Hokkaido Scallop and Uni Ceviche
Combining spicy Latin American flavors and Japanese modern techniques, Chef Yosuke Machida at Ame Restaurant in San Francisco’s St. Regis Hotel combines the briny flavor of the scallops and uni ceviche, the sweet flavors of green tomato salsa, and spicy Serrano chili, to complement the sweet agave notes and spiced undertones found in Tequila Casa Dragones Joven.
