ABIRIYA RAKU

[raku - las vegas]

[condiments]

[bamboo & seaweed]

[kanpachi]

[poached egg, uni, roe]

[crispy asparagus okaki]

[shishito pepper]

[uni & wakame seaweed soup]

[cold green tea soba, poached egg]

[pig ear]

[kobe tendon]

[kobe tataki]

[agedashi tofu]

[tsukune]

[kurobuta cheek]

[foie gras don]

[granita]

HEAD CHEESE

WINTER COMFORT

OYSTERS

X-MAS

[oven roasted hen, butternut squash soup, bacon lardon, 

curried acorn squash, blue lake beans, maitake madeira sauce]

SAVORY OATMEAL

[egg, oats, sausage, greek yogurt, spinach, 

onion, cumin, paprika, cracked pepper, sriracha]

JOËL ROBUCHON STAGE

Last week I was granted the opportunity of a two day stage at the infamous restaurant, Joël Robuchon in Las Vegas. As one of 13 three-Michelin-Star restaurants in the United States, Joël Robuchon stands out as the most prestigiously acclaimed restaurant south of San Francisco. This was an experience that I am extremely grateful for, and a special thanks goes out to my friend Bobby, Chef Claude, and Chef Simon for setting it up for me. 


"Winner of Michelin's Three Star, Forbes Five-Star, AAA Five Diamond, and Wine Spectator's Grand Award, Joël Robuchon has redefined Las Vegas fine dining. Joël Robuchon was named France's Chef of the Century by the esteemed Gault Millau restaurant guide. Coming out of retirement to open his first restaurant in the United States, Joël Robuchon caters to a sophisticated palate that features a menu of his finer specialties." - Joel Robuchon @ MGM Grand official site

SRIRACHA APRON

THANKSGIVING