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2023-08-16
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Lunch. Last time I was here there were no stars yet. Quite interested to revisit the Nordic-Japanese fusion cuisine.Here’s what we had.White miso brioche with seaweed. Love the butter.Kohada on a bed of mashed potato from Spain. On the side: hot and creamy fish soup.Soy sauce-flavored pancake stuffed with eggplant and cucumber; topped with sesame & caviar. Vinegar cream and wasabi on the side.Somen with Japanese sweet tomatoes and an oyster. Very refreshing.Scallop and clams with peas in Butterm
Here’s what we had.
White miso brioche with seaweed. Love the butter.
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Kohada on a bed of mashed potato from Spain. On the side: hot and creamy fish soup.
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Soy sauce-flavored pancake stuffed with eggplant and cucumber; topped with sesame & caviar. Vinegar cream and wasabi on the side.
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Somen with Japanese sweet tomatoes and an oyster. Very refreshing.
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Scallop and clams with peas in Buttermilk sauce
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Pan fried pigeon breast with Caramelised beetroot and red currant- which had been marinated with blue cheese then baked. Dollop of black garlic paste on the side. Love the multi-layered texture and flavors.
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Pigeon leg was 👍🏼👍🏼
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Grilled Canadian black cod with French mushrooms, miso sauce and artichoke purée.
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Desserts were really an eye opener.
Soy milk IceCream with bean curd sheets and black beans.
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Genmaicha (brown Japanese tea) IceCream, stuffed with Warabi mochi, wrapped seaweed and topped with caviar.
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To finish off: madeleine with lemon zest (thoughtfully presented in a takeaway container)
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Espresso flavored chocolates
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In summary: magnificent meal with excellent service. Seems chef Eric has outdone himself; with his creative use of Japanese ingredients, creating multilayered flavors and textures.
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