A Day in the Kitchen at...

Wednesday, January 26, 2011

A Day in the Kitchen at Aka bistro - a photo journal - softcover

Issue 1:

A Day in the Kitchen

at Aka Bistro $19.99

Saturday, January 1, 2011

Aka Bistro - a photo journal

A photo journal depicting the build-out and opening of Aka Bistro in Lincoln, Massachusetts. Photographs of area attractions and scenic landmarks add to a behind-the-scenes look at the months preceding a fine dining restaurant opening. From the execution of architectural drawings to the development of a contemporary menu, this book offers readers a unique look a the first days of one of the most popular new eateries in the Boston suburbs.

Signed hardcover 60 page edition printed on premium paper available now - delivery included

Thursday, April 8, 2010

Omakase おまかせ

In Japanese Omakase まかせ means "entrusting." In a restaurant setting, Omakase generally means, "I leave it up to the chef" or perhaps, "I trust the chef."

AKA Bistro patrons are offered a range of prices while leaving the choice of dishes to the chef when ordering Omakase まかせ .

Open for less than a month, AKA Bistro already has regulars who order Omakase まかせ . Chef Chung has developed a following that continues to grow in numbers.

The menu changes daily depending on availability of the most fresh seasonal ingredients.

Here are a few examples, some on the menu, some not:

Hamachi sashimi with creamy ginger vinaigrette,

yuzu pineapple and sea grape.

Kindai O Toro with miso mignonette,
pickled mustard seeds and caviar.

TrueWorldFoods Presentation

Razor Clam Ceviche with tomato,

orange and jalapeno.

Hawaiian Poke (yellow fin tuna) with sweet onions,

ginger and pickled mung beans.

Scottish Salmon with ginger, Hakka soybean viniagrette,

chives and micro cilantro.

Taragai (Japanese Penshell) Ceviche

with Kiwi cucumber, Aji Amarillo and Celery.

Desert:

this menu changes too.

Lychee pâtes de fruits

(these delicious little fruit jellies are sometimes served as an accompaniment to desert

...and sometimes they just disappear when the pastry chef isn't looking.)

Rosemary poached pear with rosemary sabayon

(served with vanilla ice cream)

Vanilla crème brûlée with fresh fruit

(photographed with kiwi and strawberries)

Chocolate mouse with cocoa nibs,

fresh rasperries and whipped cream.

Almond Financier

Carmelized brioche with strawberry sauce

and carmelized yuzu.

Apple tart with vanilla ice cream.

(This one prepared for a celebrating guest)

The terrace is nearly full as full as the dining room

on this warm evening early April 2010.

Tell Chris and Christian that you saw them here

and that we highly recommend Omakase おまかせ.

Sunday, April 4, 2010

Spring!

The approach from the west is a bit soggy. Rt. 117, Rt. 20. Rt. 27 are all detoured and traffic is congested on the alternate routes such as Rt.2 and 126. No problems observed coming out from the city and great weather is here now!