David Yoshimura

CHEF
Written By Nicole Borden

Nisei | San Francisco | July 2022

FEATURED DISHES


Grilled Firefly Squid, English Peas, Wasabi Vinaigrette, Snap Pea Foam, Pea Shoots

Grilled Asparagus, Shio Koji, Fresh Hokkaido Uni, Uni-Miso Sauce, Uni Bottarga

Panko-crusted Wagyu Ribeye, Japanese Black Curry, Sautéed Morels, Fermented Napa Cabbage

Grilled California King Salmon, Umeboshi Cherry Sauce, Tempura-fried Burdock, Grilled Cherries, Shiso


Photography by Rae Serra

Nicole Borden
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