Here we have one of our newer appetizers from the menu. It's a wagyu beef tartar that we serve with more unusual parings then regular beef tartar preparation.
Not only is this a beautiful dish but it's also a firework of textures.
Starting from the left we serve,
Wagyu Fat Powder: Rendered fat that we mix with tapiocamaltodextrian, when this powder is eaten it melts back into fat in your mouth.
Mung bean Salad: Cooked mung beans mixed with pickled ginger, shallots and truffle oil. Nice aldente beans.
Wagyu Tartar: Finley diced Wagyu beef, Tangerine olive oil. The most tender beef tartar we have ever served.
Daikon Radish: Finley diced daikon radish marinated in a Miso-sesame oil vinaigrette. crunchy daikon radish.
Tobikko: Salty Flying fish roe that pops in your mouth
To get the plating perfect every time we had a company manufacture a special mold for us. it's a five compartment square mold that we first did in acetate so we could determine the right amount of each ingredient.
Flying fish roe,
Wagyu fat powder,Carrot-Ginger Coulis. Sesame Crackers.