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2024-09-02
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Dinner. Highly recommended by Ryota San, but of cos he would, wouldn’t he. Private room seating 12 but we were seated in the main dining room area, PickyEater noted that the majority of patrons were female.Comprehensive wine list. Went for a glass of burgundy.Here’s what we had.Bread basket. No butter available.Fermented Heirloom Cherry Tomato with Fior di Latte Foam. Fior di latte, translated literally, means “flower of milk”, used to indicate something being made with the best quality milk. No
Private room seating 12 but we were seated in the main dining room area, PickyEater noted that the majority of patrons were female.
Comprehensive wine list. Went for a glass of burgundy.
Here’s what we had.
Bread basket. No butter available.
Fermented Heirloom Cherry Tomato with Fior di Latte Foam. Fior di latte, translated literally, means “flower of milk”, used to indicate something being made with the best quality milk. Not really the same as Mozzarella or burrata. A beautifully presented dish that balanced the sweetness of the tomatoes with the creamy richness of the foam, all enhanced by a drizzle of extra virgin olive oil.
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A stunning array of 35 types of seasonal vegetables, served with bana calda (a warm umami-rich sauce made with garlic and anchovies), topped with shiso leaf oil.
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Edamame Salad with Sea Urchin & Parma Ham Crumble; where the umami richness of the sea urchin paired harmoniously with the crunch of the edamame and the savory notes from the ham.
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Caramelized Onion Tarte- another highlight, featuring a thin crispy crust loaded with sweet, rich onions and briny baby anchovies that created a delightful umami punch, perfectly complemented by olives and capers.
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Vongole with Japanese clams and Roma tomatoes
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Sicilian Don Gambero Red Prawns Linguine-succulent prawns that sang with flavor, enveloped in a perfectly al dente pasta. Massive improvement since the first time we were here for lunch during the restaurant‘s first days.
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Wild-caught Dover sole, beautifully cooked with brown butter imparting a toasted, nutty flavor, accompanied by half a fragrant Sicilian lemon, alongside heirloom potatoes adding a comforting touch. Exterior could be crispier and inferior more tender; PickyEater pickily commented that the size of the fish was just not big enough to give tasty flavors. I wasn’t too happy, with a tiny bone stuck between my teeth refusing to leave.
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Wanted to order the orange cake as dessert but was told it was sold out- mostly available during lunch hour only.
Went for the Amalfi Lemon Cannoli, paired wonderfully with the accompanying Bitter Lemon Puree and refreshing gelato of Apple mint, spearmint and peppermint.
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In summary: culinary gem that celebrates the essence of Italian flavors through innovative techniques. Each dish showcases the chef's creativity and commitment to using high-quality, seasonal ingredients. Indeed, I see a star in the horizon.
张贴
