Crispy Octopus Summer Salad

This was a summer salad dish from my time spent as the Executive Chef at Morimoto NYC. This restaurant taught me a good amount about great fish and localizing Japanese cuisine. This salad is a great way to get someone into octopus that might other wise like it. (Octopus braised in Dashi, gouchujang aoili, charred kabocha squash, endive and mustard green salad tossed in a yuzu vinaigrette). Although my time at Morimoto NYC was short, it was a great experience. Met some great people, cooked some badass food and got out in time. some thing are better short lived. RIP Morimoto NYC