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A disciple of Extebarri cooks inspired food in a tiny restaurant in Kobe. Some of the courses echoing the Grand Master from Spain are excellent. The starter, a smoked buffalo butter on toast with summer truffles on top was a truly great dish. He followed this with a smoked oyster and a grilled tomato which was also excellent.
He reduced his dishes to the point where the ingredient with maybe one or two other components is left. This is a tough way of cooking as there is nothing to hide. It takes great courage, but when the execution is perfect it becomes very good.
6 / 10
