ACiD brianza

Salmon roe, familiar in Japanese cuisine, is served in a Scandinavian-style tart. It is garnished with fresh dill and oil. Inside the airy-textured fried bread is duck liver mousse, accented with salted lemon zest topping.

The buckwheat crepe, filled with pumpkin paste, lamb raisins, and crab, is served with house-made fermented cream sauce. This sauce is made from the liquid that oozes out when four types of vegetables are lacto-fermented, combined with Comté cheese and butter.

The simple milk ice cream is topped with pickled pine shoots picked in Chef Kodama's hometown of Hokkaido. Lying underneath is a sauce made from boiled kombucha and pine shoots. The refreshing scent of pine clears the palate after the meal.

Ikura, a familiar Japanese dish, is served in a Nordic-style tart style, garnished with fresh dill and oil. The light-textured fried bread is filled with duck liver mousse and topped with salted lemon peel for an accent.

The buckwheat crepes, stuffed with pumpkin paste, rum raisins, and crab, are served with a homemade fermented cream sauce, which is based on the liquid that seeps out during the lactic acid fermentation of four kinds of vegetables, to which Comté cheese and butter have been added.

On top of the simple milk ice cream is pickled pine buds picked in Chef Kodama's hometown of Hokkaido. On the bottom is a sauce made from boiled down kombucha and pine buds. The refreshing aroma of pine leaves you feeling refreshed after your meal.