A fixation with raw proteins

The more I cook, the more I want to do it without cooking. My fixation for uncooked meat and seafood is growing!

Again, a love affair with steak tartare.

Short rib, seasoned with neutralized vinegar, soy sauce and salt. Crisped shitake, pickled shallots.


Raw salmon and sake marinated scallops, fermented rice puree, seaweed infused soy tainted with squid ink, fennel, toasted sesame, panko.


About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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