Sevan Mosaic

The first layer of the dish is a sauce made with lime juice and fresh, ajinamoto, sesame oil, ginger, mirin, mitsukan, sake, soy, dried Japanese shiitake mushroom, kombu seaweed, and fermented bonito flakes made of tuna fish.

The next layer includes whitefish and trout marinated with salt, sugar and dill, which are fused through transglutaminase enzyme.

The dish is topped with avocado cream seasoned with coriander and olive oil, and red roe (caviar). As a result of fusion of these layers, our chef got the colorful underwater mosaic of Lake Sevan.