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| Entrance to the restaurant... from the Opposite House Hotel |
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| Selection of butters and crispy breads for the table. Three different butter one with mustard, one with paprika and one with avocado. Very interesting and highly addictive... |
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| First dish of our tasting menu was mini peach grilled with a little lime on top... |
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| Okra grilled with congee and dried hamachii... two years dried and fermented, very intense flavor and the okra was just right not slimy at all... |
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| Courgette Flower in tempura, lovely light tempura batter... the courgette flower was taken from an organic farm of the chef... |
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| We where given this dish which as you can see from the beginning seemed like whole courgette leaves in tempura the leaves of the same plant where the courgette flowers came from... but underneath there was mackerel sashimi in a warm raspberry ponthu... |
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| This was very interesting yellow tail sashimi with soya milk skin and citrus dressing... |
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| Roasted barbecue eel with foie gras great contrast of flavors and textures |
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| Fresh water jumbo prawn... |
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| Seared salmon belly with spicy green tomato sauce great contrast... |
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| This was a great little detail that I have never seen before, piece of damp napkin placed beside the sushi dish to clean your fingers as you pick up your sushi... |
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| The sushi selection the chef prepared... great idea a tasting of different cuts of tuna and yellow tail and sea trout.... |
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| Marinated bonito head slow cooked for 2 hours and crusted with kimchi and egg yolk... amazing... |
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| Moist, succulent and full of flavor |
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| Red miso soup with roasted eel with daikon... |
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| Oyster with sea urchin and a seawater, ponzu and foam |
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| Fried Mochi... |
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| Chocolate fortune cookies... love the touch !! Mine said ¨Put your shoes back on¨ |
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| Chinese pears with home spun cotton candy and yuzu... interesting with a slight pinch of salt at the base |
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| This deserved its own picture and mention... fermented horse milk liquor... from Mongolia |
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| Check out the bottle !! |
