“Osaka, the food capital” event to rediscover the charm (2019.10.15-17)
gala aperitif menu
Creative cuisine (gala aperitif) using ingredients from Osaka and the chef in charge
CHEF ARNAUD FAYE
A bowl of megochi soup, soup de poison style, conger conger gris, matsutake mushroom poire, shiitake mushroom juice, and the scent of black carmond.
Arnaud Faye
Château de la Chèvre d'Or
Èze, France
CHEF KYLE CONNAUGHTON
Shima mackerel with green tea flavor, shiso salt and young radish, bachelor rose buttons,
Komatsuna ohitashi
Kyle Connaughton
The Single Thread Farm - Restaurant - Inn
California, USA
CHEF PEDRO BARGERON
Conger eel and garland chrysanthemum
Pedro Bargero
Chila
Buenos Aires, Argentina
CHEF VICKY LAU
Senshu octopus tartlet Mackerel
Vicky Lau
Tate Dining Room & Bar
Hong Kong
CHEF KIM BYOUNG-JIN
Tuna tartare
Kim Byoung-Jin
Gaon
Seoul, South Korea
