Crudo

Question 1

Kona Kompachi

Answer 1

Kompachi is composed with Green apple, fresh fennel and yuzu lime
dressing. It is also garnished with wasabi tobiko for a subtle hint of spice.

Pairings: Sancerre, Albariño, Champagne

Question 2

Tasmanian ocean trout

Answer 2

This is a beautiful and sexy dish that is served with fresh ocean trout, radish, and Nashi pear and Chef’s signature Calamansi aguachili for subtle spice. It’s beautifully garnished with hibiscus flowers and trout roe.

I recommend tasting every component of the dish in one bite to truly capture the balance and complexity of flavors.

Pairings: Patient Cottat Sancerre

Question 3

Bluefin toro

Answer 3

5 slices of bluefin toro served with ginger dressing, chives and a touch of wasabi.

Pairing: any sparking wine, Tablas Creek Blanc, Gustave Lorentz Riesling

Question 4

What’s one suggestion you could give your guest when eating the crudos or any dish?

Answer 4

I recommend tasting every component of the dish in one bite to truly capture the balance and complexity of flavors.