Psyched to see @agux1988 and @ryogotahara_logy sharing a kitchen again after 2018! What a wonderful collaboration celebrating friendship and culminating flairs. Thank you so much for having me🤍🤍🤍🤍🤍🤍
• Aka uni, squid and hijiki tart topped with ao nori jelly and sea grapes.
• Marinated paprika tart with romesco and amadai.
𝘌𝘨𝘭𝘺-𝘖𝘶𝘳𝘪𝘦𝘵 𝘓𝘦𝘴 𝘗𝘳é𝘮𝘪𝘤𝘦𝘴 𝘕𝘝
• Not your average gazpacho. Bonito served with assorted Taiwanese tomatoes, young ginger, cucumber wasabi sorbet sprinkled with shiso salt and sweet basil.
• Lightly grilled scallop and baby corn in tom yum consommé and kombu oil. Lacto fermented chili added a nice tang and kick.
𝘗𝘦𝘵𝘦𝘳 𝘑𝘢𝘬𝘰𝘣 𝘒ü𝘩𝘯 ‘𝘓𝘦𝘯𝘤𝘩𝘦𝘯’ 𝘚𝘱ä𝘵𝘭𝘦𝘴𝘦 𝘙𝘪𝘦𝘴𝘭𝘪𝘯𝘨 2020
• Crispy scale amadai, butter sautéed sea asparagus and daikon wrapped in savoy cabbage, served with ao nori and amazake sauce.
• Bamboo shoot mochi, hay smoked mackerel, white miso and Gorgonzola sauce, black truffle.
𝘌𝘣𝘯𝘦𝘳-𝘌𝘣𝘦𝘯𝘢𝘶𝘦𝘳 𝘎𝘳ü𝘯𝘦𝘳 𝘝𝘦𝘭𝘵𝘭𝘪𝘯𝘦𝘳 𝘉𝘭𝘢𝘤𝘬 𝘌𝘥𝘪𝘵𝘪𝘰𝘯 2017
• Omi wagyu ribeye, deep fried okra, yellow squash with arugula pesto, shio koji daikon, celery sprouts and cucumber. Served with Shaoxing wine gastrique.
𝘋𝘰𝘮𝘢𝘪𝘯𝘦 𝘗𝘦𝘺𝘳𝘦 𝘙𝘰𝘴𝘦 𝘊𝘰𝘵𝘦𝘢𝘶𝘹 𝘥𝘶 𝘓𝘢𝘯𝘨𝘶𝘦𝘥𝘰𝘤 𝘊𝘭𝘰𝘴 𝘋𝘦𝘴 𝘊𝘪𝘴𝘵𝘦𝘴 2008
𝘍𝘶𝘭𝘪𝘨𝘯𝘪 𝘉𝘳𝘶𝘯𝘦𝘭𝘭𝘰 𝘥𝘪 𝘔𝘰𝘯𝘵𝘢𝘭𝘤𝘪𝘯𝘰 2012
• The 12th edition of Chef @agux1988 ‘s signature. Arroz caldoso with king crab and xo sauce. Of course I asked for seconds!
𝘝𝘪𝘯𝘰𝘴 𝘚𝘦𝘨ú𝘯 𝘊𝘦𝘥𝘦 𝘊𝘰𝘯𝘵𝘶𝘣𝘦𝘳𝘯𝘪𝘰 𝘔𝘢𝘯𝘻𝘢𝘯𝘪𝘭𝘭𝘢
• Peach poached in white wine and sugary lemon juice. Served with peach poaching liquid jelly, osmanthus oolong granita and fromage blanc ice cream.
• Poached cherries in cherry liqueur, almond praline, cherry sorbet and crema catalana.
𝘎𝘳𝘢𝘤𝘦 𝘞𝘪𝘯𝘦 𝘚𝘩𝘶𝘨𝘰𝘳𝘰
• Aiyu. Alfajor.
𝘛𝘩𝘢𝘯𝘬 𝘺𝘰𝘶 𝘧𝘰𝘳 𝘮𝘢𝘬𝘪𝘯𝘨 𝘢𝘥𝘫𝘶𝘴𝘵𝘮𝘦𝘯𝘵𝘴 𝘵𝘰 𝘴𝘶𝘪𝘵 𝘮𝘺 𝘥𝘪𝘦𝘵. 𝘠𝘰𝘶 𝘢𝘳𝘦 𝘮𝘺 𝘢𝘯𝘨𝘦𝘭𝘴🥹🥹
