Corn mousse with consomme jelly featuring fermented pineapple.Baked rock oysters with Manganji peppers in a semi-dried tomato sauce.Risotto with fermented wasabi greens and purple sea urchin.Fried conger eel and Okinawan island okra in a sauce of fermented lettuce and mustard.Sweet shrimp marinated in kombu oil with somen in a lacto-fermented tomato sauce.Grilled knife fish and steamed red eggplant in a sauce of green beans and shellfish broth, topped with mushroom powder.Aichi beef sautéed in burnt butter with spring greens, served with pureed new potatoes and green asparagus in a meat fond de veau sauce.Taliolini with swordtip squid, zucchini, and karasumi, finished with fermented lemon juice.Melon soda and yogurt gelato.Freshly baked financier and mango.The chef, trained at Naz, incorporates fermentation into each dish, showcasing ingredients that shine with their unique flavors. While it’s difficult to pinpoint the flavor enhancements from fermentation, it elevates the overall quality of each Italian dish.The grilled knife fish was incredibly delicious! The impact of the mushroom powder's aroma was truly remarkable.
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