Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi

A masterclass in how a little patience and gentle cooking techniques such as curing and infusing can make some of the world’s most luxurious ingredients even tastier, this Japanese tuna tartare might be small - but it boasts a huge amount of pure, clean, umami-rich flavour. Well worth the expense of the seriously high-end ingredients. The tsukuri soy used to season the tuna and cure the quail egg yolk is also a fantastic umami bomb to have to hand in the fridge.
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[@khalilbayyan2126]

Looks so simple but man was there a lot of work behind it! Kind of guy I’d like to learn from cool dish

[@delchuchu]

Looks delicious, wish I could try it!

[@chefsecretrecipes]

Wonderful

[@chefsecretrecipes]

Excellent

[@eddavies8210]

Beautiful. Would love to study Japanese cuisine.

[@markchristopher4165]

Amazing

[@stevefranklin9176]

Exceptional Chef

[@jamalkaddouri6453]

Amazing chef

[@annakarlsson6813]

Wow, I going to make this beautiful dish this week. But without the fresh wasabi, can't get that in Sweden 😪.

[@FishingWithFonu]

I will try this using products I can source.

[@srilankajin8323]

subarashi

[@claritean]

much prefer the simple style tartare where you actually taste the meat/fish to the heavy haute cuisine one with capers mustard ketchup mayo whatever else ..