The flavors of fall! Binchotan grilled + raw Euvitas Matsutake, and kumquat with housemade yuzu koshu sit atop a king trumpet and fermented shitake puree. Garnished with @farmert shiso, red-veined sorrel and kohlrabi greens plus finger lime from Chef @kimalter’s garden, the dish is finished with Matsutake broth and a touch of Sichuan chili oil.