From the Kitchen: Truffle Hamachi
Executive Chef Brock Kleweno gives you an in-depth look at one of our Asian-fusion menu items. Come up and enjoy these delicious dishes while enjoying the best view in Los Angeles at one of Hollywood’s most historic locations.
The Truffle Hamachi is one of my favorite appetizers that we serve out of our Raw Kitchen. The flavors and textures are well-balanced with the appetizer being light yet still deliciously decadent. The Hamachi sashimi is melt-in-your-mouth tender but still rich and fatty enough to stand up to the robust, earthy white truffle oil. The teardrop tomatoes are macerated in our own homemade ponzu which brings a nice citrus brightness to the dish. We garnish the dish with a bit of micro arugula which adds a subtle peppery element.
Our Beverage Manager, Steve Wastell, has recently introduced a new sake list which has been really exciting for me to pair with our food. I particularly love having the Truffle Hamachi with the Cabin in the Snow sake. Its slight sweetness and luscious fruity aromatics blend beautifully with the tart ponzu tomatoes and rich white truffle oil.