My name is Taka. I am the owner of TAKA, Japanese restaurant in Buckhead, Atlanta, USA.
I opned this small place in 2002.
Restaurant business is drama without script. It is fun and stress. But the word of "Thank you. It was delicious." is everything. It is encouragement, reward, vitamin for tomorrow. I write my everyday's drama here.
Thanks for all.
Sunday, January 15, 2012
Chiliean Sea Bass Marinating process
I cut fillet of Chilean Sea Bass. The total was 180.
Then, I made Saikyo Miso which is Sake, sugar mirin ,miso and yuzu juice mix.
I put Chilean Sea bass Fillet and leave 2 days.
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