Melissa F

I’ve always loved the Unplugged series at @monorestaurant where @rchaneton invites a chef to cook in a fun and uninhibited setting, and this time it was with Asia’s Best Female Chef @johanne_siy of @lollasg! I’ve had the pleasure of spending time with both chefs at a culinary retreat in Japan, and I was excited to see the two friends cook together once again. Except for one signature dish from Lolla, the chefs worked on all of the dishes together and it was everything a collaboration should be - creative, inspiring and most importantly, downright delicious!

The menu:

𝗩𝘂𝗲𝗹𝘃𝗲 𝗮 𝗹𝗮 𝗩𝗶𝗱𝗮
Amaebi, Hamaguri & Uni

𝗦𝗶𝗻𝘂𝗴𝗹𝗮𝘄
Chutoro & Calamansi

𝗜𝗻𝗳𝗹𝗮𝗱𝗶𝘁𝗮
Beef Tartare, Eggplant & Chipotle Sauce

𝗠𝘆 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲
Avocado, Smoked Eel, Eel Consommé & Yuzu

𝗠𝗢𝗡𝗢-𝗺𝗮𝗱𝗲 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵
Pili Nuts & Eva Aguilera Olive Oil

𝗖𝗮𝗰𝗵𝗮𝗽𝗮
Queso Fresco, NOMAD Caviar & Sinigang Broth

𝗙𝗶𝗱𝗲𝘂𝗮
King Crab & Taba Ng Talangka Aioli

𝗞𝗮𝗺𝗮𝘆𝗮𝗻 𝗧𝗮𝗰𝗼 𝗙𝗶𝗲𝘀𝘁𝗮
Secreto Iberico Inihaw, Bicol Express, Venezuelan-style Fish Stew

𝗚𝗼𝗶𝗻𝗴 𝗟𝗼𝗰𝗮𝗹
Strawberries, Star Fruit & Ancho Chili

𝗢𝘂𝗿 𝗥𝗼𝗼𝘁𝘀
Ube, Yuca, Coffee & Local Longan Honey

𝗬𝗲𝗺𝗮
Cashew Nuts

𝗚𝘂𝘆𝗮𝗯𝗮𝗻𝗼 𝗦𝗽𝗵𝗲𝗿𝗲
Black Pepper & Bay Leaf
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MONO x Lolla
Central, Hong Kong
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It was a cold snowy day when we visited Ebitei Bekkan #海老亭別館 in Toyama, but the warm hospitality warmed us up immediately. The restaurant has over a hundred years of history and received 2 Michelin Stars in 2016. When it closed in 2018, the 4th generation chef-owner Kentaro Mura honed his skills further at the legendary Matsukawa in Tokyo before returning home and relocating the restaurant to a new location in 2022. We were served seasonal ingredients from the Hokuriku region including crab, buri, and squid. With the view from the counter overlooking a row of cherry blossom trees, it would be perfect to visit in the spring time.
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Ebitei Bekkan 海老亭別館
Toyama, Japan
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On the northern shore of Lake Biwa in the Kohoku region lies the charming @restaurant_sower run by a lovely couple from California - Chef @coleman__griffin and service manager @k_hyesu_jeon! I had met them last year at a culinary retreat in Karuizawa, and finally had the chance to visit them earlier this year. Having trained at @therestaurantmw, @benu_sf and @inuajp, Chef Coleman is reinterpreting Kohoku cuisine at Sower while highlighting local ingredients from the region. From the first dish, we already knew we were in for a good meal with favorites including the shijimi clam, “funazushi”, wild deer and maitake rice. Complimented with the fantastic hospitality from Kathy and team, this is a hidden gem not to be missed when in the area!

Access: complimentary pick up service from Nagahara or Omi-Shiotsu Station

Our menu:

Shijimi Clam, Chinese Cabbage, Spinach
しじみ、白菜、ほうれんそう

Shiitake, Dried Duck Ham, Lemon
椎茸、このハム、檸檬

Crispy Wakasagi, Bitter Herbs, Bergamot
ワカサギ、ハーブ、ベルガモット

Black Bass, Beet Root, Komatsuna, Sesame
プラックバス、ピートルート、小松菜、ゴマ

Salt Baked Turnip, Amago Roe, Funazushi
蕪の塩釜焼、アマゴの卵、鮒ずし

Buri, Chrysanthemum, Egg Yolk, Nanohana
鰤、春菊、卵黃、菜花

Wild Deer, Sunchoke, Kale
野生の鹿、菊芋、黒キャベツ

Maitake Rice
舞茸のご飯

Persimmon, Tomato, Salted Lemon
柿、トマト、塩減けレモン

Pumpkin, Kokuto, Orange
南瓜、黒糖、オレンジ

Strawberry, Kuwasake, Hime Lemon
苺、桑酒、姫レモン

Last Bites
最後の一口
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SOWER
Shiga, Japan
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Early last month, I was back at Oryouri Fujii #御料理ふじ居 - a Japanese cuisine restaurant by chef-owner Hironori Fujii who aims to showcase the amazing ingredients from his hometown Toyama. Sadly we were the only ones at the counter because of customer cancellations due to the Noto earthquake. In fact, many restaurants in Toyama were experiencing massive cancellations even though the city has been unaffected by the earthquake. Hopefully the situation has gotten better now and business has resumed at these restaurants. The winter season in Toyama is best for crab and buri #鰤, and we got to enjoy the best of these ingredients at Oryouri Fujii. Other highlights included the bear meat udon, hamaguri soup, and shirako!
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2*, Oryouri Fujii 御料理ふじ居
Toyama, Japan
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Finally back at 2* @restaurantamelia by @paulo_airaudo in San Sebastián - this time at its new location inside @hotelvillafavorita! Dining at the restaurant was like entering the chef’s playground with quirky references to Pulp Fiction, Star Wars and more all over the space. Dubbed Italian Omakase, the tasting menu is prepared using high quality seasonal ingredients from small producers. Complimenting the creative cuisine are 5 different pairing options - including one for champagne lovers! 🥂

Our menu:

Tear Pea
Lobster Salpicon
Prawn
Tuna
Squid
Ricciola / Tomato
King Crab/ Iberic Pork
The Bread
Lobster/ Pumpkin
Pigeon/ Onion / Maitake
Talleggio
Caviar / Banana / Rum
The Flan
Apple / Salted Caramel
Lemon Tart
Turron
Soja Yuzu
White Chocolate / Kefir Lime
Pistacchio
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2*, Amelia by Paulo Airaudo
San Sebastián, Spain
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Last month, I found myself back at @aubergetokito - an exclusive ryokan on the outskirts of Tokyo with just 4 guest rooms, a fine dining restaurant and a dedicated tea room by Chef @yoshi_ishii_ who started his career at Kitcho Arashiyama and spent 20 years abroad before returning to Japan 3 years ago! His team comprised of head chefs who have also trained at Kyoto Kitcho and various other restaurants in Japan and abroad. Served on ceramic plates made by Ishii San himself, the meal in itself was a contemporary Japanese culinary journey not bounded by the rules of traditional kaiseki cuisine. The hospitality and humor of Ishii San is unmatched, and it was great to catch up with @kyokonakayamatv, @jocelyn_tastytrip, @sofialou526 and @kate_cheang here!

Our menu:

“Shugakuin” - Turnip, Snow Crab

Remote Island - Kue Grouper, Yum Head

“Ujio” - Blowfish

Fermentation 1 - Cuttlefish, “Ishiru”, Cheese

Fermentation 2 - Bottarga

Charcoal

Surf & Turf - Tuna, Fond de Veau

“Buri-Daikon” - Yellowtail, Daikon

Tuna Flake - Budding Veggies

“Ino-Shika-Cho” - Boar, Deer, Pheasant

“Mottainai” - “Kajika Bushi”, Noodles

Snow

Garlic

Petit Fours

ご馳走さまでした！
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Auberge TOKITO
Tokyo, Japan
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Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France was super aromatic, and the Alaskan King Crab Crustacean Jelly with the biggest caviar quenelle ever was certainly the most memorable! 😆
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3*, Caprice
Hong Kong
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A taste of Mandarin Oriental Lago di Como in Tokyo! Chef Massimiliano Blasone of L˜ARIA at @mo_lagodicomo took over K’shiki at @mo_tokyo last month to showcase his refined Italian cuisine with Japanese influences. The chef is now doing a guest shift at Cafe Causette in @mo_hkg until February 4th, so don’t miss it if you’re keen for a taste of Lake Como. Happy to have shared this meal with @the_globetrotting_lens!

Chef Massimiliano’s Lunch Menu:

WELCOME SNACK
Negroni Raw Pink Snow Crab Tartlet
Multi Grain Cracker with Chicken Liver Pâte

APPETIZER
Canadian Lobster with Fennel and Orange
Grilled Turnip and Topinambur

PASTA
Risotto with Black Truffle and Salmon

MAIN COURSE
Spiced Lamb, Beetroot Salad

DOLCE
Custard Tart with Japanese Strawberry and Yogurt Ice Cream
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K’shiki at Mandarin Oriental Tokyo
Tokyo, Japan
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The second half of the @sazenka x Sichuan Moon collaboration menu:

秘製香辣帝王蟹
Secret Recipe - King Crab Leg

開水白菜
Simmered Chinese Cabbage

干燒鮮魚
Deep Fried “Gan Shao” Fish

清湯麺
Chicken Noodle Soup

静岡蜜瓜冰粉
Ice Jelly with Shizuoka Melon Juice

茶禅甘露
“Sazenka” Honeydew

絲綢之路
Sesame Dumpling with White Truffle
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Sazenka x Sichuan Moon
Tokyo, Japan
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Started the year in Tokyo with the epic collaboration between Chef Tomoya Kawada of @sazenka and @andrechiang_sg of Sichuan Moon at @wynn.palace! Since Sichuan Moon is undergoing renovations at the moment, Chef Andre will go on a culinary tour around Asia in the first half of 2024 to explore “New Era Chinese Cuisine” in each city. The first stop was Tokyo at 3* Sazenka - a restaurant based on the concept of Wakon-Kansai 和魂漢才 (Japanese spirit with Chinese talent) and a truly unique marriage of Japanese and Chinese cuisine.

First part of our menu:

茶禪華開胃菜三味
(杏仁越光•柚子黄金皮蛋•荔技肉圓）
“Sazenka” 3 Tastes of Starter
(“Koshi-hikari” Rice Almond Soup, Golden Century Egg with Yuzu, Sichuan “Lychee” Flavored Meat Ball)

牛肉焦餅
Numby Beef Pie

麻辣鐘水餃
“Ma La” Lobster “Zhong Dumpling”

煙香鴿子
Smoky Squab

雲白肉片
Traditional Sichuan Cuisine “Sazenka” Style

紅檸檬海蜇皮
Red Lemon Jellyfish

黑白松露雞豆花
Truffle with Traditional Chicken Mousse and Consommé

香辣雞翅
“Xiang La” Chicken Wing

To be continued…
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Sazenka x Sichuan Moon
Tokyo, Japan
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