Wild Mushrooom Dumpling with Dashi and Truffle Broth, Shaved Parmigiano, Somen Noodles
1 of 6
Wagyu Carpaccio with Trout Roe, Scallion Pancake, Soy-Balsamic Glaze
2 of 6
Young Coconut Soup with Sticky Rice, Pea Shoots, Shrimp
3 of 6
Rainbow Trout, Israeli Couscous, Curried Crab and Red Kuri Squash
4 of 6
Warm Honeycrisp Apple with Rosemary and Togarashi Syrup
5 of 6
Chef Bill Kim of Le Lan - Chicago, IL
Photo: Antoinette Bruno | October 2007
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