Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche

 

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 

 

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