bluefin tuna, aji amarillo, blood orange, pumpkin seed

akami crudo

seasonal white fish, maitake, curried tomato

sakana tom yum

spicy crunchy tuna

japanese cheesecake, tamarind caramel, spiced rum ice cream

banana's foster

ebii

corn relish, black berries, aji amarillo creme fraiche

pork belly

pickled cucumber, cilantro, avocado, soy aioli

softshell crab

thai okashi

striped jack, green apple, shiso zu, brown butter, smoked trout roe

shima aji

romanesco, shiitake, hazelnut, coconut beurre blanc

halibut

wagyu ringo

bluefin tataki

bok choy

brioche toast, cashew praline, honey ice cream

honey toast

tako maki

pork belly katsu, pickled cucumber, fried egg miso

ham and eggs

kabocha

scallop

brussels sprouts

chicken thigh, sweet chili, seasonal pickle

karaage

zero sen

snow crab maki

vanilla custard, salted fudge, toasted blondie

fried milk

crispy tofu

Carefully slice the bluefin tuna into thin sashimi-style pieces. Arrange them on a chilled serving plate.

Prepare the Tuna

In a small bowl, mix the aji amarillo paste, blood orange juice, and olive oil until well combined.

Make the Dressing

Drizzle the dressing over the tuna slices. Scatter the blood orange segments and pumpkin seeds on top.

Assemble the Dish

Sprinkle sea salt and fresh cilantro over the dish to taste. Serve immediately.

Season and Garnish

Bluefin Tuna

Aji Amarillo Paste

Blood Orange Juice

Blood Orange Segments

Pumpkin Seeds

Olive Oil

Sea Salt

Fresh Cilantro

Clean and cut the seasonal white fish into bite-sized pieces. Clean the maitake mushrooms by wiping them with a damp cloth. Set aside.

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add minced garlic, grated ginger, and sliced Thai chili. Sauté until fragrant, about 2 minutes.

Sauté Aromatics

Add the maitake mushrooms to the pot and sauté for another 3-4 minutes until they begin to soften.

Add Mushrooms

Pour in the curried tomato sauce and coconut milk. Stir well to combine and bring to a gentle simmer.

Make the Sauce

Add the white fish pieces to the pot. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

Stir in the fish sauce and lime juice. Taste and adjust seasoning if necessary.

Season the Soup

Garnish with chopped cilantro and serve hot. Enjoy your sakana tom yum!

Serve

Seasonal white fish (e.g., cod or halibut)

Maitake mushrooms

Curried tomato sauce

Coconut milk

Lime juice

Fresh cilantro, chopped

Fish sauce

Thai chili, sliced

Garlic, minced

Ginger, grated

Vegetable oil

In a mixing bowl, combine the drained canned tuna, diced cucumber, diced avocado, mayonnaise, sriracha sauce, soy sauce, sesame oil, and chopped green onions. Mix gently until everything is well combined.

Prepare the Tuna Mixture

Add salt and black pepper to taste, mixing gently to incorporate the seasoning.

Season the Mixture

Spoon the spicy tuna mixture into a serving bowl and top with crispy fried onions for added crunch. Serve immediately.

canned tuna (in water)

cucumber, diced

avocado, diced

mayonnaise

sriracha sauce

soy sauce

sesame oil

green onions, chopped

crispy fried onions

salt

black pepper

Preheat your oven to 160°C (320°F). In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Incorporate the heavy cream, vanilla extract, cake flour, and cornstarch until fully combined.

Prepare the Batter

Pour the mixture into a greased 8-inch round cake pan. Place the cake pan in a larger baking dish filled with water (water bath). Bake for 60 minutes or until the center is set. Let it cool before removing from the pan.

Bake the Cheesecake

In a saucepan, combine sugar and water. Heat until the sugar dissolves and turns a golden color. Mix in the tamarind paste, butter, and salt, stirring until smooth. Allow to cool slightly before serving.

Make the Caramel

In a saucepan, combine heavy cream, milk, and sugar. Heat until just below boiling. In a separate bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Return this mixture to the saucepan and cook until it thickens slightly.

Prepare the Ice Cream Base

Remove from heat and stir in the spiced rum and vanilla extract. Chill the mixture in the refrigerator for at least 4 hours, then churn in an ice cream maker according to the manufacturer's instructions.

Chill and Churn the Ice Cream

cream cheese

granulated sugar

heavy cream

eggs

cake flour

cornstarch

vanilla extract

tamarind paste

water

butter

milk

spiced rum

egg yolks

Pat the shrimp dry with paper towels to remove excess moisture. This helps the batter adhere better.

Prepare the Shrimp

In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice water to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be lumpy.

Make the Tempura Batter

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Dip each shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches to avoid overcrowding. Cook for 2-3 minutes or until the shrimp are golden brown and crispy.

Fry the Shrimp

Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with dipping sauce.

Drain and Serve

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Baking powder

Ice water

Salt

Vegetable oil (for frying)

Dipping sauce (such as tentsuyu)

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, then rub with olive oil, salt, and pepper. Place the pork belly in a roasting pan, skin side up.

Prepare the Pork Belly

Roast in the preheated oven for about 2.5 to 3 hours, until the meat is tender and the skin is crispy. Allow to rest for 15 minutes before slicing.

Roast the Pork Belly

In a bowl, combine corn, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Make the Corn Relish

In a small bowl, mix together creme fraiche, aji amarillo paste, and lime juice until smooth.

Prepare the Aji Amarillo Creme Fraiche

Slice the pork belly and serve with corn relish, fresh blackberries, and a drizzle of aji amarillo creme fraiche.

Pork belly

Black pepper

Olive oil

Thinly slice the cucumber and place in a bowl. Sprinkle with salt and let it sit for 10 minutes. Rinse and drain, then mix with lime juice and set aside.

Pickle the Cucumber

In a bowl, combine mayonnaise, soy sauce, lime juice, salt, and black pepper. Whisk until smooth and set aside.

Prepare the Soy Aioli

Clean the softshell crabs by removing the gills and rinsing under cold water. Pat dry and season with salt and pepper.

Prepare the Softshell Crabs

Dredge the crabs in flour, shaking off excess. Heat oil in a deep pan over medium-high heat. Fry the crabs for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Dredge and Fry the Crabs

On a plate, place the fried softshell crabs, top with pickled cucumber, sliced avocado, and garnish with fresh cilantro. Drizzle with soy aioli before serving.

softshell crabs

cucumber

fresh cilantro

ripe avocado

lime juice

flour

oil for frying

In a pot, bring 4 cups of water to a boil. Add the pandan leaves and let them simmer for about 10 minutes to extract the flavor.

Prepare the Pandan Infusion

Remove the pandan leaves and add the Thai tea leaves to the boiling water. Steep for 5-7 minutes, then strain the tea into a separate bowl, discarding the leaves.

Infuse the Thai Tea

In a mixing bowl, combine the strained Thai tea with coconut milk, sugar, and salt. Stir until the sugar dissolves completely.

Mix the Coconut Base

In another bowl, whisk together tapioca flour, cornstarch, and vanilla extract. Gradually add the coconut mixture to the dry ingredients, stirring until smooth.

Pour the batter into a greased steaming dish or individual molds. Steam for 20-25 minutes or until set.

Steam the Mixture

Let the okashi cool for a few minutes before cutting into squares or desired shapes. Serve at room temperature or chilled.

Cool and Serve

Pandan leaves

Thai tea leaves

Sugar

Water

Tapioca flour

Vanilla extract

Rinse the shima aji fillets under cold water and pat dry. Thinly slice the green apple and set aside. Wash and dry the shiso leaves.

In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma. Remove from heat and set aside.

Make the Brown Butter

Season the shima aji fillets with salt and pepper on both sides.

Season the Fish

In a skillet over medium-high heat, add a little oil and sear the shima aji fillets for about 2-3 minutes on each side until they are cooked through and have a nice crust.

Sear the Fish

On a plate, place the seared shima aji fillet. Arrange the sliced green apple and shiso leaves around it. Drizzle with brown butter and top with smoked trout roe.

Assembly

Serve immediately and enjoy the dish while it's warm.

Shima Aji (Striped Jack)

Green Apple

Shiso Leaves

Butter

Smoked Trout Roe

Pepper

In a saucepan, combine coconut milk and butter over medium heat. Stir until the butter melts and the mixture is emulsified. Season with salt and pepper. Keep warm.

Prepare the Coconut Beurre Blanc

Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast for about 10 minutes, or until golden and fragrant. Let cool, then chop coarsely.

Roast the Hazelnuts

Cut the romanesco into florets and steam until tender, about 5-7 minutes. Season with salt and pepper.

Cook the Romanesco

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shiitake mushrooms and sauté until golden brown and tender, about 5-6 minutes. Season with salt and pepper.

Akami Crudo

Sakana Tom Yum

Spicy Crunchy Tuna

Banana's Foster

Ebii

Pork Belly

Softshell Crab

Thai Okashi

Shima Aji

Halibut

Wagyu Ringo

Bluefin Tataki

Bok Choy

Honey Toast

Tako Maki

Ham And Eggs

Kabocha

Scallop

Brussels Sprouts

Karaage

Zero Sen

Snow Crab Maki

Fried Milk

Crispy Tofu