Here are the photos (taken by me, excluding ART’s dessert, taken by Rina Jordan) of the rest of the dishes from the “Mistress of the Salmon Salt” Dish-Off in September’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
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- Boom Noodle: Trio starter
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- Boom Noodle: Hot and sour somen
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- Boom Noodle: Miso broiled King salmon
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- Boom Noodle: Wagyu beef cutlet sandwich
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- Boom Noodle: Ochazuke
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- Boom Noodle: Dessert trio
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- ART: Virgin green bloody Mary and bread bowl (including salmon skin)
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- ART: Blue Point oyster “cultivation”
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- ART: Quicklime cured salmon (pictured here with salmon roe and living radish sprouts)
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- ART: Jerk spiced beef tenderloin
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- ART: Jerk spiced beef tenderloin (close-up)
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- ART: “Ripe and ready grave”
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