Raw cuttlefish, Ikura, lemon caviar, mandarin, bitter olive oil, salt flower
Cold broth
Clear cuttlefish and shells broth, Mandarine juice, a touch of fresh wasabi
Hidden in bottom
Herbs pesto, sliced daikon Marinated with Tosa vinegar
This composition was indirectly inspired by Mr. Arinaga, a Venetian style glassblower based in Noto. I have often observed him give life to his works in his atelier , it emerges from his body at work and from his artworks itself, a purity, depth and asperities that is so touching. Watching him work and seeing his braided glass pieces come to life, I felt that I was touching a moment of grace and absolute simplicity, it made its way into me, and I built this plate with these sensations, to begin a menu by a dish that carries with him purity, grace and simplicity .
