the different exotic mateirals used in his cooking. This includes 14 different kinds of salt ranging from sea salt from different places, quartz salt, wasabi salt, bamboo salt, etc. etc. It was really quite a sight. He also introduced different kinds of vinegar that we could make at home (eg. apple vinegar) or 7 or 25-y/o vinegars in Italy. There’s also a 100-y/o soy sauce that’s made with the little white fish that’s becoming endangered.
Photo above: 1. Cappucino soup – it’s salty but i has the cappucino smell and feel. It was definitely quite good. 2. The Italian vinegar. 3. Big prawn with sea urchin sauce.
Photo 4. Shedding fresh cinnamon from the original trunk(?!) 5. Belgian chocolates used to make chocolate cakes. 6. A new style of Teppanyaki.
Originally posted on my previous Dine Out Blog http://pdcoutfordine.wordpress.com/2007/11/04/%e9%a5%97%e5%ae%b4-interactive-teppanyaki/