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8
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By David Chang and Peter Meehan
Published 2009
This was a short-lived dish at the restaurant, but one that signaled our early commitment to a kaiseki-style meal, in that it concluded the savoury portion of the menu with rice and pickles and miso soup, just as it would be done in a traditional kaiseki restaurant.
It was a perfectly fine dish, if maybe a little boring. There are a million ways a dish can fail—poor conception, poor execution and so on—but this one fell off the menu fast because it demonstrated a too-literal commitm
