Chef Shotaro Kamio

Chef/Owner Shotaro Kamio of Iyasare in Berkeley

As a photographer, I get excited when going out to eat when my meal is visually appealing along with being tasty.

I’m a big fan of the plates coming out from the kitchen at Iyasare restaurant in Berkeley’s Fourth Street shopping district. The restaurant’s owner/chef, Shotaro Kamio, is elevating Japanese cuisine with his menu that reflects fresh California ingredients.

So I was thrilled when I recently interviewed Chef Kamio and watched him build one of his signature dishes in a feature post I did for Berkeleyside’s NOSH. The chef demonstrated his beet-cured ocean trout, a lovely starter dish where ocean trout is cured for 24 hours with roasted beets, giving it a deeper red-orange color.

I photographed the chef put together the dish, which looks beautiful in its simplicity but is quite complicated with the various ingredients, ranging from the drops of yuzu aioli to the sprinkling of red peppercorn. Below is a slideshow of the photos and you’ll see the dish come to life. (This slideshow has a few additional images that weren’t included in the Nosh post.)

And go to Berkeleyside’s NOSH to read my full interview with Chef Kamio.

3 Responses to Signature Dish: Shotaro Kamio’s Beet-Cured Ocean Trout at Iyasare

  1. Carolyn Jung says:

    How funny — I just had beet-cured salmon at Bluestem Brasserie in San Francisco. I guess beets are the new “it” curing medium now. Nice write-up for Berkeleyside.

    • Ben Ben says:

      Really? I have to figure out how they do it and maybe try it at home. See if it really does anything other than change the color. Hmmm.

  2. Row says:

    Oh, this dish is gorgeous! Love the colour of the trout. Thanks for the slideshow, Ben. 🙂