• .5 oz. half shell Peruvian Bay Scallop
  • .3 oz. red onions
  • .07 oz. red Fresno chili
  • 1/4 pc. lime
  • .07 oz. diced celery
  • pinch Himalayan sea salt
  • 1 g. SUSHISAMBA’s Imperial Caviar
  • green tea Wakamomo dressing (see sub-recipe)
  • tosaka and edible flowers, optional garnish


Combine all ingredients in a mixing bowl. Plate, garnish, enjoy!

Green tea Wakamomo dressing sub-recipe ingredients:

  • 1/2 pc. Wakamomo peach purée
  • pinch green tea powder

green tea Wakamomo dressing sub-method:

Combine all ingredients and reserve.