Kuu restaurant's recipe for Kanpaccio

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Chef Adison Lee prepares Kanpaccio (KTRK)

Executive Chef Adison Lee, protege of famed celeb chef Nobu Matsushisa, shows us one of his most popular dishes, he prepares each night at KUU.

Here's the full recipe:

KANPACCIO (Sushi play on Beef Carpaccio)

  • 1 tsp minced garlic

  • 2oz. Yuzu Juice (Can substitute Lime Juice)

  • 8 oz. Light Soy Sauce

  • 1 tsp minced garlic

  • 4 Slices of Japanese Amberjack Fish

  • Salt, Pepper

  • 4 Slices of Pickled Ginger

  • Cilantro

  • 4 thin slices of Thai Chile (Can substitute Serrano or Jalapeno pepper)

  • Splash of Olive oil

  • 4 Slices of Orange

  • 4 Slices of Grapes (Pickled if possible but plain is fine too.)

  • 1 tsp Yuzu Tobiko (Fish roe)

  • Micro Cilantro for garnish


  • In a bowl mix together - minced garlic, yuzu juice, and light soy sauce. Set aside.

  • In another bowl combine-fish, salt, pepper, ginger, cilantro, Thai chile and oil.

  • To the fish add a couple of tablespoons of the yuzu soy mixture and combine.

  • Arrange oranges diagonally on a plate.

  • Put fish in between orange slices.

  • Add grapes and Tobiko on top of the fish.

  • Garnish with micro cilantro.
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