Signature Tasting Recipe

Prepare crispy rice cakes

Shape cooled sushi rice into four compact 1.5-inch square or round cakes (about 1/4 cup rice each). Press tightly, sprinkle each with a pinch of salt. Heat a nonstick skillet over medium-high and add 2 tablespoons neutral oil. Pan-fry rice cakes 2–3 minutes per side until deeply golden and crisp; drain briefly on paper towel and keep warm.

Make tuna tartare

Dice the ahi tuna into small uniform cubes. In a bowl combine tuna with yuzu juice, soy sauce, sesame oil, sliced scallion and toasted sesame seeds. Taste and adjust acidity or salt; keep chilled until plating (no more than 15 minutes).

To serve: Spoon approximately 2 tbs of tartare onto each warm crispy rice cake. Garnish with a few more sesame seeds and a sliver of scallion. Serve immediately (makes four bites for two people).

If octopus is refrigerated, bring to room temperature for 10 minutes. Slice into 1/2-inch medallions. In a small saucepan melt butter over low heat, whisk in white miso until smooth, then add minced garlic and lemon juice; keep warm but do not boil.

Heat a skillet over medium-high heat, add olive oil. Sear octopus pieces 1–2 minutes per side until edges caramelize and warmed through. Add miso-butter to the pan, spoon over octopus for 30 seconds to glaze. Plate warm, finish with a crack of black pepper and microgreens. Serve immediately.

Using a very sharp knife, slice salmon and hamachi against the grain into six even sashimi slices each fish roughly 1/4-inch thick (aim for three pieces per fish per person; total indicated quantities serve two). Arrange three salmon and three hamachi slices on chilled plate.

Accompany with small portions of julienned ginger, wasabi and soy sauce for dipping. Serve immediately to preserve texture.

If wakame is dried, rehydrate per package instructions, then drain and thoroughly squeeze out excess water. In a bowl combine wakame, sliced shiso and chiffonaded mint.

Whisk rice vinegar, mirin, soy sauce and sesame oil together; toss dressing with seaweed mixture and sprinkle toasted sesame seeds. Chill briefly (5–10 minutes) and serve as a bright palate cleanser.

Make the glaze by whisking white miso, mirin, sake and sugar in a small bowl until smooth. Pat the black cod dry and spread half of the glaze on the flesh side; reserve remaining glaze for finishing. Marinate for 15–30 minutes in the refrigerator (not necessary to fully penetrate).

Preheat oven to 200°C (400°F) with rack in upper third. Heat an ovenproof skillet over medium-high and add 1 tsp neutral oil. Sear fish flesh-side down 1–2 minutes to caramelize, then transfer skillet to oven. Roast 6–8 minutes until just opaque and flaky (timing depends on thickness). Brush with reserved glaze, broil 1 minute if you want additional caramelization—watch closely to avoid burning. Rest 2 minutes, garnish with sliced scallion and slice into two shared portions.

Bring dashi to a gentle simmer in a small saucepan. Add light soy sauce and mirin and taste to confirm a balanced, lightly seasoned broth.

If using fresh udon, briefly separate and blanch in boiling water 30–60 seconds, then drain. Add noodles to the simmering broth with sliced shiitake and heat together 1–2 minutes until noodles warmed through and mushrooms tender. Portion into a small bowl, top with julienned scallion and serve immediately as a comforting, light course.

Prepare matcha-infused milk

Whisk matcha powder into a small amount of the warm milk to form a smooth paste (no lumps). In a saucepan combine the remaining milk and heavy cream and heat until just steaming; remove from heat and whisk in matcha paste until fully incorporated.

Make custard

In a bowl whisk together egg yolks, sugar and cornstarch until pale. Slowly temper the warm matcha milk into the yolks in a thin stream while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula until the custard thickens enough to coat the back of a spoon (do not boil). Remove from heat and strain if necessary for smoothness.

Black sesame crunch

In a small skillet toast black sesame seeds briefly, then stir in butter until seeds are glossy and cluster slightly; remove and let cool to form a crunchy nib. Alternatively, mix toasted seeds with a teaspoon of sugar and press into a thin layer to harden.

Divide custard into two small serving dishes, chill 10–15 minutes to slightly set (or longer if preferred). Just before serving top each with a sprinkle of black sesame crunch. Serve chilled or slightly cool.