Menus I've cooked and served

Okaeri

Welcome home. Nothing here asks to be admired from a distance.

1. Root vegetable samosa cup, tomato snow
   Japanese red sweet potato, carrot, sweet onion, garlic, dashi oil, gochujang crumble, shaved fermented tomato
2. Seared scallops, yuzu beurre blanc
   Sharp and puckering, with crisped prosciutto
3. Tortellini in smoked Gouda miso mornay
   Ricotta, roasted garlic and lemon, kimchi, roasted oyster mushroom
4. Gochujang-glazed chicken ochazuke
   Smoked shishito broth poured at the table, pickled carrot, short-grain rice
5. Sakura crème brûlée
   Blackberry and lime coulis

An Aged to Perfection Dinner

1. Whipped ricotta crostini trio
2. Butternut squash and porcini bisque over bay scallops, finished tableside
3. Autumn kale salad with apple, walnut and pomegranate vinaigrette
4. 18-hour sous vide chuck roast with a wagyu and duck fat potato pavé and celeriac-apple espuma
5. Deconstructed dark chocolate tart: bitter chocolate crémeux, chocolate soil, an orange tuile and pomegranate-orange glaze, finished with black lava salt

The Harvest Table

1. Harvest microgreen salad with apple, pine nuts and carrot-ginger cider vinaigrette
2. Butternut squash risotto with a hard-seared scallop and bacon chips
3. Sous vide steak over pumpkin purée with Malbec reduction and sage-oil Brussels sprouts
4. Caramelized white miso gelato with candied ginger, walnuts and whisky caramel