This barely cooked scallop although big in appearance is actual fanned with avocado..a little spritz of sudachi, ginger pulp and pink peppercorn skins.It rests on a tartare of wagyu top sirloin with tart apple and Persian cucumber.. the sauce is a sweet and spicy nori mustard....
it is smoked with hickory schichimi sawdust and wrapped with plastic wrap ..i.e a bit Richard Blais i know ...but original none the less..the smoke barely penetrates the dish..but imparts an aroma that lingers in the nostrils elevating the flavor profiles from bite to bite...
a side from being a nice alternative to hot smoking one single item..it is also a whimsy form of diner interaction the smoke pours out at them for 1 second then its gone..other diners are intrigued ..The one thing i wish i had done was put something pickled. Other than that it was a solid dish...
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