Slightly sourish light butterfish sashimi transfused with bitterish yuzu and sweet mirin wine, served with steamed asparagus.
Sesame panna cotta with crumble, transfused with black tea sirup in an untraditional arrangement.
A decadent dessert of goose foie gras marinated in sweet miso paste with caramel, combined with vanilla ice-cream and chocolate crumble, finished off with umeboshi-accented strawberry dressing.
Lightly baked tuna á la tataki with spicy ponzu sauce, interlaced with roasted chilli, shallot and ginger accompanied by garlic chips.
Fine Chilean Seabass with a vegetable accompaniment of daikon, carrot, shimeji mushrooms and baby zucchini, transfused with dashi stock and stewed in a traditional hot pot on an open fire.
Delicately roasted lamb chops with mushroom jelly and homemade corn purée.
"CHOCOLATE BOWL" with home made ice cream and a hot surprise.
Fou Zoo marinated Black Cod, with miso
Photo: Use the bottom of a glass to make fancy cookies. Dip it in flour then press.... endless possiblities :)
Fou Zoo dessert: Two variations of hibiscus in captivating gelee with fresh exotic cantaloupe, papaya and kiwi.
Fou Zoo vegetarian Ramen
Fusion modern nigiri set
Azuki mochi Smooth mochi ball filled with azuki pureé and forest fruits accompanied by hakkaido pumpkin in yuzu sirup and ice cream of jasmine rice, decorated with shiso leaves
Shojin yasai A colourful cocktail of steamed vegetables in subtle dashi broth with tones of mirin and agedashi tofu
#Copywriter vs #ArtDirector | #flat #design