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FOODSERVICE PROFILE
Blue n Restaurant
High-end sushi chef imparts flavor
and surprises throughout an artfully crafted menu.
PBy Jodean Robbins
roof of Philadelphia’s expanding foodservice excellence in its suburbs is pro ered by Blue n restaurant in unassuming East Norriton, PA. e restaurant serves contemporary Japa-
nese cuisine with innovative, modern interpre- tations of classic menu items. For more than 20 years, owner and master chef Yong Kim has served up the best sushi, sashimi, maki and other creations of his own.
Yong’s 95-seat restaurant is an elegant and modern space with an energetic atmosphere powered by the sushi bar. e open space enthralls diners with views of sushi masters at work. “Most of our dishes are based on Japa- nese avor but with a twist,” says Yong. “I got into sushi through a mentor who inspired me. My love and passion for the artistry of this cuisine developed over the years.”
SOURCE OF INSPIRATION
Chef Yong sources 100 percent of his produce himself at the Philadelphia Whole- sale Produce Market (PWPM). “I shop the market about three times a week and spend about $1,000 per week on produce,” he says.
Yong values the experience and relation- ships he gains from shopping PWPM person- ally. “It’s fun, and I love it,” he says. “No one has to tell me this or that is on special, I see it myself. It inspires me to make a new dish or do something di erent. Pricing is also advan- tageous. Often, I can buy something a little cheaper than others using distributors.”
Quality is the No. 1 criteria for Yong’s sourcing. “I buy a lot of fruit. and I sample everything before I buy,” he says. “I make sure I get the avor I’m looking for instead of being surprised by what is delivered.”
Yong also enjoys nding unique ingredi- ents on the market. “One of the best things about the produce business is there are still thousands of items I don’t know about,” he says. “I’m amazed with all the unique products.
78 / SEP TEMBER 2019 / PRODUCE BUSINESS
PHOTOS COURTESY OF BLUEFIN
For dessert, the restaurant serves decadent homemade ice cream with fresh fruit. But the pièce de résistance of the meal is a fresh fruit plate served right before the ice cream desserts are brought out — a conversation-sparking palette of unique California funny-shaped grapes, sweet pineapple, juicy Canary melon, luscious golden kiwi slices and perfectly ripe watermelon and cherries. pb
Maki
Chef Yong
For example, I love to use yellow dragon fruit on my plate to surprise my guests.”
Yong is constantly on the lookout for something to add air and taste to his menu. “Dan Vena (of John Vena Inc.) once gave me a horned melon,” he says. “It’s like a cucum- ber-ish, melony blend. I used it to make a cucumber, horned melon and king crab salad. It was amazing.”
AN INTEGRAL PART
ough sushi conjures up images of sh, every plate Yong serves has a signi - cant produce contribution. “About 25 to 30 percent of my entire menu is produce,” he says. “Every plate I have incorporates some type of produce.”
e menu starts with cooked small dishes highlighting a variety of produce items including Edamame, Gyoza (pan fried vege- table dumplings), Miso Baked Eggplant, and a Lobster Spring Roll pairing lobster with garlic-Portobello mushrooms and mango salsa.
e orders of sashimi are artistically presented on a single plate garnished with a Colombian Goldenberry, radish shavings, edible owers and leafy greens.
e restaurant boasts a selection of close to 30 Maki rolls, some named after regular customers and most featuring produce — especially avocado and cucumber. e King Crab, Avocado Bikini roll is blanketed in mango salsa. e Tropic Roll features shrimp and mango with spicy tuna and micro cilantro on top. e Davitch roll pairs salmon and crunchy spicy tuna with a spicy sauce, tempura chips and scallions. e Boston Spider Roll fuses soft shell crab tempura with Boston lettuce, cucumber and light Japanese mayo.
BLUEFIN RESTAURANT 2820 Dekalb Pike
East Norriton, PA 19401 610-277-3917 www.restaurantblue n.com Hours
Friday 11:30 a.m.–2 p.m.,
5 p.m.–10 p.m. Saturday 5 p.m.–10 p.m. Sunday 5 p.m.–9 p.m. Monday closed Tuesday 11:30 a.m.–2 p.m.,
5 p.m.–9 p.m. Wednesday 11:30 a.m. –2 p.m., 5 p.m.–9 p.m. Thursday 11:30 a.m. –2 p.m., 5 p.m.–9 p.m.
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