Hideki Myo

Comfort-food favorite French toast inspired this unique twist on the white-hot sando concept. Applying a series of clever swaps, like subbing in Japanese milk bread for the traditional white bread, and adding savory components, such as delicate lobster and umami-packed togarashi cheese, Hideki Myo, Executive Chef at Adrestia, plays a sophisticated flavor game with this layered Lobster Sando.

“I arranged the ingredients in a visually striking and harmonious composition, and the aromas of the dish were designed to entice and delight the senses,” he says. While the final plating delivers a definite “Wow!” factor, the build itself is relatively easy to execute. The sando has been a hit with customers at this restaurant that features modern California cuisine with Asian influences, earning repeat orders and positive word-of-mouth recommendations. “The dish demonstrates creativity and innovation in food, something that’s both delicious and thought-provoking,” says Myo.