cityfoodsters says:
sukiyaki in Japan at 1* Hiyama. We were guided into a private room with a portable stove, wagyu and vegetables. The ingredients are cooked tableside, and then the wagyu dipped into a bowl of raw egg.
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cityfoodsters says:
Butagumi is always on top of our 'casual eats' list every time we visit Tokyo. The restaurant specializes in only pork (specifically, tonkatsu) and showcases premium pork brands from a variety of different regions.
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cityfoodsters says:
3* Quintessence (French-Japanese gastronomy) by Chef Shuzo Kishida, who formerly trained at L'Astrance in Paris. Normally, there is a no photography policy for the restaurant but the rule does not apply for a private room.
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cityfoodsters says:
made from egg yolk, fresh milk, crushed meringue powder, sprayed with seawater on the surface at Quintessence, Tokyo. This last dessert was the star of the entire meal - simple, refined and delicious.
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cityfoodsters says:
The art of sushi making featuring Ishiyama-san at Sushiya, Tokyo. Ishiyama-san trained under Saito and Kanesaka, and for such a young sushi chef, he is extremely skillful. Just watching him make sushi is mesmerizing.
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cityfoodsters says:
Now this tamago completes the entire sushi experience - the texture is like a pudding, sweet, smooth and creamy. And of course we asked for tamago #2
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cityfoodsters says:
it is easily one of our favorite kaiseki meals in Japan. Combining quality ingredients and perfect execution, Chef Matsukawa delivers delicate and sophisticated dishes back to back.
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cityfoodsters says:
specialty at Yamanochaya, where unagi is broiled without seasoning, steamed and broiled again over charcoal with a sweet sauce. Kanto style yields a softer, more tender unagi with a good deal of fat removed due to steaming
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cityfoodsters says:
Sushi Nakamura is a 1* restaurant in Tokyo. Chef Masanori Nakamura's tuna pieces are exceptional along with a select others. In comparison to other sushiyas, we still prefer Kanesaka-style.
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cityfoodsters says:
Gen Yamamoto is a mixologist from New York City. He creates unique cocktail tasting menus using fresh, seasonal Japanese ingredients in this 8-seat bar in Azabu-Jupan, Tokyo.
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cityfoodsters says:
Jubako means lacquered box. In this traditional Japanese restaurant, they have been specializing in Kanto-style unagi (grilled and then steamed to tenderize) with over 200 years of history.
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cityfoodsters says:
Chef Takeshi Yasuge of Fugu Fukuji uses only torafugu (tiger blowfish, a Japanese delicacy) from Bungo Suido. Fugu contains poison within its internal organs, and so only chefs with a special license are allowed to prepare the fish
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cityfoodsters says:
Chef Tetsuya Saotome of Mikawa Zezankyo fries up some of the best tempura in Tokyo with over 30 years of history. The batter is almost paper thin with a delicious crisp.
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cityfoodsters says:
With 60,000 people on the reservation waitlist, we feel very lucky to have experienced a piece of culinary history. Noma Japan was amazing and unforgettable
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cityfoodsters says:
featuring 21 acclaimed chefs. Each confection is a masterful and stunning creation that quintessentially defines each chef's culinary prferences and point of view
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cityfoodsters says:
Thick and creamy broth with that rich miso impact. Kururi, home of the legendary miso ramen. According to Ramen Adventures, Kururi was rated the #1 ramen spot many years ago.
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cityfoodsters says:
Amber is 2* and ranked #24 on S. Pellegrino's 2014 World's 50 Best Restaurants. East meets West in Amber's classical French tasting menu.
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cityfoodsters says:
Bo Innovation is 3* and ranked #15 on S. Pellegrino's 2014 Asia's 50 Best Restaurants. Nicknamed 'The Demon Chef', Alvin Leong describes his cuisine as X-Treme Chinese.
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cityfoodsters says:
Fook Lam Moon is 2* and ranked #19 on S. Pellegrino's 2014 Asia's Best Restaurants. Serving up authentic Cantonese cuisine in Wan Chai, Hong Kong, their signature dish is the famous suckling pig.
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cityfoodsters says:
Lung King Heen is ranked #9 on S. Pellegrino 2045 Asia's Best Restaurants. In 2009, the restaurant became the first Chinese restaurant to receive three Michelin stars!
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cityfoodsters says:
8½ Otto e Mezzo Bombana is 3*** and ranked #10 on S. Pelligrino's 2015 Asia's 50 Best Restaurants. Chef Umberto Bombana named the restaurant after a 1963 film and focuses on modern inventive Italian cuisine.
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cityfoodsters says:
Located right outside the Tsukiji market, a ramen master operates from a small open-kitchen shop called Chuka Soba Inoue. There's always a group of tourists and locals slurping up the famous shoyu ramen on the side of the street.
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cityfoodsters says:
For all coffee lovers, Omotesando Koffee is a must-visit coffee shop in the residential areas of Omotesando. Love the minimalist decor in this small zen-like space owned by Eichii Kunitomo.
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cityfoodsters says:
In 1991, Hidemi Sugino won the most prestigious competition, La Coupe du Monde de la Pâtisserie (the world cup of pastry). The mousse cakes here are unforgettably delicious.
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cityfoodsters says:
Chef Hiroyuki Sato of 1* Sushi Tokami, Tokyo. The shari here is heavily seasoned with red akazu (vinegar), which is peculiar but very good. The highlight? Exceptional tuna!
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cityfoodsters says:
2** tempura at Kondo, Tokyo by chef and owner Fumio Kondo. In comparison to other tempura restaurants that we've tried (Mikawa Zezankyo, Rakutei, Fukamachi) the batter here is heavier and thicker. If we were to choose our favorite, it would still be Mikaw
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cityfoodsters says:
this was the tempura restaurant that the Japanese Prime Minister tried to reserve for President Obama but Kondo was fully committed and the President never had a chance to try it.
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cityfoodsters says:
Recommended by all our foodie friends, we finally made it out to try Himitsudo in Tokyo. This small traditional shop specializes in kakigori (shaved ice) which is prepared via a hand-operated shaved ice apparatus. The toppings are seasonal
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cityfoodsters says:
Sushisho Masa (located in the basement with a small wooden sign outside) in Tokyo was difficult to locate. Masakatsu-san serves a wide variety of fish...about 45 different bites.
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cityfoodsters says:
ESqUISSE (2**) means 'drawing' in French. Chef Lionel Beccat sketches simple drawings that replace a menu, where he selects dishes based on season, moods, and clients.
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cityfoodsters says:
A Mr B's signature dish! Gulf shrimp barbequed New Orleans style, served in their shells with peppery butter sauce and French bread for dipping
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cityfoodsters says:
Located literally in a shopping mall parking lot, former French Laundry chef, Jonathan Mizukami, now heads the kitchen at Vintage Cave, Honolulu
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cityfoodsters says:
Chef Tomoharu Nakamura of Wako, a fairly new Japanese restaurant. The sushi omakase here is true to quality. Overall, it is a good spot in SF for decent sushi
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cityfoodsters says:
Ivan Ramen comes to Bar Tartine, SF (from NYC)! It has been about 2.5 years since we first fell in love with the original Ivan Ramen in Tokyo. Ramen chef Ivan Orkin still makes one of our favorite bowls of ramen
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cityfoodsters says:
Pink Zebra is a permanent pop-up by Mission Chinese alum Jesse Koide and his partner Ryo Sakai located inside Tao Yin restaurant in the Mission district of San Francisco offering omakase sushi and small plates
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cityfoodsters says:
Kappa is one of the few restaurants in San Francisco that serve Koryori-style omakase. Although the food was not exemplary, it is also extremely difficult for chefs to sustainably dedicate their efforts for these types of omakase.
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cityfoodsters says:
Love all the late night hawker stalls. Here's one that sells $1 Wan Tan Mee. Piping hot, the dish consists of egg noodles and wontons
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cityfoodsters says:
Pasar Air Itam Laksa (Penang) is hugely popular for its authentic assam laksa. Situated next to Air Itam market, each bowl is stuffed with thick rice noodles and fresh vegetables before topping off with spicy mackerel based soup
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cityfoodsters says:
The rich milk soft serve is swirled inside a Langues de Chat cookie cone. If we had time, we definitely would've returned for seconds.
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cityfoodsters says:
The omakase includes primarily small dishes and ~7 pieces sushi in between, for a total of 22 courses. Chef Mitani-san served multiple courses with Hokkaido Bafun uni (favorite) and also specialty tuna cheeks. To finish, we were served caviar sushi.
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cityfoodsters says:
Chef Hiroyasu Kawate formerly trained in France and at 3*** Quintessence. He named the restaurant Florilege which means anthology in French.
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cityfoodsters says:
Located in beautiful picturesque Arashiyama, 3*** Kitcho's history goes back to 1948. Chef Kunio Tokuoka leads the kitchen for an amazing kaiseki experience.
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cityfoodsters says:
Located behind Maruyama Park is a legendary 3*** kaiseki restaurant by world-renowned chef, Yoshihiro Murata. In current days, most of the patrons are tourists and Kikunoi turned out to be one of our least favorite kaiseki meals.
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cityfoodsters says:
3*** Kichisen is located in the vicinity of Shimogamo-jinja Shrine, a UNESCO World Cultural Heritage site. In July 1999, Chef Yoshimi Tanigawa defeated Masaharu Morimoto on the popular TV program, Iron Chef.
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cityfoodsters says:
Miyamasou, a 2* ryokan located in the middle of a forest 1 hour drive north of central Kyoto. Words can't describe the beauty of Miyamasou.
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cityfoodsters says:
3* Hyotei opened as a teahouse over 400 years ago and is one of Kyoto's oldest kaiseki restaurants. Their specialty, boiled eggs, has been on their menu since the very first day. The kaiseki meal is served in a private tatami room.
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cityfoodsters says:
Run by the Matsuno family, Tempura Matsu (Kyoto) has been around for over 40 years. Despite its name, it is actually a casual kaiseki-type restaurant that serves tempura in its menu.
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cityfoodsters says:
Adam Platt (Grub Street) wrote that he has discovered the world's best Bloody Mary at Bar Mimitsuka, Tokyo. We tried it for ourselves and it was a damn good Bloody Mary
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cityfoodsters says:
From the owners of State Bird Provisions: The Progress (San Francisco). Much easier to secure reservations here. Still prefer SBP though!
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cityfoodsters says:
In April 2015, Joshua Skenes of Saison invited guest chef Jiro Lin (formerly at Hamano, SF) to do a special modern kaiseki/sushi pop-up menu at the 8-seat chef's counter located near the back of the restaurant.
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cityfoodsters says:
Extraordinary Fish & Chips: Day-boat caught Cornish fish, chips, mushy garden peas with a hint of mint, and tartar sauce. The Perfectionists' Cafe special beer batter is aerated through a siphon to create a light and crunchy texture.
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cityfoodsters says:
Known to have the best paella in Spain, Paco Gandia is tucked away on a back street in a remote town, Alicante. The 3 hour round trip drive here was well worth the journey. They use round, short-grain rice cooked over an open fire of vine cuttings
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cityfoodsters says:
Head chef and owner Rafa Peña formerly trained under Ferran Adria of El Bulli. He heads the 'bistronomic' movement in Barcelona in his small, minimalistic restaurant.
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cityfoodsters says:
Disfrutar reflects the food philosophy, flavors, and techniques of elBulli, and this restaurant may be the closest we will ever get to experiencing a piece of the former 'best restaurant in the world.'
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cityfoodsters says:
Disfrutar launched in December 2014 by three former head chefs of Ferran Adria's elBulli: Oriol Castro, Eduard Xatruch, and Mateu Casañas.
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cityfoodsters says:
Disfrutar serves 2 menus: Disfrutar or Festival. We combined both menus for a total of 31 courses to try all that this restaurant had to offer.
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cityfoodsters says:
Yuzu Shio Ramen with Tanrei broth at AFURI. It's a well balanced chicken-based broth infused with various seafood, seaweed, and vegetables.
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cityfoodsters says:
The dish includes 2 long pieces of anago in a crispy tempura batter that is then drizzled with sweet soy dressing. It is served piping hot right after coming out of the oil.
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cityfoodsters says:
17 courses of Indonesian molecular gastronomy. Chef Andrian Ishak changes the menu every 6 months. The theme for this season is "Childhood Memories".
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cityfoodsters says:
Loved this classic Indonesian dish. Gourami freshwater fish they is deep-fried and served in sweet-sour sauce, chili sauce, and other spices.
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cityfoodsters says:
Chef Akira Yoshizumi learned the true basics of Edomae sushi in Japan where he developed his skills under a sushi master with over 45 years of experience, Takumi Okabe
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cityfoodsters says:
In comparison to other places, the rice is strongly seasoned with vinegar. The sushi here is decent - probably one of the better spots in the Bay Area.
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cityfoodsters says:
Tacos El Gordo serves one of the best tacos al pastor in the Las Vegas area. It's always nice to visit Vegas and grab a bite from this popular spot.
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cityfoodsters says:
This typical Burmese-influenced dish is served with egg noodles in a curry base with a touch of coconut cream garnished with sliced red onions, lime and pickled vegetables
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cityfoodsters says:
Where to go for Thai food in Las Vegas? 10/10 people would probably recommend Lotus of Siam, a restaurant located inside a unassuming strip mall with an endless number of accolades.
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cityfoodsters says:
Raku in Chinatown, Las Vegas specializes in Japanese charcoal grilling. Reservations are a must here, and it's probably the best izakaya that you can find in the Vegas area.
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cityfoodsters says:
Mario Batali & Joe Bastianich's Palazzo place specializes in dry-aged steaks. Their most exclusive steak? The New York Riserva (aged for 9 months)
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cityfoodsters says:
Modern Zakuri (Modern interpretation of Sashimi): Katsuo with Japanese ginger, myoga, shiso oil, bell pepper jelly, ponzu kobuta senjyu
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cityfoodsters says:
The popular Netflix documentary, Chef's Table, follows the journey of six chefs through their successes and failures in the food world. Chef Niki Nakayama prepares Japanese kaiseki cuisine with a unique modern twist.
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cityfoodsters says:
ARC in Costa Mesa serves American breakfast fare with a focus on flame, where each dish is prepared over an open fire in an open kitchen.
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cityfoodsters says:
The casual spot reflects both Californian and Mexican cuisine and Food & Wine Magazine named Chef Carlos Salgado Best New Chef in 2015.
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cityfoodsters says:
Chef Carlos Salgado formerly worked alongside Daniel Patterson at Coi and also James Syhabout at Commis before opening Taco María in Costa Mesa.
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cityfoodsters says:
Chef Eric Frechon of Epicure (Paris) holds the prestigious ‘Meilleur Ouvrier de France’ award and three Michelin stars. We enjoyed a short lunch tasting in their beautiful courtyard.
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cityfoodsters says:
Le Meurice, Paris (3*) by Chef Alain Ducasse exudes romantic elegance in its majestic dining room decorated with antique mirrors, crystal chandeliers, and frescoes.
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cityfoodsters says:
Formerly of Ledoyen, Chef Christian Le Squer moved to Le Cinq in October 2014 with hopes of earning back a third star for the restaurant.
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cityfoodsters says:
Alain Passard's vegetable-focused menu revolutionized the word locavore. His ingredients come from his very own biodynamic farm in the Sarthe, just outside of Paris.
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cityfoodsters says:
Alain Passard is rightfully a culinary genius and his restaurant, L'Arpège, is one of the best in Paris. Ranked #12 on the S. Pellegrino list with 3 Michelin stars
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cityfoodsters says:
First learned about Chef Yannick Alleno in the documentary Three Stars on Netflix. He took over the restaurant Ledoyen late last year and earned 3* just 6 months later.
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cityfoodsters says:
Interactive course: Use the syringe to squeeze noodles out into the Tom Yum Soup. It actually took quite a bit of effort to use the syringe
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cityfoodsters says:
A dish since 2005. Celeriac cream, razor clams, Gold Selection Rossini caviar, side of biscuit with cream of white asparagus and horseradish
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cityfoodsters says:
The special Khao Mun Kai sauce, made from raw garlic, ginger, bird’s-eye chiles and taucu (fermented yellow soybean paste), is mildly pungent with a bit of spice. It is the ultimate dipping sauce for the chicken.
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cityfoodsters says:
From both our humble opinions, we believe that El Flaco serves the best al pastor tacos...The spiced pork is juicy and marinated with a flavor we couldn't find in other tacos.
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cityfoodsters says:
The omakase experience here is unforgettably top notch with quality fish and ingredients. It is by far our favorite Japanese restaurant in California!
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cityfoodsters says:
Martha Lou Gadsden has spent a lifetime cooking delicious food. More than 30 years in the making, the fried chicken & sweet tea here is the best we've ever had!
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cityfoodsters says:
Grant Achatz's iconic course served in a wax bowl of cold potato soup with a pin holding hot potato and a slice of black truffle. Pull the pin & all the ingredients will drop into the bowl. Take it all in one shot & you get a combo of hot and cold potato!
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cityfoodsters says:
Edible green apple balloon filled with helium; the string is green apple taffy. We had a ridiculous helium voice for a couple of seconds.
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cityfoodsters says:
Coca leaf is an integral part of Peruvian culture and it is legal in Peru. Tourists are told to chew coca leaves to relieve high altitude sickness.
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cityfoodsters says:
Peruvian-born chef Mitsuharu Tsumura melds together a fusion of Japanese techniques with Peruvian ingredients, thus creating adventurous yet minimalistic sushi.
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cityfoodsters says:
we played a game for one of the courses and there was a prize for the winner. Basically, we had to guess how many stones the other person was hiding behind their hand. Best of 3 wins.
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cityfoodsters says:
Gelee of chocolate, passion fruit, Buddha hand, marshmallow, macaron of chocolate and raspberries, praline, white chocolate and mint, hazelnuts
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cityfoodsters says:
The shape of the apple is a bonbon with apple compote and offered with apple ice cream. The course was aromatized with perfume of the apple on the side.
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cityfoodsters says:
Inspired from the traditional cocktail, they mixed all the ingredients with the water of the sea urchin. It is accompanied with a piece of toast, two pieces of celery and sea urchin.
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cityfoodsters says:
This is one of Azurmendi's classics. The egg yolk is inversely cooked; first, they pierce the yolk with a needle, take part of the egg yolk out with a syringe, and then inject a truffle consommé (about 65ºC). This would cook the egg from inside out.
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cityfoodsters says:
The folic acid in ants tastes like lemongrass and gives that kick of acidity. The ants are freeze-dried to preserve this flavor. These local ants are captured from their natural habitat.
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