Wagyu tartar, sea bream and miso, smoked duck breast recipes from ROKA

Hamish Brown, group executive chef from ROKA in London, talks us through three dishes from his current menu at the new Aldwych site in London The first dish is Sea bream fillet, ryotei miso and red onion cooked on a Robata grill; the second is Purebred Japanese Wagyu tartare, ponzu pearls, nori cracker - the classic Japanese Wagyu, finely diced - and the last dish from Hamish is Smoked duck breast, barley miso and kumquats. The three dishes really show case the food style on offer at ROKA in London. The