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.