Yoshoku, the Japanese adaptation of Western dishes, originated in 19th century Tokyo. Chef Giles Clark at Café 2001 embraces this culinary tradition by creating unique yoshoku dishes, reflecting seasonal ingredients from LA's farmers markets. His innovative take on classic Japanese potato salad, featuring kabocha pumpkin and vibrant peas, encapsulates the flavorful essence of yoshoku. This fusion of cultural influences highlights the evolution of Japanese comfort food and its continued importance in modern dining experiences in Los Angeles.
"One thing I'd say, at the end of the time I lived in Japan, I kind of accidentally went to an old-fashioned yoshoku restaurant. ... It sort of caught me off guard with the nostalgia it invoked."
"Nearly 150 years (and millions of convenience-store egg salad sandwiches) later, yoshoku is indelibly part of Japanese cuisine, bolstered by craft-driven tradition and steeped in comfort-food nostalgia."
"His versions of a quintessential yoshoku icon, the Japanese potato salad, include kabocha pumpkin and puntarelle with blood orange and fermented chiles... It's a springtime explosion of flavors and textures."
"Clark puts his own spin on his yoshoku-esque specials, inspired by what's at L.A.'s farmers markets and in his refrigerator, showcasing innovation within a traditional framework."
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