Omakase Recipe

assemble tuna

Combine the finely diced sushi-grade tuna with yuzu or lemon juice, light soy sauce and toasted sesame oil in a small bowl. Stir gently to marinate for 2–3 minutes. Fold in thinly sliced scallion.

Taste and season with a pinch of salt if needed. Spoon small amounts onto each crispy rice or cucumber slice and top with microgreens. Serve immediately.

Rehydrate wakame if using dried according to package, then drain and squeeze out excess water. Combine wakame and thin cucumber slices in a bowl.

Whisk rice vinegar, mirin and soy together, then toss with the seaweed and cucumber. Sprinkle toasted sesame seeds and chili threads on top. Chill briefly and serve cold.

Using a very sharp knife, slice the sashimi-grade fish into clean 1/4-inch thick slices. Arrange on chilled plate.

Serve with a small dab of grated wasabi on the side, pickled ginger and soy sauce for dipping. Advise diners to enjoy the fish plain first, then with condiments.

Whisk white miso, mirin, sake and sugar together until smooth. Pat the black cod dry and spread the miso glaze over the top of the fillet. Marinate for 15–20 minutes (short for small portion).

Preheat broiler or grill to high. Wipe off excess marinade if it’s pooling, then broil the fillet 4–6 minutes until edges caramelize and fish flakes easily. Garnish with thinly sliced scallion and serve hot.

Heat vegetable oil in a small pot to 175°C / 350°F (medium-high).

Make tempura batter by lightly mixing tempura flour with ice-cold sparkling water; do not overmix — small lumps are fine. Keep batter cold.

Pat vegetables dry, dip into batter, and fry 1–2 pieces briefly until light golden, about 1–2 minutes. Drain on paper towel and serve immediately with grated daikon if desired.

If not already prepared, season the cooked sushi rice with rice vinegar (gently fold in). Wet hands with a little water and a pinch of salt, then form small oblong rice mounds (about 1–2 tbsp of rice each).

Place a small dab of wasabi on the underside of each fish slice, then press the fish onto each rice mound to form nigiri. Serve immediately.

For quick granita-style: mix yuzu juice with simple syrup. Freeze in a shallow dish until edges firm, then scrape with a fork into flakes. Serve a small spoonful as a palate cleanser.

Alternatively, if you have an ice-cream maker, churn the mixture and serve a small scoop.

In a small saucepan, combine dashi or beef stock, soy sauce, mirin, sugar and a slice of ginger. Bring to a simmer.

Add the short rib piece, cover and simmer gently until meat is tender, about 45–60 minutes for a small piece. (For a tasting-size portion you can simmer 25–30 minutes if the piece is small and thin.) Reduce braising liquid slightly to glaze the meat and serve a small portion with a little sauce.

Halve the baby eggplant and score the flesh lightly. Brush with a little sesame oil and sear flesh-side down in a hot skillet or char under a broiler until charred and tender, about 4–6 minutes.

Mix red miso with a tiny splash of water to loosen. Spoon a small amount over the charred eggplant, sprinkle with shichimi togarashi if using, and serve warm.

Bloom the gelatin by sprinkling it over 1 tablespoon cold water and let sit 5 minutes. In a small saucepan, warm cream, milk and sugar until sugar dissolves and mixture is steaming (do not boil). Whisk in matcha powder until fully dissolved.

Remove from heat and whisk in bloomed gelatin until melted. Pour into a small mold or ramekin and chill at least 2 hours until set. To serve, unmold or serve directly in dish; garnish with a tiny sprinkle of matcha or fresh mint.

Sequence the courses so hot items are served immediately after cooking (tempura, grilled cod, eggplant). Prepare cold and make-ahead items earlier (sashimi slicing last-minute, yuzu sorbet, seaweed salad, panna cotta chilled). Keep portions small to allow tasting of all ten courses.

Taste and adjust seasoning across courses; ensure soy/wasa bi/pickles are available for diners who want additional seasoning.