Hamachi: Kombu cured, binchotan grilled, sliced, Dashi glaze (sudachi rind, bonito, kombu, fennel, pink peppercorn) ( dry mix with chili jam for stripe).
Radish and cucumber fermented in sake lees.
Okura has smoked Urfa chili and citrus zest mixed into bottom later.
Lychee fresh muddled, Sakura gin, egg white, sudachi bitter, marigold, cucumber juice.
by BusinessCurrent5203
1 Comment
I like the plating. The colors looks good in the plate. I just hope that this tastes as good as it looks.