This course, one of my two favourites from our degustation lunch, was as magnificent as I’d expected. The Kobe beef consommé with foie gras and black truffle (not shaved but in the form of tiny cubes) had unbelievable intensity and depth despite its clarity. Filling the bottom half of the bowl was a lusciously soft and silky steamed custard that made everything taste even more perfect.

  • 5 Likes