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Yellowfin Tuna Tartare, Ponzu & Nori Lavash
By Chef de Cuisine
Mix all ingredients into a bowl.
Let the flavors steep overnight.
Mix all the ingredients together.
Mix all the ingredients to an elastic dough (except Maldon salt).
Rest in the fridge for a minimum of 2 hours.
Sheet/Roll it out as thin as possible.
Sprinkle Maldon salt.
Bake at 170ºC for 10 minutes.
Whisk all the ingredients together.
Reserve in a squeeze bottle.
In a round ring mold, spread the tuna tartare evenly.
Put dollops of wasabi mayonnaise on top.
Garnish with Micro mizuna, nasturtium and radish.
Break a piece of the nori lavash and place it on top of the tartare.
Ingredients For the Ponzu
70ml soy sauce
50g bonito flakes
10ml yuzu juice
15ml fresh lemon juice
30ml mirin (optional)
30ml rice vinegar
15ml fresh lime juice
1 (2") pc kombu
For the Tuna Tartare
80g yellowfin tuna (finely chopped)
10g finely chopped shallots
5g finely chopped chives
A dash of sesame oil
2g Maldon salt
5ml Fresh lemon juice
Salt to taste
For the Wasabi Mayonnaise
15ml condensed milk
5ml lemon juice
25g wasabi powder
For the Nori Lavash
50g dehydrated nori powder
10g Maldon salt
Finely sliced radish