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Chef Matsuhisa's restaurants, and the dishes he engineers, feature a totally unorthodox, completely unique vision that is part Japanese, part South American, and entirely sophisticated. While his repertoire is always changing, Matsuhisa has fathered some wonderfully bizarre and renown dishes such as "funazushi," freshwater trout buried in rice for one year, "squid pasta," in which the squid is sliced to resemble, and therefore replace, the pasta, and "new style sashimi," fish that is seared on the outside but still raw within, then marinated in olive oil and garlic.