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Zest Japanese Cuisine Reopens as Yuwa

By TIM PAWSEY
Dec. 2017

Clockwise from top: ohitashi bok choy, tuna with nori sauce, spicy salmon tartare, kusshi oyster and soy-roasted duck. (Photo: KK Law)

Long-time West Side destination Zest now sports a new moniker: Yuwa Japanese Cuisine, a fitting showcase for the Tokyo-honed talents of chef Masahiro Omori. The chef embraces local ingredients such as yuzu-citrus-marinated BC sablefish, or ling cod pâté and prawn wrapped in nori and tofu skin then deep-fried. Veal cheek is simmered in hatcho-miso stock, while peppered Berkshire pork is served with spinach gomae, yuzu-pepper paste and Pommery mustard. To go along, well-chosen wines and the city’s best selection of artisan sake.

For more from Tim Pawsey, visit hiredbelly.com

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