The signature start of a meal during my time at @oukandining . In Japanese culture, the hibiscus flower is often used as a welcome gift for visitors, symbolising kindness. It blooms only a day - signifying the transient beauty of short encounters.
Szechuan salted meringue, hibiscus and yeast cream.
Served w an 'instant tea' from dried mushroom garum infused with toasted hay, barley koji and dried lacto blueberries.
(4) sweet barley koji grown by @paul_leopold_kaufmann
In Turkish, “Çağla” is a given name which means “the sound of flowing water”. We also use it to name “unripe fruit,” mostly in the case of green almonds.
Green almonds are cooked in the best olive oil on the market by @theocollection.olive and served on top of an oats & bran tartlet with almond ricotta, fermented asparagus and sweet, pickled elderflower. Juniper & kosho add spice to the floral flavours of spring.
Chawanmushi taking on different forms.
A smoked, umami rich dashi custard set underneath a thin layer of apple jelly. Fennel blossoms below the surface. Spring peas in tarragon oil, sea fennel and tonburi marinated in roasted wakame oil.
In summer, chanterelles and shiitake bring in the warmer, meatier flavours.
Dear friends, colleagues and guests. Over the past two years, we went on a beautiful journey together at Oukan - one filled with creativity, leading to new discoveries and reaching a deep connection with the plant realm. I’m forever thankful for the unique platform @oukandining provided to realise the ideas and to create the flavours I enjoy. While I move on, I’m filled with joy for those that continue to pave the road, further and wider. Proud of what we achieved, and very excited for the next chapter to break the mould!
x Timur
📸 @jascha_hase
& @jozefienvda
What’s possible with plants?
At Oukan, we highlight the beauty of transformation through preservation and fermentation.
#oukan #vegan #restaurant #fermentation
introducing a new dish on our summer menu
grilled asparagus, celeriac katsuobushi and chamomile ‘brown butter’ w fermented potato
Oat tartlet with green almonds, last year’s asparagus, sour almond cream, pine kosho and elderflower
———
Unser neues Gericht für unser Sommermenü:
Grüne Mandeln und Kamille
Gegrillter Spargel mit Knollensellerie Katsoubushi und einer Kamille Crème aus fermentierten Kartoffeln
serviert
mit einem Tartelette aus einem Hafer Mürbeteig, fermentierter Mandelcreme, konfierten grünen Mandeln, fermentierten Spargel, Pinie Kosho und Holunderblüten
Photography: @floresleonardo
our new dish: ume & black walnut
a dango filled with bourbon cream, fried and covered in crispy walnuts. served with a black walnut cream, yeast garum and last summer‘s preserved plum
36h kombu cured/lacto king oysters are steamed, sliced Katsuramuki style, stacked, shaved into strands and grilled. Served with jus and oxidised wine, black lime powder, brioche and habanero shio Koji in the style of pangrattato.
📷 @jozefienvda
