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A Korean Style Chirashi made by Jun Hiroshima. Mixed raw fish and other seafood in a kochujan sauce with a poached egg, various japanese pickled vegetables and lettuce over rice. The crackers sheets of tiny fish (called tatami iwashi) that have been dried then fried.
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Seared California Abelone with Turnip, Ginger, Dashi, and an Umeboshi Bloop
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The abelone is sitting on top of a turnip disk. The disk and the abelone are seared together in brown butter. The baby turnip turns are picked up in the broth.
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Good shot of the Umeboshi Bloop and the Salad of Raw Turnip, Pickled Young Ginger, and Myoga (ginger flower).
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The broth is a traditional Ichiban Dashi infused with the trim from the Turnip and Ginger components of the dish. I really feel that the small amount of broth ties together the different componentsof the dish and adds to the mouth feel.
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The umeboshi bloop is a fluid gel made from ume paste, gellan, and honey
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Suckling Pig Shoulder just out of the oven.
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Suckling Pig Shoulder, Apple Tatin, Compressed Apples and Wasabi Shoot Salad
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The shoulder is deboned all the way to the lower leg, sewn shut, cured in salt for 2.5 hours, then confited in a bag for 2.5 hours at 75 degrees Celsius. On pickup it is dropped in hot water to melt the fat that is stuck to it then roasted in a hot oven for 20 to 30 minutes ideally with 20% steam. This gets the skin crispy while the flesh stays moist and tender.
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The tatin is made by grating apples and cooking them down with butter, caramel, apple cider vinegar, and vanilla bean. It is then preesed into a hotel pan and baked. When it comes out of the oven you place slices of spice bread on top and press it with a heavy weight. Then freeze the whole thing so you can cut nice portions. Pick up is done in the oven.
