David Yoshimura

CHEF
Written By Nicole Borden

Californios | San Francisco | March 2019

FEATURED DISHES


Grilled Confit Octopus, Pickled Chayote, Dill, and Wasabi Vinaigrette

Thai Sea Bream and Charred Red Bell Pepper Broth

Dry-aged Dairy Cow, Saffron Caps, Beef-Mushroom-Chipotle Jus, and Dates

Huckleberry, Goat Cheese. Elysian Flower, and Honey


Photography by Megan Swann

Nicole Borden
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