Course 02 of 07 · fires at +0:12
Scallop
smoked dashi, sea herbs, bergamot
One day-boat sea scallop, sliced raw and warmed only by the broth.
Dashi smoked over the hearth's cherry wood, poured at the counter.
Sea beans and orach from the bay's edge, and a few drops of bergamot oil.
On the plate.
Kombu steeps cold overnight. In the afternoon the stock comes to 85°C, the bonito goes in for four minutes, and the strained dashi hangs on the smoke shelf above the cherry for twelve. The scallop is sliced to order and fanned thin in a warm bowl, and the dashi is poured in front of you so it cooks the edges and leaves the center raw.
Served in a warm, deep stoneware bowl. Drink the broth.
Where it comes from.
- Sea scallopsday boats out of Hampton Bays64 mi
- Sea beans and orachthe North Shore, picked at low tide8 mi
- BergamotCalabria, cold-pressed oil4,500 mi
If you cannot eat it.
Contains: shellfish, fish
- No shellfish
- Smoked turnip, sliced thin, in the same broth.
- No fish
- A kombu and shiitake broth instead of dashi; the scallop stays.
- Vegetarian
- Smoked turnip in kombu and shiitake broth.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 01 of 05, in the wine pairing
Halloway Field, North Fork of Long Island, NY, 2021. By the glass, 22.
In the tea pairing: Genmaicha, cold-steeped twelve hours.