The octopus

1. Bring 5000g of water to a boil.
2. Add 15g salt, 1 halved lemon, and 3 halved limes.
3. Gently dip the octopus legs into the boiling water a few times to curl them, then fully submerge and simmer for about 45 minutes.
4. Remove the octopus and transfer to an ice bath. Once cooled, strain and pat dry.
5. Mix 30g Japanese curry paste with a little water and oil to create a glaze.
6. Brush the octopus lightly with the glaze.
7. Grill over charcoal or gas for about 2 minutes on each side, until crisp on the outside.

The artichoke purée

1. In a saucepan, melt 50g butter and sauté 400g Jerusalem artichoke for 5 minutes.
2. Add 300g chicken stock and 2g salt; simmer until tender.
3. Strain (reserve the liquid), then transfer the artichoke to a food processor.
4. Blend until smooth, adding reserved stock gradually until desired consistency is reached.

1. Spread a layer of the artichoke purée on each plate.
2. Arrange grilled octopus on top.
3. Drizzle with chimichurri, sprinkle with a pinch of sea salt, and garnish with a lime wedge.

The kizami chimichurri

1. Finely chop 35g chives, 10g garlic, and 15g green chili (remove seeds if preferred).
2. In a bowl, mix with 50g kizami wasabi, 30g vinegar, 4g salt, 20g sugar, and 100g olive oil.
3. Stir well and adjust seasoning to taste.