Dishes I am playing with right now.



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.

Seared California Abelone with Turnip, Ginger, Dashi, and an Umeboshi Bloop

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. 



 Good shot of the Umeboshi Bloop and the Salad of Raw Turnip, Pickled Young Ginger, and Myoga (ginger flower).



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.

The umeboshi bloop is a fluid gel made from ume paste, gellan, and honey

Suckling Pig Shoulder just out of the oven.

Suckling Pig Shoulder, Apple Tatin, Compressed Apples and Wasabi Shoot Salad

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.



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.