Hokkaido Scallop

"The Hokkaido scallop is prepared raw — barely sliced, presented with osetra caviar, yuzu, and a whisper of wasabi cream. The quality of the scallop is the entire point. If it is not perfect, the dish fails. It is always perfect."

"The raw scallop is a test of ingredient quality and knife skill. The slice must be thin enough to be tender, thick enough to have texture. The caviar adds salt and a briny note that amplifies the sweetness of the scallop. The yuzu provides acidity. Nothing is overworked."