Case Study: Los Mochis

Brief.

Based on the well known London neighbourhoods of Notting Hill, and recently - London City Liverpool Street, Los Mochis are the first of their kind restaurant.

They offer a fusion menu of Mexican and Japanese cuisines that creates complex flavour combinations with fresh sashimi, maki rolls, ceviches, tiraditos, and unique tacos.

Soon to be announced, their new experience, ‘TENrei: The Art of Tuna Ceremony’ was to offer a ten-course tasting menu. This was created using a 100KG Bluefin Tuna, which was carved in front of an audience, and then crafted at the sushi counter by Executive Head Chef Leonard Tanyag.

At the heart of this was showcasing various regional Japanese cuts of tuna — otoro, chutoro, and kami. Each were pared with a Mexican fusion twist, and served with pairings of Sake.

The team reached out to me wanting imagery of the Bluefin Tuna, chef Leonard, and food photography of the tuna dishes with Sake pairings.

Approach.

I had a quick call with the team to learn more about Los Mochis, and the in-development tasting menu that was in development.

During a morning 1/2 day session, I started by creating a large broad light with my studio light to capture Chef Leonard. I then re-shaped the light for the food photography; I worked with the chef and the sommelier to capture food photography of the sushi and sake pairings, as well as individual food photography heroes and graphic close-ups to showcase the delicately created dishes.

It was great to see the content used in press and on social media to promote the launch of their The Art of Tuna Ceremony. As a lover of sushi, it was delicious!