{"id":1466,"date":"2022-02-20T11:49:38","date_gmt":"2022-02-20T03:49:38","guid":{"rendered":"https:\/\/mayuskit.comeng\/?p=1466"},"modified":"2022-04-10T14:09:10","modified_gmt":"2022-04-10T06:09:10","slug":"amber-hk-x-nagoya-collaboration-dinner-2","status":"publish","type":"post","link":"https:\/\/mayuskit.com\/eng\/2022\/02\/20\/amber-hk-x-nagoya-collaboration-dinner-2\/","title":{"rendered":"Michelin\u2606\u2606 x Nagoya Collaboration #2"},"content":{"rendered":"\n

2 chefs are making a course menu together,  This is why It is called  \"4 hands dinner\".  Amber's executive chef\" Richard  Ekkebus\", and Nagoya Chef \"K. Yamauchi\".<\/p>\n\n\n\n

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4 snacks ( amuse bouches)  A is Amber' s creations.  R is Restau K Yamauchi's creations.  Each chef serves 2 dishes & sakes. So total is 4 dishes and 4 types of sake.<\/p>\n\n\n\n

Daurenki Tsar imperaila caviar & vodka foam a la russe with crispy buckwheat crepe. Accompany with Horaisen Yamakuchi Sparkling Platinum.<\/p>\n\n\n\n

Pickled razor clams in kyuri cucumber verbena egg white emulsion & avocado. Sake is Houraisen Tokubetshu Honjyozo Bessen\"<\/p>\n\n\n\n

Cauliflower, monaka & sea urchin<\/p>\n\n\n\n

Mso, tuile, chicken, kyoto red carrot. <\/p>\n\n\n\n

Continued....<\/p>\n\n\n\n

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Pickled razor clams in kyuri cucumber verbena egg white emulsion & avocado.  <\/p>\n\n\n\n

\"Houraisen Tokubetshu Honjyozo Bessen\"<\/p>\n\n\n\n

3rd snack s from Chef Yamauchi:  Cauliflower, monaka & sea urchin<\/p>\n\n\n\n

Mso, tuile, chicken, kyoto red carrot<\/p>\n\n\n\n

For sea urchin,  it comes wth \"houraisen Sparkling\".   And for Miso,  Houraisen Junmai Daiginjo \"BI\".  Bi means  beautiful.   Yes, it is right. This sake is beautiful aroma and rich taste from \"beautifully\" polished rice. <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

12 course menu by 2 chef( 4 hands)<\/p>\n","protected":false},"author":2,"featured_media":1886,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,1],"tags":[14,12,10,9,15,16,13,17,19,11,18],"class_list":["post-1466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consulting","category-news","tag-4hands","tag-aichi","tag-amber","tag-collaboration","tag-consultant","tag-food-cordinator","tag-japanese","tag-japanese-sake","tag-michelin","tag-nagoya","tag-sake-pairing"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/posts\/1466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/comments?post=1466"}],"version-history":[{"count":9,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/posts\/1466\/revisions"}],"predecessor-version":[{"id":2055,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/posts\/1466\/revisions\/2055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/media\/1886"}],"wp:attachment":[{"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/media?parent=1466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/categories?post=1466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayuskit.com\/eng\/wp-json\/wp\/v2\/tags?post=1466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}