Girlahead asks why it is that Japanese-Peruvian chefs are so in demand? Well, not only can they cook but they always seem to ,have personality as well. Take Oscar Noborikawa, above. He is in charge of the just-opened, as of this Monday, Ke-uH restaurant at Acqualina on Sunny Isles Florida, under half an hour north of downtown Miami Beach (the restaurant is indoor-outdoor, overlooking the Atlantic Ocean). Acqualina already has Costa Grill and Il Mulino New York dining , and it does seem that Japanese fusion is the perfect complement. Ke-uH is an outside-operator venture, owned by a group that already runs two Ke-uHs in the area.
Here, at Acqualina, Noborikawa-san, who was previously cooking at Nobu Miami, uses Japanese Hamachi yellowtail, Uni sea urchin, octopus and sweet shrimp, Scottish salmon, Yellowfin and Bigeye tuna from Central and South America and Bluefin tuna from the Mediterranean Sea. On AcquaTalks Online for The Estates at Acqualina, he spoke enthusiastically about his Pork Buns sous vide, cooked for 12 hours, and Spicy Honey Shrimp with our special jalapeno aioli – and Bea roll with crispy shrimp, fried plantain, avocado and cream cheese. See what Girlahead means about passion?
Another person with Passion On Plate is José Silva, CEO of Dubai-based Jumeirah Hotels & Resorts. Here him now, on MARY GOSTELOW GIRLAHEAD PODCAST