The “ayu“, or sweetfish, is a small Japanese relative to the smelt family. A freshwater fish with a very short (one year) lifespan, the ayu’s flesh has the peculiar characteristic of smelling delicately (and incredibly) like watermelon. So…why not pair the two? I’ve spent a couple years searching off and on for ayu at the [...]
-
Most Recent Dishes
- Ayu, Kombu, Fried Spine, Sesame
- Tessendorf Plate
- Sardine, Niçoise Olive, Dried Tomato, Arugula
- Squab, Thai Peppercorn, Strawberry, Oxalis Pods
- Wild Turbot, Shellfish, Water Chestnuts, Hyacinth Vapor
- English Peas, Tofu, Ham, Pillow of Lavender Air
- Bison, Braised Pistachios, Potato, Sweet Spices
- Sardine, Niçoise Olive, Dried Tomato, Arugula
- Monkfish, Lime, Banana, Monkfish Liver
- Chocolate, Brioche, Yolks, Pomelo
- Persimmon, Aroma Strip, Carrot, Red Curry
- Bitters, En Sous Vide
- Salsify, Smoked Salmon, Dill, Caper
- Crab Apple, White Cheddar, Eucalyptus, Onion
- Black Sesame, Green Tea, Chocolate, Miso
Other People Doing Cool Things