Toasted Brioche, Uni Butter, and Shisho Leaf Salsa Verde

Feast your eyes on this Far East spread, delivered directly from Chef Holden’s personal memories straight to your home. Tonight, we indulge in Roasted Yellowtail Collar with Ponzu dipping sauce and some sweet and succulent Miso- Honey Glazed Maitake Mushrooms and celery root purée.

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