From what I have heard, he's best known for incorporating local produce into his Japanese Italian cuisine including vegetables from Kyoto, fresh fish from Awaji, among other ingredients sourced from all over Japan.
Meet our handsome server forgot to jot down his name who's half Japanese and half Chinese! First off, we were given a visual tour of all the ingredients featured in today's omakase menu.
The first starter of the tasting menu was yellowtail carpaccio with two types of Japanese radish, topped by a small patch of caviar and shaved bottarga. Not bad. Next, we had a beautifully executed deep-fried matsutake mushroom with a thin batter like a tempura , finished off with a nice sprinkle of curry powder on top.
Very delicious. Taro deep-fried to a crispy crust. A couple slices of rosemary focaccia were served up together with the deep-fried taro. Mini burger made with homemade ham and brioche.
There was no mayo in between, just a bit of mustard seeds for some extra flavor and bite. Taking a page out of Hong Kong's cha chaan teng? The whole set of cutlery hidden inside a drawer under the table! The burrata cheese came with very fresh creaminess, delicate texture and a rich, milky flavor. It was a very nice match with the juicy tomatoes and vinaigrette, and extra virgin olive oil.
