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Ingredients
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Course 1 — Amuse-Bouche: Citrus-cured Scallop
Course 2 — Small Plate: Seared A5-style Wagyu Bite
Course 3 — Simmered Course: Dashi-poached Oyster & Mushroom
Course 4 — Grilled Course: Miso-glazed Black Cod
Course 5 — Rice Course: Truffled Sushi Rice with Seared Uni
Course 6 — Palate Cleanser: Yuzu Sorbet
Course 7 — Dessert: Matcha Panna Cotta with Black Sesame Crunch
Method
Course 1 — Amuse-Bouche: Citrus-cured Scallop
- 1
Cure scallops
Rinse scallops and pat very dry. In a small bowl, combine kosher salt and sugar. Lightly dust each scallop with the salt-sugar mixture on both sides (about 1/4 tsp per scallop). Place scallops in a single layer on a tray, cover, and refrigerate for 10 minutes to firm and lightly cure.
- 2
Dress and finish
After 10 minutes, quickly rinse under cold water to remove excess cure, pat dry. Arrange scallops on chilled spoons or a small plate. Spoon 1/3 tsp yuzu juice over each scallop (total about 2 tbs across all). Drizzle a few drops of extra-virgin olive oil, top with a microgreen and a tiny pinch of fleur de sel. Serve immediately.
Course 2 — Small Plate: Seared A5-style Wagyu Bite
- 3
- 4
- 5
Assemble
Place seared slices on a warmed plate, brush lightly with the soy-mirin mix, top each slice with a small dab (about 1/8 tsp) of fresh wasabi, scatter toasted sesame seeds and sliced scallion. Serve immediately so fat remains silky.
Course 3 — Simmered Course: Dashi-poached Oyster & Mushroom
- 6
Prepare dashi
If using instant dashi, bring 400 ml kombu dashi to a gentle simmer in a small saucepan. If making from kombu, soak kombu ahead and heat gently to just below boil and remove kombu.
- 7
Poach oysters and mushrooms
Add sliced shiitake to the gently simmering dashi and cook 2 minutes. Add shucked oysters and simmer very gently 1–1.5 minutes until oysters just plump (do not overcook). Add light soy sauce and mirin, stir gently to combine.
- 8
Course 4 — Grilled Course: Miso-glazed Black Cod
- 9
Make miso glaze
Whisk together white miso, sake, mirin and brown sugar until smooth. Add a tiny splash of water if needed to reach a brushable consistency.
- 10
Marinate
Pat cod fillets dry. Brush both sides lightly with the glaze (reserve some for finishing). Marinate refrigerated for 30–60 minutes for best flavor.
- 11
Cook
Preheat oven broiler (or grill) to high. Lightly oil a baking sheet or skillet. Place fillets skin-side down under the broiler about 10–12 cm from the heat. Broil 6–8 minutes until glaze is bubbling and caramelized and fish flakes easily (timing depends on thickness). Turn on a moment if you want the top more caramelized, but watch closely.
- 12
Finish
Remove from heat, brush with reserved glaze, let rest 1 minute. Plate with a shiso leaf garnish and serve immediately.
Course 5 — Rice Course: Truffled Sushi Rice with Seared Uni
- 13
Season rice
Warm cooked sushi rice slightly (steam briefly if cold). Gently fold in rice vinegar and sugar until evenly distributed; avoid smashing the grains. Fold in white truffle oil evenly (start with 1 tsp). Taste and adjust.
- 14
Seared uni
Heat a nonstick pan over medium-high. Very briefly (5–8 seconds) sear each uni piece, just to warm and slightly color the surface — use caution, uni is delicate.
- 15
Assemble
Portion about 1/3 cup seasoned rice per serving (total yield noted under servings). Top each small rice mound with a seared uni, sprinkle tiny strips of nori, and serve with soy sauce on the side for gentle dipping.
Course 6 — Palate Cleanser: Yuzu Sorbet
- 16
Make syrup
Combine water and caster sugar in a small saucepan and heat until sugar dissolves. Remove from heat and cool slightly.
- 17
Mix and freeze
Stir yuzu juice and zest into the cooled syrup. Chill the mixture thoroughly in the fridge (30 minutes). Freeze in an ice cream maker according to manufacturer instructions until sorbet sets. If you don't have a machine, pour into a shallow container and freeze, stirring vigorously every 30 minutes until smooth (3–4 cycles).
- 18
Serve
Scoop small portions (1–2 tbsp) as a palate cleanser between courses. Keep frozen until serving.
Course 7 — Dessert: Matcha Panna Cotta with Black Sesame Crunch
- 19
Bloom gelatin
If using gelatin sheets, soak 2 sheets in cold water 5–7 minutes. If using powdered, sprinkle equivalent over 2 tbs cold water and let bloom 5 minutes.
- 20
Heat cream mixture
In a saucepan, combine heavy cream, milk and sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling. Whisk matcha into a small amount of warm liquid to make a smooth slurry, then whisk back into the pan to avoid lumps.
- 21
Incorporate gelatin
Remove pan from heat and squeeze excess water from gelatin sheets (or heat powdered gelatin briefly) and stir into the warm cream until fully dissolved. Add a pinch of salt.
- 22
Set panna cotta
Pour mixture into small molds or ramekins. Cool to room temperature, then refrigerate at least 4 hours or until firmly set.
- 23
- 24
Serve
Unmold panna cotta onto plates or serve in ramekins. Top with a few shards of black sesame crunch and a light dusting of matcha if desired.
