|Thompson even makes plastic plates pretty|
What's your favorite dish on you menu right now?
The Golden Eye snapper crudo with kanzuri, yarrow, cherimoya, and cucumber vinaigrette. That sounds amazing.
Why is this knocking your socks off?
Because it involves many very unique and strong flavors that support and season a very mild but texturally interesting fish without masking its cleanliness or, more importantly, it's flavor.
And the inspiration for it?
I like Kanzuri, a Japanese pepper paste that's made by curing chilies in salt packed in snow, and then after they're properly fermented, they are pounded with Yuzu rind. It's similar to Yuzu Kosho but blows it out of the water in terms of depth and dimension.
What ingredient or spice are you excited to use next?
I'd excited for young fava beans. I plan on grilling and roasting them unshucked, serving them with a squid, duck, mugwort and a Hanjuku egg.