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backReturn to “The Art of Plating: Where Food and Design Meet”

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche - 2. Chilled stone: Minced vegetables with trout roe - 3. Room temperature stone: Tomato gazpacho - 4. Hot stone: Fish croquette - 5. Warm stone: Beef gelée - 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan