⁡🍚New Japanese cuisine starting and ending with white. Dynamic Kitchen & Bar Hibiki Shinagawa🥰 | Gurutto Tokyo Reporter

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🍚Beginning with white, ending with white - New Japanese cuisine.

Visited Dynamic Kitchen & Bar Hibiki Shinagawa🥰

This time, I experienced “新和食” - a new type of Japanese cuisine combining the producers' passion with craftsmen's skill, enhanced by Asian elements✨

The first appetizer was Hakata cucumber.
It's served with freshly ground sesame right before your eyes, with a wonderfully refreshing aroma…🥹

The most impressive dish was the soy milk tofu made from "Ōhama Daizu" soybeans from Suzu City, Ishikawa.

The gentle yet satisfying flavor came from the broth's umami soaking gently throughout the tofu🤍

The Wagyu beef bacon and fermented butter salt potato salad had a rich taste and aroma that paired well with drinks✨

The oven-baked black zucchini from Hirabayashi Farm in Sanda City, Hyogo and eel from Tsushima was an unexpectedly harmonious combination🥺

The Chapon chicken from Kagoshima braised in rich chicken stock included large pieces of chicken, offering a hearty bite✨.
Its comforting taste was reminiscent of Samgyetang, allowing the rich chicken broth to seep into your body with its deliciousness🥹💕

The Corn and Gouda Cheese Jeon, using Gouda from Kobayashi Farm, Hokkaido, was bursting with sweet flavors of corn🌽💕

The rice was Oyado plantation-grown terraced rice cooked in a stone pot.

Served with six different sides, it allowed for delightful experiences throughout the meal🍚✨

For dessert: bean curd jelly
with grass jelly and Ohama soybean kinako.
Started and ended in white, it was stunningly beautiful🤍

The interior was calm and stylish.
Perfect for dinner parties, dates, or a relaxed dining day as private rooms are available🥰

Also fascinating was the variety of whiskies available, such as Hibiki JAPANESE HARMONY🥃✨

📍Dynamic Kitchen & Bar Hibiki Shinagawa
4-10-18 Takanawa, Minato, Tokyo, Japan

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