first visit to the well-regarded restaurant, but possibly the last time I try chef Nobu's cooking here.
Definitely one of the better French restaurants in Taipei and chef's reputation is well-deserved.
Full account of the dinner experience is here: https://www.diarygrowingboy.com/2023/06/a-flower-for-birthday.html
Scallop - raw, mousse, and broth from dried scallops
Isaki | lotus root | soft shell turtle
Foie gras | papaya | banana
Wagyu pithiviers
Wagyu pithiviers
Peanut and sticky rice gnocchi - before snow
Peanut and sticky rice gnocchi - with ginger and osmanthus snow
