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.)
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Snaps on the Go
- A Review of Toy Soldier in San Francisco’s Belden Place
- Museum of Ice Cream Arrives in San Francisco — Bah Humbug
- A Review of Ramen at Ippudo in Berkeley
- Night and Day Scenes of Eat Real Festival 2017 in Oakland
- Portland Dish: Tusk, Proud Mary Cafe and Chalino
- Eating My Way Through Feast Portland 2017