Tofu burger


Truffle mayonnaise

150g mayonnaise         

1 tbsp truffle oil

25g honey                       

1 tbsp chopped truffle

1tsp yuzu juice


Burger sauce                                        

30g mustard                                           

80g Ketchup                                            

3g Tabasco                                               

100g truffle mayonnaise                           


Tofu bun

180g dry tofu (dry overnight in chiller with weight on top to remove water)

1 egg white

15ml mirin

15ml soya sauce

Salt, to season


Wagyu burger

45g ribeye

45g tenderloin steak

Salt and pepper, to season


To serve

25g white onion

Tempura flour, to cover onion

Vegetable oil

25g shitake mushroom

Knob of butter

1 tsp sake

1 tsp soy sauce

1 tsp mirin




Truffle mayonnaise

Mix all ingredients together and set aside.


Burger sauce                                        

Mix all ingredients together and set aside.


Tofu bun

Mix all ingredients in a blender. Form four buns (45g each) and place in burger rings then cook in oven at 170C for 10-12 minutes.  Allow to cool cut each one in two piece.


Wagyu burger

Chop ribeye and tenderloin. Mix with salt and pepper and give the same size of the ring that you use to cook the tofu and place in same size ring as used for tofu. Cook in a pan to preference.


To serve

Finely slice white onion, mix with tempura flour and fry until golden brown in a 160C oil. Finely slice some shitake mushroom then sautéed with butter, sake, soy and mirin. Put some burger sauce on both side of the tofu bun and the Wagyu burger, shitake mushrooms, onion and the other piece of the bun on top, with one skewer in the middle.



Serves 1, multiply as required to serve more


57-85g sashimi—quality halibut or white fish

½ tbsp Rocoto chili paste*

½ tbsp salt

1 tbsp yuzu juice

Juice of ½ lemon


To garnish

Fresh coriander



Fillet the fish and lay it out on the plate in a circle. Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice and garnish with fresh coriander leaf and lemon juice.

*Note: Rocoto is a red chili pepper sauce from Peru. It is available in Hispanic specialty markets.


Sea bass Umami

Serves 8


200g sea bass fillet



450g minced vegetables (carrot, onion, cabbage)

30g garlic

15g red chilli

30g sheet dried kombu

20g salt

30ml soy sauce


To serve

1 finely sliced red onion

Juice of 1 lime

Dash olive oil

Salt, to season



Blend all the marinade ingredients together and marinade the piece of fish for 6-8 hours. Remove excess marinade and grill or oven bake for 10-15 minutes on a moderate heat. Garnish with finely sliced red onion dressed with a mixture of lime juice, olive oil and seasoning.


Yellowtail sashimi with jalapeño

Serves 1, multiply as required to serve more


Yuzu Soy

60ml yuzu juice

30ml soy sauce, mixed



70g yellowtail

6 slices of jalapeño


To serve

3 coriander leaves

3g garlic purée

90ml yuzu soy



Slice the yellowtail into six pieces. Dip the yellowtail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeño. To finish, dress dish with yuzu soy and serve.





Photography by Jean Cazals