This course is probably the most polarizing we've ever had on our menu. Some of our guests love it, some of them don't like it at all. But we love it, so we don't really give a shit. The rest of the people are simply wrong.
What we're looking at is a shigoku oyster and daikon kimchi that are set in a lightly gelled smoked duck consommé. Enoki mushrooms and soy round off the preparation with a kiss of umami. Enjoy (or don't)!