Dining Experience Recipe

Scallop sashimi with yuzu kosho

Arrange 6 thinly sliced Hokkaido scallops on chilled small plates. Spoon 10 ml citrus ponzu over each portion, place a tiny smear (about 1/6 tsp) of yuzu kosho on each scallop, top with a micro shiso leaf and a light pinch of flaky sea salt. Serve immediately with a small dab of fresh wasabi on the side.

Uni on kombu dashi with nori crisp

Warm the kombu dashi gently (do not boil) to about 60°C. Stir in shio koji into the warm dashi until dissolved. Place a tablespoon (approx. 20 g) of Atlantic uni into shallow tasting spoons or small bowls. Pour 15–20 ml of the warm kombu dashi over each spoonful of uni. Lay a nori crisp angled across each spoon and serve immediately so the nori retains some crunch.

Simmered kelp-cod with spinach

Pat the kelp-cod dry and cut into four equal portions (about 100 g each). Combine dashi, light soy sauce, mirin and sake in a shallow pan and bring to a gentle simmer. Add the grated ginger and the filets, skin side up if applicable. Poach gently for 6–8 minutes until fish flakes easily but remains glossy. Meanwhile, blanch the young spinach in boiling salted water for 20–30 seconds, shock in iced water, squeeze out excess water and divide into four portions. Remove the fish to warm plates, spoon a little simmering broth over each portion, place a nest of blanched spinach alongside, and finish with a light scatter of toasted sesame seeds if desired.

Grilled salmon & shrimp with smoked soy glaze

Preheat a grill or broiler to high. Pat salmon dry, oil lightly with sesame oil and season very lightly with flaky sea salt. Grill skin side down 4–6 minutes, flip and brush smoked soy glaze, then grill 2–3 more minutes until just cooked through and caramelized. For the shrimp, toss peeled shrimp with a teaspoon of sesame oil and a pinch of salt, and grill 1–2 minutes each side until opaque. Finish both with an extra brush of smoked soy glaze and serve with charred lemon halves for squeezing over the seafood.

Steamed sushi rice & pickled daikon

Combine rinsed sushi rice and 360 ml water in a rice cooker or heavy pot; cook per rice cooker instructions or bring to a simmer, cover and steam 12–14 minutes then rest 10 minutes. While rice cooks, warm rice vinegar and sugar gently until sugar dissolves; fold into cooked rice off heat, fanning and cutting to give glossy grains. Form small portions (about 60 g each) to present with a thin ribbon of pickled daikon atop as a refreshing bite between courses.

Citrus granite & dashi jelly spoon

Spoon a small cube (about 20–30 ml) of dashi jelly into tasting spoons, top with a quenelle (10–15 ml) of citrus granite and finish with a drop of shiso oil. Serve immediately; the cold citrus granite will act as a sharp, cleansing bite while the dashi jelly provides umami depth.

Matcha panna cotta with sesame tuile

Prepare matcha panna cotta in advance and chill until set. To serve, spoon 80–100 ml panna cotta into small bowls, place a white sesame tuile on the rim, and drizzle a thin line (about 5–10 ml) of black sesame gel across the surface. Garnish with a micro cilantro leaf or two for contrast.

Serve pickled ginger alongside the sushi/rice portion as a palette cleanser. Keep toasted sesame seeds in a small dish for diners to sprinkle if desired. Use micro cilantro and additional micro shiso leaves to finish plates for color and aromatics. Ensure flaky sea salt is available for finishing the grilled items.