White asparagus with beurre blanc sauce. It’s asparagus season in Northern Europe and it’s to live for!

You can tell a lot about the restaurant in this one simple dish. Fresh vibrant Kailan flower cooked with a mild white abalone sauce. Soooo Good 😍

An acquired taste for fermented beans with fresh egg yolk, seaweeds, salmon roe, pickled ginger and wasabi. Mix them together and enjoy!!!