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Wine Director and Chef Tatsuya decided to come up with a special gyoza dish…well because everyone expects gyoza at a Japanese restaurant right?
Since it’s at Exec. Chef Yoshi’s restaurant, it has to be special. Calling it just kabocha squash, mozzarella cheese, shiitake & oyster mushroom, roasted duck and truffle oil gyoza doesn’t do this dish any justice. How about calling it “Cheesy mushroom duck hunt truffle kabocha punch in the face” gyoza. Thats what it is and it’s delicious. It’s complemented with a side of yam tempura with truffle togarashi aioli!