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  • Four hours later and fourteen courses down the hatch, still a fan of Chef Hiroo. Such a talent, so young, 26 and a genuine passion for the food. Ingredients are so exotic, I had to ask about ingredients twice and re-taste items on the plate just to get my taste buds acclimated to the foreign flavors. I forgot how many elements were involved in each course. Hiroo and Matt would spend a good 15 seconds going down the list of ingredients and preparations. The winners this trip: *All the imported micro veggies elegantly placed on the plates *Fried fish skin *Chutoro *Pork Belly *Wagyu *ALL desserts & the mignardises. Save some dough & get MORE alcohol: order sake bottles, saved $200 and got some great 720ml bottles. Gift for ALL on the way out: chocolate, I raved about the jasmine pearl tea, so I got a box of the leaves in place. AWESOME.
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