Serves 4


Sesame mayo

3 egg yolk

10g yuzu

5g sugar

45g ponzu

300g sesame oil

Ponzu foam

310ml water

88g ponzu

18g yuzu

10g sugar

5g lecite

4g squid ink


1 fresh mackerel

10g ginger, grated

2g sea salt, crushed

3ml lemon juice

15g sesame mayo

Chopped chives

Rose scent to serve

1l water

10ml rose essence


Sesame mayo

Whisk egg yolks in Kitchen Aid, add sesame oil slowly to form mayonnaise, then add in rest of ingredients.

Ponzu foam

Mix all ingredients, froth with a hand blender.


Remove skin and cut into even dice. Gently mix in the rest of the ingredients.

Rose scent to serve

Divide mackerel into 12 spoons. Top with the ponzu foam. Fill a thick metal bowl 1⁄3 with rose water. Drop in a couple of pellets of dried ice until the scent flows over the bowl. Place a grated cover on top, with spoon on top. Serve immediately.

Image by Jean Cazals