Ginger Bistro focuses on elegant soul food items

Ginger Bistro owner and chef Tuna Liu holds a bowl of Pork Tonkotsu Ramen noodles in the dining room of his restaurant in St. Augustine on Tuesday.

Tuna Liu describes the design and style of cuisine at his restaurant, Ginger Bistro, as “Japanese soul foodstuff.”  

A steaming bowl of ramen noodles simmered with broth, vegetables and meat. Hibachi, Japan’s variation of mouth-watering barbecue. And, of class, sushi, which wraps any number of savory ingredients into bite-sized morsels of umami goodness.  

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Liu likes to assume of them all as convenience food — dishes that soothe the mind and belly and for which savoring is an essential part of the culinary encounter.

However Chinese by nationality, at the time Liu entered the U.S. 16 yrs in the past — very first residing in New York, then Jacksonville — he absorbed his knowledge of the dining industry working just about every job, from dishwasher to chef, in Japanese eating places.

“It really is what I realized from, and acquired to do finest,” Liu said in a new job interview with The Record.

Just 28 at the time, Liu launched Ginger Bistro in St. Augustine two several years back with spouse Eva.

With so substantially of the menu centered all around refreshing components, particularly fish and vegetables, Liu stated he usually takes pleasure in being aware of the meals he serves is the best in phrases of taste, scent and texture.

Pork Tonkotsu ramen noodles

Liu considers himself very passionate about foods and stated he dreamed of proudly owning his possess institution so he could unleash his creative imagination and develop a model of Asian delicacies that was uniquely his have.

Portion of that eyesight is dependent squarely in tradition: For instance, the ramen noodle dishes Ginger Bistro is acknowledged for, which begin with a pork inventory — the basis of the dish — simmered for about a working day.