Wednesday, October 20, 2010

Kobe Beef, Hot or Cold?

The most succulent Kobe beef is served either smoldering ishiyaki-style in a hot stone bowl or seared and spread around a cool center of greens.

For a refreshing and healthful appetizer, there’s always the Heirloom Tomato Salad, which combines cucumber slices, mint leaves and tangy, fermented miso. The artistically arranged salad is then dressed in what appears to be balsamic vinegar and oil, and pink peppercorns are tossed in.

A personal favorite? The Flounder Chips with avocado, green onions, masago, and spicy mayonnaise spread across them. The chefs display these (sans sauce) atop the sushi bar in a tray; unless someone orders some, the funny-looking crisps only pique curiosity and don’t get topped with the green-colored mix. The fishy chips are as crunchy as tortilla chips, and the topping is spicy and creamy, a perfect pairing.

Yutaka Sushi Bistro
2633 McKinney Avenue, Dallas

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