I’d personally smash this. However in a professional setting, the protein sitting in a puddle isn’t great. A nice tight mound of well seasoned rice with the beef nicely arranged on top and the sauce encircling the base would be attractive.
ranting_chef on
I would kill this. Not normally a fan of puddles like this but I make an exception for ponzu with seared beef. If all that oil is sesame, it may be a bit strong, but maybe it’s perfect – I wish I could take a bite and let you know.
salamandersquach on
My favorite Japanese spot serves their tataki on a bed of julienned cucumber to elevate it and lines it up and a long rectangular sushi plate and it looks phenomenal. This looks like it’s a carpaccio plating which is pretty but feels flat (literally). The cuke is nice and refreshing and takes nothing away from the flavor while also elevating the dish(literally).
4 Comments
I’d personally smash this. However in a professional setting, the protein sitting in a puddle isn’t great. A nice tight mound of well seasoned rice with the beef nicely arranged on top and the sauce encircling the base would be attractive.
I would kill this. Not normally a fan of puddles like this but I make an exception for ponzu with seared beef. If all that oil is sesame, it may be a bit strong, but maybe it’s perfect – I wish I could take a bite and let you know.
My favorite Japanese spot serves their tataki on a bed of julienned cucumber to elevate it and lines it up and a long rectangular sushi plate and it looks phenomenal. This looks like it’s a carpaccio plating which is pretty but feels flat (literally). The cuke is nice and refreshing and takes nothing away from the flavor while also elevating the dish(literally).
Sloppy knife work.