Japan meets Denmark in a nigiri-like serving of hamachi. The rice were swapped for chopped green strawberries and served with a sauce made of fermented cucumber, coriander and oyster water. A wonderful dish by @christoffersoerensen_studio at the @studiocph pop-up in @tivolicph

@studiocph and @christoffersoerensen_studio are back! While they are still preparing the setup for their new permanent restaurant, they have taken over the stove in Det Japanske Tårn in @tivolicph. On the menu you'll find this incredible dessert with sorrel sorbet, "ymer" mousse, pine cones and honey 👌