Razor Clams

• Preheat oven to 115°.
• Transfer shucked clams to baking dish.
• Bake 10 minutes. Remove from oven.
• Allow to cool before cutting into thin slices.

Pineapple Dashi

• Steep kombu in 140° water for 1 hour, ideally using a thermal immersion circulator.
• Add pineapple chunks and katsuobushi to the kombu liquid and steep at 185° for 20 minutes.
• Season to taste with salt and/or shoyu.

Beef Fat

• We used Wagyu fat from Japanese beef, but you can find other forms of tallow at the grocery store, and most butchers have tubs of it available.

Assembling the Appetizer

• Pour the dashi into four small bowls (you can use dashi bowls for the full Japanese experience).
• Divide the clams evenly among the bowls.
• Top with dollops of Wagyu fat or beef tallow.
• Use a culinary blow torch to heat each bowl before serving.

Pork Belly

• Dissolve salt and sugar in sufficient water to cover the pork belly.
• Add the pork belly and cure overnight in the fridge.
• The next day, rinse in water to wash off the brine. Dry with paper towels and transfer to a baking dish.
• Braise pork belly in a neutral oil or lard for 3–4 hours at 350°. Remove from oven when pork belly is fork-tender. Allow to cool.
• Leaving the pork belly and fat in the baking dish, cover and transfer to fridge overnight.
• The next day, remove and cut into 8 slices.

Cabbage

• Preheat oven to 425°.
• Dress the cabbage with oil.
• Add cabbage to baking dish and roast until caramelized.

Plating the Dish

• Place two slices of pork belly on each plate.
• Top with roasted cabbage and shoyu or mushroom powder.

• Heat the oils in a medium-sized pot.
• Add the turmeric, ginger, garlic, celery, and carrot. Sauté on low for 10 minutes.
• Thoroughly mix the miso and vegetable base in a bowl with the water and add to the pot.
• Add the mushrooms and slowly bring up to a simmer.
• Add the daikon, yam, and kimchi. Simmer until yam is tender.
• Remove pot from heat and add the tamari.

Assembling the Soup

• Evenly divide the solid ingredients into four bowls.
• Pour in the broth and serve.

Shiitake Straw

• Toss shiitake stems with sesame oil and salt.
• Place in food dehydrator for 24 hours.

Lamb

• Place lamb on a large plate and set aside.
• Add black garlic, salt, pepper, dark miso, caraway seeds, grapeseed oil, and a small amount of water to food processor. Blend until a smooth purée is formed, adding more water if needed.
• Rub lamb with the black garlic purée and let sit overnight in refrigerator.
• Preheat thermal immersion circulator to 140°.
• Place lamb in a medium-sized Ziplock or vacuum-sealed bag, making sure to remove as much air as possible (the lamb should sink when placed in the water bath). Add bag of lamb to water bath and cook for 3 hours.
• Remove lamb from bag and use a paper towel to pat dry and season with salt.
• Quickly sear lamb in grapeseed oil on high heat. The lamb is already cooked, so you are only looking to add color and caramelized flavor.
• Let rest 6-8 minutes before slicing.

Brie-Creamed Leeks

• Place butter in a large braising pan over medium heat.
• Add the onions and leeks. Sweat until translucent.
• Pour in anisette and cook until reduced.
• Add cream and brie, working the mixture with a high-heat rubber spatula until creamy.
• Season with salt and pepper to taste.

Straw-Smoked Carrot Purée

• Preheat oven to 350°.
• In a large bowl, toss carrots in salt, pepper, and olive oil and set aside.
• Place a 3-inch layer of straw on the bottom of a 6-inch hotel pan.
• Spread the carrots evenly over the straw.
• Cover the layer of carrots with another 3 inches of straw.
• Using a torch, light the straw on fire and quickly cover with aluminum foil (thick heavy-duty foil is required). Transfer to the oven and bake 45 minutes.
• Remove pan and gently roll back a third of the foil from one end. Light the straw on fire again, close the foil back down, and let sit for 1 hour.
• Remove carrots, dice into rough chunks, and place in a large pot with cream. Add water until it just covers the carrots. Simmer until tender.
• Use a strainer to remove the hot, tender carrots and transfer to a high-powered blender like a Vitamix.
• Blend with room temperature butter until smooth and silky, adding salt and pepper to taste.

Plating the Dish

• Spread a swath of Straw-Smoked Carrot Purée on each plate.
• Place lamb loin chops on top of purée.
• Serve with a side of Brie-Creamed Leeks.