Tracked on 1 list across 1 authority.
Although rooted in French techniques, the cuisine here minimises butter and cream, allowing the natural aromas and flavours of the ingredients to shine in a lighter finish. Chilled oysters with seawater and citrus jelly, as well as kadaif-wrapped john dory, have become the chef’s signature dishes. A plant-based vegan course also reflects his philosophy. ‘Edition’ speaks to his approach of constantly editing and refining recipes, always updating them.
Édition Koji Shimomura appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
