CHEF KEN KATSUMURA
Yoshi Katsumura’s artistry melded Asian-French texture and flavors to create an eclectic and an eye-appealing cuisine.
Yoshi and his wife, Nobuko Katsumura, led Yoshi’s Café to international acclaim. Their son, Ken Katsumura, carries on the culinary legacy.
- FIRST COURSE -
rabbit roulade, carrot schmaltz, bone marrow crackling, fennel, radish, fried sage leaves, sourdough bread
Cream of Mushroom Soup
Charred Belgian Endive
yuzu apples, puffed rice, buttermilk blue cheese dressing
- MAIN COURSE -
Pork Shank & Pork Belly (Boneless) Japanese Curry
carolina gold rice, carrots, potatoes, kale
Pan-Seared Rainbow Trout
steamed rice, asian style mushroom sauce (ginger, garlic, sesame oil, soy sauce, butter, lemon juice, capers, and mushrooms.
Panko Crusted Fried Pickled Green Tomatoes
cucumbers, beet hummus, pickled carrots, caramelized onion soubise
- DESSERT -
Choice of Our House-Made Desserts
WE ARE SORRY THERE ARE NO SUBSTITUTIONS OR PLATE SPLITTING
$36 per person
(Excludes Beverages, Tax & Gratuity)
*** Menu subject to change due to availability of the ingredients ***
January 24 - February 9, 2020
ABOUT THE CHEF
Chef Ken Katsumura is a product of the famed Katsumura culinary legacy. As Yoshi’s Café celebrates its 37th year, Ken has reimagined its menu to present his own singular and adventurous style of American cuisine.