Went to Sky on 57 for Restaurant Week and we started with the Tuna Carpaccio that is seasoned with a Sze Chuan peppercorn shoyu dressing and comes with micro greens and crispy grains. A very daring take on the flavor profile here with the use of peppercorn which has a very slightly "ma"/numbing effect. I love the crunch from the crispy grains and the green apple slices, but the entire taste from the dressing was too heavy for my liking.