Dave Dewitt has a hard time describing the taste of the leafy Japanese herb called shiso “because there’s no reference point in my dietary world that tastes like this.” and he was holding a serrated green leaf from the patch of perilla frutescens in front of us I’d never seen it grown locally until I noticed Dewitt selling it in bunches at the Orleans Farmers market ‘The Japanese sushi market is the premier market for it,” Dewitt said they’re spending 10 cents per leaf in wintertime they spend 25-45 cents per leaf.” “It’s been used in Japan for thousands of years,” Dewitt said sharply edged leaf is on pretty much every sashimi plate that you see—not just for decoration It’s there for you to eat it after you’re done with your meal to help break down the meal that you’ve just consumed.” Shiso also has a lot of other health-promoting qualities It’s said to be anti-inflammatory and help prevent food poisoning—another reason to serve it with raw fish And it’s also supposed to fight respiratory illnesses and keep up a healthy immune system Dewitt started growing shiso as an ornamental “So I went to a few sushi restaurants down Cape and began to offer the plant for sale,”  he said  “[I was greeted] with huge open arms from chefs maybe I should just grow some for my stand and see if people start to take it.’ And people have fallen in love with it The closest I can get to describing the flavor is that it reminds me of Vietnamese noodle soup—it has hints of cilantro Dewitt says people at the farmers’ markets are always asking him for recipes “My favorite is a dumpling wrap,” he told me put little bit of vegetable stock covering it and panko bread crumbs–sometimes I’ll tap a little smoked paprika as almost a garnish on top It’s very bold and strong like the plant flavor I think it would be great in a fresh tomato salsa or anywhere that you’d traditionally use oregano Dave says the best time to plant shiso is now “The seeds that are planted in the spring tend to be kind of spindly plants and not quite as bushy,” he explained “It grows best if the seed is left in the soil over the winter So if you buy a packet of seed from Johnny’s I think it would be best to buy it now and sprinkle it where you want to plant it.” Here Shiso first comes into season in late July or early August and lasts well through the fall but is mainly used in Japan to dye pickled umeboshi plums a deep magenta color Here are some links to give an idea of the many ways shiro can be prepared Shiso pesto Dumplings with shiso (Shiso gyoza) Pork Katsu with pickled cucumbers and shiro And for growing shiso, some good tips here.  Chef Raheem Sealey will serve up miso cornbread and oxtail udon Chef Raheem Sealey is set to open Shiso in Wynwood on Friday His new spot is an Asian smokehouse that combines Japanese cooking techniques with Caribbean flavors The result is a menu full of creative combinations like sake-glazed creamed corn Sealey is known for leading the kitchen at popular wood-fired Asian restaurant KYU and American barbecue spot Drinking Pig “Cooking is something deeply personal to me,” says Sealey “I appreciate the simplicity of Japanese cuisine and love combining it with the bold flavors of the Caribbean By blending the vibrant tastes of the islands with the precision of Japanese cooking I’m honoring my heritage while creating something that reflects both cultures and chandeliers to create an urban-meets-glossy space The restaurant includes indoor and outdoor rooftop areas and Harajuku-inspired bathrooms full of anime art Shiso is located at 239 NW 28th Street and will open Tuesdays through Sundays PROFILEmiami - Your Premier South Florida Real Estate & Lifestyle Guide PROFILEmiami is a leading source of Miami and South Florida Residential and Commercial Real Estate News and Content EVENT MAY 21: Secure your spot Royal Retreat - Hospitality Real Estate in Miami at Queen known for his influential roles at KYU and Drinking Pig in partnership with Forward Hospitality Group have successfully opened Shiso—an Asian Smokehouse that uniquely fuses Caribbean influences Croix and refined training at Le Cordon Bleu in Miami Chef Sealey has created a menu that celebrates global flavors with innovative twists have quickly become a favorite among locals and visitors alike Standout offerings such as the “Shiso Chicken Please”—a Cornish hen presented both smoked and fried with a distinctive white BBQ sauce—and the inventive Oxtail Gunkan which layers smoked BBQ oxtail with pickle relish and a house-made oxtail ‘ju-su’ wrapped in nori are a testament to the chef’s passion and culinary mastery Shiso’s physical space marries raw urban energy and refined elegance in its contemporary design offers an environment where exposed concrete beams adorned with graffiti art contrast with an illuminated quartz stone bar and polished weathered brick corridors serpentine banquettes and expansive views of Miami’s horizon invite guests to linger and savor the dynamic atmosphere The restaurant’s impact is further extended by its striking 6,500-square-foot rooftop area This vibrant space features a 35-seat racetrack-shaped bar with a retractable roof and semi-private dining cabanas all set amidst a 2,000-square-foot green garden teeming with palm trees This outdoor setting has quickly become a hotspot for those seeking a unique blend of culinary excellence and social engagement An open-kitchen layout infuses the space with culinary theater where chandeliers illuminate dining areas framed by local murals and exposed brick A 15-seat Chef’s Counter offers guests an exclusive further enhanced by the expertise of Miami-based mixologist James MacInnes who leads a world-class bar program emphasizing both craft and spectacle The venue is equally noted for its artistic elements From a captivating street art mural that guides guests toward the rooftop to a Harajuku-inspired bathroom featuring bold anime art every detail reflects Wynwood’s creative spirit an origami-inspired entrance crowned with a sculptural wooden paper crane sets the stage for what has become a landmark destination blending food Now open Tuesday through Sunday from 5 PM to close Shiso has quickly become more than just another restaurant—it is a dynamic hub where Miami’s culinary innovation meets the creative energy of Wynwood and celebrate an integrated experience where tradition and innovation coexist With its bustling indoor dining space and extensive rooftop area Shiso is set to remain a centerpiece in Miami’s vibrant dining scene Sign up to stay up to date with the latest in Miami residential and commercial real estate news and content Sign up to receive PROFILEmiami’s Bi-Weekly Newsletter to stay up to date with the latest in South Florida residential and commercial real estate news and content Actively read by 15K+ of South Florida’s Top Real Estate Industry Professionals Fort Lauderdale and the Palm Beaches since 2016 Privacy Policy PROFILEmiami takes no ownership of any imagery unless otherwise noted Miami’s dynamic dining scene will welcome its newest gem: Shiso an Asian Smokehouse helmed by acclaimed Chef Raheem Sealey in partnership with Forward Hospitality Group this innovative restaurant promises to captivate food lovers with a daring fusion of Caribbean soul Shiso is more than just a restaurant—it’s a deeply personal triumph Sealey’s love for cooking ignited in the island’s resort kitchens before he honed his skills at Le Cordon Bleu in Miami His impressive résumé boasts stints at some of the city’s most iconic establishments where he earned acclaim for his inventive approach his Drinking Pig BBQ concept showcased his flair for bold he’s ready to claim the spotlight with a project that’s entirely his own “Shiso reflects my culinary inspirations and how they’ve impacted me at different times in my life,” Sealey shares “It’s an honor to have a project I can call my own one that truly shows my passion for this industry.” every dish is a celebration of technique and unexpected flavor pairings designed to be shared and savored in a lively Standout offerings include the Shiso Chicken Please—a Cornish hen served two ways paired with a creamy white BBQ sauce—and the Oxtail Gunkan a striking creation of smoked BBQ oxtail layered with pickle relish house-made oxtail ‘ju-su,’ and wrapped in nori paper This masterful blend of Caribbean roots and Japanese finesse elevated by the primal allure of wood-fired cooking crafted by Lambrini Palmieri-Schwartz of House of L mirrors Sealey’s culinary philosophy: a seamless fusion of raw energy and refined sophistication Exposed concrete beams adorned with graffiti art juxtapose an illuminated quartz stone bar while glossy corridors reveal weathered brick beneath Serpentine banquettes frame breathtaking views of Miami’s skyline anchored by industrial concrete floors and ceilings a 35-seat racetrack-shaped bar with a retractable roof and semi-private cabanas nestled within a 2,000-square-foot garden of palms and lush greenery Every detail of Shiso’s aesthetic nods to Wynwood’s vibrant arts culture A Harajuku-inspired bathroom bursts with bold anime art local Wynwood artists’ commissioned works punctuate the space and an origami-inspired entrance features a sculptural wooden crane the open-kitchen dining room offers a front-row seat to culinary theater with chandeliers casting a warm glow over tables set against exposed brick and murals A 15-seat Chef’s Counter reimagines the traditional Omakase experience led by esteemed Miami mixologist James MacInnes promises craft cocktails and showmanship that rival the kitchen’s creativity live-curated music set the stage for an immersive experience that extends beyond the plate and thoughtfully integrated indoor-outdoor spaces Shiso transcends the typical restaurant—it’s a destination where food Whether you’re drawn by the promise of boundary-pushing cuisine or the allure of a rooftop retreat in the heart of Miami Shiso is poised to become the city’s next must-visit hotspot Haute Living hosted an exclusive Haute Leaders dinner at Alessa NYC a modern Italian gem in the heart of New York’s Penn District certain names echo not just for their scents but for their seismic influence on the industry Estée Lauder unveils its first Skin Longevity Institute in the Americas at Hacienda AltaGracia in Costa Rica’s Blue Zone We’ve rounded up the best Mother’s Day gifts that will pamper and indulge the ultimate beauty lover in your life Haute Living and hip-hop legend Fat Joe celebrate the launch of Sonrisa Rum at the iconic Fontainebleau Miami Beach IWC and Mercedes-AMG Petronas kicked off the 2025 Miami Grand Prix with a soiree featuring George Russell and the stars of the new F1 film Receive Our Magazine Directly at Your Doorstep Embark on a journey of luxury and elegance with Haute Living magazine Subscribe now and have every issue conveniently delivered to your home Join Haute Black and unlock access to the world's most prestigious luxury events an Asian Smokehouse and nod to Wynwood’s rich history and vibrant arts culture is set to open on March 28 Located in the heart of Wynwood Shiso is a deeply personal project for Chef Raheem Best known for leading the kitchen at KYU and captivating food lovers with his celebrated BBQ concept Chef Raheem is now stepping into the spotlight with Shiso he developed his passion for cooking in the kitchens of the island’s resorts before refining his craft at Le Cordon Bleu in Miami His journey has since taken him through some of the city’s most coveted restaurants ultimately shaping his distinctive culinary identity.  It’s an opportunity that came to me at the right time in my career and is a culmination of being able to work with some of the top talents I’ve had the privilege of meeting in my professional journey,” says Chef Raheem Sealey “Shiso reflects my culinary inspirations and how they’ve impacted me at different times in my life It’s an honor to have a project I can call my own and that truly shows my passion for this industry.” The menu showcases a masterful interplay of wood-fired BBQ and Japanese-inspired precision; designed for sharing the dishes encourage a social dining experience Signature offerings will include Shiso Chicken Please (a Cornish Hen half smoked and half fried served with white BBQ sauce) and the Oxtail Gunkan (Smoked BBQ Oxtail layered with pickle relish house-made oxtail ‘ju-su’ and wrapped in nori paper) led by Lambrini Palmieri-Schwartz of House of L embodies the fusion of raw urban energy and refined elegance mirroring Chef Sealy’s culinary philosophy of blending tradition with innovation The space artfully balances contrast: exposed concrete beams adorned with graffiti art stand alongside an illuminated quartz stone bar Serpentine banquettes frame Miami’s panoramic horizon grounded by industrial concrete floors and ceilings The journey upstairs reveals a striking street art mural leading to a 6500sq ft vibrant rooftop space with a 170-dining area guests will find a 35-seat racetrack-shaped bar with a retractable roof and semi-private dining cabanas surrounded by a 2000sq ft green garden of palm trees and lush greenery Distinctive design elements include a Harajuku-inspired bathroom featuring bold anime art commissioned works by local Wynwood artists and an origami-inspired entrance with a sculptural wooden interpretation of the paper crane an open-kitchen dining room combines luxury with culinary theater Chandeliers illuminate tables set against exposed brick and local murals while a 15-seat Chef’s counter offers an innovative take on traditional Omakase James MacInnes leads a world-class bar program focused on craft and showmanship The dimly lit ambiance will set the tone for vibrant from its social dining style to its sprawling rooftop reflects both Chef Raheem’s innovative vision and Wynwood’s creative spirit With its seamlessly integrated indoor and outdoor rooftop spaces Shiso is more than a restaurant — it’s a destination 5PM to close | www.shisomiami.com | @shisomiami on IG Industry News the #1 food tech platform for workplaces in the US today released new data about the workplace food opportunity at its 2025 Catering Growth Forum based on ezCater order data and survey insights from over 2,300 workplace food stakeholders show workplace food as a significant and growing revenue opportunity for restaurants Feature Dave & Buster’s Entertainment announced that it will nominate Allen R Lipman for election to its Board of Directors Existing Board members, Michael Griffith, Gail Mandel and Jennifer Storms have notified the Company that they will not stand for reelection at the Company’s 2025 annual meeting of shareholders the industry-leading AI-powered location engine that powers over 30,000 restaurants and retailers worldwide is excited to announce the launch of its Marketing Suite which is designed to help companies drive incremental revenue by engaging guests at distinct points during the customer journey In an era where consumer attention is fleeting and irrelevant messaging is […] This milestone gives millions of Android users a seamless way to discover and book reservations at over 20,000 restaurants Android users now have in-app access to key Resy features like Notify Bob Evans Farmhouse Kitchen announced the arrival of fresh flavors with their new seasonal menu items lunch and dinner items feature high-quality ingredients like vine-ripened hand-picked strawberries and USDA choice beef steak tips These spring offerings are now available in all Bob Evans restaurants and are perfect for the […] but it has a distinct spiciness and pungency It is a common ingredient in Japanese food and also is used in Korean cuisine It comes in stronger-flavored green and milder purple varieties Shiso is beginning to gain traction on U.S particularly in one of its traditional roles as a sushi accompaniment but also in cocktails and as a flavoring for a variety of proteins Found mostly in fine-dining restaurants and ethnic independents this Flavor of the Week is considered a premium ingredient and a favorite among Asian consumers according to market research firm Datassential Click through this month’s slideshow for more information about shiso Datassential is a market research firm providing data intelligence and market research to the foodservice industry Twitter: @Datassential LinkedIn: Datassential YouTube: Datassential As the restaurant industry struggles toward gender parity in leadership ranks these 52 women have become the standard-bearers for change Registered in England & Wales with number 01835199 Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks Organic shiso grown in Italy is now available is an important ingredient in the preparation of sushi and kombucha especially popular for high-end preparations L'Orto di Mimì grows both red and green shiso so much so that it is possible to say that an Italian shiso has been born hitherto closely linked to Japan on a par with wasabi The company was set up by chef Antonio D'Angelo (photo above) and was recently awarded the European prize for the best certified organic "Japanese Farm" The plant belongs to the Lamiaceae family and is an aromatic herb with jagged leaves and a distinctive scent The scientific head of the project is Andrea Tessadrelli who explains the details of this difficult and complex cultivation was selected by us at L'Orto di Mimì after research that lasted over 4 years and which included stimulation and foliar fertilisation with micro and macroelements to make the colour a very deep red that does not change depending on the temperature It is therefore an improved variety also distinguished by the tenderness of the leaf blade." Shiso production will continue in cold greenhouses until late November "We have both dried leaves and pre-developed plants so leaves can be harvested autonomously Each plant produces over a hundred leaves per cycle and our market is expanding not only to Italy but abroad as well." more tannic and pungent and ideal for fermenting Cultivating shiso in the Po Valley immediately seemed like a difficult undertaking but the stubbornness of D'Angelo and his collaborators prevailed: "It certainly wasn't easy organic aromatic herb with the organoleptic characteristics required by the market." For more information:L'Orto di MimìVia Macina, 25030Castel Mella (Brescia)[email protected]www.lortodimimi.com Frontpage photo: © L'ORTO DI MIMI' FreshPublishers © 2005-2025 FreshPlaza.com Please upgrade your browser to improve your experience One MICHELIN star Hakkasan Abu Dhabi’s seasoned Bar Manager shares his tips and tricks to creating this refreshing In the world of crafted cocktails, few drinks can match the refreshing appeal of a skillfully-made Collins. One MICHELIN star Hakkasan Bar Manager has perfected a unique twist on the classic with his Tangerine Shiso Collins a popular order among regulars of the Cantonese restaurant Balancing the aromatic notes of shiso and the purity of EIRA sparkling water this cocktail is a beautiful blend of citrusy zest and tangy sweetness Krishnakumar shares his expert tips on how to make this thirst-quenching beverage SIMILAR: Make a sparkling mocktail just like a MICHELIN restaurant mixologist Equipment and Ingredients for a Tangerine Shiso CollinsJust like the classic Tom Collins a tangerine shiso Collins is easy to make and simple to serve mixologists consent that the key to an exquisite cocktail is down to the quality of its ingredients That’s why Krishnakumar insists on using EIRA sparkling water for this recipe “EIRA’s origin is one of the highlights,” he says “the water is sourced from Eresfjord which is known for its purity.” Naturally filtered through ancient quartz layers it’s often described as one of the purest waters in the world How to Serve a Tangerine Shiso Collins A tall tangerine shiso Collins is best served on the rocks and over ice Krishnakumar suggests “a highball glass brimming with ice or poured over an ice block and garnished with a fresh shiso leaf or a lemon twist.” To achieve Krishnakumar’s level of polish a specialist ice mold is used to amplify presentation Because the one thing you should never do when preparing this cocktail according to Krishnakumar “Serving the cocktail without ice!” We’ll cheers to that Your guide to the capital’s tastiest Emirati dishes Singapore’s bustling melting pot of multiethnic cuisines wouldn’t be complete without a dazzling — and often Through beautiful plating and global flavours these spots have elevated the humble business lunch The city’s dining scene continues to raise the bar – not just on the plate Discover the finest experiences the capital has to offer this Holy Month from fascinating cultural programmes to spectacular settings for iftar Consider it your blueprint to experiencing Abu Dhabi like a chef in the know world-class cuisine and luxurious accommodation come standard at these ethereal properties in the UAE’s capital city These luxury hotels in Abu Dhabi are working to set new standards for responsible hospitality in the UAE Discover 7 MICHELIN-approved brunch spots in Abu Dhabi guaranteed to add flavour ー and fun ー to the weekend These three destinations support local businesses while also paying tribute to the UAE’s culinary history A full look into an inspector’s experience in the world’s first-ever MICHELIN-starred Emirati restaurant since 2023 Your exclusive look into a MICHELIN inspector’s experience at one of Abu Dhabi’s newly selected restaurants Discover which dishes our MICHELIN inspectors loved in this year’s selection Here is the full list of the MICHELIN Guide Abu Dhabi 2025 that includes all the Starred restaurants The newly awarded restaurants are highlighted in bold and italics Discover all the winners from the third edition of the MICHELIN Guide Ceremony Abu Dhabi Time to book your stay and make the most of the city Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels In the world of crafted cocktails, few drinks can match the refreshing appeal of a skillfully-made Collins. One MICHELIN star Hakkasan Bar Manager SIMILAR: Make a sparkling mocktail just like a MICHELIN restaurant mixologist That\u2019s why Krishnakumar insists on using EIRA sparkling water for this recipe \u201cEIRA\u2019s origin is one of the highlights,\u201d he says \u201cthe water is sourced from Eresfjord which is known for its purity.\u201d Naturally filtered through ancient quartz layers it\u2019s often described as one of the purest waters in the world This popular Asian herb adds flavor to dishes and color to your garden shiso is listed as an invasive species in several states The plant spreads in natural areas and outcompetes native plants check with your municipality or local Extension Office whether shiso is invasive in your area shiso is a perennial that comes back every year Although you can theoretically bring a potted shiso indoors for the winter most gardeners start new plants from seed in the spring it is an edible that is eaten raw or cooked in many East and Southeast Asian countries "Perilla Mint." Invasive Plant Atlas of the United States "Perilla Mint." West Virginia University citrus – the taste of shiso is hard to pin down which makes it an exciting ingredient for chefs You need to be a premium member to view this Join our community for just £4.99 per month Subscribe Sign Up Jacobs Media is a company registered in England and Wales Privacy Policy | About Our Ads The Hawai‘i Department of Health (DOH) Food and Drug Branch today alerted residents to a recall by Niitakaya USA of its Shiso Katsuo Ninniku and Miso Katsuo Ninniku pickled garlic products with all “Best By” dates because the label does not inform consumers that the recalled product may contain bonito The recalled products were distributed nationally they were sold at the Ala Moana Center and University Nijiya Market locations and were also distributed by JFC International this year The product comes in a 5.2-ounce (147 grams) clear plastic package marked with the Niitakaya logo at the top Niitakaya has suspended further distribution of the product until the problem is corrected People who have an allergy or severe sensitivity to fish may run the risk of a serious or life-threatening allergic reaction if they consume the product Symptoms of an allergic reaction to fish may include runny nose itching or tingling in or around the mouth and throat a reaction that narrows the airways and can block breathing Symptoms of anaphylaxis include swelling or tightness of the throat DOH advises consumers with an allergy or severe sensitivity to fish to notify their health care provider if the recalled product has been consumed immediately administer an epinephrine autoinjector (e.g. etc.) and call 911 or your local emergency number as anaphylaxis is a medical emergency that requires immediate care There have been no reports of illness or adverse events attributed to the recalled product The FDB advises consumers to verify if they purchased the recalled products Consumers should neither open nor eat the recalled products if anyone in the household has a fish allergy to prevent exposure and potential symptoms Customers may return the recalled products to the place of purchase for a full refund Consumers may contact Niitakaya at 1-323-720-5050 (4 a.m Monday through Friday) for additional information Representative product photographs are listed below: Get the best experience and stay connected to your community with our Spectrum News app. Learn More HONOLULU — The Hawaii Department of Health's Food and Drug Branch issued an alert Friday regarding a recall started by Niitakaya USA The recall is for its Shiso Katsuo Ninniku and Miso Katsuo Ninniku pickled garlic products because they may contain bonito which is not declared on their labels and is an allergen Nijiya Market locations at Ala Moana Center and University and JFC International sold the recalled products The pickled garlic products come in a clear plastic 5.2-ounce package with the Niitakaya logo at the top Niitakaya halted the distribution of the products until the issue is corrected People with an allergy or severe sensitivity to fish may risk a serious or life-threatening allergic reaction if they consume the product pale blue skin color or dizziness or fainting The DOH urges Hawaii residents to contact their doctor immediately if they have a fish allergy and consumed the recalled product there have been no reports of adverse events related to the recalled product.  The FDB advises consumers to verify if they purchased the recalled products and not to open the packages if they or someone they live with has a fish allergy People who bought the recalled products may return them to the place of purchase for a refund Monday through Friday) for more information Health has recalled its Shiso Katsuo Ninniku and Miso Katsuo Ninniku pickled garlic products with all “Best By” dates because the label does not declare that the products may contain the allergen bonito Hawaii Department of Health officials recently announced that pickled garlic products sold at Ala Moana Center and University Nijiya Market locations have been recalled due to an undeclared fish allergen has recalled its Shiso Katsuo Ninniku and Miso Katsuo Ninniku pickled garlic products with all “Best By” dates because the label does not declare that the products may contain the allergen bonito JFC International distributed the 5.2-ounce product that comes in a clear plastic package with the Niitakaya logo at the top Niitakaya has suspended further distribution of the recalled product “People who have an allergy or severe sensitivity to fish may run the risk of a serious or life-threatening allergic reaction if they consume the product or shortness of breath,” according to DOH in a news release There have been no reports of illnesses or adverse reactions attributed to the recalled product Consumers with fish allergies are urged to contact their health care provider or call 911 if they consumed the recalled product Customers may return the products to the place of purchase to request a full refund Consumers may contact Niitakaya at 1-323-720-5050 from 4 a.m Monday through Friday for more information Veteran mixologist Bob Peters has created cocktail menus for some of the city’s top restaurants and earned nationwide recognition for his talent behind the bar. Now he’s taking the helm at Folia Peters shares some of his favorite new sips from the garden-inspired menu This English cocktail is traditionally made with sparkling lemonade and an assortment of fruit garnishes Peters’ version includes orange and lemon juices and a muddled cucumber garnish for a bright muddle one slice of cucumber about one inch thick Shake and double strain into a Collins glass with fresh ice Stir and garnish with cucumber ribbons and a fresh sprig of mint Peters clarifies the lemon juice to remove the pulp and cloudiness and garnishes it with an organic rose petal from a pesticide-free garden Stir and strain into a Nick and Nora glass Milagro Reposado Tequila delivers subtle notes of spice that anchor this golden-hued cocktail which is made from Japanese shiso leaves and has notes of mint He balances it with sweet mango juice and a gentle heat from the smokey cumin Sprinkle with cumin and garnish with a small shiso leaf April 7, 2025e-Paper refreshing winds of change continue to blow The advent of modern Asian kitchen and bar Shiso stamps a new trend on the food map of the city that is almost synonymous with kulcha and fish tikka While feasting on select dishes and drinks listed on its menu comprising three hardbound folders of food I am tempted to draw parallels between the aesthetics of the restaurant’s interiors and its victuals central bamboo-rice-paper installation strung to the roof builds a fascinating contrast against the diner’s concrete grey and wood-brown walls Below it is an elevated banquette seating with sofas joined to form a rhombus chairs and sofas that fill the 4,500-square-yard space that can accommodate nearly 150 people tiered wall with shelves adorned with hundreds of liquor bottles To its left are sushi and omakase counters I am perched near Shiso’s glass-walled entrance overlooking its spacious courtyard lined by gazebos “It has been designed by Aayushi Malik of Aayushi Malik Designs Shiso’s interiors blend Balinese and Japanese influences,” says Vansh Aggarwal It is one of the 64 dishes on the small plates section of Shiso’s food menu that also has big plates and desserts Made in a duck oven (a cooking appliance specifically used to roast ducks and other meats) The section includes 16 varieties of dim sums but the teppanyaki (Japanese live kitchen) takes the spotlight It serves four stir fry options in vegetarian and non-vegetarian (think shimeji shiitake and king oyster or Asparagus and kale) that can be paired with three sorts of rice or noodles from dan dan udon to bulgogi gochu rice There is yakitori (Japanese skewers from lava stone grill) too the safe bets on small plates range from tandoori tikkas and prawns to smashed lamb burger and banh mi As our palate sways to the symphony of flavours — with summer salad’s zingy punch mildly spiced nigiri and coriander-packed laphing — it is time for the main course the big plates section (with 31 dishes) begins with one vegetarian and three meat-based dishes the former being beet steak with goat cheese mousse and the latter has Kyoto roast chicken “This dish features chicken roasted in a Chinese duck oven paired with an Asian-flavoured slaw and served in lettuce romaine as a wrapper tangy slaw and condiments like chili cashew sauce creates a delightful contrast in textures and flavours,” he says describing the dish It took him two years to start the restaurant with Aftab Sidhu a hospitality consulting and management company who have set up over 70 restaurants pan India While Vansh strongly recommends Malaysia’s national dish Nasi Lemak — coconut rice with lemongrass fried chicken and spicy cucumber salad — my liking for fish makes me opt for Malay salmon curry I may have given the seafood pizza a try too but it did not make it to the big plates that conveniently flaunted Italian delights Shiso has two kinds of beverages: ones that quench your thirst and other spirited concoctions to cleanse your palate and potentially all inhibitions Dutch courage at an Asian kitchen with a Russian bartender comes with a whit of lost-in-translation hazard we try the seven non-alcoholic offerings before sipping cocktails mid-day zero proof drink is Coffee Orry marked with hints of coffee mushrooms and maple takes a bow for the stamp of psychedelic art placed atop a chunk of ice he offers the restaurant’s in-house wines like pineapple and apple cinnamon on the table “Most of these have sweeter notes and will compliment the robust flavours of the food,” he says To end the meal on a sweet note there are some six desserts out of which I simply love the Kyoto Swiss Roll for its melt-in-mouth sweet mango brulee and whipped cream layered between the tender sheets of decedent Japanese sponge cake Shiso offers lunch 12.30pm to 3.30pm and dinner 7.30pm to 1:30am and is closed on Tuesday; a meal for two costs ₹2,100 for two plus taxes Terms & conditions  |  Institutional Subscriber Comments have to be in English, and in full sentences. They cannot be abusive or personal. Please abide by our community guidelines for posting your comments We have migrated to a new commenting platform If you are already a registered user of The Hindu and logged in you may continue to engage with our articles If you do not have an account please register and login to post comments Users can access their older comments by logging into their accounts on Vuukle Catching morning flights on a weekend isn't something I'm game for I was off to Amritsar to check out the newly opened Japanese restaurant Shiso As an ardent fan of all things pan-Asian cuisine warm bowls of Japanese ramen or maki rolls I looked forward to my dining experience here Founded by Amritsar-based F&B entrepreneurs Vansh Aggarwal alongside Aftab Sidhu Shiso is Amritsar's expansive new dining destination where global cuisine meets a profound dedication with Pan-Asian flavours The meticulously curated menu has something for everyone Designed by Aayushi Malik of Aayushi Malik Designs Shiso is artfully divided into a large dining room and a private eating section with luxurious suede seats and statuario centre tables making it perfect for Pinterest-worthy pictures The vibe of the space is cosy yet luxurious A sense of relaxation and comfort is immediately felt upon entering because of the large triple-height ceiling and the generous use of stone There's a beautiful rice paper installation and the brass accents let a softly lit bar stand out while blending in with its surroundings The outside area has ambient lighting and booths modelled like cabanas Shiso's lip-smacking menu is curated by Chef Honey Mishra What I experienced was an exclusive Omakase dining experience (a one-of-a-kind offering allowing you to trust the chef to create a memorable dining experience) where I indulged in a personalised chef’s tasting menu I started my lunch with small plates such as the Shanghai Shao Mai Chicken & Sticky Rice A few more standout appetisers include Char Siu Baozi and the Potato & Radish with Sichuan Chilli Oil and Pumpkin & Cream Cheese Gyoza dim sums Pro tip: compliment your starters with the refreshing Hibiscus Sweet Lime Iced Tea I preceded with the succulent Kyoto and Thai Roast Chicken as well as Malaysia's national dish drizzled with anchovy and hot chilli sauce something that I was eagerly waiting for made an appearance—the ramen bowls As a person who loves to spend her time watching J-drama characters slurping authentic ramen Shiso made this reel-life experience come to life I was offered a variety of house-made ramen from Dan Dan Udon to Soba Yakisoba a Japanese noodle stir-fried dish where noodles are made from buckwheat flour But my personal favourite was the Laksa Nyonya prepared with a rich and spicy coconut curry soup or a broth seasoned with asam Don't leave without trying some of the desserts here Crafted by Madhav Singhal of Gastronaut Hospitality the bar program at Shiso features a selection of classic and signature cocktails it's inspired by the popular Modern Talking song) My personal favourite was the Broken Heart Sangria which comes with bandages on the wine glass adding a playful yet poignant touch to the drink's name "People often come to the bar counter with broken hearts so why not make it a little funny and entertaining?" I couldn't agree more While a lot of people associate Amritsar with its traditional cuisine Shiso is trying its best to create a niche for itself with a menu a lot of metropolitan cities are struggling to achieve once you've had your fair share of Amritsari Kulche and Chole Bhature bookmark Shiso to experience flavourful pan-Asian cuisine Also, read: ELLE Exclusive: From Comforting Bowls of Pho To Scrumptious Bánh Mìs, VietNom Brings A Slice Of Vietnam To Mumbai 2020-21 (Senior): Named to the SoCon Honor Roll and SoCon All-Academic Team … Awarded the SoCon Commissioner’s Medal … Tabbed as a PING All-American Honorable Mention … Concluded his playing career third all-time in scoring average (72.33) while placing sixth in career wins with three … Earned a spot on the PING Division I East All-Region team … Named to the All-SoCon team … Appeared in all 11 tournaments playing a total of 32 rounds with an average of 73.2 strokes per round … Claimed his third career victory with a podium finish at the NCAA Cle Elum Regional following a final-round score of 67 (-4) … Claimed the regional victory by one stroke also fending off fellow teammate Archie Davies by two strokes … The solo victory in Washington was the lone Top-10 of the season also lifting ETSU to its first NCAA Regional victory since 2001 … Carded 13 rounds of par or better on the season including six rounds in the 60s … Posted a season-low round of 67 on two occasions (Stitch Intercollegiate first round and Cle Elum Regional third round) … Played in both the U.S Amateur Championship and the Western Amateur Championship 2019-20 (Junior)*: Tabbed a Srixon/Cleveland Golf All-America Scholar … Placed on the SoCon Honor Roll … Began the year by competing in the British Amateur Championship … Named to the PING Division I East All-Region Team … Appeared in all seven team tournaments for the Bucs … Ranked second on the team in scoring average averaging 71.62 strokes per round in 21 rounds of play … Concluded the year ranked No 90 in the final Golfstat rankings … Twice named SoCon Men’s Golfer of the Week in back-to-back weeks … Claimed the individual title at the inaugural Hoakalei CC Collegiate Invitational in Hawaii leading the Bucs to the team victory … Paced the Bucs in two of the seven tournaments including the season opener at the Carpet Capital Collegiate (T9) … Recorded three Top 10 finishes on the season including first place in Hawaii … Finished the year with 12 rounds of par or better including five rounds scoring in the 60s … Carded a season-best 66 in two of the three rounds in Hawaii 2017-18 (Freshman): Earned Southern Conference SoCon All-Freshman Team and SoCon Honor Roll honors .. while the mark ranked second in the SoCon and topped all freshmen in the conference .. while carding three rounds in the 60s and 16 rounds of par or better .. Broke the Bank of Tennessee Intercollegiate tournament record by firing a 9-under 63 in round two .. Posted the first of two top-10 finishes at the Wofford Invitational (T6) while he finished tied for seventh at the SoCon Championship .. Turned in countable scores in 29 of his 32 rounds played this season High School: Attended Heritage Academy in Hilton Head … Recorded several wins over his high school career … Claimed medalist honors at the 2014 and 2015 IJGT IJGA Inviational 2014 Japan Regional High School Championship State and the 2014 IJGT Major Championship at Dormie Club … Named the 2015 IJGT Player of the Year and posted a scoring average of 73.5 in 2016 Personal: Son of Ho and Kaeko Go … Majoring in business … Born May 18 Thanks for visiting The use of software that blocks ads hinders our ability to serve you the content you came here to enjoy We ask that you consider turning off your ad blocker so we can deliver you the best experience possible while you are here COMMUNITY PARTNER Stay connected to All Things Good in the Burg by subscribing today Since I Love the Burg launched in May of 2009 The Shiso Delicioso is a recipe from Françoise Reuter and Daniel Eischen’s book “Confinement Cocktails.” Photo: Guy Wolff/Maison Moderne In the December 2024 issue of Paperjam magazine director of the communications consultancy Concept Factory This is an opportunity to accompany her with a cocktail recipe from the book Confinement Cocktails director of the Concept Factory communications consultancy has co-written the first Luxembourg book on the art of cocktails To accompany her in the December 2024 issue of Paperjam Reuter presents a recipe for a Shiso Delicioso cocktail to drink with it - Crush the shiso leaves (if you like it hot with a chilli) with the tequila in a shaker - Add the egg white and shake vigorously to obtain a nice foamy texture - Add ice cubes and shake vigorously again - Pour through a sieve into a glass over a large ice cube - Garnish with a shiso leaf and a chilli pepper Pete Rising in this year\u2019s Best of the Bay Awards By using this website, you agree to our use of cookies. We use cookies to provide you with a great experience and to help our website run effectively. Learn more will open this weekend at 1431 Central Avenue in the EDGE District | St Pete Rising Petersburg’s EDGE District while simultaneously launching franchises in other cities and states said she will open this weekend at 1431 Central Avenue There will be a soft opening on Friday from 5:00 p.m “I’ve made this a really cool, vibey spot to go hang out and eat Shiso Crispy food,” Whaley said The space was previously occupied by a cheese shop operated by Brooklyn South and Shiso Crispy’s Bang bang Chicken served with dirty rice crispy onions and topped with sesame seeds and green onions | Shiso Crispy Shiso Crispy’s new location will technically be a brick-and-mortar storefront but instead of building a new kitchen from scratch a food truck will be parked behind the building and will serve as the kitchen “My customers have never had a nice place to go inside and sit down,” Whaley said won’t differ too much from the other Shiso Crispy food trucks that operate in Dunedin and Tampa “I’m just going to have more dumplings,” she said In addition to opening an EDGE District location will soon expand to Miami and have a second Tampa food truck thanks to franchise agreements she recently signed Shiso Crispy’s blackened yellowfin tuna seared and served with a honey wasabi cream sauce The business started out as a mobile food truck, traveling to different locations in the Tampa Bay area, before setting up a permanent location at Flying Boat Brewery (now set to become Outcast Brewing) in 2020 Whaley characterizes Shiso Cripsy’s culinary style as “Asian fusion street food … we do handmade dumplings and what we’re really known for is our dirty rice dishes — Bang-Bang Chicken is “is sushi rice with a couple of our signature sauces on it and then you top it with whatever protein that you choose For more information and updates, follow Shiso Crispy on Instagram Want to be the first to know what’s coming soon to the Sunshine City Sign up to receive the latest news straight to your inbox Contact - Terms of Use - Privacy Policy© 2024 St SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Remove items from your saved list to add more Add articles to your saved list and come back to them anytime ShareThis is part of the "Brain Food 2.0: Everything you need to know about..." collection See all stories.Mint's spicy cousin shiso and perilla are two varieties of the same species of Asian herb that have been used in Northern Asian cuisine for hundreds of years for their fresh flavour and natural antibacterial properties Shiso and perilla are the spicy Asian cousins of mint They are different varieties of Perilla frutescens Other varieties are used in kitchens in China are shaped like the spade on a deck of cards They contain an amazing number of aromatic compounds they also have a decent whack of glutamic acid which add to a dish's sense of deliciousness Karen Martini's William MeppemWhy do we love it?When he was growing up in Yamagata ate the shiso his grandmother grew with pickled vegetables "Shiso is like no other herb," says Kato "It has a sourness that cuts through the intense umami of wagyu which adds to the sense of deliciousness." He loves this culinary irony and plays on it with a dashi jelly with shiso and layers shiso and lobster in his ultra-seasonal Japanese menu "It can also bridge the deficit of flavour in delicate white-fleshed fish," he says Soul Dining executive chef Daero Lee says: "We call perilla 'kkaennip' [in Korea] and we pickle it with garlic and soy sauce to make kkaennip jangajji – delicious sour and so much flavour." It's served as a side dish alongside rice Lee loves to use finely sliced fresh perilla in salads and coleslaw but it's also an important part of his ssam barbecued lamb served with lettuce leaves and perilla for wrapping "We also sub out mint for perilla in a mojito – very tasty." Shiso is available in specialty greengrocers Asian grocers and some farmers' markets It is a soft-leafed herb and should be wrapped in damp cloth or paper towel and stored in the fridge Send your culinary conundrums and ingredient suggestions to brainfood@richardcornish.com.au or Twitter and Insta @foodcornish ShareLicense this articleMore: founder of a local food truck franchise with a “cult-like” following will soon open a brick-and-mortar location in St Petersburg’s Edge District that will seat about 35 people Many more can enjoy Shiso Crispy’s hand-rolled dumplings and bang-bang chicken next to a tropical stretch of Booker Creek – in one of the few areas where it doesn’t resemble a drainage ditch Whaley is leasing a former warehouse adjacent to the site of a long-planned, unique Green Bench Brewing beer garden While that project is still about a year from completion she plans to open Shiso Crispy’s latest location at Central Avenue and 15th Street North by December on set at the Food Network’s Guy’s Grocery Games The Vitale Brothers recently painted the food truck typically parked at 6901 U.S Whaley will now use it as the Edge District location’s kitchen She expects to seat around 35 people inside the retrofitted warehouse Whaley said she entered a long-term lease and credited the owners for offering generous terms Whaley will make her official return to St Utilizing her Pinellas Park food truck allowed her to skip the cumbersome permitting process and Whaley will open when she receives new furniture previously told the Catalyst that he and his colleagues began exploring the idea of a Booker Creek beer garden nearly six years ago they preferred to “keep it under wraps” until moving further along a lengthy process city officials ceded control of a brick alley at 1421 Central Ave That allows Green Bench to convert an old warehouse into a hospitality and retail concept Shiso Crispy’s building abuts that facility A private courtyard overlooking Booker Creek will become a beer garden That section of the creek creates miniature rapids after heavy rains “It’s going to be so f*cking cool,” Whaley said The Vitale Brothers recently painted the food truck that will serve as the Edge District location’s kitchen Whaley looks forward to leaving the Pinellas Park location that she referred to as a last-minute decision She also noted a lack of indoor dining has impacted growth Pete location is akin to returning home for Shiso Crispy and generated a “major following” in the area She and the concept have twice appeared on the Food Network’s Guy’s Grocery Games, hosted by Guy Fieri. While her business – and brand – have steadily grown over the past few years Whaley said it “will skyrocket from the Pinellas Park location to this Whaley opened a permanent food truck location at 111 E to midnight during the week and until 3:30 a.m and the Edge District location will mirror those hours She said the “lines are crazy” in Tampa as many people are experiencing Shiso Crispy for the first time Whaley said hungry customers often remain on the patio long after 3:30 a.m Whaley announced plans for Shiso Crispy’s first brick-and-mortar restaurant in the Tyrone Gardens area of St She has renovated a 2,600-square-foot space near the corner of 9th Ave the city’s permitting process has caused significant delays Whaley bemoaned the extraneous wait and said she pays $8,000 in monthly rent to “sit there and do nothing.” She hopes to open the Tyrone location by the end of the year but said “People are losing their business over this.” While the Pinellas Park location will close Shiso Crispy remains at the House of Beer in Dunedin One franchisee will replace her mobile food truck Another will soon begin operation in Miami “I’m going to have hundreds of these,” Whaley said Shiso Crispy will soon have four Tampa Bay locations and a mobile food truck She attributed Shiso Crispy’s popularity to its handmade food not typically found elsewhere. She also credited her family customers and team for their encouragement through “the worst of the worst things that could ever happen to a small business owner.” “There is just so much overwhelming love and support that there is absolutely no way that I could give up and not want to share this with way more people than already know about it (the brand) “Because it legitimately makes people happy.” Add your idea below. Review Catalyst posting guidelines here. By posting a comment, I have read, understand and agree to the Posting Guidelines Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Δdocument.getElementById( "ak_js_2" ).setAttribute( "value" Δdocument.getElementById( "ak_js_3" ).setAttribute( "value" Students rocket toward STEM careers at community hub 2025 Florida legislative session extended through June 6 Multiple affordable senior housing projects advance  The Catalyst honors its name by aggregating & curating the sparks that propel the St Pete engine.  It is a modern news platform, powered by community sourced content and augmented with directed coverage your perspective and your spark to the St Pete Catalyst and take your seat at the table Δdocument.getElementById( "ak_js_4" ).setAttribute( "value" Privacy Policy | Copyright © 2020 The St Petersburg Group Enter the details of the person you want to share this article with One of Tampa Bay’s most popular food truck concepts has moved into a new home with a unique backyard in St Ronicca Whaley, founder of Shiso Crispy, is opening her first brick-and-mortar location Saturday at 1431 Central Avenue. Whaley said she spent $80,000 and countless hours reimagining the space formerly occupied by Brooklyn South and Gracie Pasta and Provisions The dining area empties into a lush courtyard next to a tropical stretch of Booker Creek – in one of the few areas where it doesn’t resemble a drainage ditch.“The concept is just so St I totally feel like it’s going to be iconic in downtown St Since its launch in early 2020, Shiso Crispy has won multiple local “Best of the Best” awards. Whaley and the concept have made several appearances on the Food Network’s Guy’s Grocery Games Whaley’s scratch-made sticky rice bowls, gyoza and Rangoon, outspoken personality and philanthropic efforts have earned her and Shiso Crispy a loyal following throughout Tampa Bay She explained that all stakeholders will benefit from the storefront Shiso’s food trucks lack air conditioning Petersburg do not provide trash service for mobile establishments and Whaley noted that her customers “deserve this location These people have followed me from parks to alleys …” “It didn’t matter if there was nowhere to sit or if the atmosphere was whatever it was – they’ll follow me anywhere,” Whaley added “It’s just so nice for people who have been so loyal to me to come into a nice place and relax and have somewhere to sit and vibe out.” The Vitale Brothers painted the food truck that will serve as the kitchen and the front patio along Central Avenue can accommodate 15 people Another 12 patrons can sit around a courtyard in the back with views of Booker Creek which features miniature rapids after heavy rains Green Bench Brewing’s owners have long planned to transform the surrounding property into a unique beer garden City officials ceded control of a brick alley at 1421 Central Ave that will allow them to convert an old warehouse into a hospitality and retail facility “Nobody has a concept like I have,” Whaley explained and there’s this little oasis where the food comes out The Vitale Brothers painted the food truck that provides the location’s kitchen Whaley called it an extension of the building Shiso Crispy will serve beer and wine from the storefront and Whaley said the outside patio will feature unique Those include a “Tokyo Coco Bomb,” the Asian fusion restaurant’s take on a traditional Jager bomb Shiso Crispy’s back patio leads to a tropical stretch of Booker Creek Whaley said she would also serve boba tea and coffee drinks “This is the only location that we’re going to do more specialty dumplings,” she added “And we’re going to have a couple more flavors of dirty rice.” Whaley said she is days away from receiving long-awaited permits for a 2,600-square-foot restaurant in St Whaley noted that the total project cost is approaching $1 million due to extensive remodeling and upgrades “It’s draining me eight grand a month to just sit there,” she said Shiso Crispy has fixed food truck locations at the HOB Brewing Co Whaley also operates from Martini Bar Doral Whaley expects franchising paperwork “any day now.” “And I already have a bunch of them presold,” she said “The first franchise in this area is going in Siesta Key.” The Edge District location has a soft opening Friday night for friends and family Whaley said people have noticed the new restaurant and attempt to enter “all day long People are just losing their minds.” Ronicca Whaley was never professionally trained to prepare Japanese dishes from her Shiso Crispy food truck – a business that’s not only a local favorite it’s receiving national attention.  July 6)  viewers can catch Whaley competing on the Food Network’s Guy’s Grocery Games features four chefs competing against each other by creating dishes using ingredients found in Fieri’s Flavortown Market This was Whaley’s second time being featured on the show as this season’s contestants were all previous winners.  Shiso Crispy’s dumplings.   they cast me when my food truck business was only three months old,” Whaley said She explained they were initially interested in her business as it is entirely female-owned and operated and for her notorious handmade dumplings.  “This season was very different with all of the winners from previous episodes so we all knew the layout of the store and had confidence but there’s no way to plan for the wrenches Guy may throw at you,” Whaley said about the surprise added challenges in the competition A new episode from the show will air every Wednesday in July She couldn’t comment on what other shows she may be on in the future said this wouldn’t be her last appearance.  Pete in 2016 when she worked as the executive chef at The Oyster Bar started her food truck business after working with the Prime Minister of Malaysia and others who were starting a 250-food truck franchise.  I realized no one knew how to make handmade dumplings I started making gyoza for Buya Ramen [a Japanese restaurant in St She slowly started to build out the food truck and develop the menu for Shiso Crispy named after the Japanese word for “mint.” Her truck officially opened its windows for business in late 2019.  shuttering restaurants across the city; food trucks Although she didn’t face the same impact as other operators did Whaley saw the prices of onions skyrocket and now has planted her own garden to harvest the vegetable used in nearly every dish.  she has a total of three food trucks – one located at Par Bar (which may change soon) one in Tampa and another that travels to events Whaley is consistently changing the menu as return customers make up 50% of her business Her menu items also include bao buns with jackfruit and ahi tuna to her dirty rice The Shiso Crispy food truck at an event.   Whaley was slated to be one of several restaurateurs opening a location inside the new food hall at Fusion 1560 an apartment building in the Edge District; however the space was too confining for her operations Whaley plans to instead open a brick-and-mortar location on Central Avenue She couldn’t disclose the exact address but said she is in the process of inking a lease for the 2,300-square-foot space.  she envisions opening more brick-and-mortar locations throughout the U.S. which will continue to be all-female operated.  She is also currently forming an agreement with Sysco to drop ship her dumplings and said she’s received interest from wholesalers wanting to put her dumplings and sauces on their shelves.  Are you torn between a banh bao and a burger? If so, here's a concept that should make you happy: the bao burger. It's the specialty of Shiso Burger, an ultra-gourmet restaurant whose first address is near Châtelet Parisians were so taken with the idea that the brand opened a second location this time in the Latin Quarter near Saint-Michel In this exotic address facing the quays of the Seine you'll discover a ceiling covered with lanterns and ikebana (Japanese floral art) you'll be able to sample a dozen different bao bun burger recipes which are lighter than ordinary burgers but still terribly tasty Among our favorites is the Bulgogi Burger with marinated beef and Korean chili and teriyaki sauces a must-try for fans of sweet and savory dishes Another not-to-be-missed recipe is the salmon burger with crispy salmon and miso sauce Vegetarians won't want to miss the Toad burger with its Portobello mushroom you're bound to be tempted by the spicy fries but the best of all are the ultra-melting sweet potato fries the Korean specialty that has won over the palates of Parisian gourmets you can finish on a cool note with iced mochi or green tea ice cream a more classic version of this Japanese delicacy the safe bet is chocolate fondant with a runny heart This test was conducted as part of a professional invitation Refer your establishment, click herePromote your event, click here This spicy Japanese take on the classic cocktail needs plenty of ice The classic Moscow mule gets a Japanese makeover with a fiery shiso leaves and 50ml just-boiled water in a small saucepan and stir until the sugar dissolves The syrup will now keep in the fridge for up to a month put everything bar the ginger beer and garnish in a shaker Double strain into a chilled tumbler (at the restaurant add fresh ice cubes to fill it up by two-thirds then top with ginger beer and crown with more ice Garnish with a lime wheel and sprig of mint Free weekly newsletterRecipes from all our star cooks seasonal eating ideas and restaurant reviews Josh Parrales, bar manager, Sumi Head Bartender Amanda Lee at Lindens in Soho has created a refreshing highball with effervescence A cocktail that is altered depending on the guest’s preference the Apple Shiso Highball is made with house-made apple shiso soda and is available with Belvedere Vodka “Our Apple Shiso Highball features classic apple flavors with an unexpected hint of shiso The shiso is an herb in the mint family that has an earthiness that adds great balance to this seasonal highball,” said Lee • 4-5 oz house-made apple shiso soda (freshly juiced apples are mixed with shiso syrup and lime Method: Build directly into a highball glass over a spear of ice Twin entrepreneurs and philanthropists Shabnam and Shay Safarzadeh officially launched… We’ve compiled a few dining options to celebrate Mother’s Day… The Southampton Playhouse presents the first annual Gary Cooper Festival,… Paumanok Vineyards in Aquebogue will hold a special dinner featuring… Keyes Art in Sag Harbor presents the exhibit “Migrations,” featuring… Arthur & Sons in Bridgehampton will reopen for its second… The “NOFO LIVE” podcast began as a passion project when… Hamptons Lifestyle Magazine with things to do in the Hamptons and the North Fork Mizuno’s manufacturing is greatly supported by our connections to the local communities where our factories are located The Shiso area of Hyogo Prefecture is home to Mizuno’s domestic glove production base of the Haga Factory (Mizuno Technics Corporation’s Haga Factory) and is famous for its leather industry which has a long local tradition Mizuno tackled the challenge of creating a new production model based on the theme of “local production for local consumption,” which is backed by important ties with the area and its people The newly created Shiso Cattle Leather Gloves are made at the Shiso area’s Haga Factory These locally produced and consumed gloves are manufactured using leather from Japanese Wagyu cattle raised in the Shiso area baseball gloves manufactured in Japan use high-quality cowhide imported from overseas the leather used in this project is from Shiso cattle a brand of cattle carefully raised for food use at Kishimoto Farm in Shiso City The hide of the cows is a byproduct that would normally be discarded it is now being processed into leather through the techniques and passion of the Shiso area craftspeople and being used as a material to make gloves for the first time The livestock workers who raise the cattle are taking on the new challenge of not discarding Shiso cattle hides as usual and instead shipping them for use as a material for making gloves The driving force behind this challenge was community ties The initiator of this project is a glove craftsman from the Shiso area The livestock workers in the Shiso area responded to his call saying it was “because Mizuno has been involved in glove manufacturing for many years at its Haga Factory which is also in the Shiso area.” “Co-creation with a local community” was realized in this way Shiso leather and other forms of Wagyu leather are hard and dense and are usually used to make baseball mitts a special manufacturing system has been put in place for the Shiso Cattle Leather Gloves including additional processes to finish the leather for glove use and limited craftspeople involved in production The greatest characteristic of the Shiso Cattle Leather Gloves is their soft texture with a firm feel creating the impression of gloves that can be moved quickly to where you need to catch the ball as fast as possible Mizuno feels that this initiative will not only add new value to Wagyu leather but also lead to a new step forward in terms of “co-creation with a local community.” Mizuno hopes that these uniquely splendid Shiso Cattle Leather Gloves make you feel our sentiments for “co-creation with a local community” with the craftspeople and others in the Shiso area Mizuno will continue to work on co-creation with local communities and the challenge of new production models based on the theme of local production for local consumption while aiming to contribute to the realization of a sustainable society through our glove products Shiso Cattle Leather Gloves for ultimate performance through the strength of local ties https://jpn.mizuno.com/baseball/products/shiso Participation in community revitalization initiative “FC Gifu Well-being Project” Big Snow Cup: An initiative aimed at addressing issues faced by local governments Development of “MISPO!,” a new sports school which fosters independent and active lives Development of the “LacttoRUN 30” LT measuring service for distance runners “Les Plie Squat”: Using Moquette from Osaka Metro Seats Realizing a sustainable future: Development of the new material “Techfill Breath Thermo” The Grand Prix de la Pâtisserie 2025 has been awarded Which sweets and which pastry chefs have been honored with this year's award Get out your dessert forks? Every year, the city of Paris and chef Pierre Hermé organize a competition to select the capital’s best pastries Discover the winners of the Grand Prix de la Pâtisserie de la Ville de Paris 2025 Paris, the gourmet city par excellence? From croissants and pains au chocolat to the crazy creations of Michelin-starred chefs and the pastries of young talent that everyone’s snapping up the capital has something to make sweet-toothed gourmets salivate It’s precisely to celebrate this gastronomic culture and the dynamism of this scene that the City of Paris has created a special prize Launched in 2019 with the collaboration of Pierre Hermé each year rewards a sweet creation that stands out for its excellence on the theme of “sporting values“ rewarded Raamin Samiyi and his “Diving Opera” as well as Baptiste Willot’s “Pomod’Oro” the capital’s most creative pastry chefs had to work on the theme of “Plants and aromatic herbs from the woods of Paris The competition was open to professional pastry chefs and those in specialized training the prize was €4000 (for professionals) and an internship at Maison Pierre Hermé (for students) Prizes require a jury! And the Grand Prix de la Pâtisserie de la Ville de Paris would be nothing without its uncompromising jury chaired by pastry chef Pierre Hermé and made up of journalists culinary experts… and Parisians with discerning palates the City of Paris allowed residents of the capital to taste the participants’ creations and give their opinions The jury finally delivered its verdict last Friday during an afternoon dedicated to tasting some fifteen top-flight creations We now reveal the names of the lucky winners and their incredible pastries The name is a nod to the game chifoumi/stone-leaf-scissors The “young talent” prize went to Mahé Souchu This CEPROC student and apprentice at Maison Thevenin designed this “Éveil des Sous-Bois“ with its highly original composition based on stinging nettle which appealed to the taste buds of the jury members Find out more about the Grand Prix de la Pâtisserie 2025 COMMUNITY PARTNER That’s So Tampa has been the most trusted local resource for discovering All Things Good in Tampa Bay — What started off as one food truck during the pandemic is about to blossom into a brick-and-mortar restaurant The small business even gained the attention of the Food Network Whaley’s dumpling recipe goes all the way back to Asia itself where she worked with the Prime Minister of Kuala Lumpur “When I finished that project I moved back to St Pete and noticed that we had a huge lack of dumplings in town and I started this phenomenon that we call Shiso Crispy,” said Whaley Shiso Cripsy expanded from one food truck to three and they are just weeks away from announcing the location of a permanent restaurant I was really able to offer something truly unique to the community,” said Whaley that once you had it you are a customer for life.” Whaley is building a staff consisting of all women especially women who have never cooked before,” said Whaley “So you start from the bottom and they are running these things by themselves "Guy’s Grocery Games," hosted by Guy Fieri he really tried to help you through the whole process “You get 30 minutes to grocery shop and cook whatever they tell you to cook and they throw wrenches in at you and try to make it as difficult as they possibly can.” Whaley couldn't tell us how she did on the show every stop for the Shiso Crispy truck feels like a victory lap thanks to all the attention and getting our name out to people and for them to be able to try what a lot of people say is the best food in Tampa Bay,” said Whaley Report a typo Recipe words: The prettiest 1970s luau this side of the Hudson River is at Bar Gonzo, a vibrant bar and restaurant opened on an otherwise unremarkable midtown Manhattan block in November 2017. Named in homage to Hunter S. Thompson, the space features zigzag tiled flooring, potted plants, stained glass, and an Instagram-ready peacock sculpture behind the bar Cocktail consultant Tim Cooper, of Manhattan’s Sweetwater Social and Goldbar, created the drinks list, including this bright, bracing twist on a Margarita it’s a perfectly tropical antidote to grim · Tequila 101 · Our always updated list of the best Tequila to buy right now! Things you buy through our links may earn Vox Media a commission Sometime around 2017, Phil Ward invented the Beefsteak, a martini variant that is named for neither the tomato or the ritualized meat feast. Rather, it is another name for the shiso plant. The Long Island Bar where Ward has bartended for nearly a decade always has shiso on hand to garnish a house highball and let them sit for a minute or two inside a mixture of gin and vermouth He then strained out the leaves before serving the drink Ward used to complete the cocktail by rubbing a shiso leaf along the rim of the glass but now he sprays a shiso tincture over the surface of the drink He calls the shiso the drink’s invisible garnish The Beefsteak martini is a rare drink that Ward named. “I hate naming drinks,” he says, adding one more item to an ever-growing list of martini-related ideas that he does not particularly like or enjoy: Espresso martinis (“If you want to get perky a classic technique of rinsing a martini glass with vermouth before tossing it aside (“I’m not doing that stupid shit”) This distaste for names is probably why another of his martini riffs is known only as “the grapefruit one.” It involves gin and a discarded grapefruit twist — another invisible garnish Co-owner Toby Cecchini says that one-fourth of all orders — around 1,500 drinks per month — are martinis and he is forever tinkering with the blueprint for the drink There is only one martini on the menu at the Long Island Bar (and it’s Cecchini’s recipe) he’ll be happy to serve you his latest creation — especially if you first think you won’t like it Ward first served me “the grapefruit one” about a year ago and at the time the grapefruit irked me as an unnecessary deviation But Ward has a way of wearing down his customers’ resistance “I’ve started to appreciate the grapefruit twist more and more,” says Sarah Ott another Ward guinea pig who leads a customer-service team for a fashion retailer “I appreciate his ability to pair things that seem obvious but only after you taste them together.” This martini moment is a surprising shift in Ward’s career. Until recently, he was one of the chief prophets of agave spirits. From 2009 to 2017, Ward ran the East Village bar Mayahuel, where every drink contained tequila, mezcal, or both. Among them was the Oaxaca old-fashioned, which Ward created during his time as the first head bartender at Death & Co. and is arguably the most famous of the modern mezcal cocktails Ward had effectively pigeonholed himself; he was the Agave Guy “I guess everybody gets pinned in their little boxes,” he says admitting that he nevertheless got a little sick of it To decompress from the pressure of bar ownership Ward began picking up shifts at Long Island Bar where he first started to explore the martini’s many possibilities “I feel there is no drink that does to you in one go what a gin martini does,” he says There was a brief moment not long ago when it looked like Ward might have his own martini bar but the onset of the COVID pandemic prevented that from happening Ward decided that bar ownership wasn’t for him So the martinis that would have been on the menu at Altar became off-menu items at Long Island Bar If you’d like to go to a bar where a Phil Ward martini is actually on the menu, you can still go to Altar. Yes, the same bar Ward was supposed to open before COVID but didn’t. It eventually opened without him, but he was asked to consult on a new cocktail menu. His Disco martini is as close as he’ll get to the gonzo cocktails served at other bars it is ruby red because the gin is infused overnight with hibiscus leaves The rest of the drink is Cocchi Americano and the inevitable discarded grapefruit twist Though the cocktail looks like anything but a martini Ward sees the hibiscus as nothing more than an additional botanical in what has always been a botanical-heavy drink He’ll do a similarly hued drink at Long Island Bar a more recent invention called the Riddler because nobody can figure out what’s in it (Ward insists people try his drinks before he’ll reveal the ingredients.) The drink is pale red an ingredient no one associates with martinis The rest of the cocktail is equal parts gin and Cocchi but Ward is not opposed to steering his customers’ tastes an occasional customer at the Long Island Bar who always arrives on roller blades typically ordered a 50-50 martini made of vodka and olive brine when she first came in “Now she’s completely converted,” Ward says Why not just offer Zoe a classic gin Martini from the start “You want your kid to know how good onions are But you’re not going to hand them a raw onion You’re going to chop it up and sauté it and put it in some mac and cheese or something.” are a sticking point for Ward: “My favorite is the extra-dirty martini drinker who wants it dry “You’re not going to taste the fucking difference anyway what I gave them was three ounces of vermouth and one ounce of olive brine.” So he gave them the martini with no gin or vodka in it Ward doesn’t rule out the possibility that he will once again own a bar it would be small and called Strange Stirrings “I just want it to be a little room with a bar maybe 12 seats and that’ll be it,” he says From iridescent shiso for sprinkling on ramen to deepest mauve carrots Fri 25 Aug 2023 12.00 CESTShareI’m not the kind of grower who has a typical origin story I didn’t learn to sow seeds or harvest fruit at the feet of a parent or grandparent But I think I can pinpoint the exact moment I knew I was destined to lead a life dictated by the needs of the crops I would grow I was sitting eight storeys above the ground on the soil of Brooklyn Grange rooftop farm in New York It was orange through the core but the deepest To look around my veg patch now (which is not quite the abundant space I’d like after the up-and-down summer we’ve had in East Sussex) I can see the legacy of that moment growing around me crops in various shades of purple are waiting to be harvested ‘Blauhilde’ and ‘Cosse Violette’ are two purple-podded climbing beans currently clambering up my willow structures in the legume bed, having replaced the purple-podded mangetout ‘Shiraz’, which I grow every spring. The only sad thing about these delicious vegetables is that they lose their signature hue when they’re cooked and turn a bog-standard bean green – so I tend to eat them raw, sliced thinly in a dressed salad. there are pleasingly chubby kohlrabi ‘Azur Star’ sitting proud above the ground with dusky purple skin surrounding a crisp centre that can be eaten raw or cooked Alongside them are spicy clusters of ‘Purple Plum’ radishes and bunches of ‘Red Russian’ kale – a variety that grows so gladly I have some in the ground most of the year Purple shiso (also known as perilla) is a uniquely fragrant herb I grew for the first time last year crinkled dark purple foliage with an iridescent bronze shimmer Its leaves can be eaten raw or pickled as a flavouring or garnish for ramen and sushi – plus it’s beautiful enough to masquerade as an ornamental foliage plant I’d be growing purple potatoes and purple cauliflowers I’ll be planting out more purplish-red radicchio the leaves of which I hope to be picking by mid-autumn Password must be at least 8 characters and contain: you’ll receive occasional updates and offers from New York Link IconCopy linkFacebook LogoShare on FacebookXShare on XEmailShare via EmailLink copied to clipboardHere are the Philly area’s buzziest new restaurants — and not all cost millions of dollars to buildA rundown of new restaurant projects in the Philly area Have a million to spend on a new nightclub or restaurant the smart-looking ramen and sushi restaurant that opened last weekend at 604 South St whose nearly 10-year run ended during the pandemic Former owner Stephen Starr said he spent about $750,000 on the open show kitchen and ventilation system in 2014 — a figure that he said would be double today who said did not need to do much to modify the kitchen or dining room spent a small fraction of what it would have taken to build the restaurant from scratch » READ MORE: More than 75 restaurants are due to open in 2024 Here is a rundown of some openings in the last three months it’s the rise of Korean tabletop barbecue (due in part to a new tabletop ventilation system with built-in fire suppression being imported from South Korea) and the expansion of high-end sushi But first: This week will see the openings of Kismet Bagels Luncheonette Kismet Bagels Luncheonette, 801 Montgomery Ave. Penn Valley: Bagelmeisters Jacob and Alexandra Cohen have come to the Main Line with their most ambitious project yet: a casual eatery (open from 7 a.m Dolsan Korean BBQ & Sushi Mount Laurel: For his second South Jersey location Craig Vogt of Cherry Hill’s Dolsot Korean BBQ has stepped up the K-BBQ experience At dinner, he offers a series of tables containing barbecue cooktops. Order various sets of meats, and staffers serve banchan and cook for you, supplementing with soups, sides, and other à la carte dishes from a varied menu The tabletop experience starts at $95 for two people and tops out at $268 for a feast for four with all sorts of meats and seafood The weekday lunch menu includes bento boxes and maki rolls an easy call since Mount Laurel Wine & Spirits is next door Vogt said the seven-figure price tag for the restaurant’s 4,000 square feet covered a total renovation including custom granite Top Pot Delran: The tabletop cooking is DIY and all-you-can-eat at this mini-chain which offers Chinese hot pot or Korean barbecue That’s correct — both soups and stir-fry at the same table Choose one style for $20.99 at lunch and $30.99 at dinner This growing chain — coming to Montgomery Mall and Willow Grove in the spring — is from Philly entrepreneur Eddie Zheng founder of Nan Xiang Xiao Long Bao and Takumi Bistro & Bar and owner of dozens of Tsaocaa bubble tea shops Mr. Pig, 1001 Vine St.: At this K-BBQ destination on the edge of Philadelphia’s Chinatown Vietnamese-born owners Dan Ngo and his wife had been in the restaurant business a decade ago in Virginia and when their boys expressed interest in attending college in the Philadelphia area Mr. Pig is the largest, and potentially the liveliest, of the new tabletop experiences (There’s a full liquor license and large tables They’ll set you up with salad and step up to create a pork combo (pork belly and spicy stir-fried pork) or a beef combo (sliced beef brisket Figure on $50 a person or so for the tabletop cooking Shiso, 604 South St.: South Street’s late great Serpico has given way to this sushi-ramen specialist from Alan Su of Nom Nom Ramen and Umami Steak & Sushi Bar He’s kept the cool environs and that sick million-dollar open kitchen adding a noodle machine and turning the place into a showcase for one of Philly’s great unsung sushi chefs Shiso is in soft-opening mode now with a BYOB format and limited hours The counter will become an omakase experience plus the city’s only a la carte handroll bar specializing in the barely wrapped handrolls known as u-maki even the drinks and the caramel sauce atop the pound cake dessert now offering full-service dining and a bar including plant-based tacos and soft serve It’s best to time your arrival around opening