I don’t hate the concept, but the gold leaf is 
If I were to do a play on filet o fish, I’d lean into the bit and put it on a brioche bun or sourdough English muffin
I’m staring at it and either want to write a post about all the ways it’s terrible - or make my version tomorrow for comparison.
Like, why fry something then wrap it in metal so it gets soggy? Then lump more wet stuff on top? And what is that pathetic attempt at a quenelle of aioli? The plating looks like a baked potato.
Ok, I have to remake this. I need to right the universe.
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They really wanted to get the filet o fish experience
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Didn’t they actually used to serve this in a gold-colored foil wrap? Maybe not these, but that totally was a thing.
That photo definitely wasn’t flattering, of some already bad plating.
This was a bit better.
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I’m the last person to criticise plating. Mine is shite
These dishes actually look really nice.
seems like a good combination of flavours and textures
I’m going to guess that the first one is hamachi crudo with olive oil, plum puree (or gel), daikon, crema and some kind of puffed grain?
Second one is swordfish or torro with miso mustard, nori crisp and idk what that white crisp is
Looks more like a coral tuile to me.
But I’m actively going into chef mode, and my wife is reminding me that I’m over analyzing, and come down way too intense.
So I will stop. And make the thing.
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I was going to guess sesame tuile, but the favours don’t add up
I’ve never had coral before
It’s a technique, not an ingredient, although that would be cool. Hmm.
You mix flour, water, oil, and any coloring or flavoring you want (like furikake for seafood, or strawberry for cheesecake,) fry a very thin layer it in a nonstick pan until it looks like crunchy coral and drain on a rack or paper towel.
Edit - I just googled it and there are a ton of tutorials.
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Ahh that makes sense. Maybe it’s a seaweed coral tuile!
The colour looks too homogenous for furikake
I once made a Yakatori Takoyaki Okonomiyaki Teriyaki Taco.
I apologize in advance.
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These could work, but seems quite starchy, like a falaffel taco but with teriyaki seafood flavour
This is straight up confusing. Was the dish part of a omakase style tasting menu?
It was pretty dumb. But the name sounded funny. We did add some aioli, tentacles, seaweed, bonito, and herbs to even it out.
And it was a total carb/fat bomb.
I had the wrong word. Autocorrect is worthless. The original post has been corrected.
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Not far off.
Pickled daikon (hidden), hamachi, fresh daikon, coconut-based crema, fish sauce gel, and some sesame, fried shallot and sunflower seed “bird food”.
Good concept but with a different fish. Hamachi was too mild to go with that.
Second was a deconstructed reuben. Duck pastrami, rye bread (white), some charcoal thing with no flavor, just color and crunch. Mustard.
That actually worked really well together.
But I like your version too.
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I’m really confused by this menu. It doesn’t seem to have an identity.
The “filet o fish”, hamachi dish and cannoli have a semi Japanese inspired theme,
somewhat fits in
is out of the blue
why… if they’re going to do charcoal, at least make it taste of char, like some onion ash or something would add depth of flavour that matches the pastrami
Far less attractive plating. Just some gyudon and spinach.
Thin sliced beef and onion, dashi (kombu and katsuobushu), soy sauce, sugar, mirin, sake, tiny touch of sesame oil.
Over easy egg. Rice. Toasted sesame. Crack the yolk and mix it together.
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That’s an interesting way to organise a menu. I wonder what the chef was thinking because from the outside, it sounds like “we have these ingredients, let’s showoff” + a bit of “japanese is in fashion”
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I’m not trying to be arrogant, or diminish your experience in the least, but as a professional, this does look a bit chaotic.
Here are my meaningless criticisms (and anyone feel free to chime in and critique me.)
The pacing feels off.
A good tasting structure should start slow, build, then relax. This one feels like its just checking off boxes.
Too much similarity in courses next to each other. There should be ups and downs with the courses. This feels clunky.
Fat coats your taste buds, and this menu structure has a lot of overlap.
All old world wines. I’m all for minerality, but it does show a reflection of what the food is going to be. Although the veltliner looks pretty good.
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It really was just a collection of dishes, with no plan.
Even the pairings weren’t really paired. Except the muscadet and oysters did feed off each other. A certain salinity got highlighted. Didn’t think it was a particularly good wine, but the pairing worked.
My favorite wine by far was that Veltliner. Worth getting a hold of.
The one from Tenerife was my second favorite, but mostly because of the weirdness that volcanic soil and trade winds provide. A bit like comparing madeira vs port. But I also drink my rums funky, so I’m biased.
Honestly that champagne was really good too. Different enough and well balanced.
From a technical standpoint, I think that South African chenin was actually the “best” wine, but it wasn’t among my favorites.