D&M next event will be a collaboration between Si restaurant and a Michelin starred chef.
Introducing the Restaurant concept:
“Solid” and “Harmony”.
This is my proposal. “Solid” – I’m particular about solid wood and natural materials as design and designer.
Natural materials do not stabilize like industrial products, but I am aware of the aesthetics of warmth and living in the unstable state.
The same food. Take advantage of the flavor that it has.
Simplify the kind of taste as much as possible. Therefore, I would like to refrain from seasoning too much. First of all, I thought about the necessity of salt. I am using it for the moment but in the future I would like to challenge it. I also do not use sugar throughout the courses.
Sweetness, including desserts, is made by boiling down several kinds of mirin, fruits and so on. Also, since it is a meal is dinner, basically we are thinking of picking up carbohydrates with beans, vegetables and so on.
In pursuit of “harmony” – “innocence”, I think that “harmony” is necessary to feel innocence in a true meaning.
We aim to harmonize through all of the drinks to be combined, the flow across the front and back and the left and right, the whole course, as well as all of the place; including decorations, people, and all surroundings.
All space is harmonized.
For drinks in particular, not just “fit” or not, it is a tool that emphasizes the outline of what to eat, and sometimes it is also a sauce, so the course is all in one-game with the drinks.
You have to choose alcohol and non alcohol to harmonize yourself.
次回のイベント:
https://diningandmeeting.com/ja/events-ja/dm主催-レストラン-si-シィ-とミシュラン星シェフのコ/
