Entrance to the restaurant... from the Opposite House Hotel |
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... |
First dish of our tasting menu was mini peach grilled with a little lime on top... |
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... |
Courgette Flower in tempura, lovely light tempura batter... the courgette flower was taken from an organic farm of the chef... |
This was very interesting yellow tail sashimi with soya milk skin and citrus dressing... |
Roasted barbecue eel with foie gras great contrast of flavors and textures |
Fresh water jumbo prawn... |
Seared salmon belly with spicy green tomato sauce great contrast... |
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... |
The sushi selection the chef prepared... great idea a tasting of different cuts of tuna and yellow tail and sea trout.... |
Marinated bonito head slow cooked for 2 hours and crusted with kimchi and egg yolk... amazing... |
Moist, succulent and full of flavor |
Red miso soup with roasted eel with daikon... |
Oyster with sea urchin and a seawater, ponzu and foam |
Fried Mochi... |
Chocolate fortune cookies... love the touch !! Mine said ¨Put your shoes back on¨ |
Chinese pears with home spun cotton candy and yuzu... interesting with a slight pinch of salt at the base |
This deserved its own picture and mention... fermented horse milk liquor... from Mongolia |
Check out the bottle !! |
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