Here is a dish of chilled oysters with sudachi-dressed calamari salad, green tea-sheep’s milk yogurt, elderflower, and kimchee bubbles. This dish came together because we were filling in voids. An oyster is great, but it could use a bit of acid and some texture to play off its tender explosive nature. And spice, that would be nice. A tangy richness would balance the palate, and a bit of bitterness could pull in the reins. And so we began. The spice comes from the kimchee bubbles, the texture and acid from the calamari salad. The tangy richness is in the yogurt, as is the bitterness from the green tea. We balanced the green tea yogurt with some elderflower syrup, its taste and aroma mirroring that of lychee in syrup. Thus, we created this dish by merely filling in the voids.
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