Did a private 11 course dinner last weekend, lots of work but lots of feedback and fun
Chicken wing, confit then deboned then seared till crisp, black garlic mayo, furikake
Tomato Dashi Gelee, Momotaro tomato tartare, langoustine confit in chorizo oil, mizuna with white balsamic
Fresh yuba, uni, oscietra caviar, wasabi greens, sorrel flowers
Salmon poached in gochujang butter, seaweed puree, chestnuts and chives
Abalone 2 ways: cooked lightly in yuzu butter emulsion, and deep fried with panko
Chicken congee, crab, sabayon, curry
Beef 2 ways, shortrib cooked indonesian style with zucchini in peanut sauce, ribeye charcoal grilled with asian chimichurri
Clam broth, grilled mochi, yuzu peel
Bruleed Tamagoyaki
Financier cake, miso white chocolate, green tea
