Sezanne **
I thought the food was interesting but in a sense of why Loro Piana had a collaboration with Fragment or Macallan’s collab with Bentley. Just because two things can fit together doesn’t mean it’s always refined or harmonious.
The melange of Japanese ingredients with nouvelle French cooking methods was done haphazardly. Instead of enhancing each ingredient, it felt many of sauces was forced and clashed. Perhaps Daniel hasn’t been in Japan long enough.
The mizu nasu with iberico ham and olive oil was a prime example. The delicate flavour of the egg plant was completely overpowered by the ham. It needed a buffer such as a soft cheese.
I know Daniel has a lot of fans from his days at Balon but overall the set menu felt like a 2009 Chateau Margaux wine that’s good now but has the potential to be great with ageing.
Taste 3.5/5, atmosphere 5/5, service 4/5, cost performance 3.5/5
*cheese compote with cheese cracker
*ebi from Toyama and Hokkaido with yellow mustard
*sweet corn with red peppers
*racan pigeon marinated in yellow wine
*Kinki with bouillabaisse
*mizu nasu with iberico ham and olive oil
*Australian black winter truffles with risotto
*bizen shamo
*meyer lemon with lemon thyme
*figs with coconut
by balldem824
1 Comment
I might be too unrefined for this but that boiled bird does not look very appetizing. No thanks 🥹🥹