Chocolate: The Art Of Fermentation, Bringing Out The “Terroir” Of A Primitive Island
By Kyoko Nakamura
The Wakon Yosai is a 7-course menu carefully designed to evoke vicarious pleasure, salving the heat of summer with tantalizing and refreshing courses conceptualized by Executive Chef Keisuke Matsumoto. As the ultimate manifestation of the restaurant’s deft duality in marrying Japanese cuisine and French techniques, the menu straddles the fine line between clean, simple Japanese flavours and rich and hearty French cuisine. The exploration begins with a cold hirame appetiser, where cubes of summer flatfish, cured in kombu broth, crown a dashi jelly accentuated with beetroot and apple cider vinegar for a touch of bright acidity. The dish is finished with ginger cream, its spicy undertones serving to whet appetites, priming guests for the gastronomical adventure ahead.
