Recipes

1) First, sprinkle white and black sesame seeds on the salmon fillet.
2) Set the pan on high heat and sear the salmon on all sides.
3) Then slice 7 pieces, arrange on a plate, and top with chalaquita, yuzu caviar, sweet potato puree, salmon skin .
4) Bring the yuzu sauce and black oil together in a separate bowl before pouring on the plate.
5) In the centre, place a white radish garnish.

Chop every ingredient and combine with oil, lime juice and seasoning.

Add all the ingredients and mix with hand whisk until all combined.

To make the charcoal and powder, first bake the tortilla bread until it is black. Then mix with oil until everything is combined.

1) Combine all ingredients in a pan and cook the sweet potato until it is tender over a low heat. Then remove all spices and blend until smooth.