So I had posted these photos in “kitchen Confidential” a long time ago under a different account when I was working at a Japanese restaurant in midtown Manhattan. I’d like think my setup was at least decent and organized but I’ve worked with other people who just did it better. Nonetheless everytime I start at a new place I like to setup my station to my standard and liking and make things easier to find and maintain clean. Please share your thoughts and tips if there’s anything else I can do to improve, stay beautiful people…👌
15 comments
Onion ponzu recipe please?
I’m ready!!
Looks great. My only nitpick is you labeled your shiso “mixed micro greens”, and labeled your micro greens “shisho” 😂
Edit: also, keep your sauces on ice/refrigerated during service
I’m guessing since these are older photos the 1/13 is the date of prep? Haven’t worked in a kitchen in more than a decade, but I love this.
On picture 5 the shiso and microgreens have their labels swapped
Mice on plates
Awesome! If you make the rice properly your sushi is fantastic
Are the numbers the amount of servings in the container?
What all did you make with yamagobo? I just recently found out that my favorite temaki from my favorite now-closed restaurant used that, so I’m going to make a bunch of it pretty soon
What’s S.0.S sauce?
I’m glad to see gobo and oshinko but sad about so much cream cheese.
Great job! Recipe for Caper sauce please? I would also like basic ingredients in onion Ponzi.
You’re ok, bub.
If you feel like moving to Florianópolis, Brazil, pm me.
Thank you for sharing this. So satisfying to see everything laid out so nicely!
Battle station.