World-class
Chefs’
Buri
Menus
3 food professionals experience special Buri dishes at
world-class chefs’ restaurants in New York and Los Angeles.
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Reported by : Anita Lo -
Contra
Contra/NYOil Poached Japanese Buri with Radish Broth and Charred Scallions/Jeremiah Stone & Fabian Von Hauske
Reported by : Anita Lo -
The Musket Room
The Musket Room/NYJapanese Buri Crudo with Winter Citrus, Pistachios and Pomegranate/Mary Attea
Reported by : Anita Lo -
Reported by : Kat Odell
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Reported by : Kat Odell
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Reported by : Kat Odell
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Reported by : Anita Lo
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Reported by : Andy Wang
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Providence
Providence/LAWild Japanese Buri, Crème Fraiche, Wasabi, Shiso and Celtuce/Michael Cimarusti
Reported by : Andy Wang -
Reported by : Andy Wang
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Oceans
Oceans/NYGrilled Japanese Buri, Matsutake Mushrooms, Black Truffle, Peking Duck Broth/Andy Kitko
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Citrin
Citrin/LAJapanese Buri Collar Roasted and Glazed, Carrot Escabeche, Yuzu Emulsion, Puffed Grains/Josiah Citrin
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Reporter
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Anita LoAmerican chef, restaurateur, and cookbook author who was named by Food & Wine magazine as one of ten “Best New Chefs in America” in 2001.American chef, restaurateur, and cookbook author who was named by Food & Wine magazine as one of ten “Best New Chefs in America” in 2001.
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Kat OdellFood journalist. Author of “Day Drinking” and “Unicorn Food”. She was the Editor of Eater LA , and the inaugural Editor of Eater Drinks.Food journalist. Author of “Day Drinking” and “Unicorn Food”. She was the Editor of Eater LA , and the inaugural Editor of Eater Drinks.
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Andy WangAndy Wang covered food and nightlife for a decade at the New York Post. His work appears in Food & Wine Magazine, Los Angeles Magazine, Robb Report and more.Andy Wang covered food and nightlife for a decade at the New York Post. His work appears in Food & Wine Magazine, Los Angeles Magazine, Robb Report and more.
BURI Recipe Book
Compilation of 10 unique Japanese Buri recipes created by 10 world-class chefs in NYC and LA.
