1. アカさんの川岸牧場の神戸牛ロースの刺身 うに、キャビア、と花しそのせ
Kobe beef’s chuck roll sashimi from Kawagishi Farm topped with uni, caviar, and shiso flowers from Aca
Suppon (soft shell turtle) dashi gelee and wakamizuna (young Japanese mustard greens) from Yamamgishi
アカ ❌富小路やま岸 コラボ
Aca x Yamagishi Collaboration (11.9.2017)
Normally when I had a dish with like wagyu caviar uni (or truffle, gold foil, any 3 or more in a combination), I felt uneasy and skeptical because it was like the chef just want to throw all the expensive ingredients together and no skills can be seen.
But this was an exception as I knew from the time I had it at Aca. The beef was cut into strips with such great texture, and the season! That seasoning made it so so tasty a strong “pop” on the palate.
The sweet uni and savory caviar all served a purpose (which was not the same with just salt or soy and /or any other sweet items with their own kind of unctuousness), and also gave more textural contrast. The suppon gelee was well matched with the uni and caviar and also gave dimension to the whole dish.
The wakamizuna rounded out the whole dish especially at the end. Consider it a beef dish, I really really thought it was so delicious!
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La semaine dernière chez @kozyparis ! 😍 Je vous conseille vraiment cette adresse, tout était bon du début à la fin. L'adresse de Lafayette est peu connue peu le moment donc c'est facile d'avoir de la place. Profitez-en aujourdhui par exemple 😉
Qui y retourne avec moi ? 🙋🙋