We started our meal with the Yellowfin Tuna Ribbons that was gracefully sliced into long thin strips and rolled up into a rose shaped structure.

While the Japanese serve their sashimi with wasabi and soya sauce, Chef Jean Georges has cleverly transformed the wasabi experience into a ginger marinade and avocado instead. The spice from the ginger hits your tastebuds while the creamy avocado gives you the wasabi-like texture — an absolutely refreshing starter!