Live Scallop with Kalamansi Ceviche, Lily Whites, and Fresh Lychee
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Live Scallop with Kalamansi Ceviche, Lily Whites, and Fresh Lychee
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Kinmedai (Japanese Pink Sea Bream) with Shiro-Ponzu, Wolfberries, and Benitade
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Taragai and Uni (Japanese Pan Shell and Sea Urchin) with Garlic, Soy, XO Sauce, and Myoga
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Taragai and Uni (Japanese Pan Shell and Sea Urchin) with Garlic, Soy, XO Sauce, and Myoga
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Spicy Tuna Tataki with Foie Gras, Aji Amarillo, Spiced Strawberries, and Cumin Cilantro
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Spicy Tuna Tataki with Foie Gras, Aji Amarillo, Spiced Strawberries, and Cumin Cilantro
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Spicy Tuna Tataki with Foie Gras, Aji Amarillo, Spiced Strawberries, and Cumin Cilantro
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Abalone and Porcini with Aka Curry and Pickled Ramps
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Abalone and Porcini with Aka Curry and Pickled Ramps
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Spicy Lobster Ceviche Salad with Cucumber, Mango, Lime, and Chili
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Spicy Lobster Ceviche Salad with Cucumber, Mango, Lime, and Chili
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Chef Chris Chung
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Chef Chris Chung of Uni - Boston, MA
Photo: Antoinette Bruno | June 2009
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