oyster

Oyster
tatziki broth 2.0 ( yougurt whey, lemon, cucumber,garlic,dill oil)
cucumber

Beef & A1

Roasted Rib eye
charred cauliflower
persimmon
A1 "pudding"

Vegetables

This is a dish inspired by a few chefs, there are many but mainly Rene Redzepi, and John Shields.   This is a dish of raw and cooked fruits and vegetables.

Carrots
red beets
gold beets
candy striped beets
celery
cucumber
Avocado
persimmon

All resting in a Benton's ham dashi.

Uni By JP

This is another dish by one of my cooks James.

Elements include:
seared bay scallop
seared hearts of palm (made to look like scallops)
sea beans
fennel
Uni
foie uni emulsion

uni.foie.bay scallop.

This is a dish I made on the spot really, it is just really luxurious ingredients put together and worked rather harmoniously.   And what this dish lacks in aesthetic more than makes up for in flavor.

elements include:

roasted foie gras

bay scallops

caramelized fennel

baby pea shoots

uni

uni with Japanese flavors

Uni

Cucumber compressed with horseradish and ginger

Pickled hearts of palm

sea bean

avocado

wasabi puffed rice

dashi gelle

scallion

uni in a box

This is a duo of uni by my sous chef Jorge Ortiz. Again its truly amazing to see his work evolve dish by dish,  I mean from his very first dish I posted compared to this one, they are light years apart in terms of creativity and aesthetic, and it only gets better with time,  its an honor for me to see, and at times help nurture his talent.

elements include:

uni, bay scallop, chive puree

uni, pickled celery, seared persimmon.