Ingredients and method


  • Sushi rice (for example Akita rice or Koshihikari)
  • Rice vinegar
  • Fresh salmon
  • Fresh tuna
  • King crab
  • Langoustine
  • Salmon roe
  • Cockles
  • Scallops
  • Gamba Rosso
  • Yuzu zest
  • Caviar
  • Hijiki, Japanese seaweed
  • Mini cucumber pickled with Dutch lemongrass
  • Chives
  • Sesame seeds
  • Katsuobushi (dried bonito flakes)
  • Sansho Leaves
  • Shiso Purple
  • Shiso Green
  • Codium Blue
  • Pepquiño
  • Kikuna Leaves
  • Kaffir Lime Leaves
  • Tahoon cress
  • Thai basil
  • Dashi


  • Cook the rice, cool it down, and marinate with a splash of rice vinegar.
  • Lightly sear the scallops (in Kaffir Lime Leaves oil) and langoustine with a kitchen torch.
  • Poach the cockles until they open and marinate them in soy sauce, dashi, and Tahoon Cress reduction (broth with Thai basil and Tahoon Cress).
  • Cover the bottom of the plate with a layer of rice.
  • If necessary, cut all the fish into equal sizes and season them separately with vintage soy sauce.
  • Decorate the plate with Japanese seaweed and the types of fish over the rice.
  • Place the salmon roe between the different types of fish.
  • Slice the Pepquiño and cucumber into thin slices and elegantly garnish the dish.
  • Garnish with some caviar and Codium Blue.
  • Place the little leaves of Sansho Leaves on the dish.
  • Create mounds of Katsuobushi.
  • Finish with Kikuna Leaves, Shiso Green, and Shiso Purple for an optimal flavor experience of the dish.

Recipe: Kelvin Lin

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