what is simplistic in appearance is actually quit complicated...the toro is lightly pickled for 3 min...then gently smoked over tea leaves.
once smoked it is charred on the "plancha" and brushed with a very minimal amount of white soy.
we make a stock out of the bones with a little shellfish added and reduce to a gelatinous consistency. right before it's served we add the stock in a tea pot along with a small amount of tea and lemon verbena...it is lightly steeped...only the time from the kitchen to the table...30sec. you have fat, acid, caramel, char..almost bitterness if you will, gelatin, smoke, wettness, herbal notes and a light saltiness in a dish that appears to be very simple.
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