Chef's Tasting Omakase ‡ Recipe

Cook and mash

Place diced Yukon gold potatoes in a small pot and cover with cold water. Bring to a simmer and cook until tender, about 10–12 minutes. Drain well and return to the pot. Add butter, milk and sea salt; mash until smooth and slightly stiff. Chill 15 minutes until firm enough to shape.

Shape and finish

Form the chilled mashed potato into a small sphere (about 1 inch). Heat neutral oil in a small skillet over medium-high heat. Lightly sear the sphere on all sides until a thin golden crust forms, about 1 minute per side. Finish with a very light sprinkle of furikake and serve warm.

Lay thin halibut slices on a chilled plate. Whisk together yuzu (or lime) juice, soy sauce, sesame oil and grated ginger. Spoon 1/2 tsp of the dressing over the fish, scatter microgreens on top and serve immediately. Keep remaining dressing to one side for guests who want more.

Preheat broiler or oven to 450°F (230°C). Score eggplant flesh in a crosshatch pattern. Brush cut sides with a little oil and place cut-side up on a sheet pan. Combine white miso, mirin, sake and sugar to form a smooth glaze. Spread glaze over eggplant halves generously. Broil or roast until flesh is tender and glaze is caramelized, about 8–12 minutes. Sprinkle toasted sesame seeds and serve hot.

Toss thin cucumber slices with rice vinegar, sugar and salt; let sit 5 minutes to lightly pickle. Gently fold pickled cucumber into crab meat, adjust seasoning with a tiny pinch of salt if needed, and finish with chopped chives. Serve cold on a small spoon or bite plate.

Make dashi

Wipe kombu with a damp cloth and soak in 2 cups (480 ml) cold water for 20 minutes. Heat slowly to just before boiling, remove kombu, then add bonito flakes. Simmer 30 seconds, then strain through a fine sieve or cheesecloth to yield about 1¼ cups (300 ml) dashi.

Cook clams

Bring the dashi to a gentle simmer, add clams and cover. Steam until clams open, 3–5 minutes. Discard any unopened clams. Season with light soy sauce to taste. Ladle into small bowls, top with thin scallion slices and serve immediately.

Combine yuzu (or lemon) juice, water and sugar in a shallow metal pan; stir until sugar dissolves. Freeze until edges begin to ice, about 45 minutes, then scrape with a fork to form icy flakes. Repeat scraping every 30–45 minutes until fully frozen and flaky, about 2–3 hours total. Spoon a small amount into chilled shot glasses as a palate cleanser.

Pat black cod dry and season lightly with salt. Heat a nonstick skillet over medium-high heat. Place fillet skin-side down and cook 3–4 minutes until skin is crisp; flip and cook 1–2 minutes more until just opaque through. Remove from pan and add butter to skillet; let melt and swirl in soy sauce. Spoon soy butter over the fillet, garnish with sliced scallion and serve immediately.

Mix red miso, brown sugar and minced garlic into a paste. Coat short rib pieces evenly and marinate at least 30 minutes (or up to 4 hours refrigerated). Heat a heavy skillet or grill pan with oil over high heat. Sear short rib pieces 1–2 minutes per side for medium-rare to medium (depending on thickness), or longer if preferred. Rest briefly, slice into bite-size pieces if needed, garnish with sliced scallion and serve.

Fluff cooked short-grain rice and toss gently with rice vinegar and toasted sesame seeds. Portion half a cup per serving (this course uses ½ cup). Top with chopped umeboshi and serve warm or at room temperature in a small bowl.

Bloom gelatin

Sprinkle gelatin over 1 tsp cold water and let bloom 5 minutes.

Heat cream mixture

In a small saucepan combine heavy cream, milk, sugar and matcha powder. Whisk over medium heat until steaming and sugar dissolves (do not boil). Remove from heat and whisk in bloomed gelatin until fully dissolved.

Strain mixture into a small cup or mold, cool to room temperature, then refrigerate at least 3 hours until set. To serve, unmold or spoon panna cotta into a small dish and dot with black sesame paste or a sprinkle of ground toasted sesame.