All tagged Modern Cuisine
Hisop, what the Spanish refer to as a "bistro gastronómico," serves an avant-garde cuisine with a firm basis in its Catalan roots. Some of the dishes on the menu are hundreds of years old, only prepared with updated modern cooking methods. The restaurant is informal while still remaining serious about the food it offers. This was my first Spanish gastronomic bistro. It definitely won't be my last.
The menu read very straight forward: a handful of dishes with a single main ingredient supported by a fruit, vegetable, liquor, or combination of the two. The beauty of this menu lies in its apparent simplicity; it was refreshing to not have to read a laundry list of ingredients, or an ironic single-word title.
The service was a bit odd. At first it seemed like the wait staff had just gotten home from work and we were intruding in their living room. There was a sense of lethargy or general lack of enthusiasm. But as the clock crept towards midnight (the Spanish eat late) and the restaurant's service calmed, things livened up.
Photographs from my meal in Spain ,Denia at Quique Dacosta on July 1, 2011 (dinner).
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Photographs from my meal in Spain ,Denia at Quique Dacosta on July 1, 2011 (Lunch).
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Chef Yamamoto Seiji (山本征治) opened RyuGin in December 2003 at the young age of thirty three. Before that he had worked under Koyama Hirohisa (小山裕久) at Aoyagi (青柳) for ten years, channeling his talent for cooking the highest quality ingredients flawlessly. In theory, the highest quality ingredients combined with impeccable cooking should guarantee an unforgettable meal. At least that's what I thought.
The restaurant is located on a small side street in Roppongi. The area used to be a bit seedy but after the construction of Roppongi Hills (六本木ヒルズ) completed in 2003, the neighborhood perked up. Now it is known for its sophisticated nightlife including a handful burgeoning restaurants eager to collect their stars. Yet despite being in such a lively neighborhood, RyuGin remains humble and quiet having just under twenty seats.
The service at RyuGin, like the service at nearly every other fine dining establishment in the city, was flawless and graceful. The staff spoke with tremendous knowledge about the menu yet remained impressively humble. The stage was set for a fantastic meal. Everything was ready, that is, except the food.
