A night with the japanese cuisine of Master Haruo Ichikawa at Four Seasons Hotel Firenze (Italy)
Four Seasons Hotel Firenze hosts a tasting dinner and a brunch with the Master of Japanese cuisine Haruo Ichikawa |
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A night with the japanese cuisine of Master Haruo Ichikawa at Four Seasons Hotel Firenze (Italy)
Four Seasons Hotel Firenze hosts a tasting dinner and a brunch with the Master of Japanese cuisine Haruo Ichikawa |
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This is a press release selected by our editorial committee and published online for free on 2018-03-09
Four Seasons Hotel Firenze is hosting a unique gastronomic weekend with Michelin-starred chef Haruo Ichikawa, former chef of Iyo in Milan, one of the few Japanese chefs with this important recognition in Europe.
Graduating school in 1954, his journey saw him train between Tokyo and Los Angeles and then in the most important Japanese kitchen in Milan, where every year the Milanese Guide of Gambero Rosso assigned him three globes.
Haruo’s kitchen is an art and ritual, beginning with the freshest ingredients and with concentration and extreme attention to details in the making of the final dish, perfect both from the flavour point of view and in the aesthetic form. He strongly believes that the perfect dish is the one that makes the guest fall in love with it. Even though he remains faithful to Japanese tradition, Chef Ichikawa often integrates products from his adopted country into his preparations.
As a guest chef of Four Seasons Hotel Milano on March 16 and 18, 2018, Master Ichikawa will be offering an exclusive four-hand menu created with Four Seasons Executive Chef Vito Mollica on March 16, and will be joining the Sunday Brunch on Sunday, March 18, giving both Hotel guests and locals the opportunity to taste his exclusive creations.
During the March 16 dinner, guests will be able to taste a saké cocktail paired with two snacks that Chef Ichikawa created for this occasion: uramaki with sturgeon caviar, and uramaki with salmon and truffle, at the special price of EUR 25.Tasting Menu, Friday March 16, 2018 - Black garlic somen noodles on a prawn bisque and baby squids by Chef Mollica
- Tuna, salmon and lobster tartare, miso and yuzu sauce by Chef Ichikawa
- Zuppa pavese with bungo wagyu beef and flying fish broth by Chef Mollica
- Bungo wagyu beef gyûdon, seaweed flakes and morita soy sauce by Chef Ichikawa
- Bungo wagyu beef carpaccio with yuzu and morita soy sauce by Chef Ichikawa
- Chocolate and yuzu mousse with green tea and smoked caramel ice cream by Pastry Chef Domenico Di Clemente
EUR 135 per person, beverages excluded. Open to Hotel guests and locals alike, these two events can be booked by e-mail at ilpalagio@fourseasons.com or by telephone at 0039 055 2626450.
Ultimate luxury experience will end on 2018-03-18
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