“Whatever it is you’re seeking won’t come in the form you’re expecting.” ―
Taking a seat at the Kisume Chef’s Table is an experience. I don’t know if words can come close to describing the other-worldly delicious mouthfuls that arrived in front of me that night. For that reason, this post will be a pictorial one.

The chefs table

Cured salmon tart, wasabi creme fraiche

Tuna nigiri, garlic, ume

Seared calamari nigiri, spring onion

Claire de Lune oyster, leek, ginger

Scallop nigiri, lime salt, dried kombu

Lemon cured King George whiting hako sushi

Smoked swordfish sashimi, micro herbs

Mud crab, caviar, soy crisp

Cured mackerel choux, anchovy miso

Scampi nigiri, 4 kinds of caviar

Moreton bay bug tempura handroll. It’s wrapped up like a gift.

Double toro nigiri, foie gras

Wagyu nigiri, quail egg, black truffle

Storm clam broth, inaniwa udon

Sakura mochi with frozen white chocolate and strawberries
Wow.
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