Deniz Kalaslıoğlu
Google
Our gastronomic journey began with a seasonal gem - the Red Rice Sake. This elusive libation set the stage for an evening of culinary surprises, its rarity adding an air of exclusivity to the experience.
The first course, an Onion Kefir Soup with Summer Herbs, was nothing short of extraordinary. This masterpiece showcased a delicate balance of mild acidity and umami, elevated by the freshness of carefully selected herbs. The unexpected use of kefir created a velvety texture that caressed the palate. Each spoonful revealed a harmonious interplay of fat, acid, and salt, while celebrating the essence of herbs and the art of lactofermentation. The soup's density was remarkable, with the kefir providing a smooth, non-yogurt-like consistency that glided effortlessly. The scallions and herbs danced on the tongue, adding layers of complexity to this outstanding opener.
Following this was a refreshing Tomato-Watermelon-Tosazu composition, reminiscent of a Turkish tomato salad. Its bright flavors cleansed the palate, preparing us for the courses to come. (I might have been a bit biased on this one and non-Turkish people might not relate to this whatsoever, sorry for this part)
The Silky Tofu-Fig-Fennel dish, while intriguing, left room for improvement. The fennel would benefit from fermentation to enhance its flavor profile and balance the salt content. The natto's presence was subtle, perhaps too much so, and the dish overall called for a touch more salinity. A consideration for future iterations might be the substitution of peanuts for the current nut selection, which could provide the desired balance.
A highlight of the evening was undoubtedly the Spring Rolls with Scallop, Celery & Coriander. These were executed to perfection, boasting an uniformly crisp exterior that gave way to perfectly cooked scallops within. The coriander provided a welcome contrast, while the accompanying ginger soy sauce complemented the rolls beautifully. For those who appreciate alliums, a touch of onion or spring onion could elevate this dish even further, though it stands admirably on its own.
The Nitamago - Natto Chilli Oil served alongside was a umami powerhouse, expertly crafted to enhance the overall experience.
An Aubergine - Snow Pea - White Miso course followed, featuring tahini-treated aubergine that was simply transcendent. The addition of yuzu provided a citrusy brightness, while the homemade miso showcased the chef's dedication to craft. The snow peas retained a satisfying crispness, rounding out the textural elements of the dish.
The Pork Neck - Cucumber - Sesame offering was a validation of the chef's skill with proteins. The pork neck was exceptionally tender, its richness balanced by the cool crunch of cucumber and the nutty depth of sesame.
Our savory journey concluded with Otsukemono and Mini-sushi, providing a traditional denouement to the innovative courses that preceded them.
For dessert, a Coconut Panna Cotta with Pineapple was presented. The tropical flavors of coconut and pineapple melded beautifully, with an inspired touch of oregano elevating this classic Italian dessert to new heights.
This Omakase experience, priced at €44 per person for the shared courses (with some exceptions), offers an adventure in flavor, texture, and culinary creativity. It's proving the chef's ability to balance tradition with innovation, resulting in a memorable dining experience that lingers long after the last bite.
