Hokkaido scallops are sliced and marinated with Kombu salt, Finger-Limes, Sorrel, and Caviar.
 
This dish also utilizes the brilliant Sunflower, from seed to stem. We make a Sunflower miso with the seeds, and transform it into a light foam. The stems are blanched to remove its bitterness, and are pickled to garnish the Scallop tartare. It’s then crowned with our favourite Persius Caviar Superior Oscietra No. 2.
 
北海道扇贝切片，用昆布盐、指橙、酸模和鱼子酱腌制。
 
这道菜还利用了向日葵的不同部位，葵花籽和花茎一齐入馔。取葵花籽制作味噌，并打成轻盈泡沫；花茎焯水以去其苦味，经过腌渍后，作为扇贝鞑靼的装饰。最后，再用我们最爱的Persius Caviar Superior Oscietra 2号鱼子酱为这道菜完美点睛。