6 Kumamoto oysters
Yuzu basil seeds
1. Plate shucked kumamoto oysters on plate with ice.
2. Dress with wakamomo puree, yuzu juice, yuzu basil
seed and maldon salt.
3. Garnish with micro flowers on each oyster to finish
Komomo Puree Ingredients
200g Wakamomo (seeded)
40g Wakamomo juice
1. Blend all together using blender
2. Soak basil seeds in the water until they puff up, and rinse it well
3. Drain out the water and soak seeds in Yuzu juice for the flavor, then plate
Makes 6 // Serves 2