Sesame-Seared Tuna Tataki, Carrot & Ginger Purée, Soy Glaze and Yuzu Pearls

by Living-Airline9487

5 Comments

  1. PM_ME_Y0UR__CAT on

    The upper swoosh of purée is too much. Just go with the lower left one. Maybe swoosh a bit tidier?

    Also not sure about the brown blob. How about some artful dots?

    Not too sure about the pearls either, a lot of yellow. Maybe hit em with a bit of turmeric to make the yellow pop? Or get some red/ pink in there, somehow.

    Good negative space, fish looks tasty!

  2. A sea of carrot puree. The puree does not look smooth – it looks very grainy. Is the brown thing a soy glaze? A glaze is something on something – not a stand alone sauce. Whatever it is it also looks weird and grainy. You say the tuna is seared – it certainly doesn’t show any signs of searing. Your pearls look irregular and unappetizing. Dill on a Japanese dish? This isn’t a traditional herb for such a dish.

    Less is much, much, much more.

  3. If you’re serving 3 cubes on a plate, you need to work to ensure they’re uniform. Colors are great tho.

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