Chef Toshi house cures Loch Duart Salmon for his Salmon Pastrami Benedict. Breakfast time ANY time.
INGREDIENTS:
Yeild: 8 sandwiches
Salmon Pastrami:
2 Fillets Loch Duart Scottish Salmon
8 cups sugar
4 cups salt
1 cup dill
1.5 cup black pepper
1 cup yellow mustard seeds
vodka
Hollandaise Sauce:
4 eggs
1/8 cup yuzu juice
15 oz butter
salt and pepper and fine herbs
INSTRUCTIONS:
1. Combine all curing ingredients. Rub salmon with skin-on. Cure for 1-2 days.
2. Combine first 3 ingredients of hollandaise sauce. Slowly add melted butter.
3. Fold in fresh herbs and season with salt and pepper. Add water only if it becomes too thick.
4. Wash arugula with ice water.
5. Poach eggs.
6. Toast bread and add yuzu mustard. Layer in the following order:
arugula, pastrami salmon, poached egg, hollandaise sauce.
Enjoy!
"Skool is officially back in session."
Skool consists of two husband and wife pairs, Toshihoro and Hiroko Nagano and Andy and Olia Mirabell.
Skool’s cuisine is fish focused and mindful of sourcing sustainable and local ingredients. The playful style of food and service is our ‘school of thought’! Chef Toshihiro Nagano’s seasonal menus utilize international accents and are always cooked from the heart.
Skool’s use of local designers who utilize recycled and refurbished materials helped them create an enticing and comfortable atmosphere. The sun soaked patios are the perfect place to enjoy seasonal artisan cocktails and inventive dishes.
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Treat yourself to Toshi's fish-focused menu Map It
Chef Toshiro Nagano is a wondrously talented Japanese chef. He has spent his entire career learning and perfecting his trade in Japan, New Zealand, and California. Toshihiro was born and raised in Yokohama. He began his work at a young age and became the chef at a traditional Japanese and sushi restaurant. Toshiro migrated to California and became the head sushi chef at Giladon Sushi Club in 1993.
In 1996, Toshiro was hired at the new and trendy Blowfish Sushi To Die For in the Mission district of San Francisco. The small restaurant’s reputation boomed as the hippest new restaurant in San Francisco at the time. Toshiro worked hand-in-hand with the owner and executive chef Ritsuo Tsuchida. In the spring of 2003, Toshiro opened the second location of the successful San Francisco eatery. At Blowfish: Santana Row in San Jose, California, Toshiro was central in menu direction and in charge of execution during operation. He created imaginative and delectable nightly specials. In addition to specials, he dazzled many valued, repeat guests with special dishes created on the fly.
Toshiro also oversaw the pre-opening and opening of Blowfish Sushi in Auckland, New Zealand. He learned the local work practices and palettes and cuisine. He fused a wonderful new menu using his newfound Kiwi pantry, local aquaculture, and traditional Japanese methods.
Toshiro moved back to San Francisco to focus on other forms of cuisine and was hired by Bush Tei in Japantown. This highly regarded French California restaurant has earned many accolades, including a coveted Michelin Star.
In 2008, Toshiro opened Bush Tei Bistro, a more casual spin-off of the original. As head chef at Bush Tei Bistro he controlled all pre-opening responsibilities and menu design and direction.
The mature and talented Toshiro Nagano left Bush Tei at the conclusion of 2009 and joined with Andy Mirabell as chef and partner at Skool, Potrero Hill.
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