Chef Brandon Kida melds inspiration from his Japanese heritage with refined French culinary technique. As the opening executive chef at Clement at The Peninsula Hotel in New York City, he was awarded four stars by Forbes Travel Guide in 2015. He now brings his renowned skills to his own Hinoki & The Bird in Los Angeles. Sashimi-grade fish is poached ceviche-style in a delicate Leche de Chivo (goat cheese ceviche) strained liquid of citrus, agave, jalapeño, shallots and fresh cilantro. Roasted beet oil adds earthy depth to the flavor profile.
Recipe courtesy of BRANDON KIDA, executive chef at L.A.’s Hinoki and The Bird
Leche de Chivo:
Leche de Chivo Bubbles:
Roasted Beet Oil: