Converting a Beverly Hills Home via Korean BBQ

In this picture S. Scherer puts a final touch on our signature Rock Prawn Amuse, featuring a cabbage two-way and blood orange ginger reduction.

Take note that each item on the plate is served at room temperature. This we like to do, anytime we serve a medium-spicy (and up) tasting introduction.

mKay drops the cucumber carpet that will house our first time effort to remake Simako Jee’s 5 potato tar tar.

Served ice cold, this eskimo escargot packs a tang when finished with our one-time rice vinegar sesame glazee.

An intermezzo with a twist – of glasss noodles that is: around a double shot glass. Featuring a green tea bamboo broth, coconut water, goji+mangosteen juice. This guy says goodnight and goodbye to your typical palette cleanser.

How about a Japanese BBQ sashimi platter for dinner? Our crowd planned to hit the LA Club Scene after the meal, so we decided to keep it real, but fresh. Enough said, now get your drink on.

And drinking they did – sake and sapporo that is. Notice as N.Mouradi and N. Alex pour brews with just enough budge to embrace a sake canon bomb.