A Michelin-level crudo featuring lightly yuzu-cured kampachi, vacuum-compressed melon, frozen olive oil shards, and smoked dashi air. A balance of temperature, aroma, acidity, and texture using modernist techniques.

Serves 4

Ingredients:

• 300g – sashimi-grade kampachi (very fresh, sushi-grade)
• 120ml – yuzu juice (fresh preferred)
• 40ml – lime or sudachi juice
• 30g – sugar
• 12g – fine sea salt
• 1 piece – kombu (small strip)
• 150ml – extra virgin olive oil (high-quality, peppery finish)
• 1/2 – honeydew melon (cut into cubes)
• 60ml – clarified cucumber juice
• 10ml – rice vinegar
• 5g – sugar (for melon compression)
• 200ml – dashi (kombu + katsuobushi)
• 2g – soy lecithin (for dashi air)
• 150ml – yuzu juice (for gel)
• 2g – agar agar
• 10g – sugar (for gel)
• to garnish – micro shiso leaves
• 1 – finger lime (for citrus pearls)
• to finish – flaky sea salt (Maldon preferred)
• a few drops – white soy sauce
• small amount – cherry wood chips (for smoke)

Speciality Items:

• Chamber Vacuum Sealer Need it? Click here to start cooking
• Smoking Gun with Glass Cloche Need it? Click here to start cooking
• Ultrasonic Homogenizer Need it? Click here to start cooking
• Superbag Filtration System Need it? Click here to start cooking
• Yanagiba Knife Need it? Click here to start cooking
• Olive Oil Dispenser Need it? Click here to start cooking
• Precision Plating Tweezers Need it? Click here to start cooking
• Modern Ceramic Plating Set Need it? Click here to start cooking

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Steps:

1. Prepare the cure: Dissolve salt and sugar into yuzu and lime juice. Add kombu and let infuse for 20 minutes.
2. Cure the kampachi: Slice into thick sashimi pieces. Submerge in curing liquid for exactly 12 minutes. Remove, rinse lightly, pat dry, and chill.
3. Compress the melon: Combine melon, cucumber juice, rice vinegar, sugar, and salt. Vacuum seal at full compression and release slowly until melon becomes translucent.
4. Prepare frozen olive oil: Drizzle olive oil onto an anti-griddle or freeze in a thin layer. Scrape into delicate shards just before serving.
5. Make citrus gel: Heat yuzu juice and sugar, whisk in agar, and boil for 1 minute. Set into a thin sheet, then blend into a smooth gel and transfer to a piping bottle.
6. Create smoked dashi air: Warm dashi slightly and add soy lecithin. Use an immersion blender or ultrasonic homogenizer to form a stable foam. Infuse with cherry wood smoke under a cloche.
7. Plate: Arrange kampachi slices in an overlapping arc. Add compressed melon cubes. Pipe citrus gel dots precisely. Scatter finger lime pearls and micro shiso.
8. Finish: Add frozen olive oil shards last. Season lightly with flaky salt and a few drops of white soy.
9. Serve: Present under a smoked cloche and release tableside. Spoon smoked dashi air onto the dish just before serving.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done