Italian, Japanese chefs serve up best of both worlds
The first course of Ora King New Zealand salmon used an ingredient in the sake-making process-shio koji-to tie into the theme of the menu. The salmon was paired with egg-yolk vinegar, green asparagus, grilled shiitake mushrooms, and yuzu essence and juice.
To honor Italian cuisine, Takagi uses tomatoes in his main beef course. It looks like a Western dish at first glance, but instead carries authentic Japanese flavors.
A duo of desserts showcased the chef's differing takes on ice cream. Opera's pre-dessert dish created by chef Filippo Mazzanti featured a traditional Italian gelato infused with toasted rice, while Takagi's dessert featured an ice cream made with sake lees paired with a grilled sake zabaglione.
It's the second time that Takagi has been invited to Beijing to collaborate with an Italian chef. Takagi thinks the differences between Italian and Japanese cuisines celebrate their distinctive cultures.
"But we both love eating, and the similarity is that we respect the ingredients, and the basic cooking principles are the same. So, for me, this kind of event is fun," he says.
