I had dinner last Friday night and had the Foie Gras Duo to start.  Luckily, I was dining with a food writer who I know well because this dish had me blushing.  Need I say more? I don’t think so…unbelievable! 

Then I moved on to the Sable Fish which was incredible.  The sauce of the sake kasu was so different than anything I have ever tasted.  Chef Ito came by the table to further explain what exactly that is.  Turns out it is the ‘lees’ leftover from sake production and that would explain the full flavour essence that I was picking up on. 

Now that Chef Ito has assembled his culinary dream team he is ready to rock and man has he ever.  All menus have been reworked and as we like to say “Ito-ized”.

Avril