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The bread and butter was off to a good start. The "butter" was actually made of soymilk, cashew and coconut, giving a even more summer flavor to the menu.
Despite the shisho is not in their appetizer, I am so glad they still included in the amuse bouche. My other favorite would of coure be there cherry foie gras.
I would mainly be reviewing the dishes I tried. My friend stated this changed his mind that Michelin restaurants are worth the price and the taste matches the beautiful presentation(it seem he had some "traumatic" dishes in some Michelin restaurants in Europe)
Despite having ginger flower/root in the dish, it did not overpower the fish and simple elevated the its flavors with the lightly flavored daikon.
I was a bit surprised by the pairing of these 2 strong flavors(black garlic and foie gras) but somehow they made it work. The brussel sprout on top and sourdough beneat the foie gras also balanced out them quite well.
1
The main star was definitely the pigeon being so tedner but the corn and cornmeal also held its own, with its sweetness reminding me of the summer themed menu.
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Enjoying tarty desserts, I definitely ordered the golden pineapple but I was thoroughly surprised by all its flavors besides the tartness, eg. the sweetness of the rice milk, the aroma of the sake kasu, bitterness of the matcha etc.
2
Ended with their seasonal fruits and petit four. Totally enjoyed my lunch here and looking forward to trying their full menu later.
