Ryôdô
1620

Chef Ryodo Kajiwara's consistency impresses as much as his creativity. His luscious potato galette topped with a red tuna tartare spiked with teriyaki sauce is a fusion nod to his adopted country! The flavour explosions come next with an airy broccoli mousse bound with a marinated egg and intensified with shredded purple cabbage. The most moving dish is without doubt the charcoal-grilled eel, with its crispiness and lightly caramelised, melt-in-the-mouth texture, which, enhanced by the spiciness of a radish, leads smoothly to a refreshing spinach salad with iodised notes. A shiso panna cotta closes the meal with the freshness of rhubarb and raspberry-rhubarb granita. An immersive experience well worth the detour.