Shishito pepper is a sweet, East Asian variety of the species Capsicum annuum. The typical shishito pepper is slender, two to four inches in length, thin-walled, and slightly wrinkled. It has a bulbous end that some Japanese say looks like a lion’s head. In fact, its name speaks to its shape. Shishito is a combination of two Japanese words – shishi for “lion” and tōgarashi for “chili pepper”. Think of the giant lion heads in Japanese parades and festivals! Shishitos are generally mild in heat however, legend has it that 1 out of 10 shishito peppers has some major heat! They are flavorful, sweet and citrusy with a slight hint of smoke.
Uni is the Japanese word for sea urchin. Covered in sharp spines, the real gem, of course, is what’s inside the shell – edible pieces that range in color from a light yellow to a rich orange hue depending on variety, and almost resembling a tongue in shape and outer texture. While there are hundreds of different varieties found in every ocean around the world, only 18 are edible. Here in the United States, the most prevalent varieties available hail from Santa Barbara (California), Hokkaido (Japan), and Maine. Depending on the variety, diet, and gender, good uni is firm but melts in your mouth with its rich and creamy sweetness, and is a bit custard-like – but lighter – and has delicate traces of the ocean.
We invite you to join Chef Jae Ho Bang this month for a very special seasonal menu celebrating shishito peppers and uni with exciting, original flavors, textures and platings that are sure to be an unexpected and unique dining experience.
Scallop and Uni Crudo
Blistered Shishito Pepper and Haas Avocado Jus, Fennel, Blood Orange
Shishito Pepper Verde Bucattini
Cauliflower Sprouts, New Zealand Mussels, Mint
Pan Seared Main Lobster
Santa Barbara Uni, Corn and Shishito Pepper Ragout
Three Course Meal | $100 Per Person*
*Prices do not include tax and gratuity
Wine Pairings Available By Request