Basics of plating
When serving, be sure to keep the margins of the dishes in place. If the color is not enough, add an accent with yuzu skin or kinome.
How to make it
1
The food is served high in the center and with a focus on the Yamagata.
2
Leave about 30-40% of the margins on the dish to make room.
3
The colors are red, green, yellow, white, and black.
4
The dishes are arranged asymmetrically, odd numbers at a time.
5
Finally, add seasonal leaves and condiments to finish.
material
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- Ponzu from Tsukiji Tamura
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
