Juiced, simmered, gelatonised, frozen and slowly strained watermelon. Then gelled again into cubes (too hard), with more cubes of tuna tar tar and compressed water melon. With Wasabi Ice Cream, ginger-soy sauce, Tobikko vinaigrette and
a little fun with poprock powder.
Served with: Yuki No Bosha “Limited Release” Junmai Ginjo Sake
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