Chef Sergio's special homemade miso blend featuring both the red and white varieties, called tama miso, boasts a smooth, umami-filled creaminess. It's used as a marinade for tender salmon, which is then baked and paired with a side of charred cabbage tossed in koji, a nutty fermented rice powder. This is a simple weeknight meal when you want something healthy yet super savory and satisfying.
Great flavor, needs more vegetables than cabbage and the salmon was tasty but scale the fish. I like the skin, I didn't know it was not edible until I read the cooking instructions, I had less to eat.
Christopher · 08/22/26
Pei-Ju · 08/21/26
adalberto · 08/21/26
Tasted pretty good to me.
Misha · 08/20/26
Brandon · 08/20/26
A generous portion of salmon , but again, the rest of the meal was just OK and again I had to add vegetables to make it a more rounded balanced meal. unfortunately, I would not order this one again.
Laura · 08/20/26
Wilson · 08/20/26
Joy · 08/20/26
Carolyn · 08/19/26
Peter · 08/18/26
ok
Leigh · 08/18/26
wasnt the biggest fan of the cabbage
Danay · 08/16/26
Hands down one of my favorite salmon entrees
C · 08/16/26
I did not remove the skin as I enjoy it - I did enjoy everything together.
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
