Chef's Tasting Omakase ‡ Recipe
ten-course daily tasting menu
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Ingredients
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Course 1 — Amuse-Bouche: Citrus-Soy Tuna Bite
Course 2 — Chilled Vegetable Verrine
Course 3 — Light Soup: Dashi-Kissed Mushroom Consommé
Course 4 — Sashimi: Seared Scallop with Ponzu Gel
Course 5 — Grilled Interlude: Miso-Glazed Eggplant
Course 6 — Palate Cleanser: Yuzu Granita
Course 7 — Fish Course: Miso-Glazed Black Cod Bite
Course 8 — Meat Course: Soy-Glazed Duck with Baby Turnip
Course 9 — Cheese & Rice: Truffled Rice Spoon with Comté
Course 10 — Dessert: Matcha Panna Cotta with Black Sesame Crisp
Method
Course 1 — Amuse-Bouche: Citrus-Soy Tuna Bite
- 1
assemble
Gently toss the diced sushi-grade tuna with soy sauce, yuzu (or lime) juice and sesame oil. Fold in the finely sliced scallion. Spoon about 1 tablespoon (≈0.25 cups total recipe makes several bites) onto a tasting spoon or small plate. Sprinkle toasted sesame seeds on top and serve immediately.
Course 2 — Chilled Vegetable Verrine
- 2
prepare vegetables
Combine cucumber, heirloom tomato and avocado in a bowl. Lightly dress with olive oil and red wine vinegar, season with salt and pepper. Layer into a small clear glass or verrine: cucumber first, then tomato, then avocado. Top with microgreens. Chill briefly (5–10 minutes) and serve cold.
Course 3 — Light Soup: Dashi-Kissed Mushroom Consommé
- 3
heat and finish
Warm the kombu dashi in a small saucepan over medium-low heat until just steaming; do not boil. Add the thinly sliced mushrooms and simmer gently 2–3 minutes until mushrooms are tender and infused. Stir in mirin and light soy sauce, taste and adjust with a pinch of salt if needed. Ladle into a small cup and garnish with julienned scallion. Serve hot.
Course 4 — Sashimi: Seared Scallop with Ponzu Gel
- 4
make ponzu gel
Warm the ponzu gently in a small pot, sprinkle in agar-agar, whisk and bring to a simmer for 1 minute to activate agar. Pour into a tiny shallow dish and refrigerate until set, about 10–15 minutes. Cut into a very small cube for garnish.
- 5
sear scallop
Pat scallops dry. Heat neutral oil in a small skillet over high heat until shimmering. Sear scallop cut-side down 20–30 seconds to develop a light golden crust; flip 5–10 seconds if desired to warm through (should remain almost raw inside). Remove and rest briefly. Plate scallop, top with one ponzu gel cube and micro shiso. Serve immediately.
Course 5 — Grilled Interlude: Miso-Glazed Eggplant
- 6
- 7
cook eggplant
Broil or grill the eggplant cut-side up on high for 4–6 minutes until the glaze is caramelized and the flesh is tender. Remove, sprinkle with toasted sesame and serve warm as a small interlude portion.
Course 6 — Palate Cleanser: Yuzu Granita
- 8
freeze
Stir together yuzu (or lemon) juice, water and sugar until sugar dissolves. Pour into a shallow metal pan and place in the freezer. After 30 minutes, scrape with a fork to form flaky crystals; repeat scraping every 20–30 minutes until you have a light granita (about 1–2 hours depending on freezer). Serve a small teaspoon portion between courses to refresh the palate.
Course 7 — Fish Course: Miso-Glazed Black Cod Bite
- 9
- 10
cook and finish
Preheat oven broiler or a hot skillet. Wipe excess marinade, sear the fish briefly in neutral oil skinless side down just to color, then transfer to broiler for 3–4 minutes or until the glaze begins to caramelize and the fish flakes easily. Plate a small bite, finish with a tiny shave of pickled ginger and serve immediately.
Course 8 — Meat Course: Soy-Glazed Duck with Baby Turnip
- 11
glaze
In a small pan combine soy sauce, mirin and brown sugar. Heat until sugar dissolves and the sauce is glossy; remove from heat.
- 12
sear duck and prepare turnip
Season the thin slice of duck breast lightly. In a hot skillet, sear the duck briefly (skin-side first if present) to render fat and crisp edges — about 30–45 seconds per side for a tasting slice. Brush lightly with the soy-mirin glaze to coat. Quickly blanch thinly sliced baby turnip in boiling salted water for 30–45 seconds until just tender, then cool in ice water and drain. Plate the duck slice over a small turnip fan, garnish with micro herbs and serve.
Course 9 — Cheese & Rice: Truffled Rice Spoon with Comté
- 13
finish rice
Warm the cooked short-grain rice briefly in a pan with butter until glossy and heated through. Stir in the grated Comté so it melts slightly into the rice. Finish with one tiny drop of truffle oil and a pinch of minced chive. Serve a small spoonful as a savory, cheesy bite.
Course 10 — Dessert: Matcha Panna Cotta with Black Sesame Crisp
- 14
bloom gelatin
Sprinkle gelatin over 1 tablespoon cold milk and let bloom 3–5 minutes.
- 15
make panna cotta
In a small saucepan, combine remaining milk and heavy cream with sugar and matcha powder, whisking to dissolve lumps. Warm over low heat until just below simmering. Remove from heat, stir in the bloomed gelatin until fully dissolved. Strain if necessary to ensure a silky texture. Pour into a very small mold or tasting spoon and chill in refrigerator until set, minimum 1–2 hours (for tasting portion, a small set may take 30–45 minutes if cold and shallow).
- 16
prepare crisp and plate
Lightly toast black sesame seeds in a dry pan and grind coarsely; combine with crushed rice cracker or thin tuile to make a crisp garnish. Unmold or spoon the panna cotta, top with the black sesame crisp and serve chilled.
