Ryôdô

1620

Chef Ryodo combines the savoir-faire of European haute cuisine with a keen mastery of Japanese techniques and products. The journey begins as soon as you set foot inside the door as you are greeted by kimono-clad ladies, a stylish décor and presented with your chopsticks for the evening. The quest for the right combination of flavours and textures, such as the incredibly deep langoustine miso broth underpinning the perfect langoustine, makes for a memorable dish. Sushi and other vinegared rice dishes, with quail egg and truffle for example, are not to be missed to admire the precision of the rice work. And when it comes to desserts, you simply cannot leave without sampling one of his zesty creations. Julien Codet's sound sake recommendations will not go amiss to secure a successful pairing.