Start with a Salmon Sashimi crudo with avocado, tobikko and crispy salmon skin, then Home made miso-dashi soup topped with anything you like. In the photo it's togarashi grilled shrimp, grilled tofu, and sauteed mushrooms, but I commonly use marinated bulgogi beef or broiled miso cod, but anything and everything works! Great for a cooking class or a hearty lunch.
Salmon Sashimi on avocado puree with fennel fronds, citrus tobbiko, lemon oil and crispy salmon skin
Home made miso-dashi soup with grilled togarashi-spiced shrimp, grilled tofu, sauteed mushrooms, baby bok choy, radish sprouts and green onion **easily modified to vegetarian/vegan