Portfolio
Knife work at the counter
Behind the cut
The blade is drawn through the fish in a single pull, never sawed. It keeps the surface glossy and the texture clean on the tongue.
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Flame-kissed nigiri
A brief pass of the torch renders the fat and wakes the aroma of the rice. Any longer and the fish is cooked; any shorter and nothing changes.
Building the platter
Colour, height and spacing are set before the first piece lands. The platter is read as one picture from where you sit.
Glaze and garnish
Sauce, chive and citrus zest go on at the table so nothing dulls between the board and your plate.
Course by course
Each course is timed to the table, not the kitchen. The pace is set by how you eat, not by a ticket rail.
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Photography
