For the Tartare:

3 oz. Ahi Tuna, #2

1 oz. Jicama, diced

¼ oz. Red Fresno Pepper

1 fl.oz. Tuna Tartare Dressing (recipe follows)

0.12 oz. Green Onions

0.12 oz. Cilantro

0.07 oz. Togarashi - A commonly used Japanese 7-spice blend that typically includes red chile pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger.

½ oz. Tobiko Wasabi - Tobiko is flying fish roe, normally red-ish orange and wasabi is the Japanese equivalent of horseradish, used to spice up the crunchy fish eggs.

1 oz. Taro Root Chips (recipe follows)

1/8 oz. Toasted Sesame Seeds (recipe follows)

1. Mix together in a cold bowl.

For the Tartare Dressing:

1 C. White Soy Sauce - White Golden Tamari, a premium white soy sauce, has a brilliant, golden color, fruity aroma and a slightly sweet and salty taste. The fermentation and aging are terminated in three months to attain the color hue and flavor.

2 fl. oz. Yuzu

1 fl.oz. Truffle Oil

2 fl.oz. Sesame oil

1½ fl.oz. Lime

½ fl.oz. Moscatel Wine Vinegar

1. Mix, label and refrigerate.

For the Taro Root Chips:

1# Taro Root, thinly sliced on a Japanese Mandoline

9 oz. Fiji Water

pinch Sea salt

1 oz. Granulated Sugar

1. Combine water with salt and sugar and mix well.

2. Place Taro Root in water for 10 minutes.

3. Drain, dry and fry. Salt when chips are removed from oil.

4. Serve warm.

For the Toasted Sesame Seeds:

2 oz. Black Sesame Seeds

2 oz. White Sesame Seeds

1. Toast both seeds in a 350 degree oven on separate silpats and baking sheets.

2. Combine when cool.

For the Cucumber Salad “Sunomono”:

1 C. Thinly Sliced Japanese Cucumbers (or English Cukes, halved length-wise and seeded)

½ t. Sea Salt

1 fl. oz. Rice Wine Vinegar

½ T. Granulated Sugar

½ T. Soy Sauce

½ t. Sesame Oil

1 t. Toasted Sesame Seeds

1. Toss the cucumber slices with the salt.

2. Add the vinegar, sugar, soy, and oil and mix well.

3. Sprinkle with the seeds and mix again.

4. Cover, refrigerate and marinate for 20 minutes.

5. Taste and adjust seasoning.