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Chef Nemoto used to cook at Narisawa, Quintessence and also in Paris. He uses Japanese ingredients, but applies his French techniques. The result is a very balanced, sensitive cuisines, finely calibrated layers of flavors, all perfectly executed. One of the stand out dished was the Conger eel topped with macadamia nuts. Incredible texture and flavor.
Another one was the second dessert, a tomato with ice cream. The savory tomato had a soft consistent texture which I have never encountered before. Maybe an Hommage to the iconic tomato dessert of Alain Passard but it can stand on itself. A truly innovative and very tasty dish.
An excellent addition to the French Japanese dining scene in Tokyo.
海幸 •山幸
Sea food Mountain food
Soupe
勢子蟹
Seiko crab
Soft roe
穴子
Conger eel
梅色
Umeiro
仔羊
Lamb
柑橘
Citrus
Tomato
Canelé
