Adam Tortosa
Robin | San Francisco | March 2019
FEATURED DISHES
Nigiri: Japanese Farmed Snapper and Red Miso-cured Yolk
A5 Wagyu Tartare, Asian Pear, Uni, Pickled Shallot, Micro Wasabi, Togarashi, and Crispy Nori
Japanese Tuna Shoulder and Dry-aged Wagyu fat-Soy Emulsification
Tuna Belly, Japanese Milk Bread Toast, Toro Tartare with Chives, Morels, Soy Reduction, Thai Basil Oil, and Radish
Santa Barbara Uni and Sous Vide Yolk with Shiro Dashi
Torched Ora King Salmon Belly, Preserved Summer Truffle, Truffle Butter, and House Soy Sauce
Torched Uni, Whipped Bacon Fat, Lemon, and Wasabi
Photography by Megan Swann
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