Ed Lefkowicz photography

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  • New York, NY - 3 June 2016. Chef David Bouley and Saori Kawano after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Kawano is co-author, with Don Gabor, of "Chef's Choice: 22 culinary masters tell how Japanese food culture influenced their careers and cuisine."
    EJL-160603-1255.jpg
  • New York, NY - 3 June 2016. Saori Kawano (right) in conversation after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Kawano is co-author, with Don Gabor, of "Chef's Choice: 22 culinary masters tell how Japanese food culture influenced their careers and cuisine."
    EJL-160603-1288.jpg
  • New York, NY - 3 June 2016. Chef David Bouley, right, talking to chef Kamiya, the personal chef of the Reiichiro Takahashi, the Japanese Ambassador, after a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S. Bouley later invited Kamiya to visit at brushstroke, Bouley's Japanese restaurant in New York.
    EJL-160603-1209.jpg
  • New York, NY - 3 June 2016. Chef David Bouley (left) inviting chef Kamiya (right), the personal chef of the Reiichiro Takahashi (center), the Japanese Ambassador, to visit him at brushstroke, Bouley's Japanese restaurant in New York. The invitation came at a reception following  a ceremony awarding Bouley the title Japanese Cuisine Goodwill Ambassador for his work in bringing Japanese cuisine to the U.S.
    EJL-160603-1224.jpg
  • Diners at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2128.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2049.jpg
  • Wakame soup with house-made sesame tofu at Kajitsu, 125 E. 39th St., New York. The leaf which covers the dish at service is a magnolia leaf.
    EJL-130612-2032.jpg
  • The ground floor entrance to Kajitsu. The restaurant's sign is inside the door.
    EJL-130612-2143.jpg
  • The sign in the entrance to Kajitsu.
    EJL-130612-2139.jpg
  • Diners at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2126.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2122.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2113.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2101.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2091.jpg
  • Some of the spare but elegant decor at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2083.jpg
  • Matcha tea with candies by Kyoto Kagizen-Yoshifura at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2081.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2075.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2072.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2068.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2061.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2055.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2050.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2042.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2019.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2015.jpg
  • Chilled eggplant with polka-dot cucumber (nori-fu, myoga, shiso yuzu) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2005.jpg
  • The ground floor entrance to Kajitsu. The restaurant's sign is inside the door.
    EJL-130612-2147.jpg
  • Chef Ryota Ueshima behind the bar at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2092.jpg
  • Matcha tea with candies by Kyoto Kagizen-Yoshifura at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2077.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2070.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2066.jpg
  • Wakame soup with house-made sesame tofu at Kajitsu, 125 E. 39th St., New York. The leaf which covers the dish at service is a magnolia leaf.
    EJL-130612-2029.jpg
  • Two men from Okadaman, specialists in Japanese food, take a break in their truck at the end of the day. Okadaman was a finalist for Rookie of the Year.
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  • EJL-160620-1151.jpg
  • EJL-160620-1565.jpg
  • Chef Takanori Akiyama at work in the kitchen at SakaMai.
    EJL-130517-1267.jpg
  • Bottles of sake and shochu on display in the bar area at SakaMai.
    EJL-130517-1181.jpg
  • The bar at SakaMai.
    EJL-130517-1172.jpg
  • "Southern" fried chicken confit (Miyazaki namban style with smoked paprika tartar sauce) at SakaMai.
    EJL-130517-1141.jpg
  • A server garnishing a bowl of Tasmanian ocean trout and wild mushroom rice pot.
    EJL-130517-1114.jpg
  • Lobster croquettes (lobster, Lardo Iberico de Bellota, Saiko miso with lobster bisque foam) at SakaMai.
    EJL-130517-1057.jpg
  • Skate wing (pan tossed ehire, yuzo kosho yogurt) at SakaMai.
    EJL-130517-1023.jpg
  • The front of SakaMai, at 157 Ludlow Street on the Lower East Side.
    EJL-130517-1329.jpg
  • Chef Takanori Akiyama at work in the kitchen at SakaMai garnishing lobster croquettes.
    EJL-130517-1233.jpg
  • A quiet dining room at SakaMai.
    EJL-130517-1206.jpg
  • DIners at SakaMai seen from over the top of a sake barrel.
    EJL-130517-1194.jpg
  • The bar at SakaMai.
    EJL-130517-1169.jpg
  • Part of the dining room at SakaMai.
    EJL-130517-1162.jpg
  • Part of the dining room at SakaMai.
    EJL-130517-1151.jpg
  • "Southern" fried chicken confit (Miyazaki namban style with smoked paprika tartar sauce) at SakaMai.
    EJL-130517-1140.jpg
  • Tasmanian ocean trout and mushroom rice pot ready to serve. Beside the bowl is a glass of shochu, a distilled spirit, served on a large rock of ice.
    EJL-130517-1127.jpg
  • A server with a Tasmanian ocean trout and mushroom rice pot at SakaMai. The fish is steamed on a bed of rice, and the server breaks up the fish and mixes it with the rice at the table.
    EJL-130517-1065.jpg
  • Lobster croquettes (lobster, Lardo Iberico de Bellota, Saiko miso with lobster bisque foam) at SakaMai.
    EJL-130517-1058.jpg
  • Uni crostini (torched uni with Parmesan Reggiano flakes) at SakaMai.
    EJL-130517-1043.jpg
  • Cream cheese anchovy (Portuguese whie anchovy, miso-infused cream cheese, and Miyabi nori) at SakaMai.
    EJL-130517-1040.jpg
  • Cream cheese anchovy (Portuguese whie anchovy, miso-infused cream cheese, and Miyabi nori) at SakaMai.
    EJL-130517-1037.jpg
  • Egg on Egg on Egg (sea urchin and white sturgeon caviar on a bed of scrambled egg) at SakaMai.
    EJL-130517-1020.jpg
  • Egg on Egg on Egg (sea urchin and white sturgeon caviar on a bed of scrambled egg) at SakaMai.
    EJL-130517-1013.jpg
  • Renkon chips (fried lotus root) at SakaMai.
    EJL-130517-1008.jpg
  • Renkon chips (fried lotus root) at SakaMai.
    EJL-130517-1005.jpg