Wasabi cracker with seared char siu pork belly, pangang sauce gel, lime, radish, cucumber salsa and smoked curry.

Fresh with a spicy twist: salmon in ponzu with a fiery touch of Tabasco.

Ponzu-marinated smoked salmon, glazed with tare, served on tempura wasabi chips and topped with furikake.

Tuna on a crispy seaweed and tempura base with wasabi, served with a wasabi mayonnaise, an algae powder, and wasabi sesame.

The chefs of HANOS Utrecht created a delicious amuse-bouche especially for Valentine's Day.