Erik Sun is a freedive spearfisher, hunter, and chef/owner of San Francisco restaurants - Arsenal, Arsenal Noodle, and The Hunted. A native of Los Angeles, Erik was drawn to San Francisco for its vibrant restaurant scene and its ethos of valuing farm to table. Prior to creating restaurants, he owned a South African spearfishing company that captured over 10 spearfishing world records. During this time he discovered the need to connect the prize with food and the whole process from nature through the entire meal. Respecting the animal and the ingredients is very much at the heart of Erik’s cooking and overall philosophy about food. He is the Managing Director of Zabuton Restaurant Group, a restaurant and food investment group.
Going back to the city to make more right now!
Ha! Love the title. Got a chance to do a little video with Uproxx, Woven and Coors. Link below: This Chef Takes Sustainable Food Sourcing To A Whole New Level
Hunting is not glamorous. 99% of hunting is not about the kill but really about the Hunt. It’s climbing hills in either very hot or very cold weather. Getting sunburned and windburned, Sprained ankles, thorns, splinters, slipping down mountains and rockpiles -sometimes the elements get you wondering why did I do this again? keeping on the[…]
“A man who procrastinates in his choosing will inevitably have his choice made for him by circumstance.”
In April of 1958, a 22 year-old Hunter S. Thompson wrote a letter on the meaning of life when asked by a friend for advice. What makes his response all the more profound is the fact that at the time, the world had no idea that he would become one of the most important writers of the 20th[…]
Sorry I don’t spend a lot on hotels but sometimes I do. What separates the great hotels are the concierge services IMO. In Japan, you can’t get into restaurants without a good concierge. You can stay at a “4 star” hotel in Tokyo and they can’t get you in anywhere! WTF I don’t speak japanese,[…]
With the outcry over the recent shootings by cops, I think the people who support cops think one less criminal is on the street, (protect the cop first) I believe the people who are speaking out against the cops are stating police signed up for a dangerous job, don’t use deadly force until you know[…]
smoked over cherry. Tender and juicy! rubbed. (i’ll post the rub recipe later) i’ve been using an electric smoker which doesn’t have the same results as smoking over real fire IMO. as you can tell there’s not much of a smoke ring, but the results were still juicy. Because of the temperature limitations of[…]
Getting some recipes going for The Hunted. Some Aged Wagyu Beef Bolognese… nothing to it. let the meat shine.
NO JOKE…I am going to make a turducken Ramen. chicken as the base, a little bit of turkey drumstick cut into it and some roast duck. The art (YES ART) of making good soup is very much like making wine. it’s all about proportions of flavors and hitting high and low notes, rounding out the[…]
Carbonated water > flat water Carbonated soda > flat soda Carbonated soup? or is that gross… lol
i’m on this water flush. Similar to this here: http://fourhourworkweek.com/2013/05/06/how-to-cut-weight-ufc/ Today, I drank 2.5 gallons of water. I look like i’m fucking pregnant with twins! lol Tomorrow, at least a gallon and the next day a gallon. I’ll start to cut my salt levels tomorrow (still drank some wine today), and then by Thursday/Friday should be[…]
Cooking to me is the sum of: Product + Technique + Temperature + Timing Thai food in Thailand… they have great product! Amazing seafood – as good as Hong Kong, with tons of layers of flavors. Hong Kong has excellent seafood! Cooked in more subtle ways. The difference between an amazing steamed fish and a good[…]