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2024-11-21
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💫 First, we indulged in a bite-sized appetizer featuring house-made cured meat paired with potato foam. This dish was a revelation, hiding three different textures of potato: the smooth foam, crispy potato strands, and perfectly baked salt-roasted potatoes. The combination was simply divine!🐟 One of the standout dishes was their signature seafood plate, which featured caviar, sweet white shrimp from Toyama Bay, and locally aged squid, all enhanced by a smoky butter infused with binchotan charcoa
🐟 One of the standout dishes was their signature seafood plate, which featured caviar, sweet white shrimp from Toyama Bay, and locally aged squid, all enhanced by a smoky butter infused with binchotan charcoal. The layers of flavor showcased the freshness of the seafood in a truly exquisite way.
🥗 The caviar and blue crab salad was another highlight. Its presentation was visually stunning, topped with a refreshing blend of green apple, organic quinoa, and a vibrant layer of lime jelly, mango, passion fruit, and coconut puree. It was the perfect light and refreshing dish!
🥖 To top it all off, I savored the unexpected pairing of French foie gras with dark chocolate and 15-year-old balsamic vinegar. The bittersweet notes of the chocolate combined with the tangy acidity of the balsamic worked wonders to balance the richness of the foie gras, creating a delightful contrast.
🥩 The meal wouldn’t be complete without indulging in the American Prime ribeye steak. Cooked to perfection, the meat was tender and juicy, bursting with flavor. The accompanying watercress salad added a refreshing crunch, while the rich port wine sauce elevated the dish, complementing the savory notes of the steak beautifully. Each bite was a celebration of quality ingredients and skillful preparation.
🫚 For dessert, I opted for the unique combination of lemon lemongrass, ginger, and dark chocolate.
张贴
