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Mainland japanese husband yoichii. daughter minaka, who i guess would be japanese-okinawan-american slash hawaiian. and son-in-law robert who is, of course, mexican. mark: it s the pig feet. anthony: oh, nice, that s pretty. oh, wow look at that! that s the tripe. mark: that s the tripe, that s the tripe. anthony: that looks good. [ laughter ] mark: spam and bitter melon! anthony: now we are talking. oh that s awesome. andrew: i just call it local food. anthony: right. andrew: but local just, like, covers, like, a wide net. when i look at this table, again, i just get hawaii. it s got portuguese, japanese. you got okinawan. world war ii, i don t know some type of anthony: korean. andrew: korean, japanese, hawaiian. love child plate of awesomeness. anthony: right. the food is some bone deep hawaiian stuff, my friends, which is to say a delicious mash up of, well, look take taco rice, it s a dish ....
And ingredients of mexico or do you or not? eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our experience that s going to give people value to want to pay more for it? robin: i think los angeles is kind of a stage for that next level and chef ray is doing a really good job of that. he s presenting stuff like this, and that s what s going to elevate people s mindset in terms of what you can do with this food. anthony: chicharron, skin on pork, curred and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and raddish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaco. camote, an okinawan sweet potato ....