Otsumami – Quail egg in black vinegar, dried beetroot and eggplant, fishskin and brandade, scallop and fresh wasabi, smoked crab in soy milk, caviar, lightly heated silk tofu in mushroom tea.
Sushi – Rainbow trout, char, monkfish, mackerel, hamachi, langoustine, perch, redfish, turbot, pike-perch, vendace, pike-perch and hamachi head, dashi of langoustine.
Dessert – Sencha tea, tarte tartin, apple and soy, skim milk ice cream, rhubarb cake.
Amy Redmo by Wikstrom Photography, Engvall Artistery & Peter Englund P.E.E.P Design for Fuji Film
Nothing compares to a beautiful conversation with a beautiful mind