Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi

[@khalilbayyan2126]

Looks so simple but man was there a lot of work behind it! Kind of guy I’d like to learn from cool dish

[@jamalkaddouri6453]

Amazing chef

[@chefsecretrecipes]

Wonderful

[@stevefranklin9176]

Exceptional Chef

[@eddavies8210]

Beautiful. Would love to study Japanese cuisine.

[@markchristopher4165]

Amazing

[@chefsecretrecipes]

Excellent

[@delchuchu]

Looks delicious, wish I could try it!

[@annakarlsson6813]

Wow, I going to make this beautiful dish this week. But without the fresh wasabi, can't get that in Sweden 😪.

[@FishingWithFonu]

I will try this using products I can source.

[@zampao2000]

subarashi

[@claritean]

much prefer the simple style tartare where you actually taste the meat/fish to the heavy haute cuisine one with capers mustard ketchup mayo whatever else ..

[@jinxUKBK]

Yo I've never met or seen a gay Japanese guy. This is amazing. You go chef.