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
10 Comments
I like the plating. The colors looks good in the plate. I just hope that this tastes as good as it looks.
The stripe is a little upsetting. It’s impractically far away to be eaten, and it just looks dried and inaccessible.
The stripe is the first thing my eye catches which is a shame cause the rest of the plate is stunning. If that’s a flavor that you deem necessary to that plate, I would brush the bottom and cover it with everything else, guaranteed to get it in every bite that way as well.
Looks gorgeous otherwise and flavors sound great
The stripe throws it off for me. I’m not a big fan of brush strokes on slates; they always look sloppy. However, the rest of the dish looks beautiful.
Am I supposed to like the rim of the plate? Other than that it’s gorgeous
Plate is too big. That smear looks like a mouse dragged its bloody self across the plate.
That damn stripe is ruining it
I love everything but the stripe. Also it’s *ikura
Stunning! I like the stripe. Breaks up the symetricality.
I like the stripe aesthetically, but like others pointed out, I’m not sure what to do with it.
All in all, 9/10, superb!