Somakase ‡ Recipe

Prepare oysters

Shuck oysters just before service and set shells on a shallow plate filled with crushed ice so they sit level.

In a small bowl combine yuzu juice, soy sauce and a touch of wasabi; taste and adjust (should be bright and slightly briny).

Place one oyster in each shell, spoon ~1/4 tsp of the yuzu-soy mixture over each, top each oyster with two micro cilantro sprigs and a tiny pinch of fennel pollen if desired. Serve immediately on the ice bed.

Keep the hamachi chilled until assembly. Arrange thin slices on a chilled plate in a single layer.

Lightly season the fish with a small pinch of sea salt, drizzle with olive oil (about 1/4 tsp per portion) and dot tiny amounts of yuzu kosho across the slices (use less if you prefer milder heat).

Scatter thin radish slices over the fish, finish with a very light dusting of fennel pollen and serve immediately.

Season and sear

Preheat oven to 150°C (300°F). Pat short ribs dry, season evenly with kosher salt and cracked black pepper. Heat vegetable oil in a heavy ovenproof pot over medium-high heat until shimmering. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Build braising liquid

Reduce heat to medium. Add diced onion to the pot and sweat until translucent, about 5 minutes. Add garlic and sliced ginger and cook 1 minute until aromatic. Deglaze with mirin, scraping browned bits from the bottom, then add soy sauce and beef stock. Add the konbu piece for umami. Return seared short ribs to the pot so they sit in the liquid but are not fully submerged.

Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for 2 to 2.5 hours or until meat is fork-tender and easily pulls apart.

Remove pot from oven, fish out the konbu and discard. Transfer short ribs to a tray and tent with foil. Skim fat from the surface of the braising liquid and reduce liquid on the stovetop over medium-high heat until slightly thickened, about 10 minutes; adjust seasoning with a pinch of salt if needed. Spoon or brush a little reduced braising liquid over each portion when plating and finish with thinly sliced scallions.

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and bring to just a simmer, then remove from heat and cool to room temperature.

Stir in yuzu juice and a pinch of salt. Chill the mixture thoroughly in the refrigerator (at least 1 hour).

Churn in an ice cream maker according to manufacturer instructions until soft-scoop consistency. Transfer to a shallow container and freeze for at least 2 hours to firm up. Serve ~1 tablespoon per palate cleanser portion in small chilled spoons or chilled coupe.

Warm the cooked sushi rice briefly if desired (steam or microwave just to take the chill off); do not make it hot. Fold in sesame oil and 1 tsp of tamari glaze, then portion 2 tablespoons rice per serving into a small mold or directly onto plate.

Top each rice portion with a sprinkle of bonito flakes, a few thin nori strips, a drizzle (about 1/4 tsp) of tamari glaze, and finish with finely sliced scallion and toasted sesame seeds. Optionally place a shiso leaf beside the rice for aroma.

Assemble plates in order: amuse-bouche served first, then cold crudo, followed by warm braised short rib, palate cleanser, and rice bite. Finish each plate with a light grinding of sansho or black pepper to taste where appropriate.

Ensure hot and cold items are served at proper temperatures: oysters and crudo chilled, braise hot, sorbet frozen, rice warm-to-room temperature. Communicate any dietary restrictions to guests and adjust components as needed.