kusshi oysters

The oysters are treated differently...one oyster is wrapped in lemon, one seasoned with black pepper and candied ginger, the last gelled in its own juice. Daikon radish cream is poured tableside.

tomatoes

dried tomatoes, an ice cream in the style of cajeta...made with okinawan black sugar caramel and local goat cheese, goats milk, young almond, macadamia, citrus zests

salmon & pickled oyster

salmon & pickled oyster with touches of smoke

Hungarian cherry pepper, bacon, bonito, charcoal

First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....

black olive caramel

new and improved wrapper

see related post:

http://townhouseblog.blogspot.com/2008/04/lemon-olive-oil-black-olive.html