lebua Bangkok

100 Stories : “Spring has returned. The Earth is like a child that knows poems.”

Seven Course Spring tasting menu by Chef Ryuki Kawasaki. The meal at Mezzaluna opens with Four Canapes: Spring Asparagus Green Asparagus wrapped with slightly spicy Wasabi leaf and finished with rich Osetra Caviar

“I focus on seasonal Japanese products, vegetable, fish, and cook them the French way.
For me the product is the star of the show. If you ask me how long it takes to create these dishes… actually it’s difficult to say. Because the moment I release the menu - and that means from sourcing to trial and error to perfection - then I start researching products to add to the next season’s menu. For me imagination is easy: to imagine the ‘creation’ of the menu. But you need to realise that what comes after that is the tasting, the cooking, the combining. And then I begin to teach my staff how to prepare and cook the dishes! Next the whole team must understand the special products because, for sure, they will be asked by the guests.” Says Chef Ryuki

The meal at Mezzaluna opens with Four Canapes: Spring Asparagus
Green Asparagus wrapped with slightly spicy Wasabi leaf and finished with rich Osetra Caviar  
Japanese Abalone with sliced green asparagus and egg mimosa at the base
Salted Sable topped with Snow Crab and mixed with mayonnaise and a hint of curried white asparagus foam and bottarga (salted cured fish roe) on top
White asparagus veloute (a cold creamy soup) served with Iberico ham and a consommé jelly base. Followed with pickled white asparagus and finished with a crispy crouton

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Sakura Masu “Mi-Cuit”
Cherry Trout, Golden Ikura Roe, Udo, Urui, Yuzu Emulsion

The Cherry Trout comes from Hokkaido Japan. It is called that for the Sakura that blossom in this season - not for the colour of the trout, ‘Mi-Cuit’ means half-cooked and served at with Japanese yuzu emulsion and yuzu orange gel. Yuzu is family and has aromatic citrus flavour. Surrounded by pickled Udo (similar to wild asparagus) and Urui (both spring mountain vegetables) and finished with rare golden Ikura trout roe and yogurt powder

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Hotaru Ika “Confit”
Firefly Squid, Potato Spaghetti, Nanohana, Chorizo
Firefly Squid from Toyama Japan (only from March to June), cooked slowly to a confit in olive oil with a touch of herbs and spice. With Nanohana (Japanese Spring broccolini) puree at the base. Potato spaghetti is cooked with anchovy garlic butter and finish with chorizo julienne and chorizo oil.

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Sazae “Herb Butter”
Sea Snail from South of Japan inspired by French Escargot. Steamed with sake, serve inside the shell with the rich flavour of sea snail liver custard. Sautéed with mushroom and snow peas, herb butter and finished with sweet garlic foam and topped with crouton

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Brittany Blue Lobster “Butter Poached”
Blue Lobster marinated with miso then poached with butter, served at the base with a scrambled egg mixed with Shirauo (a Japanese Icefish). Surrounded by green asparagus and finished with lobster bisque perfumed with miso.
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To be continued