OYAKO
“Mother & Child” Grilled salmon skin filled with salmon, green onion and yama gobo(pickled root), topped with Ikura(salmon eggs), dill mayo and sweet sauce.
Times change, so does the food, but the chef’s mindset and the passion for cooking is what I believe to be the basics, which does not change with time. The cuisines that I pursue are the ones that are true to the basics, and to complete a tasteful balance between eastern and western style, and be modern with flavor of futuristic essence.
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