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.
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BIG! FUN! Got two big ass Catfish, but they are only medium sized for how gigantic the Mekong Catfish get. bunch of bread, some fish attractant, rolled up in a ball with dirty water, sounds like an appetizing recipe to me #carbs 2nd mekong catfish and a big ass smile from my first! both about[…]
China and the Middle Kingdom (oops Chinese bias again) East have the most history – the most trade, and the most advanced cooking cultures in the world. The end. It’s not even a question. Without knowing as in depth about the specific recipes of the ME as China, and, i’m generalizing and grouping as a whole[…]
I just got back from Hong Kong, Thailand, Taiwan, and then back to Hong Kong, and will update some food and pictures 🙂 On a random note, Trying to make reservations at restaurants that only accept reservations “1 month from today” is ridiculously dumb. Some shrimp grilling in Bangkok’s Chinatown. #extebarri
this awesome. awesome. melon. At a two michelin star tempura restaurant. So juicy. So much flavor. It was glistening with its own juice. I believe these melons cost 50-100 dollars each. Controversial? Maybe. But great product needs little done to it. Nature has already done its job.
Did some Wagyu Tonkatsu, double fried of course 🙂
If you cook protein, Know that some animal died for the dish! I have been to way too many restaurants that keep fucking up the meat and seafood dishes. Please, have some respect and MAKE IT NICE
For lobster, Sea urchin, and Abalone, i’ve never had anything in a sushi restaurant (japan, US, elsewhere) that is anywhere nearly in the stratosphere of what was hand-caught. There are secondary and tertiary levels that you would never taste if you bought it from a market. the lobster in a tank starts eating its own[…]
the best part about this meal was the service and the wine pairing. the somms ask you what you like and you basically get to drink that juice lol. I told them Cornas and CDP was the mood.
haven’t been to french laundry yet but the recent 3 michelin star BIT(YES STOLE) everything i seen at Brooklyn Fare from the smallwares to the wineglasses. but the execution of the food was not even close. however the attention to detail for the accompaniments was AOK. That means the salt and pepper shaker, the sauce plates,[…]
my new years resolution: feed more homeless. but not just feed them – find a way to create a program to rehabilitate the homeless. do an outreach monthly. open the restaurants. feed people at the restaurant and scar them for life – in a good way. where they can’t eat another bowl of noodles without thinking[…]
Learning how to cook a dish is a lot like figuring out a very complex puzzle. It’s not if-then conditional all the time – linear. the puzzle is quite dynamic and if it were a shape I’d say it’s a sphere, with a lot of forces coming into factor. You probably start with memory -memory of[…]