seed cantaloupe and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.