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2025-01-19
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Finally some free time for lunch following eventual closing of prolonged project. Second on the list: chef Ekkebus. Came for lunch a long time ago; recent reviews seemed to be a mixed bag. 3 sets to choose from: -3 courses ($928 pp), -4 courses ($1,168 pp) or -6 courses ($2,318 pp).Here’s what we had.Glass of burgundy red.Sourdough served with Coconut butterOpening snacks: -Shiso sorbet -Kumbucha-Mussels and leek jelly Tsuri Aji (a type of mackerel) topped with thin translucent daikon slices, gi
Second on the list: chef Ekkebus. Came for lunch a long time ago; recent reviews seemed to be a mixed bag.
3 sets to choose from:
-3 courses ($928 pp),
-4 courses ($1,168 pp) or
-6 courses ($2,318 pp).
Here’s what we had.
Glass of burgundy red.
Sourdough served with Coconut butter
Opening snacks:
-Shiso sorbet
-Kumbucha
-Mussels and leek jelly
Tsuri Aji (a type of mackerel) topped with thin translucent daikon slices, ginger root and flower, peppery tangy daikon cress; enhanced by the zesty, refreshing notes of sudachi (a Japanese citrus).
Silky soy milk 'burrata' taking center stage with its comforting, creamy richness. Acting as perfect companions: heirloom tomatoes bursting with sweet acidity, and strawberries lending an unexpected depth of sweetness. Rounding up the flavors: delicate rose and zesty lemon verbena in extra virgin olive oil.
Charcoal grilled Bluenose sea bass delicately cooked to preserve its tender, flaky texture. On the side: the renowned Kintoa Bacon, pointed cabbage infused with juniper and bay leaf topped with Fennel blossom flower. Sauce was made with fermented cabbage, dill and Extra Virgin Grapeseed Oil. The combination of acidic and smoky elements complemented the fish perfectly.
Tender and juicy Ping Yuen Chicken with its flavors enhanced by the savory, umami-rich essence of king crab, with Chicken jus and Vin Jaune D'Arbois wine adding a subtle touch of acidity and richness. The earthy notes of morel mushrooms and French potato slices contributed layers of flavor.
A playful mix of persimmon, Isesou Miyako malted koji rice (introducing an intricate fermentation note), complemented by unique sake lees and the earthy richness of Kuromai black rice. Couldn’t really taste the persimmon tho.
Vao 42% chocolate, rich yet not overly heavy, paired with the tangy and a Black Fermented version of mikan (蜜柑) and smooth, creamy gianduja (a sweet, hazelnut-infused chocolate paste) topped with Marigold flower.
Petition four:
-A shot of oolong with pear jam
-passionfuit from Columbia, Japanese grape and Australian cherry
-70% chocolate tart with coconut mouse topped with caramel jam
-Madeline with Raspberry jam filling
Coffee
In summary: local ingredients and global flavors were fused into something truly unique through thoughtful reflection of modern culinary techniques, eg the creative use of fermentation and masterful pairings.
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