We used to do a lot of butters and creams. So we use a lot of olive oils and serve a lot of fish and pasta. In 1982 he opened Yoshi's, where his wife, Nobuko, runs the dining room. I like to mix Oriental and European cuisine. We sear tuna and serve it rare with a garlic red wine sauce.
Presentation is also important.
People eat with the eyes before tasting. Now, I think Chicago is becoming one of the finest restaurant cities. Our baby boomers, especially, are very educated about food. They've been traveling all over and eating European dishes. In late 1995, Katsumura doubled his space and changed his format from upper-scale to casual, healthier and considerably less expensive dining.