Part 3/8:

As orders arrive—including prized fish from Japan—an air of excitement permeates the kitchen. These fish are treated with meticulous techniques, ensuring the quality remains pristine for the customers who will savor them later. Such attention to detail is what sets Tadhana apart in the competitive New York culinary landscape.

Blending Tradition with Innovation

Chef Francis often employs techniques that challenge the norms of traditional Filipino cooking. He demonstrates the art of butchering fish using Japanese methods while discussing dishes that blend cultural identities. For instance, he introduces “Kinilau,” a dish featuring fish cooked in vinegar, reimagined to burst with flavor.