I think this is my favorite thing you’ve posted so far, though I love everything you’ve done. It’s beautiful. Keep up the awesome work. You rock!
FriskyBrisket12 on
Fuck yes. That’s all I’ve got to say.
autoredial on
Super clean plating and clearly highlights the budin and wagyu. Love it! Maybe one more slice of wagyu to reach edge.
jr897 on
Can you share the recipe for the budin? I saw this and my mouth started watering.
RapportRaptor on
Damn, I really like this. I’m not a big wagyu fan but would imagine it would work perfectly with a flat iron cut as well.
monkey_trumpets on
Is the bread burnt? Is that why it’s black?
ChefPneuma on
Looks beautiful, nice and clean and the flavors all
Sound complimentary and exciting.
My only advice would be to trim down the bread. Maybe cut horizontally halfway and trim the length so the meat is more flush.
joross31 on
Stunning, as always. I really want to try everything you post! Really beautiful work. I agree with the comment on laying the beef all the way across the top for the visual but either way, this is gorgeous and elegant! I really like the lighting you got on this one too 🙂
Coldcoffeeinthemorn on
Looks kinda awkward, like I’m just thinking how I would eat this. Imo you should slice the bread In 6 pieces and slice Miyazaki in 6. 1 piece per. I would be easier to eat and more elegant. Do some radish tsuma… now we’re talking.
South_Remove8508 on
Man you guys know you’re posting just to flex by the point you’re getting professional camera shots of your dishes lmao
not that im complaining, dish looks sick
[deleted] on
[removed]
ajarofpnutbutr on
I love mouth fulls of micro basil and a farts worth of flavor from the radish 🥸
JacksonW2006 on
I saw this dish and instantly knew which chef it was! You have quite a distinctive style and I am here for it! Great work as I’ve come to expect
BBennison9 on
I think it looks great but the demi should be more present than just on top of the budin. Or a different thought, you should have dressed the radish and basil and made it more like a micro salad. Either way these are more nitpicks than anything.
Thatssokits on
This looks clean af! This i like 🤌🏽
plumcreekwagyubeef on
Wow, the plating on this A5 Wagyu with rye, goat milk budin, chanterelle, and black truffle is truly stunning! The colors, textures, and balance are on point. I can only imagine how heavenly it tastes. Great job, chef!
16 Comments
I think this is my favorite thing you’ve posted so far, though I love everything you’ve done. It’s beautiful. Keep up the awesome work. You rock!
Fuck yes. That’s all I’ve got to say.
Super clean plating and clearly highlights the budin and wagyu. Love it! Maybe one more slice of wagyu to reach edge.
Can you share the recipe for the budin? I saw this and my mouth started watering.
Damn, I really like this. I’m not a big wagyu fan but would imagine it would work perfectly with a flat iron cut as well.
Is the bread burnt? Is that why it’s black?
Looks beautiful, nice and clean and the flavors all
Sound complimentary and exciting.
My only advice would be to trim down the bread. Maybe cut horizontally halfway and trim the length so the meat is more flush.
Stunning, as always. I really want to try everything you post! Really beautiful work. I agree with the comment on laying the beef all the way across the top for the visual but either way, this is gorgeous and elegant! I really like the lighting you got on this one too 🙂
Looks kinda awkward, like I’m just thinking how I would eat this. Imo you should slice the bread In 6 pieces and slice Miyazaki in 6. 1 piece per. I would be easier to eat and more elegant. Do some radish tsuma… now we’re talking.
Man you guys know you’re posting just to flex by the point you’re getting professional camera shots of your dishes lmao
not that im complaining, dish looks sick
[removed]
I love mouth fulls of micro basil and a farts worth of flavor from the radish 🥸
I saw this dish and instantly knew which chef it was! You have quite a distinctive style and I am here for it! Great work as I’ve come to expect
I think it looks great but the demi should be more present than just on top of the budin. Or a different thought, you should have dressed the radish and basil and made it more like a micro salad. Either way these are more nitpicks than anything.
This looks clean af! This i like 🤌🏽
Wow, the plating on this A5 Wagyu with rye, goat milk budin, chanterelle, and black truffle is truly stunning! The colors, textures, and balance are on point. I can only imagine how heavenly it tastes. Great job, chef!