Foodle

3a) Queen scallop, rose and Scots pine 🌲🤤

3b) Mahogany clam, dried strawberries and cherry leaf 😋

@michelinguide for 2023: 🌟🌟

@theworlds50best for 2023: No. 91

@oadtop100 for 2023: No. 33 on “Europe Top Restaurants”
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#hungryglomad_copenhagen #mystorywithmichelin #yesmichelinguide #worlds50best #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #theartofplating #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #foodlove #foodlover #foodlovers #copenhagenfood Less

The ingredients don’t pop like they did in Japan last week but always enjoy the creativity and flavour combinations at Zuicho .

The A5 satsuma beef chateaubriand is the restaurant signature and is delicious but I really enjoyed the seasonal accompaniment of tempura zucchini flower stuffed with prawn , the yielding texture was outstanding .

Chrysanthemum Turnip with Minced
Chicken in Broth was a feast for the eyes and very soothing

Seasonal Sashimi featured Amadai with finger lime and Katsuo

Black Abalone with Liver Sauce was textbook but after having had amazing product in Japan this month , this didn’t quite match it .

Sea Urchin and Toro Handroll is a crowd pleasing combination even when the Uni is not best of the best

Grilled Blackthroat Sea Perch with
Sea Urchin Sauce - the heat applied to the uni gave it a grainy texture but flavour was there

Simmered Ise Lobster with Burdock , beautiful sweet lobster , this was unexpectedly good .

Satsuma A5 Wagyu Beef Sirloin with Mushroom Sukiyaki Hotpot, also a well deserved signature

“Takikomi” Rice with Kinki - deep savouriness to the rice , had 3 portions !

Pear Monaka with Mochi and Walnut Ice Cream Less