Chef Kenny Yamada, formerly found at Takami, Katsuya, and on the show Hell’s Kitchen, is popping up at Royal/T every Wednesday and Thursday from August 26th to September 9th. Last night, Yamada previewed “The Art of Sushi,” fulfilling every raw fish lover’s fantasy in an avalanche of delicate sashimi, clever, rice-less rolls, and assorted Eastern inspirations to please both the eye and palate in concert with a Japanese art exhibit in the restaurant’s gallery. During the pop-up, Yamada plans to bring his own seafood and ingredients like green tea sea salt and handmade miso to create ceviche towers, dragon eyes, sushi cakes, and pop-art crab that will grace two pre-fixe menus. Yamada, a skilled magician, might even perform a little prestidigitation after each meal, like he did with a pack of cards last night. Reservations are only available online. Check out our photos of “The Art of Sushi” in this slide show and see the full menus below.
“Sushi Pop Art” Pop Up
with Chef Kenny Yamada
Royal/T
August 26 - September 9, 2010
6 - 10 p.m.
7‐Course Prix Fixe Menu ‐ $45
Miso Soup
Homemade‐style miso with tofu, egg and onions
Stir‐Fried Edamame
Soybeans stir‐fried in garlic oil and soy sauce
Choice of:
Pop Art Crab
Genuine crab, avocado, and asparagus creatively decorated with sauces
Or
Pop Art Halibut
Halibut, avocado, asparagus creatively decorated with sauces
Spicy Tuna with Crispy Rice
House made spicy tuna on top of crispy rice
Choice of:
Sweet Shrimp Present
Tempura scallop and salad wrapped in egg sheet into a present
Or
Spicy Rock Shrimp
Rock shrimp with spicy mayo sauce wrapped in egg sheet into a present
Choice of:
Sashimi Platter
Assortment of Daily Fresh Fish
Or
Sushi Platter
Assortment of Daily Fresh Fish
Dessert:
Choice of: Sake Tiramisu Or Fruit Custard
13‐Course Prix Fixe Menu ‐ $90
Creamy Miso Soup
Homemade‐style creamy miso with tofu, egg, and onions
Crispy Cabbage Sprout
Fried cabbage sprout
Ceviche Tower
A tower of tuna, halibut, salmon, yellowtail, gyoza skin, jalapeños, red onions, and scallions
Poke Cocktail
Tuna, seaweed, spicy sauce, avocado, and cucumber in a cocktail glass
Kani Koro
Japanese style Crab croquette with tartar sauce
Dragon’s Eye
Squid wrapped within tuna, yellowtail, halibut, salmon, avocado, and asparagus
Sashimi Garden Salad
Halibut sashimi sprinkled in green tea sea salt and lemon
Yellowtail Jalapeno Salad
Yellowtail sashimi surrounded by jalapeños, sliced red onions, bell peppers, and micro greens
Tropical Bowl
A mixture of avocado, mango, albacore, and cream sauce in an avocado shell
Chilean Sea Bass
Chilean sea bass marinated in ginger soy sauce
Sushi Cake
Cake formation with layers of crab, spicy tuna, tuna, rice, and mashed potato with caviar
Dessert:
Sake Tiramisu
Fruit Custard
