High-Quality Japanese-Italian Fusion Kaiseki Cuisine in London đ˝ď¸
Iâve been wanting to try this place for a while. Itâs not hard to book; you can get a weekend reservation a week in advance. The Japanese-Italian fusion restaurant only offers a kaiseki-style menu. We added sparkling wine, non-alcoholic beverages, and the A5 Wagyu that arrived on the day. ⨠Pane Three finger foods: two cold and one hot. I personally loved the hot oneâvenison tartare with caviar. They blended really well! But the watermelon and fried chicken combination felt innovative but not quite right... The watermelon was too sweet and juicy, which didnât match well with the salty and crispy fried chicken. The mussel one was pretty standard. ⨠Chawamushi The tea-steamed egg appetizer was delicious. The eggs were tender and fragrant, perfectly paired with tobiko (flying fish roe), oil-cured tomatoes, and peas. đ ⨠Antipasti The additional A5 Wagyu was prepared in a Japanese tataki style. It was tender and milky, with just the right amount of wasabi and oil-vinegar dressing. đ ⨠Crudo A bit underwhelming. The sea bream was served warm instead of cold, which was odd. The tomato and peach cold dish was quite unique, especially the sauce underneath! The grilled focaccia bread with three different dips was also amazing, especially the pistachio and soy milk dip! ⨠Pasta The homemade Italian ravioli had a vegetarian filling and sauce, but their seasoning was quite novel and delicious. The crispy chicken skin added an animal fat aroma. Unfortunately, the pasta itself was a bit too hard; I think the cooking time for the ravioli could be better controlled. ⨠Binchotan The main course, quail leg, was the star of the night. It was full of charcoal aroma. The pickles underneath didnât overpower the dish, and most importantly, the quail liver pâtĂŠ and milky bread were absolutely delicious. ⨠Dolci The best dessert was the ice cream with miso crumble! But the chocolate steam cake with yogurt cream was quite strange, especially since the cream was warm instead of cold, giving it a slightly off, almost spoiled taste. The matcha cream-filled dessert tasted similar to crème brĂťlĂŠe but lacked the shape, probably because they didnât have a crème brĂťlĂŠe mold. The matcha cream was also not cold enough. đ This time, I sat at the counter and observed the entire preparation and plating process. It was a bit chaotic and could be improved. But overall, I was very satisfied with the quality of the food at this price. đ Angelina #London #LifeInLondon #LondonFood #LondonEats #LondonRestaurant #UKFood #UKTravel #LondonTravel #MustTryInLondon
