West Chef Roy Yamaguchi takes the best of French and Japanese cookery to create an exciting new cuisine that's served in his critically praised restaurants.
Pears provide a sweet counterpoint to the cheese and prosciutto.
2001 E-MAIL Heather McPherson Pacific Rim cuisine meets Atlantic coast appetites this week with the opening of Roy's in Orlando. It's an appreciation of familiar ingredients and using them in ways that make sense. And for the classically trained Yamaguchi that means giving everything he prepares an exciting edge. His signature blackened ahi, for example, is enlivened by a soy-mustard sauce and then slightly tempered by a sublime butter sauce. Yamaguchi's love for cooking was sparked at an early age.