---

Michelin 3-Star Dish: "Tidal Echo"

---

Conceptual Narrative

"Tidal Echo" is a poetic interpretation of the moment a wave recedes from a remote, mineral-rich shore at dusk. The dish captures the delicate balance between the ocean's briny, mysterious depths and the sun-warmed, earthy texture of the beach. It is an exploration of contrasts: the ocean and the land, the creamy and the crisp, the ephemeral and the substantial. The unconventional pairing of Hokkaido Sea Urchin (Uni) and White Chocolate forms the heart of this narrative, where the umami of the sea meets the sweet, fatty richness of the earth, creating a flavor that is both startlingly new and intuitively harmonious.

---

Unusual Ingredient Pairing

Hokkaido Uni (Sea Urchin Roe) & White Chocolate. This pairing challenges convention. The uni's profound oceanic umami and creamy, melt-in-your-mouth texture find an unexpected soulmate in white chocolate's rich, buttery fat and subtle vanilla notes. The sweetness of the chocolate is not a dominant force but a gentle accentuation of the uni's hidden sweetness, while the uni's brininess cleanses the palate, preventing the chocolate from becoming cloying.

---

Sourcing Notes for Specialized Ingredients

• Hokkaido Uni (Sea Urchin): Sourcing is paramount. Insist on fresh, live Uni from Hokkaido, Japan, known for its vibrant color, creamy texture, and sweet, clean flavor. It should be processed to order. A high-end Japanese fish purveyor is essential. Do not substitute with frozen or lower-grade uni.
• Valrhona Ivoire White Chocolate: Use a high-cacao-butter, low-sugar white chocolate like Valrhona's Ivoire (35%). Its purity and lack of vanilla overpowering allow the nuanced flavors to shine.
• White Miso Paste (Shiro Miso): A fermented soybean paste that adds a deep, salty, and funky umami. Look for a high-quality, Japanese-made paste.
• Yuzu Juice: Freshly pressed is ideal, but high-quality, unsweetened bottled yuzu juice (e.g., from Yakami Orchard) is a reliable alternative.
• Kombu (Dried Kelp): Use high-quality Rishiri or Hidaka kelp for a clean, deep umami flavor without excessive bitterness.
• Sea Fennel (Rock Samphire): A coastal plant with a crisp texture and a flavor profile of asparagus, citrus, and sea salt. It can be foraged from clean coastlines or sourced from specialty produce suppliers. If unavailable, very thinly shaved raw fennel, quickly pickled in citrus and salt, can be a substitute.
• Soy Lecithin & Sodium Alginate: Essential for the foam and pearls. These can be sourced from modern culinary ingredient suppliers online.

---

Recipe Components & Instructions

This dish is designed for immediate assembly and service. All components should be prepped and held at their ideal temperature.

1. The Ocean's Heart: Pristine Uni

• Ingredients:
  • 1 perfect tongue (5 lobes) of Grade A Hokkaido Uni
• Instructions:
  1. Upon receipt, carefully inspect the uni for freshness and integrity.
  2. Using a warm, dry spoon, gently lift the entire tongue of uni from its shell.
  3. Place on a small, damp, lint-free cloth-lined tray, cover loosely, and keep chilled (but not freezing) until the moment of plating. Handle with extreme care to preserve its delicate structure.

2. Gilded Sand: White Chocolate & Miso Sablé

• Ingredients:
  • 100g Valrhona Ivoire White Chocolate, melted and cooled
  • 150g All-purpose flour
  • 75g Almond flour, finely ground
  • 100g Unsalted butter, cold and cubed
  • 60g Icing sugar
  • 20g White Miso Paste
  • 2g Fine sea salt
• Instructions:
  1. In a stand mixer with the paddle attachment, combine the flour, almond flour, icing sugar, salt, and miso paste. Mix on low speed until the miso is evenly distributed.
  2. Add the cold, cubed butter and continue mixing on low speed until a coarse, sandy crumb forms. Do not overmix.
  3. Slowly drizzle in the cooled, melted white chocolate and mix just until the dough begins to come together.
  4. Turn the dough out onto a sheet of plastic wrap, form into a flat disc, and chill for at least 2 hours.
  5. Preheat oven to 160°C (320°F).
  6. Roll the chilled dough between two sheets of parchment paper to a 3mm thickness.
  7. Using a fork, dock the entire surface of the dough. Bake for 15-18 minutes, or until pale golden and firm to the touch.
  8. Let cool completely. Break the cooled sablé into chunks and pulse in a food processor until it has a fine, sand-like consistency. Store in an airtight container.

3. Sea Spray: Yuzu & Kombu Foam

• Ingredients:
  • 250ml High-quality dashi or light vegetable broth
  • 5g (1 sheet) Kombu
  • 30ml Yuzu juice
  • 5g Soy lecithin powder
• Instructions:
  1. Gently heat the dashi to 60°C (140°F). Add the kombu and steep for 30 minutes off the heat. Do not boil, as it will make the kombu bitter.
  2. Strain the kombu-infused broth and discard the kelp. Chill the liquid completely.
  3. Just before service, combine 200ml of the chilled kombu dashi with the yuzu juice and soy lecithin in a narrow, tall container.
  4. Using a high-powered immersion blender, angling it just below the surface of the liquid, blend until a light, airy foam forms on top. This will happen in seconds.

4. Seaweed Glass: Crispy Nori Tuile

• Ingredients:
  • 2 sheets of high-quality Nori
  • 30g Water
  • 15g Isomalt or caster sugar
  • 10g Toasted sesame oil
• Instructions:
  1. Preheat oven to 150°C (300°F). Line a baking sheet with a silicone mat.
  2. In a blender, combine the nori sheets (torn into pieces), water, isomalt/sugar, and sesame oil. Blend on high until a completely smooth, dark green paste is formed.
  3. Using an offset spatula, spread the paste as thinly and evenly as possible over the silicone mat in abstract, shard-like shapes.
  4. Bake for 8-12 minutes, or until dry and translucent. Watch carefully, as they can burn quickly.
  5. Let cool completely on the mat. The tuiles will be delicate and glass-like. Store in a dry, airtight container with desiccant.

5. Coastal Flora: Pickled Sea Fennel

• Ingredients:
  • 20 fresh, tender Sea Fennel sprigs
  • 50ml Rice vinegar
  • 50ml Water
  • 15g Sugar
  • 5g Sea salt
• Instructions:
  1. In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt have dissolved. Remove from heat and let cool completely.
  2. Blanch the sea fennel sprigs in boiling water for 10 seconds, then immediately plunge into an ice bath to preserve their bright green color and crispness.
  3. Pat the sprigs dry and place them in a small, non-reactive container. Pour the cooled pickling liquid over them.
  4. Let pickle for at least 30 minutes. They will keep for a few days in the refrigerator.

6. Hidden Burst: Yuzu Pearls (Basic Spherification)

• Ingredients (Yuzu Mix):
  • 100ml Yuzu juice
  • 1g Sodium alginate
  • 50g Sugar
• Ingredients (Setting Bath):
  • 500ml Cold water
  • 2.5g Calcium chloride
• Instructions:
  1. Yuzu Mix: Using an immersion blender, combine the yuzu juice, sugar, and sodium alginate. Blend until the alginate is fully dissolved and the mixture is smooth. Let it sit for 30 minutes to de-gas.
  2. Setting Bath: In a wide bowl, whisk the calcium chloride into the cold water until fully dissolved.
  3. Using a syringe or a squeeze bottle with a small nozzle, drip the yuzu mixture drop-by-drop into the calcium chloride bath. The drops will instantly form into pearls.
  4. Let the pearls "cook" in the bath for 1-2 minutes.
  5. Using a slotted spoon, remove the pearls and rinse them in a bowl of clean, cold water to stop the reaction and remove any salty taste.
  6. Store the pearls in a small amount of plain yuzu juice or a neutral oil until ready to use.

---

Plating & Assembly

Vessel: A dark, textured slate plate or a wide, shallow, handcrafted ceramic bowl in a muted, oceanic grey.

Assembly (to be executed with precision and speed):

1. The Shoreline: Artfully scatter a generous layer of the White Chocolate & Miso Sablé across one side of the plate, creating a "beach."
2. The Hidden Gems: Gently nestle five or six Yuzu Pearls within the sablé, partially hidden.
3. The Heart: With a warm spoon, carefully lift the tongue of uni and place it gracefully on the sablé, as if washed ashore.
4. The Flora: Arrange three to four pickled Sea Fennel sprigs around the uni, pointing in different directions to create movement.
5. The Glass: Place one or two delicate Nori Tuile shards, leaning against or piercing the uni, adding height and a glass-like structure.
6. The Spray: Immediately before serving, gently spoon the Yuzu & Kombu Foam over and around the uni, allowing it to cascade naturally over the other elements. The foam should be light and ephemeral.
7. Final Touch: A final, microscopic pinch of flaky Maldon sea salt can be added to the foam itself.

Chef's Note: The diner should experience this dish in multiple stages. First, the visual and aromatic impact of the foam and fresh uni. Then, the initial taste of the uni and foam together—a burst of oceanic freshness and bright citrus. The subsequent bite, incorporating the sablé, reveals the surprising depth of the miso and white chocolate, its umami echoing the uni. The crunch of the sea fennel and the pop of the yuzu pearl provide textural and acidic counterpoints that complete the sensory journey of the "Tidal Echo." Serve immediately.