By Daniel Koh
portion 1
40 g lobster, live
40 g salmon, fillet, fresh
40 g hamachi, fresh
3 tbsp dates, dried
1 tsp vinegar, rice wine
1 tsp lemon, juice, fresh
2 tsp wasabe, paste (Japanese horseradish paste)
2 piece takwan
2 piece lettuce, arrugula (rocket)
Cut lobster, salmon and hamachi in dice. Form into round shape. Place it in glass bowl and present on crushed ice garnish with takwan and rocket. Coat dashi and vinegar with lemon juice on tartare and top with wasabe.