A5 Miyazaki Filet//Charred Asparagus//Ramp Emulsion//Black Garlic Kanzuri//Various Edible Weeds from my Backyard 🥩🌱

Okay the arrangements on those asparagus is impeccable, although I’d like to see a bit more variety.

This is dope. I’d put maldon on the meat, but I also have high cholesterol. Very nice.

This looks amazing.

Only thing I might comment on is if you can butcher the meat differently so that when you slice you are slicing across the grain. I know it’s a5 so it’s probably tender AF regardless, but it still tastes better and makes for a nicer looking presentation when there aren’t those splitting lines of muscle fibers visible making your knife work look sloppy.

But if you’re getting in already portioned meat then you can’t do anything about it

I love the simplicity but also appreciate the incredibly intricate and delicate details on the asparagus. Really great work.

Great composition on the plate. Excellent preparation.