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2024-03-14
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🍽 We had the most delightful experience at Arbor , where every dish showcased Chef Eric‘s culinary craftsmanship and the thought behind each ingredient that graced our plates. It was a true feast for the senses! 🌟🍅 The Hokkaido Fruit Tomato dish was a true work of art🦐 Following with the exquisite Shiro Ebi and Daurenki Tsar Impérial Caviar, served alongside a Rye-Nori Tart, Hokkaido Inca Potato Salad, and a comforting Fish Soup, we knew we were in for a treat. The flavors danced on our tongues
🍅 The Hokkaido Fruit Tomato dish was a true work of art
🦐 Following with the exquisite Shiro Ebi and Daurenki Tsar Impérial Caviar, served alongside a Rye-Nori Tart, Hokkaido Inca Potato Salad, and a comforting Fish Soup, we knew we were in for a treat. The flavors danced on our tongues, and each bite was a revelation. 🍲
🐟 The Buri marinated with Yuzu and Sea Buckthorn Vinaigrette, accompanied by Wasabi, Daikon, and Kabu Turnip, was a symphony of flavors. 🍣
🍽 The Roasted Garlic Butter-Grilled Abalone stole our hearts with its tender meat, paired with a Spinach-Nori Pancake, White Asparagus, Parsley Foam, and an indulgent Abalone Emulsion. It was a dish that truly showcased Chef Raty’s culinary artistry. 🍽
🍜 We couldn’t resist the Homemade Houjicha Ramen, topped with a Smoked Egg Yolk, Chicken Jus, Tsukune, and Shaved Black Truffle. The flavors melded together beautifully, creating a comforting and satisfying bowl of goodness. 🍜
🐦 The Loire Vallée Pigeon crusted with Okinawa black sugar and Sichuan peppers, served with Chewy Beetroot and a luscious Blue Cheese Butter, was a harmony of textures and flavors that left us craving for more. 🍽
🥩 The Charcoal-grilled A4 Wagyu was a masterpiece in itself. With Arima Sansho, Onion Chutney, Japanese Black Vinegar, and Okinawa Long Pepper, it was a journey through layers of flavor, perfectly complementing the tender wagyu beef. 🥩
For dessert, we indulged in the Genmaicha & N25 Caviar.
張貼
