by Kazu
The starter of the dinner was veggie and seafood salad that contained sliced raw rockfish, scallop, red radish lettuce and flower.The brown line was made with wine vinegar.
The pasta was served with the sauce made from sea urchin and truffles but I was not sure the recipe. Needless to say, it was so nice and shook my heart.
Please imagine the taste of what is on this plate. Te sauce for the dish fit the cooked materials to a T.
A scoop of the dish made us so happy with the excellent and striking taste given in the comfy room.
Please check out what you can savor now at http://www.windsor-hotels.co.jp/en/restaurant/
No comments:
Post a Comment