First one is seared tuna slices on shredded mountain yam (?) with iced red onions, chimichurri and canteloupe mostarda. Colorful bits in bottom right not ID’d on the menu but various vegetal items that added crunch.
Third one is the sunomono course: Armenian cucumbers, wakame, myoga, shiso slivers, tosa-zu gele and pomegranate seeds. For others, topped with Nantucket bay scallops, for me topped with snapper. It was delicious!
