Tambuki

we arived at Tambuki at 11:30 and straight away we started to prepare our food.
i first stared off with the holinday sauce which consists of three yokes of the egg and 2 tots of vinigure and multed butter. i had to use a double boiler for the sauce and a french wisk once i did the holinday sauce i moved on to my rasoto which is an Italian rice dish where i added mushrooms and parsly . i only started with the fish when the guests arrived cause i wanted to steam the fish which is quite quick... the final plating was portabelo mushroom the bottom and the rasoto on top wit the fish wraped in bamboo on the sides with holinday sauce over it.