Roberto Longo
Kochi | New York | September 2020
Featured Dishes
Sunchoke and Kabocha Soup, Cauliflower, Celery, Carrots, Granny Smith Apple, Parsley Oil, and Osetra Caviar paired with Voskehat/Khatouni, Keush, “Origins,” Brut Méthode Traditionnelle, Vayots Dzor, Armenia, NV
Vinegar-cured Mackerel, Onion Soubise, Gamtae, Mugwort Dashima Glaze paired with Chardonnay, Pierre Giardin, “Éclat de Calcaire,” Bourgogne Blanc, Burgundy, France, 2018
Steamed Mandu, A5 Wagyu, Foie Gras, Braised Brisket, House-fermented Chile Oil, and Yuja-Soy Foam paired with Pinot Noir, Maison Camille Giroud, Bourgogne, Burgundy, France, 2017
Salmon Bibimbap: Soy-marinated Salmon, Spicy Pollock Rice, Candied Anchovy, Toasted Seaweed, Puffed Rice, Tobiko, Uni, and Brown Soy Butter Rice paired with Yangchon Chungju Soju
Photography by Will Blunt
