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Cook in Japan

Oct 7, 2017 5:50 AM

Take your palate on a trip through Japan at next weekend's four hands collaborative dinner with chefs David Myers of ADRIFT, and Tippling Club's Ryan Clift.

The 10-course dinner menu includes langoustine with kohlrabi, dashi cream, and shiso, and an A4 Toriyama beef with horseradish

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