My first ‘Omakase’ experience, albeit not traditional, inspired by chef Angelo Sato’s Japanese and European heritage.
The small touches and details such as a fresh citrus sprayed flannel before starting the meal made the difference. All the dishes were meticulously constructed and I loved the textures, flavours and temperatures. Really exciting and special, the whole team there are very friendly and welcoming.
Menu below, I also had their wine & sake pairing which was lovely. I would highly recommend visiting (I essentially also got a double portion of the bread & pigeon courses which was a boon!)
Wild mussel
Fish & chip
Sweetbread
Foie gras
Langoustine 1
Langoustine 2
Cod chawanmushi
Milk bread picnic
Seabream dashi
Humble (Anjou) pigeon
Strawberry cheesecake
Coffee
Mint chocolate ice cream
Black sesame fudge
Red miso madeleine
Chocolate soufflé
by Bojanglez789