Tracked on 1 list across 1 authority.
The themes here are richness and flavours. The flavour of kombu kelp is added to soup stock and other ingredients, creating culinary synergies. The chef’s approach is to focus on the foods of Japan and enhance their creativity. The cuisine weaves together the ‘three harmonies’: harmony with the changing of the seasons, harmony of flavours and gentleness of flavours. Presentation is colourful, flavours light. Traditional craftworks are used for serving vessels and cutlery, proclaiming the culture of Japan.
hortensia 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.
