An exquisite Michelin-star Asian fusion course featuring premium A5 Japanese Wagyu lightly torched and glazed with yuzu, paired with silky uni-miso purée, spicy-sweet gochujang caramel, airy Thai basil espuma, and textural crispy rice crumble.
2 tasting plates
Ingredients:
- 300 g – A5 Japanese Wagyu ribeye or striploin (trimmed)
- 2 Tbsp – Fresh yuzu juice
- 1 Tbsp – Light Japanese soy sauce
- 1 tsp – Yuzu kosho paste
- 100 g – Fresh Hokkaido or Santa Barbara uni roe
- 50 g – White shiro miso
- 1 Tbsp – Dashi stock
- 3 Tbsp – Korean gochujang
- 2 Tbsp – Cane sugar
- 200 ml – Full-fat coconut milk
- 50 ml – Heavy cream
- 1 large bunch – Fresh Thai basil leaves
- 100 g – Cooked sushi rice (cooled)
- for garnish – Micro shiso leaves, edible gold leaf, yuzu zest, toasted black sesame seeds
Speciality Items:
- Sous-Vide Immersion Circulator Need it? Click here to start cooking
- Gold Flakes Need it? Click here to start cooking
- Gourmet Whip Siphon Need it? Click here to start cooking
- Professional Kitchen Blowtorch Need it? Click here to start cooking
- Mixer Need it? Click here to start cooking
- Vacuum Sealer Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Clean, fruity notes cut through the rich wagyu and complement yuzu brightness.
Crisp acidity balances the caramel heat and uni umami.
Steps:
- Prepare the Uni-Miso Purée, Gochujang Caramel, Thai Basil Espuma, and Crispy Rice Crumble
- Season the A5 Wagyu lightly with sea salt. Vacuum-seal with yuzu juice, soy sauce, and yuzu kosho.
- Cook in sous-vide water bath at exactly 52°C (125.6°F) for 60 minutes.
- Shock in ice water for 10 minutes, pat completely dry, and reserve bag juices.
- Brush Wagyu with reserved juices and torch the surface evenly until deep mahogany crust forms (10–15 seconds per side).
- Slice against the grain into 5 mm thick pieces.
- Plating Layer 1: Place three precise dots of Uni-Miso Purée on the plate.
- Plating Layer 2: Arrange torched Wagyu slices in a gentle sweeping arc. Drizzle with warm Gochujang Caramel.
- Plating Layer 3: Dispense two elegant mounds of Thai Basil Espuma. Scatter Crispy Rice Crumble sparingly.
- Finish with micro shiso leaves, edible gold leaf flakes, microplaned yuzu zest, and toasted black sesame seeds.
Uni-Miso Purée
Ingredients:
- 100 g – Fresh uni roe
- 50 g – White shiro miso
- 1 Tbsp – Dashi stock
- 1 tsp – Rice vinegar
Steps:
- Combine all ingredients in the mixing bowl.
- Blend at speed 8 for 2 minutes, scraping sides once.
- Pass through a fine chinois strainer for silky texture. Transfer to squeeze bottle and chill.
Gochujang Caramel
Ingredients:
- 3 Tbsp – Korean gochujang
- 2 Tbsp – Cane sugar
- 1 Tbsp – Rice vinegar
- 1 tsp – Toasted sesame oil
Steps:
- Combine all ingredients in a small saucepan over medium heat.
- Stir until sugar dissolves and mixture reduces to glossy caramel (5–7 minutes).
- Keep warm in bain-marie until plating.
Thai Basil Espuma
Ingredients:
- 200 ml – Full-fat coconut milk
- 50 ml – Heavy cream
- 1 large bunch – Fresh Thai basil leaves
- 1 tsp – Soy lecithin powder
- pinch – Fine sea salt
Steps:
- Blend coconut milk, cream, basil, lecithin, and salt for 60 seconds.
- Strain through fine sieve.
- Pour into Gourmet Whip siphon, charge with two N?O cartridges, shaking vigorously. Refrigerate upright minimum 2 hours.
Crispy Rice Crumble
Ingredients:
- 100 g – Cooked sushi rice
- as needed – Neutral frying oil
Steps:
- Spread cooled sushi rice thinly on silicone mat.
- Heat oil to 180°C (356°F) and fry small clusters until golden and crisp (2–3 minutes).
- Drain, cool slightly, and crush lightly into irregular crumbs. Hold warm until service.
More Info
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