Can we see more of the squid?? I like the use of the variegated fenugreek leaves.
medcrafting on
Less stem on the fenugreek but it looks really nice, solid 7/10
fattnessmonster on
Fucking soignee.
TehTabi on
Question: Where’s the squid? Oh, it’s right underneath all that other stems, leaves, and garnish.
Is this an appetizer? A salad?
ALLYOURBASFS on
Looks great.
Would work well with Hamachi also.
BerryStainedLips on
Sea lavender?? That’s a new one for me. Is it a marine plant? And is it fragrant?
SAT0R777 on
This looks so refreshing, also amazing composition!
CPRKitchen on
Could use some more yellow or red to balance out that green. Maybe something like dandelion petals?
Proud-Butterfly6622 on
Beautiful spring colors but too much green. Add a soft pastel color to it.
Mexican_Chef4307 on
Have you eaten raw squid? Or lightly cooked squid? Do you like the texture or flavor? All these flavors if you’re not from Japan straight up, sounds not pleasing
Carlsincharge__ on
I get what you’re going for chef, and I think this looks fantastic. Don’t listen to these guys. It looks light and floral which screams spring to me, and is great at showcasing the interesting garnishes you’ve got.
Tornado_Wind_of_Love on
How are the guests supposed to eat it? It’s a small plate
edit: There is a balance between plating and taste.
If I were plating it I’d dice the greens underneath and put the squid on top.
2nd edit: It looks tasty!
24c24s on
Great looking dish. Beautiful garnishes and great assembly. Nice job
13 Comments
Can we see more of the squid?? I like the use of the variegated fenugreek leaves.
Less stem on the fenugreek but it looks really nice, solid 7/10
Fucking soignee.
Question: Where’s the squid? Oh, it’s right underneath all that other stems, leaves, and garnish.
Is this an appetizer? A salad?
Looks great.
Would work well with Hamachi also.
Sea lavender?? That’s a new one for me. Is it a marine plant? And is it fragrant?
This looks so refreshing, also amazing composition!
Could use some more yellow or red to balance out that green. Maybe something like dandelion petals?
Beautiful spring colors but too much green. Add a soft pastel color to it.
Have you eaten raw squid? Or lightly cooked squid? Do you like the texture or flavor? All these flavors if you’re not from Japan straight up, sounds not pleasing
I get what you’re going for chef, and I think this looks fantastic. Don’t listen to these guys. It looks light and floral which screams spring to me, and is great at showcasing the interesting garnishes you’ve got.
How are the guests supposed to eat it? It’s a small plate
edit: There is a balance between plating and taste.
If I were plating it I’d dice the greens underneath and put the squid on top.
2nd edit: It looks tasty!
Great looking dish. Beautiful garnishes and great assembly. Nice job