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2023-08-23
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amuse bouche: the amuse bouche was a harmony of textures and flavors. A bite-sized portion of tuna tartare mixed with citrusy yuzu, complemented by the crunch of finely chopped cucumber, created an explosion of freshness in every bite. This tantalizing morsel left me eager for what was to come. French Bread Selection:A wooden platter adorned with an assortment of crusty baguettes and artisan rolls was accompanied by an array of condiments that included umami-rich miso butter and a wasabi-infuse
the amuse bouche was a harmony of textures and flavors. A bite-sized portion of tuna tartare mixed with citrusy yuzu, complemented by the crunch of finely chopped cucumber, created an explosion of freshness in every bite. This tantalizing morsel left me eager for what was to come.
French Bread Selection:
A wooden platter adorned with an assortment of crusty baguettes and artisan rolls was accompanied by an array of condiments that included umami-rich miso butter and a wasabi-infused olive oil dip. The juxtaposition of French and Japanese flavors in this course was a testament to the chef's creativity.
Petit Fours:
An artfully arranged plate presented an ensemble of dainty confections. The green tea macaron, with its delicate shell and velvety matcha ganache, was a standout. The miniature sake-infused truffles added a sophisticated touch, while the mochi, filled with red bean paste, provided a traditional yet indulgent finish.
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