Served at
TaizuAn AsiaTerranean Kitchen in Tel Aviv, created by Chef Yuval Ben Neriah, with a design based on the five elements of traditional Chinese philosophy.
A well-regarded carpaccio dish made with fish.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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An AsiaTerranean Kitchen in Tel Aviv, created by Chef Yuval Ben Neriah, with a design based on the five elements of traditional Chinese philosophy.
running chef of modern japanese fusion
Similar dishes to "Fish Carpaccio"
