After a day of sightseeing (the spectacular Enoura Observatory, the brainchild of Hiroshi Sugimoto) and an artist visit, with a lovely that I'll describe in a subsequent post, we returned to Hiramatsu for another French-Japanese fusion feast.
This time we started with "Pressed leeks with marinated tuna and Passion fruit, Avocado puree with wasabi aroma."
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| Marinated tuna atop pressed leeks |
Next up was a simple presentation of "Sautéed abalone and bigfin reef squid, Boiled pig's trotter with Bitter melon sauce," admittedly a lot of elements that came together magnificently.
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| Abalone, squid, pig's foot |
Following on we had "Steamed longtooth grouper, Fish soupe with Turnip leaf Rouille" (no photo), and "Grilled Amagi shamo chicken with lemon and thyme escargot butter sauce," a simpler sounding dish that did justice to the wonderful "shamo" chicken.
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| Grilled thigh and breast of "shamo" chicken |
And, of course dessert, "Pineapple compote with Gâteau Caramel, Coconut milk Espuma, Passion fruit and white chocolate ice cream," which somehow fit on a single plate.
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| Pineapple compote with caramel cake, etc. |
Don't forget the obligatory mignardises to slake any remaining hunger.
Whew! Two dinners and ten dishes with about a hundred components, prepared with precision and care and served beautifully. However . . .
Bobby Jay
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