From spot prawns to sand dabs, indigenous seafood sets California apart.
But when it comes to accentuating one of California’s most-prized catches, Nakayama cites her abalone pasta. The abalone, which typically hails from the waters of Santa Barbara or Monterey Bay, tenderizes in a water bath. To Nakayama, it’s the ultimate portrayal of California-inspired kaiseki—one that relies on the abalone’s texture over its flavor.
Farther up the coast, Parke Ulrich flaunts the wonders of Dungeness crab on the menu of San Francisco’s Waterbar. When in season, the crab is caught and par-cooked before being cleaned, cracked and cooked in a wood oven. “You can use it in consommés and soups, and other creative ways,” he says.
Another dish features Half Moon Bay sand dabs—flat, small fish Ulrich stuffs with shrimp. “Sand dabs have a lot of bones, so the preparation is time consuming, but it’s worth it,” he says.