Signature Tasting Recipe

Pulse the peeled, seeded cucumber with cold water in a blender until smooth. Add yuzu juice, rice vinegar, 1/8 tsp sea salt and olive oil; pulse once to combine. Chill in the refrigerator while assembling other courses. Serve 2 small spoonfuls per person and garnish with micro cilantro.

Keep fish chilled until ready to serve. Using a very sharp knife, slice toro into two 40 g pieces and tai into two 30 g pieces, cutting at a 45° angle for glossy, even slices. Lightly season snapper with a pinch (about 1/8 tsp) kosher salt and a dusting (1/4 tsp) lemon zest. Arrange slices on chilled plates with shiso leaves. Serve with a small dish of soy sauce and a dab (1/4 tsp) of wasabi on the side.

Cut hamachi into bite-size sashimi pieces (about 8–10 mm thick). In a small bowl, mix Japanese mayonnaise with sriracha and toasted sesame oil and 1/2 tsp soy sauce to make a light spicy dressing. Toss fish with dressing, plate, top with thinly sliced scallion and crispy fried onions. Serve immediately so onions remain crisp.

Wet hands with water mixed with a little rice vinegar. Portion sushi rice into three small oblong nigiri mounds (about 25 g rice each; total ~75 g). Press a tiny amount of wasabi on each fish slice underside. Drape salmon over one rice mound, place butterfly shrimp on second, and slice of unagi on third. Lightly brush unagi with 1/2 tbsp soy sauce if it is not pre-glazed. Serve with pickled ginger and remaining soy sauce for dipping.

Make miso marinade: whisk white miso, mirin, sake and sugar until smooth. Pat cod dry, coat evenly with marinade, place in an airtight container and refrigerate for 4–8 hours (preferably overnight) turning once.

When ready to cook, preheat broiler to high and position rack 6–8 inches from heat. Wipe excess marinade from fish, brush a little neutral oil on top. Broil cod 6–8 minutes until surface is caramelized and fish flakes easily (time will vary with thickness). Meanwhile, blanch halved baby bok choy in salted boiling water for 1 minute then shock in ice water; drain and pat dry. Rewarm bok choy briefly in a hot pan with 1 tsp oil and a pinch of salt. Plate cod on bok choy and serve hot.

Warm the cooked short-grain rice briefly (steamer or microwave) to just above room temperature. Place 1/4 cup rice per person in a small bowl, top with pickled daikon slices, blanched edamame and sprinkle with toasted sesame seeds. Add a nori strip alongside. Serve as a small palate-cleanser between hot and dessert courses.

Sprinkle gelatin over 1 tbsp cold milk to bloom for 5 minutes. In a small saucepan, warm remaining milk and heavy cream with sugar over medium heat until sugar dissolves and mixture is hot but not boiling. Whisk in matcha powder until smooth. Remove from heat and stir in bloomed gelatin until fully dissolved. Add yuzu zest. Pour mixture into two small molds or glasses and chill at least 3 hours, or until set.

To serve, unmold panna cotta (if using molds) by dipping briefly in hot water and inverting onto a plate, or serve in glasses. Garnish each with fresh berries and a light dusting of matcha if desired.

Sequence service: amuse (gaspacho) first chilled; follow with sashimi duo, then the hamachi small plate; serve nigiri flight slightly warm/room temperature; present hot miso black cod next; offer rice intermezzo to reset the palate; finish with chilled matcha yuzu panna cotta. Keep raw items well chilled and hot items hot. Provide soy sauce, pickled ginger and wasabi on the side. The recipe quantities are scaled for two diners.