We recently catered an event for a client that loves Japanese and Italian food. I came up with some original creations and the results were a big hit. The first was a Tender Loin Carpaccio on a crostini served with cilantro aioli, parmesan, yuzu juice (citron) and Kaiware (Daikon Sprouts).
Another twist on the classic "caprese". Cherry tomato, fresh mozzarella, with Aojiso (Japanese Basil). Instead of balsamic vinegar we used Japanese sushi rice vinegar, olive oil and fresh cracked pepper. I call it the "Caprese Japonese"
Prosciutto wrapped Japanese pear.