Ponzu sauce

Smoked Far Eastern scallop on peach wood with ponzu sauce is a true gastronomic art of Pan-Asian cuisine. The tender sea scallop, carefully infused with the smoke of peach wood, acquires a subtle fruity aroma and a light sweet note. The ponzu sauce, balancing freshness and spiciness, highlights the natural sweetness of the scallop, while flying fish roe adds a crunchy texture and an exquisite marine accent. The dish embodies the Japanese pursuit of flavor harmony, where each ingredient plays its role in creating a layered gastronomic pleasure. Serving on slices of peach wood makes the presentation refined, while sorrel completes the composition with a light sour note. It is the perfect dish for gourmets seeking sophistication and new taste experiences.

Recipe by Nikita Angurov, chef of the London bar.

Recipe from Delicatessen restaurant.

An excellent constructor dish from Hawaii. It is based on rice (you can also use other cereals), greens, fish or seafood and sauces. There are many poke recipes, but ours is the closest to the basic one, which leaves a lot of room for imagination. To make poke, take the products that you like and feel free to add them to your plate.

A convincing example of how quite popular ingredients — like corn, green beans and chuka salad — can be used to create an interesting composition. In the recipe by Mikhail Gerashchenko, chef of Restaurant No. 13, a well-thought-out carnival on a plate is organized by a sauce made of citrus, wasabi and garlic oil, whose versatility slowly unfolds on the tongue. Such a partnership suits shrimp very well.

The recipe from Lyudmila Moroz, chef of Avocado Queen, naturally includes avocado of the creamiest ripeness. The salad is really big - fresh leaves jauntily stick out from a deep plate. With juicy pak choi, elastic shiitake, sweet sun-dried tomatoes get along well with the creamy density of large shrimp. A clever dressing of two sauces at once - nut gamadari (it can be bought in specialized stores of Indian spices) and citrus ponzu ( easy to make yourself) develops the taste in three directions. Life becomes brighter from such a salad - especially on New Year's Eve.

The salad from Viktor Beley, concept chef of Seafood Bar, is made according to the principle of "do no harm" - there is nothing overly high-calorie or unhealthy in it, and even mayonnaise mixed with wasabi does not so much weigh down the dressing as add intrigue to the taste. With a hot sauce, the salad made from broccoli, green beans and green onions does not seem overtly herbaceous. And against a green background, the white and pink shrimps look especially elegant.

Recipe by Chef Glen Ballis for Avocado Queen.

Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".

Lettuce with salsa and salmon is a bright and refreshing salad inspired by Italian cuisine. Its delicate flavor combines the freshness of lettuce leaves with rich notes of salmon, complemented by a spicy salsa made from sweet peppers, avocado, and cilantro. Orange juice and ponzu vinegar add a subtle sweet-sour harmony to the dish, while sesame and olive powder provide an exquisite texture. This salad is perfect as a light yet nutritious dish that offers a feeling of freshness and vitality. It pairs wonderfully with white wine and can be an excellent choice for a Mediterranean-style dinner.

Carrot and watermelon is a refined and refreshing dessert that combines an unexpected blend of flavors and textures. Its history is not tied to traditional cuisine but rather represents a modern culinary experiment. The base of the dish is juicy watermelon flesh soaked in a rich carrot-raspberry sauce with a hint of lemon's acidity. Creamy guacamole adds velvetiness while spicy chili pepper gives a zesty touch. Ponzu vinegar and olive oil highlight the freshness and depth of flavors, making each bite a true gastronomic experience. This dessert is perfect for summer evenings when one craves something unusual and light. Garnished with sorrel, it not only pleases the eye but also offers harmony of vibrant flavors by uniting sweetness, acidity, and mild spiciness in a single ensemble.

Poke with noodles, shrimp, and seasonal berries is a vibrant combination of exotic flavors from Hawaiian cuisine. This refreshing and nutritious dish combines tender egg noodles, juicy shrimp, sweet apricots, cherries, and strawberries to create an incredible harmony of sweetness, saltiness, and umami. The dressing made from soy sauce and ponzu vinegar adds a light tanginess to the dish while toasted sesame and nori provide subtle nutty and ocean notes. The origins of poke trace back to the traditions of Hawaiian fishermen who would slice fresh fish and dress it with simple sauces. Modern variations like this recipe expand the boundaries of flavor by offering unexpected and bold combinations. Perfect for a light lunch or dinner, this poke will give you a sense of freshness and summer delight.

Recipe provided by Cutfish Chef Glen Ballis.

Cauliflower carpaccio with ponzu sauce and parmesan is a refined dish that combines Japanese traditions with European gastronomy. The lightness of cauliflower pairs with the rich umami notes of soy sauce and ponzu vinegar, creating a balance between freshness and spiciness. Delicate flakes of parmesan add creamy depth, while truffle oil lends sophistication to the aroma. This dish is perfect as a light appetizer or an unusual addition to the main menu, surprising guests with its elegance and subtle flavor. The pleasant crunchy texture of cauliflower combined with the tender marinade and aromatic herbs makes the carpaccio not only tasty but also aesthetically appealing. Such a recipe embodies simplicity and sophistication, worthy of attention from culinary connoisseurs.

Bonito tuna tataki is an exquisite dish inspired by traditional Japanese fish grilling techniques. Its roots lie in Japanese cuisine, but its simplicity and wonderful flavor have made it popular worldwide. Grilled over an open flame, the tuna fillet retains tenderness inside while a light smokiness adds a piquant note. After rapid cooling, the meat acquires a firm texture perfect for slicing. Served with daikon, wasabi, and ponzu sauce, it adds freshness and depth of flavor. This dish is valued for the balance between the tenderness of tuna and the spiciness of seasonings. Tataki is not just a cooking method but a philosophy of minimalism that reveals the true taste of the product. Ideal for gourmets seeking harmony in food.