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Chef Jerome Quilbeuf Is French but he spent almost all of his professional life working in Catalonia or for the famous Chef Carme Ruscalleda of San Pau in Tokyo.
He ist opened a casual a la carte restaurant in Toyko before moving to his restaurant Tinc Gana (I am hungry in Catalan).
There he serves Catalan fare heavily influenced by Japanese cuisine. The flavors still echo his heritage but the Japanese ingredients come through strongly.
Highlight was the oyster course and of course the Iberian pork as main course. A cut from the neck, served in port wine sauce it is so dark and deep flavored that you would swear it is beef.
At ¥15,000 for the Omakase menu a steal.
Chef Jerome is a case study that when living in Japan one can hardly escape the power of the Japanese cuisine. Its traditions, ingredients and flavors creep into everyone’s cooking so that whatever ethnicity your cooking comes from, it always becomes a Japanese fusion food. Not that this a bad thing, quite the opposite.
7 / 10
