ironchef
Executive Chef
Yeah, that's right, no foam on this special. Did do a couple of cool things though. I made a yuzu gelée and a namasu shooter. If you've been to a Japanese restaurant you're probably had namasu. It's basically a side dish that comes with your meal. In this case, I made it into a shooter that you drink before you ate the rest of the dish. It was meant to refresh the palate and awaken your taste buds, similar to an amuse bouche. Anyway, here it is.
Grilled Cilantro Mexican White Shrimp
Thai Watermelon, Heirloom Tomato, Yuzu Gelée, Micro Shiso, Shaved Watermelon Radish, White Truffle Essence, Soy-Balsamic Drizzle, Namasu "Shooter"
Grilled Cilantro Mexican White Shrimp
Thai Watermelon, Heirloom Tomato, Yuzu Gelée, Micro Shiso, Shaved Watermelon Radish, White Truffle Essence, Soy-Balsamic Drizzle, Namasu "Shooter"