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Dinner at NK(Nanpeidai Chef's table featuring Kakuland)
at
NK
on 12 October 2022
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This fairly new place continues to evolve. His food his 100% Kaiseki but inspired by French, Italian and Chinese food. However, the way he translates these inspiration into his food is so driven by his Japanese training that it becomes an original. For example his dish with Ikura and fresh cream is inspired by the European way of eating caviar with a little bit of creme fresh on a blini. One can see where he comes from but the results is his own. Another good example for this is his lemon somen which is inspired by Pasta al Limone. But again his Classical Japanese training makes him produce a dish which is wonderful lush, full of umami and but totally Japanese, unusual but Japanese.
A great place, I am looking forward to see where the
8 / 10
