Shiromi Sakana “usuzukuri" flounder, sea bass, red snapper, negi, dill, tomato concasse, tarragon, lemon zest, perilla seed vinaigrette
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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