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Probably the best meal so far. Some new, great dishes and of course the classics.
New dishes:
Nodoguro which was wrapped in kelp for 3 hours and coated with oil and egg before being steamed. The rice on top was burnt to create a pop corn like texture to offset the softness of the fish.
Fried melon with pork belly, fantastic layering of flavors. Topped with herbs and drops of dried mikan.
The place is simply great, it has all the components for a wonderful meal and experience.
It is a pleasure to watch the chef perform with precision without any mechanical help. He is master of the wok. His handling is like a performance. He controls the heat with a foot pedal while adding the various ingredients. Adding is done by feeling and not scale. Wonderful to watch.
The simple (!) wine pairing features wines like Yquem and Margaux and is very fairly priced.
Now that tourist are back in town it gets difficult to book, they are fully booked until May 2023.
9 / 10
Nodoguro
Signature dish, hammerhead fin in foie gras sauce
Fried lemon with pork belly
Signature dish: Various seasonal vegetable all fried in the wok independently based on kind
Matsutake from China
My favorite, molten chocolate, sadly it will be phased out by the end of this year.
Yammy!
