6 Kumamoto oysters
Wakamomo puree
Yuzu juice
Yuzu basil seeds
Maldon salt
Micro flower

Credited Chef

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
20g Yuzu
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