Yoshi Okai
Otoko | Austin | June 2017
FEATURED DISHES
Japanese Flounder, Sudachi, Blueberry, and Mexican Mint Marigold
Cucumber Soup, Mexican Mango, Thai Chile, Sunflower Petals, and Japanese Shrimp
Dinosaur Kale, Grilled Nopales, Kuro Goma Sauce, Dehydrated Hon Shimeji Mushrooms, and Nasturtium
Torched Maine Scallops. Mitsuba, Smoked Steelhead Roe, Yuzu Ponzu Sauce, Mexican Sage Flowers, Lemon Zest, and Sea Salt
Photography by Briana Balducci
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