Friday, 26 August 2011

Look what I made!

Ok, not made, but enjoyed at La Rochelle, Iron Chef Sakai's restaurant in Shibuya, Tokyo.

 Seafood amuse bouche
 Eggplant and whitefish ravioli

Roast chicken

 Top - veal with foie gras, below - calamari
 Above - Almond crusted flathead
Below - Black Croaker in spicy sauce
 A little bit of everything from the dessert cart, coupled with a tea infused creme brulee

The petit four wagon

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