Fillet of Irish-pasture-raised beef with yuzu flavouring. Carrot cone filled with peas and ginger. Potato cake with truffles with bamboo charcoal. Beef croquette with Matcha tea.
Hamada turbot and lobster “Bento”. Red Label turbot fillet coated with sliced shiitake mushrooms, nori-wrapped daikon maki with shiso flower. Potato mushroom with bisque jelly. Lobster tartare rolled in Rubinette apple.
Noriyuki HAMADA
Let there be no doubt, Noriyuki Hamada has personality! He approaches life head-on, fully aware of what it can offer him if he puts the effort in. He didn’t just adopt his haircut from the Samurai, but also one of their key precepts: tenacity. A tireless, self-taught worker, he essentially approaches cooking as a means […]
Maiko Imazawa
