Up Next
Back to Show
The Migrant Kitchen
What is Ikejime?
When Chef Tetsu was first presented with a black cod from Seiichi Yokota he said, "I felt like I found a diamond in a bunch of regular fish." Find out the traditional Japanese technique used by Seiichi Yokota to keep his catch fresh and flavorful.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
26:40
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
26:40
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
52:07
In American restaurants, immigrants are the backbone of the kitchen.
The Migrant Kitchen explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience.
