Molecular cuisine has always been an intriguing subject when it comes to the fine dining scene. The element of suspense simply takes the enjoyment of food to another level. That was exactly why we were partcularly looking forward to our visit to the Tapas Molecular Bar of the Mandarin Oriental Tokyo this night.
Chef Jeff Ramsey made things rather simple for us - there was only one tasting menu served, one which happened to be a nice blend of traditional recipe and innovative molecular gastronomy.
Dinner was served at the counter where only 8 guests were served every session (2 sessions per night). We got to see Chef Ramsey working diligently behind the counter and after each dish was served, he explained each and every ingredient to us in great details. That was important because most often than not, we had no clue what we were putting into our mouth!
The most interesting dish had to be the molecular miso soup. A "
jello ball" containing a warm broth served with tofu pearls and seaweed powder combined to create the flavours of the miso soup. That was clever.
We also got to see how they worked with a "
caviar box" first hand. By virtue of a technique called spherification, "caviar" of sweet corn flavour was produced in matter of seconds. The texture was perfect although the taste of sweet corn was a bit too plain to my liking.
But the star of the night belonged to the
A5 wagyu beef. It was simply magnificent and we got the feeling that we were having a fatty
toro that melted right in our mouth. The best part of all, I got 2 slices of heaven since one diner was absent. Thank you, Jeff!
We were thoroughly entertained throughout this 2-hour gastronomic journey. What separated this meal with other gastronomic experience was the ability to interact with the chef and his team while seeing each dish being made at center stage. That alone was already an unique culinary experience and not to be outdone was the superb quality of food here (especially the main courses in my opinion). It's definitely worth every single yen.
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| Appetizer with porcini, parma ham, potato, truffle and apple. Even adding the aroma of woods to enhance our dining experience (5/10). |
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| 1-star Michelin chef Jeff Ramsey demonstrating the use of a 'caviar box' for the making of pearls (artificial caviar). |
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| Caviar of corn favour. I thought the taste was too plain (5/10). |
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| Lobster bisque with roasted langoustine (6/10). |
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| Slow cooked iberico pork cheek from Spain with chestnut. That was very tender but the sauce was just okay (6/10). |
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| They called this "xiao long bao" which is traditionally steamed soup dumpling with pork. The recipe originated from Shanghai. The team took a page out of this traditional recipe and re-interpreted it with lamb loin (as the bun) and lamb soup. (7/10). |
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| This was easily the best dish of the night - A5 wagyu beef. Mouthwatering and melted in our mouth. Felt just like eating a fatty toro (10/10). |
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| Miso soup "jello ball" with tofu pearls and seaweed powder. (8/10). |
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| The key is the 'Miracle Fruit" from Ghana (red one next to the orange). One minute after we bite the juice out, it started stimulating our taste buds turning very sour lemons and oranges into the sweetest fruits on earth (8/10)! |
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