pictured Hokkaido Scallop
While it seems that the Hokkaido Scallop is the main item, this dish is actually consist of a few interesting ingredient. Tarragon, also known as estragon, is a species of perennial herb in the sunflower family.
Daikon, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root.
Scallop Crudo is made by whisking orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl.
Born in 1968, the Swabian of Spanish descent belongs to the European avant-garde and is one of the best chefs in the world. Juan Amador is one of the few chefs to be awarded three Michelin stars in quick succession.
He has shaped the world of aromas and taste like no another, and combines Spanish temperament with German precision to create a perfect whole. His uncompromising commitment can be seen, tasted and felt in each of his creations.
