Miso-Marinated Black Cod Ingredients (2 portions): - 2 black cod fillets  - ½ cup white miso paste  - 2 tbsp mirin  - 2 tbsp sake  - 2 tbsp sugar  Method: 1. Whisk miso, mirin, sake, sugar into marinade.  2. Coat fish, refrigerate 24–48 hrs.  3. Wipe off excess marinade, broil 8–10 min until caramelized. Tip: Marinate 24–48 hrs for depth; broil quickly for caramelized finish. Pro Tip: Don’t overcook—fish should flake but remain buttery. Plating Idea: Place on bamboo leaf, garnish with pickled ginger and sesame.

Charred Octopus with Smoked Paprika Aioli Ingredients (4 portions): - 2 octopus tentacles - 1 lemon - 2 cloves garlic - 1 tsp smoked paprika - ½ cup mayo - Olive oil, salt Method: 1. Simmer octopus with garlic & lemon in salted water until tender (~1.5 hrs). 2. Cool, pat dry. 3. Grill over high heat until charred. 4. For aioli: mix mayo with paprika, lemon juice & olive oil. Pro Tip: Chill octopus before grilling for best texture & color contrast. Plating Idea: Slice octopus over roasted fingerling potatoes, swipe aioli on plate, sprinkle smoked paprika dust.

Handmade Ricotta Gnocchi with Sage Brown Butter Ingredients (4 portions): - 1 cup ricotta (drained overnight) - ½ cup Parmesan, grated - 1 egg yolk - ¾ cup flour (approx.) - 6–8 sage leaves - 4 tbsp butter - Salt & pepper Method: 1. Mix ricotta, Parmesan, egg yolk, and flour to form a soft dough. 2. Roll into ropes, cut into gnocchi, dust with flour. 3. Boil in salted water until they float. 4. In pan, melt butter, add sage until crisp, toss gnocchi. Pro Tip: Keep dough light—too much flour makes gnocchi dense. Plating Idea: Serve in shallow bowl, drizzle extra sage butter, finish with Parmesan shavings.