“Respecting tradition while highlighting the flavour of each individual ingredient creates a cuisine that respects the past and looks to the future,” explains Nadaman’s Chef Yoshida. These are some of his creations.
Foie Gras Egg Custard with Truffle Sauce
A twist on the traditional Japanese egg custard, with foie gras as an ingredient.
Kano Eggplant Wrapped in Wagyu Beef
Sautéd eggplant wrapped in thin slices of Wagyu.