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OAD Japan Meets Iceland | London | April 16, 2018
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OAD Kitchen headquarters for the week of events
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Steve Plotnicki of Opinionated About Dining (OAD)
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OAD Japan Meets Iceland
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OAD Japan Meets Iceland
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OAD Japan Meets Iceland
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Pickled beetroot, apple, nasturtium leaves | Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
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Pickled beetroot, apple, nasturtium leaves | Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
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Malted barley, dried wolf fish, beach angelica | Kári Porsteinsson | Dill, Reykjavik, Iceland
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Unagi Pai, eel, shichimi | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Unagi Pai, eel, shichimi | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Oyster, sorrel, lovage | Atsuhi Tanaka | A.T. |Paris, France
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Green asparagus, razor clams, pine | Atsuhi Tanaka | A.T. | Paris, France
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Squid, mushroom, shiitake, bouillon | Vijhalmur Sigurdarson | Souvenir | Ghent, Belgium
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Gyotaku, pine nut milk | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Gyotaku, pine nut milk | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Gyotaku
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Carrots, smoked trout, fermented fennel | Kári Porsteinsson | Dill | Reykjavik, Iceland
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Cabbages, smoked onion, Jerusalem artichoke shoots, jus fermented cabbage | Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
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Lamb, ramson, spring onion | Atsuhi Tanaka | A.T. | Paris, France
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Swedes, crowberries, yeast | Kári Porsteinsson | Dill | Reykjavik, Iceland
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Dill pollen ice cream, alchermes, honey, red shiso leaves | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Dill pollen ice cream, alchermes, honey, red shiso leaves | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
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Birch caramel, ash chocolate, burnt barley coated almond
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Laherte Freres 'Ultradition' Grand Brut, Champagne, France
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2011 Vodopivec Vitovska Carso, Friuli-Venezia Giulia, Italy
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2016 Les Champs Libres Lard des Choix Rouge, IGP Ardeche, France
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2016 Jauma 'Ralph's Vineyard' Clarendon Grenache, McLaren Vale, Australia
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2015 Marco De Bartoli 'Integer' Zibibbo Bianco di Pantelleria, Sicily, Italy
