Life = Art and food is what gives us that energy to create it. But with our busy "American" life's and the current economic turmoil who has the "time" or $ to fine dine. But my home girl Michi an I made the time visited one of Frisco's son Kazu Matsuba at his families resturant Bushi- Tei Bistro Located at 1581 Webster St San Francisco, for a quick bite to eat and to experience the affordable culinary artistry, of Japanese born and raised Chef Toshi.
Kaz recommended a Patianna sauvignon blanc to accompany our dishes
To start : Curry Miso Soup (this soup was made with a lot of love, potatoes, Japanese yams, pork and carrots in a miso soup, finished with a drizzle of curry oil)
Garlic Bread & Manila Clams with shaved orange peel garnish ( so aromatic)
Seaweed Salad
For the Main: Thai Style Crab
Squid ink Spaghetti with Scallops
And you have to save room for dessert Crème Brûlée with a Black Berry Confiet
Beignet's were an experience. I first fell in love with beignet when my father brought me back a mix that he picked up in New Orleans' Latin Quater, when I was 7 years old. The Chef adds a touch of Okinawa by adding roasted soy bean powder and a black sugar syrup instead of the traditional powdered sugar used to garnish this Frenchie doughnutt.
Chef Toshi is a man after my own stomach... I mean heart... =) As a youth Chef Toshi, like many young artists, struggled to conform to the status quo, but he hustled against the odds and pursued his passion for fine dining, becoming a chef at Bushi- Tei and now Head Chef at Bushi-Tei Bisto.
photos by Miss Nina Parks. =)
1 comment:
Post a Comment