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Freshly minted to be Number 13 on the WB50 Asia list, the Chef served up his spring menu with complete new creations. He still had the dragon ball and the Guinea fowl, but he even dropped his signature dish to serve us his new dishes.
As always the subtlety of flavors, the delicate layering and exquisite combination of tastes and texture are on a very high level. A simple tart of banana topped with fresh onions becomes a delightful bit to start the meal.
A super fresh burrata from Chiba with onions are a masterpiece of tangy texture and newly fermented taste.
A kohlrabi hides pieces of akakai, matching tastes of the sea with earthy flavors.
Young bamboo from Kumamoto topped with flowers and added cubes of hotate becomes one of the highlights. The interplay between the crunchiness and acidic juiciness of the bamboo and the softness and sweetness of the hotate was a very special highlight of the evening.
His Guinea fowl, something we always has on the menu, every time in a different preparation is brilliant. Soft, sweet and savory at the same time with two spumas to complement the taste sensation. In the drive to use the whole animal, he compliments the main serving with a lollipop of the liver and a ravioli with the remaining organs of this delicious animal.
Another outstanding meal from a Chef who remains humble despite the many accolades he is collection.
Bravo!
10 / 10
