I’d been wanting to visit 🌟 @resonance.bkk for ages, so when I had the chance to try chef @shun.shimomura’s cuisine at a recent Tokyo pop-up at @kenta_miyawaki, I didn’t hesitate.
The menu was surprising, elegant, and eclectic – a reflection of Shun’s Japanese roots and nomadic career across Europe and Asia. Stuffed kisu wrapped with egoma leaf and deep-fried, served with umeboshi and som bang mot (Thai mandarin). Sweet hokkigai with Swiss chard and capers in a velvety sauce made from grouper bones. Venison with black garlic and yuzukosho. The hybrid Japanese curry was the perfect way to close it all out.
Pairings included some serious wines – Vouette & Sorbée Champagne, Huber Alte Setzen Grüner Veltliner, Jacques Prieur Bourgogne, Benjamin Leroux Gevrey-Chambertin, Château Guiraud Sauternes.
A truly wonderful evening - only missing @francescaferreyros!
#ResonanceRestaurant #TokyoDining #ChefShunShimomura #FoodWriter #Omakase #melindajoeiseatinganddrinking
