chez.nyc

SAN-HSG: our ocean’s real pearl ____________________________________________ red abalone, watermelon radish, yuzu kosho. ____________________________________________ we sous vided @regalisfoods abalone and then thinly sliced it carpaccio style. we vacuum compressed the watermelon radish using our @polyscience chamber vacuum sealer and then thinly sliced it. between each layer is yuzu kosho and a homemade aioli make from abalone liver, sake, kombu and katsobushi. garnished with denim jump-up viola flowers, amazon neon rose magic dianthus flowers, nepitella flowers and hong vit chinese radish micros, all from @farm.one. paired with @sotosake junmai daiginjo. #chez #cheznyc