A clean, service-ready view of your tasting menu: every course, every component, every ingredient, and every method in one place. Designed for quick kitchen lookup, pickup flow, and mise en place clarity. Need the broader logistics too? Open the operations planner.
Granita, sesame brittle, and koji cure. Start the long-lead flavor work and any high-risk make-ahead items.
Dressings, glazes, dashi, whipped tofu, eggplant purée, tsukune mix, pandan syrup, and chiffon cake.
Fry crispy rice, prep garnishes, portion somen, roast pork, scoop ice cream, and set all pick-up vessels.
Keep crunchy elements dry, add acids at the last minute, pour broths and syrups tableside, and slice proteins to order.