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

A masterclass in how a little patience and gentle cooking techniques such as curing and infusing can make some of the world’s most luxurious ingredients even tastier, this Japanese tuna tartare might be small – but it boasts a huge amount of pure, clean, umami-rich flavour. Well worth the expense of the seriously high-end ingredients. The tsukuri soy used to season the tuna and cure the quail egg yolk is also a fantastic umami bomb to have to hand in the fridge.
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