We really hope that this four-month-old restaurant maintains its standards and doesn’t start sucking-like most other newbies-six months down the road. As for dessert, it is absolutely essential that you order the chocolate banana tart-a cleverly deconstructed textural and visual surprise. the a la carte menu boasts dishes including Foie Gras Chawanmushi with Crab Meat.
A succession of hits soon followed-pan-fried prawns with mozzarella (so simple, but so good) a perfectly grilled lamb loin bearing just the faintest whiff of rosemary herbed panko-coated swordfish (swoon). son of worldfamous Iron Chef Chen Kenichi, with new Yu Kitchen Chef. Foie gras may be a menu cliché these days but you wouldn’t think that here our foie gras with soft golden brown egg was a quivering delight that melted like a dream.
The food here is pure class-gorgeously plated with a dash of playfulness, and above all, delicious. Prices start at $48++ and let us tell you, it is a steal. He was born on January 5th, 1956 in Tokyo, Japan), whose name is often romanized Chin Kenichi in Japanese sources, is a chef best known for his role as the. There’s no a la carte at Hiroki88 you choose a minimum of three courses (a starter, a meat or fish entrée, and a dessert) from the menu. Encased in a sleek glass contraption, the restaurant is all clean lines and light-a reflection of Yoshitake’s simple, understated style. The histories of Chen Kenichi and Hiroyuki Sakai, along with some of their greatest battles. Iron Chef Chen takes on challenger Dominique Corby in the battle of foie gras. Now, while isn’t exactly the most elegant moniker for a restaurant, rest assured that it does not live up to the clunkiness of its name. Iron Chef Chen engages challenger Lian Su Qin using konnyaku, a unique Japanese healthy food. Yoshitake was away in Japan when we visited Hiroki88, and it speaks volumes about the caliber of the team in the kitchen that the food was fantastic despite his absence. the French one) at his Tokyo restaurant, La Rochelle. Well, it looks like Dempsey has gotten itself another Iron Chef alumnus-this time in the figure of Hiroki Yoshitake, who spent three years training under Hiroyuki Sakai (i.e. Not long ago, we reviewed Zento, the sushi restaurant run by Gunawan Wibisono, protégé of Japanese Iron Chef Masaharu Morimoto.
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