Yashin Sushi: eating Japanese without soy sauce
Can a Westerner imagine a sushi restaurant serving dishes without soy sauce? Hardly, but this is what they do at Yashin Sushi just off Kensington High Street, and they do it well.
Can a Westerner imagine a sushi restaurant serving dishes without soy sauce? Hardly, but this is what they do at Yashin Sushi just off Kensington High Street, and they do it well.
Sylvestre Wahid (cooked at Plaza Athénée in Paris, Alain Ducasse “at the Essex House” in New York) has been cooking at the two-star Relais & Chateaux property L’Oustau de Baumanière in Provence for years before he took charge of the menu at Le Strato.
The entrance to the restaurant is very discreet and guarded by security men. One would never think that there is a restaurant behind the simply looking wall along the Rua Lisboa.
Seasonal, international cuisine influenced starters, traditional BBQ. Dishes are being cooked either in the wood-burning clay oven or in the indoor barbecue pit, where the traditional Uruguayan asado is being made.
Ceviche is a must here and was refreshing, juicy and intense as it should be.
Alfredo Russo is from Turin, but his cooking goes beyond the borders of the Northern Italian Piedmont region.
The head chef, Laura Pintado with her kitchen buddy Lucas Méndez together create innovative dishes from local produce, yet they do not compromise the taste preparing delicious meals that will not leave you overwhelmed…
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