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Crispy battered prawns wrapped in sea lettuce, skewered with spring onions, and served with a savory soy dipping sauce.
Marinated sake-miso salmon served with a smooth aubergine purée, grilled baby aubergines, and fresh micro-herbs.
Crispy panko-coated squid rings served with a smooth, zesty ponzu and chilli-garlic mayonnaise dressing.
Pan-fried halibut served alongside deep-fried aubergine cubes coated in a sweet white miso glaze with edamame and sesame garnish.
Grilled miso-marinated sea bream fillets served with a tangy red onion, tomato, and green bean pickled salsa.
Simmer a ginger-infused broth, sear seasoned beef fillet, glaze with honey and soy, then serve over udon noodles with cashews.
Simple white crabmeat salad served with chilled cucumber, seaweed, and a spicy homemade wasabi mayonnaise.
Pork pluma rubbed with black pepper miso, pan-seared, and served with a julienne vegetable salad and rice vinegar sauce.