Hokkaido Scallop with Citrus Beurre Blanc
Hokkaido scallop, barely cooked, with a beurre blanc built from yuzu and sudachi. The French technique — reduction, butter, acid — applied to Japanese citrus with complete confidence.
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Pigeon with Miso Jus
Main
French Bresse pigeon with a jus finished with Kyoto white miso. The two culinary traditions in a single sauce — the only place either one would work.