Sea Bream Sashimi in Clear Soup with Butterfly Pea Flower and Wooden Fish:
The sea bream sashimi was exceptionally fresh and tender, beautifully complemented by the subtle flavors of the clear soup. The addition of butterfly pea flowers not only added a pop of color but also imparted a light floral essence, enhancing the overall taste experience. It was a delightful start to the omakase journey.
Slow Cooked Spanish Iberico Pork Saddle:
The meat was incredibly tender and succulent, with a rich and robust flavor that melted in my mouth. It was evident that great care had been taken in slow-cooking the pork saddle to achieve this level of tenderness and depth of flavor. Paired with a delectable sauce that provided a balance of sweet and savory notes, this dish was a true highlight of the meal.
Caramel Apples:
The caramelized apples were skillfully prepared, retaining their crispness while being coated in a luscious caramel glaze. The dish was garnished with a light dusting of cinnamon, which added a warm and comforting touch. It was a delightful way to cleanse the palate before the main event.
Black Truffle Scallop Barley Rice:
The scallops were perfectly seared, boasting a delicate sweetness that played harmoniously with the earthy flavors of the black truffle. The barley rice provided a nutty and wholesome base that soaked up all the exquisite flavors of the dish. Each mouthful was a burst of umami and sophistication, leaving me yearning for more.
Port Wine Stuffed Grape Foie Gras Jelly:
The combination of foie gras and grape, elevated with a subtle hint of port wine, was both bold and refined. The silky-smooth foie gras jelly harmonized beautifully with the natural sweetness of the grape, creating an extraordinary and unforgettable taste.
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