Search Results for: Octopus preparations
(from ¥ and ¥ , respectively), there's little to fault here taste-wise and the presentation itself is just as aesthetically pleasing as at a "regular" restaurant. dishes feel playful, with one plate featuring a loose suction cup placed next to the chunkier, but otherwise perfectly nice, slice of octopus
(from ¥ and ¥ , respectively), there's little to fault here taste-wise and the presentation itself is just as aesthetically pleasing as at a "regular" restaurant. dishes feel playful, with one plate featuring a loose suction cup placed next to the chunkier, but otherwise perfectly nice, slice of octopus...
https://www.knoldseafood.com/mottainai-action-wants-no-seafood-to-go-to-waste/
development chefs david wong and hamid salimian developed the seafood-focused menu. with head chef jared roffey leading the culinary team (he's formerly of earls whistler, along with beachhouse gm ellen barbour), look for starters such as raw oysters, seafood chowder, salmon poke, ahi tuna tacos, grilled octopus
development chefs david wong and hamid salimian developed the seafood-focused menu. with head chef jared roffey leading the culinary team (he's formerly of earls whistler, along with beachhouse gm ellen barbour), look for starters such as raw oysters, seafood chowder, salmon poke, ahi tuna tacos, grilled octopus...
https://www.knoldseafood.com/the-beachhouse-reopens-in-west-vancouver-with-a-fresh-new-look-and-a-seafood-focused-menu/