Nowadays, we have a diverse range of guests, including foreigners. We have been working on ways to present and serve our food, and we would like to show you how.
This is the appetizer. For the smoked Akigumo scallops, we use soy lecithin to create the foam, which we use at the end of the presentation. We wanted to make the foam a little sour, so we added soy lecithin to orange and citrus juice. We use soy lecithin a lot because it emulsifies with both oil and water, and gels even when different substances are added. We used an air pump to make the foam fine and stable. When air is added, bubbles appear, and after a while it is complete. It is useful because it does not collapse even when it is placed on top of the food and brought to a banquet hall. The foam is stable for about 40 minutes, but it will collapse or lose its shape if it is re-served. It will pop when it comes into contact with air, but you can smell the ingredients used in the foam when you put it in your mouth. The scallops are polished and cleaned, salted to remove the moisture, and then placed in an equal amount of olive oil and a freezer bag, and the air is removed and cooked at low temperature for about 30 minutes at 50°C. Sprinkle with soy sauce and sear to give it a grilled aroma.
As we have many female and foreign customers, we use colorful vegetables and edible flowers to decorate the dishes. We use a smoke gun to incense the food while it is still on the plate. The aroma gives off, so customers can feel as if they are cooking. The bubbles do not disappear even when smoke is poured into the dish, but the bubbles are infused with the aroma, so we serve the food in that state. Customers these days often take photos and videos with their smartphones, so we hope that they will record the experience and show it to their friends and family when they get home, saying, "This is what was served," and that they will be able to relive their experience of dining at our restaurant.