Crudo of Big Eye Tuna, Pickled Onions, Asian Pear, Puffed Grains, Watermelon Radish, Water Cress, Jalapeno, Creme Fraiche, Black Sesame Seed, Wild Garlic Oil
This is actually a really simple dish that warrants a really simple paragraph or two only. The only thing that took any effort was puffing the rice and barley which was achieved by tossing the grains into a pan of smoking hot grape seed oil. They were then strained on paper towels and seasoned with togarashi. The onion petals were hot pickled in vinegar, sugar, salt and water. The pear was cold pickled in rice wine vinegar, sugar, salt, water and citric acid.
The radish and jalapeno were simply sliced and served raw. The water cress was arranged around the plate with sea salt and black sesame seeds were sprinkled over everything. A few drops of wild garlic oil finished off the dish.