This is one of the dishes featured in our dinner course.
The vegetable plate currently served at the beginning of lunch was originally conceived in a bowl shape. However, I later realized that a flat design would present the vegetables more beautifully, so it has been changed to the current gourd-shaped plate.
I had been thinking of ways to repurpose the original bowl-shaped design, but it turned out to be too deep for guests to use comfortably with a knife and fork. Since it was too deep, I thought, “Why not open one side?” So I carved into the piece while it was still in its bisque state, and that process gave birth to this vessel.
It is finished with a zinc-based crystalline glaze and used as a vessel for cold appetizers.
The dish is “Ayu Coca.” Coca is a Spanish preparation similar to pizza. For this version, the dough is blended with a powder made from grilled ayu skin, then rolled thin with a pasta machine and baked.
On top of the coca, we place ayu fillet prepared as a low-temperature confit, a delicate sheet made with ayu liver and sea bream broth, and a crisp chip of the fish’s backbone. The dish is finished with a variety of micro herbs and edible flowers.
Although I mentioned the idea of eating with a knife and fork, this particular dish is actually enjoyed with chopsticks… It really depends on the case.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
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