What's on a Michelin restaurant menu:
1, Kajitsu New York, USA
Kajitsu specializes in Seishin cuisine (Shojin, traditional Japanese cuisine that follows Buddhist precepts). Japanese-born chef HirokiAbe sources fresh vegetables from the New York suburbs to create the 10-course Omakase menu, which changes monthly to take into account the season.
The delicate and aromatic dishes scream out for attention, from miso soup and black sesame tofu to a box of Osechi, a dish that includes vegetables such as kombu rolls, kumquats, enoki mushrooms, and chestnut preserves, paired with sake, and finished off perfectly with Kyoto matcha.
2. Cépe? Beijing, China
Heritage northern Italian cooking, with the aromatic scent of Prosciutto mushrooms in every dish. The restaurant's design is modern yet opulent, with a dark red cherry wood structure.
The "bottega" lounge, located at the entrance of the restaurant, will satisfy wine lovers with more than 2,000 bottles of vintage wines from Italy, while 3,000 special silver-plated mushrooms hang from the ceiling in keeping with the restaurant's theme.
3. Barolo? Beijing, China
Named after the Italian crown wine region "Barolo", the restaurant is full of Italian romance and passion. The fusion of traditional and modern cuisine brings a refreshing experience. The perfect pairing of food and wine creates the ultimate in enjoyment. The open kitchen allows for perfect interaction with the chef. The private dining space creates a sense of exclusivity.
4. PollenStreet Social, London, UK
PollenStreet Social is not a vegan restaurant, but offers an exquisite 8-course vegan tasting menu. Chef Jason Atherton places great importance on sourcing his ingredients, building long-term relationships with the best suppliers in the area. Diners are able to enjoy vibrant dishes such as beet and celery tart with fresh blackberries, braised cauliflower with cauliflower puree, seaweed powder and toasted almonds in a relaxed atmosphere.
5. Sushi Neramoto Shanghai, China
Cooked by Mr. Kenji Neramoto, a renowned sushi chef and head of the Tokyo Sushi Research Association in Ginza-Shichichimachome, the mecca of sushi in Japan. All ingredients are carefully selected by Mr. Nara-Moto and delivered fresh from Japan daily. For six years, Mr. Nara-Moto has been bringing diners the perfection of premium sushi shaking with his exquisite traditional techniques and personal understanding of deliciousness.
As for the menu, there is only "O-makase", or chef-driven, presenting the freshest flavors of the day, and the rice is also delivered directly from Japan, with a unique touch to every detail.