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Chef Scott Nishiyama of Chez TJ - Mountain View, CA

Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Chef Scott Nishiyama
Chez TJ
Chez TJ
Chez TJ
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
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Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
2 of 17
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
Moulard Duck Foie Gras, Niege, Blackberries, and Sunchokes with House-Made Mustard Bread
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Moulard Duck Foie Gras
Moulard Duck Foie Gras "Niege" with Blackberries, Sunchokes, and House-Made Mustard Bread
4 of 17
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
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Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
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Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
Grilled Japanese Octopus with Crispy Russet Potato Gnocchi, Bone Marrow Sauce, and Sorrel
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Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
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Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
Sablefish with Leeks Fondue, Manila Clams, Perigord Truffle, and Potatoes Salardaise
9 of 17
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille, Roasted Baby Parsnips, and Black Currant Puree
10 of 17
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille, Roasted Baby Parsnips, and Black Currant Puree
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Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille, Roasted Baby Parsnips, and Black Currant Puree
12 of 17
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille,  Roasted Baby Parsnips, and Black Currant Puree
Duo of Kurobuta Pork: Glazed Belly with Green Lentils and Gingerbread-Crusted Tenderloin with Swiss Chard Mille Feuille, Roasted Baby Parsnips, and Black Currant Puree
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Chef Scott Nishiyama
Chef Scott Nishiyama
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Chez TJ
Chez TJ
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Chez TJ
Chez TJ
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Chez TJ
Chez TJ
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Chef Scott Nishiyama of Chez TJ - Mountain View, CA
Photo: Antoinette Bruno | February 2010
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