This time, chef Ōta himself is offering a course that shows the best of his ability.
The quality is really clear.
There are moments where ingrdiants are often put to good use but this is the exception. They are not modified either.
There are moments where ingrdiants are often put to good use but this is the exception. They are not modified either.
The honest taste of fresh sautéed porcini pork is completely different from how it looks, but overflows with flavour.
Butter with pepper on top brings out the flavour of thick boiled pasta covered in parmesan melted with boiling water. It’s so tasty it make me cry with laughter.
And​ ​I’m going to quit trying to explain the cocoa used for desert.​ ​
​ ​I’m going to quit trying to explain the cocoa used for desert.

Which reminds me, Ōta trained at El Bulli, even though in the film I saw before he originally trained under​ ​Gaston Acurio.From going to the preview a Japanese chef having returning home from being at Gaston’s place as someone in charge is now showing off their skills cooking all over the place. I heard the cooking was really impressive. I think it was from Ōta but have completely forgotten.
It’s a shame. I would have remembered if I had been a little more prepared before visiting the restaurant.
But let’s check the menu next time.