Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil
by ilmiosalame
Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil
by ilmiosalame
11 Comments
is this from a restaurant or yours?
The oil droplets look rad against the white and red. I don’t see yellow tail…
This is beautiful, did you use a specific kind of radish that naturally grows in that shape or do you just only use the ones for this dish that grow in that uniform shape – actually , first question is is this something you made at home one time or did you make this dish up for a new menu?
What ferments chanterelles? I have been interested in fungal ferments but not sure what microbes are at play.
I would be the happiest guest ever if you or anyone made this for me. It is beautiful.
Dry aged fish? Interesting. I would like to see that I’m the plate. Your arrangement is very nice tho. How was it. ?
Omg so beautiful but unpractical
Beautiful work Chef. Nice contrast of flavors!
This is absolutely gorgeous…I have zero qualifications or expertise in this area. But absolutely gorgeous. I would be thrilled to order this.
It’s so pretty, I’d almost feel bad eating it! ALMOST
That looks delicious!
Wow! Nothing else to add. Just wow