Methylcellulose base:         
1 l. water
30 gr. methylcellulose

Olive oil soba noodle:          
350 ml. Hojiblanca extra virgin olive oil
150 gr. methylcellulose base   

1 l. water
12 gr. dried shiitake mushrooms
40 gr. powdered dashi
30 gr. sugar
40 ml. mirin
75 ml. soy sauce

Rice tempura:                       
40 ml. water
20 gr. rice flour           
1 gr. table salt 

160 gr. prawns
5 gr. lime         
5 gr. shiitake mushrooms
4 gr. fresh nori seaweed
2 gr. black sesame seed
4 gr. ginger
10 gr. chives, chopped
Shiso sprouts  
2 gr. Japanese white sesame seed, toasted
1 gr. fresh fennel sprouts


Methylcellulose base: Blend the water with the methylcellulose until gummy. Cover and refrigerate for at least 24 h.
Olive oil soba noodle: Drizzle the oil into the methylcellulose base as if making a mayonnaise, beating all the time. Transfer the mixture to a syringe and keep at room temperature until serving.
Dashi: Soak the mushrooms in water for 2 h. and strain. Over a medium heat bring the liquid to boiling point and add the powdered dashi. Heat again and strain through a cloth filter or "superbag". While the broth is still hot, add the sugar, mirin, soy sauce – in this order – to get the right balance.
Rice tempura: Mix the three ingredients in a stainless steel bowl and refrigerate.
Garnish: Peel the prawn and carefully remove the intestine without breaking it. Stick onto a brochette skewer lengthwise, so it is straight. Chill.


Fry the prawn and the seaweed dipped in tempura in hot olive oil. Serve in a bowl and finish with the fresh herbs, ginger, grated lime, sesame seed and thin slices of shiitake. Heat the dashi to boiling point and serve in a hot jug. At the table, serve the very hot dashi into a bowl, and suggest customers each prepare their own soba noodles, to whatever length they like. As the mixture is squeezed out of the syringe into the hot broth, the oil reacts with the methylcellulose, creating a new-look noodle.