[ Shiro Ebi, Matcha Beurre Blanc, Caviar
Shiso Ume Madai Fried Ball
Ankimo Mille Feuille ]
Shiso Ume Madai Fried Ball
Ankimo Mille Feuille ]
春夏之交，三款小食来表达这个季节的主题： 不同纬度的鲜的味觉之美
• 白虾味浓鲜甜，辅以抹茶调配的黄油酱更加激发味觉的层次度，尾韵松子的加入伴随鱼子酱的咸鲜
• 樱鲷正值鲜美，包入波特酒煮过的腌渍梅，外层的紫苏提供香气层次
• 鱼肝蒸熟浓香，柚子取汁做成慕斯；取皮做成Marmalade果酱；西瓜奈良渍独特风味更加丰富鱼肝的肥美
At the cusp of spring and summer, three delicacies embody the essence of the season: the beauty of fresh flavors across different latitudes.
- Shiro Ebi with rich umami sweetness, elevated by a matcha beurra blanc that layers the palate, finished with pine nuts and the salted umami of caviar.
- Sakura Madai at peak freshness, wrapped around port wine-braised plum, with shiso leaves adding aromatic complexity to the exterior.
- Ankimo in velvety richness: yuzu juice transformed into mousse, its zest crafted into marmalade, while Narazuke lends a distinctive tang to complement the liver's decadence.
[ 2025, AVANT, SUMMER ]