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Natsuko Shoji is aware of the best way to make an impression. On the night of her debut as certainly one of Japan’s ambassadors for Dom Perignon Rose Champagne in December, the 33-year-old chef sports activities electric-pink Nike excessive tops and a bespoke chef’s jacket. For 2 nights solely, Shoji has taken depart of Été, her bijou restaurant in Tokyo’s Shibuya Ward, to remodel Sogetsu Plaza, contained in the headquarters of the Sogetsu Basis ikebana (Japanese flower arranging) establishment, right into a spectacular culinary theater.
From the doorway, a neon rope snakes a glowing magenta path up the stone steps of the minimalist house designed by sculptor Isamu Noguchi. On the high of the open platform, friends sip glasses of Dom Perignon Rose 2008 as they hearken to a bit of music composed completely for the wine.
Upstairs, in a glass-enclosed room overlooking the plaza, the primary occasion unfolds in a symphony of six beautiful programs. A blooming flower, painstakingly composed of particular person grapefruit vesicles accented with purple shiso (perilla) buds and a gold-leaf lined cherry tomato, conceals a layered composition of sea bream tartare flavored with gazpacho. Silky flan, intricately reduce into a fragile chrysanthemum, floats atop fried turnip cake in a broth dotted with black truffle snowflakes.
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