Unique , soulful meal at the utterly surprising and beguiling Chiune .

The majority of the dishes are white . They are minimalist with rarely more than 4 ingredients . They skew French but are clearly Japanese . It’s one of the most distinctive styles of dining I have ever seen .
Simple , sophisticated , unapologetic and elegant .

Fugu shirako soup - the ingredient is on every menu in Japan at this time , here it is turned into an introductory veloute .

White asparagus mifen - could also be construed as a remoulade , not sure how but this simple sliced vegetable seemed incredibly elevated .

Lily bulb risotto - candy sweet lily bulbs on a congee style rice .

Steamed daikon , chicken and ham broth - salted only on one corner , you are instructed to eat the turnip from left to right , once you reach the salted side it appears like a crescendo .

Chorizo , cdp , eggplant sauce - chunky sausage , slivers of mushroom, deep eggplant flavour sauce .

Kimoto consommé

Aori Ika , fruit tomato and snow crab - favorite dish , steak like pick of Ika , crunchy and dense , gorgeous sweet and salty fruit tomato and crab condiment .

Shitake , potato purée , egg yolk - signature dish using potatoes aged for 2 years then puréed with only milk and olive oil , tree grown Shitake and a perfect yolk .

Wild suffocated duck , nameko mushroom and duck jus - gamy duck , full of flavour , light jus .

Shizuoka black pork - marinated for 10 days in fruit enzymes .

Yumen, scallop and leek - cold somen , scallop mimicking fish cake , leeks , veering towards Chinese style .

Shao Xing Wine ice cream - a perfect quenelle of insanely creamy and smooth ice cream . Less