Michael Ferraro is the chef at NYC's Delicatessen and Macbar. His food is influenced by his global travels – France, Italy, Spain, Russia, Columbia, Iceland, and now Japan.
I started 2016 by fulfilling a bucket-list culinary trip: Japan with two of my closest chef friends: Tiffany Derry from Dallas, Texas, and Amornat Fukuda, originally from Thailand, but a long time New York City restaurateur. The culture and traditions are like no other I’ve ever experienced in the world. I thought this trip would have the biggest influence on my culinary repertoire but it also really impacted my daily life. I'm so inspired by their structured way of life.
At the Michelin starred Ginza Sushi-Ko, the extreme quality and precision of sushi in Japan was immediately obvious. We were revived and completely energized by our experience, even after a sleepless 14-hour flight. Uni is one of my most favorite ingredients used in Japanese cuisine. I thought I had had some of the best uni in the world here in the U.S.– that was until that first bite at Ginza Sushi-Ko. 6-3-8 Ginza, Chuo