Thought the yellow element was a purée. That’s a LOT of sauce for one plate
ChefShogo
That’s a lot of sauce. I’d maybe ditch the kewpie and add some other spice component instead (togarashi shichimi, gochugaru or chili oil) since it looks like that’s what it’s seasoned with. The flavor profile sounds interesting though and the colors looks nice
TwoPintsYouPrick
I’m getting the word: moist.
Take away the sea of yellow and do dots/lines underneath, or dots on each tuna element.
AlsatianRye
I think the main dish gets lost in the sauce here. I’d lighten way up on the passionfruit sauce and I feel like the aioli is unnecessary. I’d ditch it altogether. I might also suggest that you do something different with the pickled vegetables so they enhance instead of hide your main attraction.
4 Comments
Thought the yellow element was a purée. That’s a LOT of sauce for one plate
That’s a lot of sauce. I’d maybe ditch the kewpie and add some other spice component instead (togarashi shichimi, gochugaru or chili oil) since it looks like that’s what it’s seasoned with. The flavor profile sounds interesting though and the colors looks nice
I’m getting the word: moist.
Take away the sea of yellow and do dots/lines underneath, or dots on each tuna element.
I think the main dish gets lost in the sauce here. I’d lighten way up on the passionfruit sauce and I feel like the aioli is unnecessary. I’d ditch it altogether. I might also suggest that you do something different with the pickled vegetables so they enhance instead of hide your main attraction.