Hiroko’s Kitchen | Blog

Jose broke down the top of the round into three pieces. In this final photo you see one cut shaped like a triangle. This piece is called…. (more…)

Here is a photo of George holding about an $800 block of meat! After trimming, the weight becomes 1/2 of its original, so the price of this piece will go up to $1600.  George frequently mentioned the term…. (more…)

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on …. (more…)