Second meal at Hajime. French technique with Japanese ingredients. The technique shows the engineering background of the Chef without loosing its soul. Some very flavourful dishes, beautiful presented and enhances with some nice effects like dry ice smoke enclosing the table.
The signature dish, his salad loaded with ingredients gets served on two plates instead of the large communal.
My favourite this time was the tilefish with broccoli and dill and the abalone with cauliflower. Both dishes perfectly calibrated with a flawless execution and wonderful flavours combination. One was tempted to order an encore.
Fantastic place, definitely worth a visit if one wants to eat French Fusion. Less