Tartare @ Hirayama

I watch the chef as he takes different cuts of meat and hand cuts it. Handing it over to a co-chef the meat who expertly mixes green herbs, egg, onion and some capers. The texture is perfect, the taste balanced and creamy, not too fatty, just right. The last touch, a dab of mustard is served aside for another dimension of taste – simply an awesome tartare.


Categories: Life Cycles

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