Without a doubt one of the best meals I've had so far. Food was
beyond delicious and beautifully
presented.
Service was top notch thanks to Zac, the only maître d'hotel worth mentioning.
Chef Shinobu Namae's menu is incredible, the dishes are creative and it's all about perfect harmony of flavours
and each dish exceeded my expectations in every way.
Service was top notch thanks to Zac, the only maître d'hotel worth mentioning.
Chef Shinobu Namae's menu is incredible, the dishes are creative and it's all about perfect harmony of flavours
and each dish exceeded my expectations in every way.
Towards the end of the meal, we were presented with a Matcha Tea Ceremony.
We watched quietly and intently as Zac carefully prepares the tea with precise and graceful hand movements.
There is a real feeling of peace and tranquility. The process is not just about drinking tea,
it's also about appreciating the beauty of things and emphasizing the simple and natural.
After the meal, Chef Namae came to greet us at our table and asked how our meal was.
You rarely see chefs take time to come out and greet his diners and converse with them.
We watched quietly and intently as Zac carefully prepares the tea with precise and graceful hand movements.
There is a real feeling of peace and tranquility. The process is not just about drinking tea,
it's also about appreciating the beauty of things and emphasizing the simple and natural.
After the meal, Chef Namae came to greet us at our table and asked how our meal was.
You rarely see chefs take time to come out and greet his diners and converse with them.
I noticed he did this with every table. That was a humbling experience and truly made our lunch even more special.
Asia's 12th Best Restaurant and Top 100 in the World.
Yoghurt, tofu, olive oil in lieu of butter. Refreshing, creamy and light. We all loved it.
One of the things I love about fancy restaurants in Tokyo is that your bag gets its own chair.
~Like dead leaves~
Nodoguro saute and kabosu sabayon, burdock puree, lily bulb, cavolo nero
Nodoguro saute and kabosu sabayon, burdock puree, lily bulb, cavolo nero
~A fixed point~
4 hours cooked Tokyo turnip, parsley, Basque ham and brioche
4 hours cooked Tokyo turnip, parsley, Basque ham and brioche
~Contrast~
Crackling Jerusalem artichoke, smoked mussel, Comte cheese sauce
Crackling Jerusalem artichoke, smoked mussel, Comte cheese sauce
What a delight to choose your own Laguiole steak knives to use.
They are of the finest-quality and precision-crafted by artisans.
So breathtakingly beautiful and elegant to use.
I want my own set too!
They are of the finest-quality and precision-crafted by artisans.
So breathtakingly beautiful and elegant to use.
I want my own set too!
~Hearth in a quiet night~
Aku-ushi beef leg roasted by open fire, mushroom extract, trumpet mushroom, taro,
petit vert, black truffle
~Longing for Spring to come~
Strawberry charlotte and shiso, houji-cha ice cream, plum jelly, yuzu
Strawberry charlotte and shiso, houji-cha ice cream, plum jelly, yuzu
Petits fours
Zac, our maitre d'hotel preparing the matcha in a series of choreographed movements.
"World Peace"
This peanut milk is pure heaven!
Lastly, a spiced fruit cake was presented to us as a token of souvenir to take away.
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