Cobaya Gourmet Guinea Pig, experiment #32

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I am in awe of the idea of Cobaya Gourmet Guinea Pig experiments. This time around experiment #32 took place at the Makoto restaurant in Bal Harbour. Chef Makoto Okuwa himself is the one to bow our heads to for his delicious creations.

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Here is the menu that was shared amongst the Guinea Pigs

Nikogori
turtle headcheese, hay smoked eggplant, molasses, pickled mustard seed
Echigo Beer
Techili to Iseebi to Kimosoe
blowfish tataki, lobster sashimi, monkfish liver pate, radish, kaiware daikon, yuzu kosho vinaigrette, truffle purée
Shici Hon Yari Junmai
Sumi Jitate
blowfish, pickled watermelon, shiso leaf, green tea salt
Dewasansan
Shabu Shabu
Kobe NY strip, seasonal vegetable, karashi dipping sauce
Domaine Chandon Pinot Meunier
Nameraka
white chocolate cream, Okinawa black sugar cake, soy sauce ice cream, passion fruit
Hou Hous Shu

I have mentioned the Cobaya experiments before, you can read about it here
would you like to sign up for Cobaya you can do that here

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