Shell or Cucumber?
Dish Created by:
Chef Junichiro Ise
Kusshi™ Oysters 1 dozen
English Cucumber 1 pc.
Simple Ponzu Pickling Vinegar
Soy sauce 2 tbls Rice vinegar 1 cup
Rice vinegar 2 tbls Sugar 1 cup
Lemon juice 1 tbls Water 1/4 cup
Water 1 tbls
Combine all ingredients in a small sauce pan and heat up to a boil. Turn off heat and move to an ice bath to chill.
Combine all ingredients and whisk.
Pickled Cucumber Prep
Trim off both ends of the cucumber. Use a vegetable peeler to remove the outer skin and discard skin. Cut cucumber in half. Continue to peel down the length of the cucumber, making long, narrow ribbons. Discard central seed section when finished. Soak cucumber ribbons in a bowl of chilled pickling vinegar for 10 minutes. Drain the cucumber ribbon and let rest on paper towel. Save pickling vinegar.
Kusshi™ Oyster Prep
Shuck Kusshi™ oysters and remove meat from the shell. Rinse the oyster meat with remaining pickling liquid. Rest oysters on paper towel.
Line up a ribbon of pickled cucumber with a Kusshi™ oyster on one end. Add a few drops of ponzu sauce within the wrap. Roll oyster into the ribbon. Use micro shiso and edible flowers as garnish for presentation. Serve with grated nasturtium seed.
Chef Junichiro Ise is an executive Chef at Flo Japanese Restaurant in Bellevue, WA. Chef Jun grew up in Japan, moving to the USA to broaden his culinary skills and knowledge. He spent time working for and training under Iron Chef Morimoto in Napa, California. Chef Jun is greatly inspired by northwest ingredients, exploring them through his home culinary adventures. These personal creations are documented through his social media account @iseskitchen, which are developed into new dishes for his guests at Flo. His philosophy is simple: “Make people happy.”
To enjoy Chef Jun’s dishes, make your reservation today:
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To see Chef Jun’s amazing home creations, visit: Ise’s Kitchen
*The photographic representation of this recipe is the intellectual property of the aforementioned Chef. Any public use or presentation of the combined photo and written recipe must be credited as the property of the Chef and/or restaurant indicated.