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With four components, that need to be finished around the same time, this isn't a simple dish, but with a diverse array of colors, flavors and textures, its well worth the effort. First there's a bed a of creamy polenta infused with the bold color and flavor of roasted piquillo peppers. Then there's the the crispy bok choy that's been sauteed with browned garlic. The hamachi is marinated in teriyaki sauce and pan fried to create a glistening shellac that strikes the perfect balance between sweet and savory. Finally, the shiitake caramel lends a concentrated wallop of umami in a sticky sauce that clings to the fish. Together you get a small festival of textures, flavors and tastes on your plate that come together in new combinations with every bite.

This simple crudo requires very few ingredients and takes little time to prepare and yet it provides a gorgeous presentation that will wow your guests. Served with a fresh herbal green shiso pistou and a tangy and piquant emulsion that's redolent of yuzu, the flavors are as vibrant as the colors on the plate. By plating the emulsion on the side, your diner's can adjust the proportions of each sauce to suit their mood with every bite.

This fun take on a bacon and eggs breakfast makes for a perfect hors d'oeuvre that's instantly recognizable and yet novel. The "bacon" is made with ōtoro (tuna belly) that's been cured with smoked salt and maple syrup. The salt draws out liquid from the tuna giving it a firmer texture while imbuing a smoky aroma that mimics the flavor of cold-smoked bacon. Because of the fat content of ōtoro, the warmth of your mouth instantly melts the fat releasing a pool of smoky sweet flavor into your mouth. Topped with a sunny-side up quail egg and served on a diminutive slice of buttery brioche, this bite-sized canapé tastes as good as it looks.

Kibbeh Nayyeh is a Lebanese dish that's typically made with raw lamb, bulgur and spices. This adaptation made with Bluefin Chūtoro is delightfully rich and creamy and yet it's light enough to serve as a canapé with some crisp pita chips dusted with citrusy sumac.

With a summer garden of pickled vegetables backing a flash-fried fillet of Bluefin tuna that’s been marinated in the pickling brine, this dish is a carnival of textures and tastes that’s as fun to look at as it is to eat. While it does take a few days for the vegetables to pickle the rest of the preparation is relatively quick and all the components can be prepared in advance. If you have trouble finding the baby vegetables, you can use regular sized ones that have been cut down in size.