Chef Guerra preparing the first set of hand rolls.
Tsurai Masu: Ocean trout, red kosho, nikiri, Fresno chili, avocado, pickles
Hotate Kosho: Hokkaido scallop, green kosho, daikon tsunamis, pear, lemon
Paitan ramen with pork chashu.
After an afternoon reference shift, I enjoyed dinner at Rollies at Sazan, a pop-up dining experience curated by Chef Vincent Guerra.
Chef Guerra prepared a tasting menu consisting of 4 #sushi hand rolls & a small bowl of the house paitan #ramen.
www.opentable.com/r/sazan-austin
#foodsky #ATXFood