I usually prefer pan-seared foie gras to the terrine, but I'm very happy with what Chef Hiroyuki Shinkai had done here. This terrine is very good.
🔸
Paired with an American cherry compote coated with a vegetable gelatin derived from kappa (a type of red algae), its sweetness successfully counters the richness of the foie gras terrine. This terrine is served on top of spiced bread crumbs, with celery root cream on the side.
🔸
Other dishes in the Spring Dinner Menu includes:
* Cornet of Caviar
* Seabream Carpaccio
* Crab meat crumble with uni
* Foie gras terrine with cherry compote
* Lobster in lobster white wine sauce * Smoked Japanese wagyu
* Strawberry rosehip granita
* Matcha ice cream with warabi mochi and chocolate sauce
🔸
[Media Invite]