Wagyu Beef Gunkan Maki and Miso-Cured Quail Yolk

This dish dates back to my days in London at Roka, where we served a very similar dish with caviar. However, I prefer the creamy fullness the egg yolk gives the beef. I use this dish as an icebreaker – getting food onto people’s palates quickly is the key to any great event. Gunkan means ‘battleship’, hence the shape, and is a form of nigiri sushi.