Ame, a tidal wave of deliciousness hits San Francisco! Chef Marc surfs the Sashimi and more!
Japanese Egg Custard “Chawan Mushi”
with Maine Lobster, Sea Urchin and Mitsuba Sauce
Husband and wife team, Chef Hiro Sone and Lissa Doumani share their time between Terra, one of Napa Valley’s finest and San Francisco’s new South of Market hit restaurant, Ame. Ame graces the ground floor of the chic St. Regis Hotel.
At “Ame” you will find Sashimi and Pasta on the same menu- an East meets West in, appropriately enough, the cosmopolitan city we love- San Francisco. As Italian and Japanese foods can often vary wildly in materials, taste, and flavors, on this night we favored the decidedly Japanese side of the menu.
“Tuna Five”
Tataki, Zuke, Tartare, Bottarga and Mojama
Broiled Sake Marinated Alaskan Black Cod
and Shrimp Dumplings in Shiso Broth
On a previous visit we tried some of the Italian-influenced dishes but tonight we were in the mood for tasting a variety of seafood and well, is Pork still a see-food? You bet. We pleasantly paired a variety of shashimi, appetizers, and main courses. We then threw in a couple of desserts and several wines by the glass from around the globe (Italy, France, Australia, Hungary and Slovenia) to round out a remarkable dining experience. On our next visit we look forward to a Sake tasting– c’mon, how many countries can you taste in one dinner? Could this restaurant be the harbinger of globalization– all on one table on one evening? We’ll let you decide.
Come tableside with Chef Marc and friends at “Ame” where you’ll experience the food, the wine, and enjoy a laugh or two with Hiro, Lissa, Sommelier Anani Lawson, Timothy our server, and a passerby patron.
Grilled Kurobuta Pork Chop with Roasted Winter Root Vegetables and Dijon Verjus
Okay, so someone couldn’t wait until the photo was taken…check out Ame’s web site to see how this is really plated. Mmm…still looks good though, don’t ya think?
Ame Restaurant
689 Mission Street
San Francisco CA 94105
+1 415 284 4040
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Posted by Chef Marc in Podcast, Restaurant Visits, Conversations with Chefs | RSS 2.0| Edit
