- so it s going to be a dark tempura. - rodrigo coats the meatballs in black tempura batter and deep fries them in hot oil. where did you study? - you just have such international influences, though. it s the food that i really know, and it s the way i want to be as a chef. okay, this is the tempura from tortilla ashes. inside is the atropellado. what i do is just cooking the egg yolk. that s all. - this is the egg yolk? - it s the egg. like that. - oh, like this. oh, that s beautiful. - and then all the flowers. - yes. - we are going to add it. - okay. - it s gonna give you this, like, different kind of flavors, aromas. - uh-huh. - a little bit spicy and acidity too. now we re going to put right here. - oh, what s this? - this is bones. roasted bones. - roasted bones of what, bones? what kind - bones from pork.
- wow, that s literally tortilla ashes. - tortilla ashes. - oh, squid ink. okay. - so it s going to be a dark tempura. - rodrigo coats the meatballs in black tempura batter and deep fries them in hot oil. where did you study? - you just have such international influences, though. it s the food that i really know, and it s the way i want to be as a chef. okay, this is the tempura from tortilla ashes. inside is the atropellado. what i do is just cooking the egg yolk. that s all. - this is the egg yolk? - it s the egg. like that. - oh, like this. oh, that s beautiful. - and then all the flowers. - yes. - we are going to add it. - okay.
the latest dining sensation. i m so excited, cause ricardo has shown me mexico city, and now i get to show him something. you didn t know about this! - never. all my friends have come, and i ve never been here. - something to drink? you want some sake first? - of course. - water? - you don t know my friend ricardo. - we like it. - [laughs] - okay. so - so how do you say salud in japanese? - kanpai. - kanpai. - kanpai. - kanpai. oh, my god. what is that? - it s tapioca. - tapioca. - and squid ink. - this is genius. edo uses tapioca pearls, popular in japanese cooking, in place of corn to make his signature tostadas, which he tops with grilled chicken and serrano chili. - so we have yakitori tapioca tostada. - arigato. look at that. mmm.
all my friends have come, and i ve never been here. - something to drink? you want some sake first? - of course. - water? - you don t know my friend ricardo. - we like it. - [laughs] - okay. so - so how do you say salud in japanese? - kanpai. - kanpai. - kanpai. - kanpai. oh, my god. what is that? - it s tapioca. - tapioca. - and squid ink. - this is genius. edo uses tapioca pearls, popular in japanese cooking, in place of corn to make his signature tostadas, which he tops with grilled chicken and serrano chili. - so we have yakitori tapioca tostada. - arigato. look at that. mmm. sweet and savory. - savory. it s very savory. - but you know what i like? the take on the mexican tostada. - yeah, right? - yeah. - like, has the chili at the end, like - kanpai. - kanpai.