Edition Tokyo Part VI /Michelin**/ Kadaïf

This dish was awesome, I have tried this in my own kitchen using kadaïf. Edition menu reads, crispy John-Dory wrapped in kadaïf, a broccoli puree and lemon confiture to add a dimension of taste.

This dish was light and cleverly made no nonsense, but some would say too cleaver using a pre-made pastry dough. In France this would be almost impossible but you could find it in the super modern cuisine of chefs known for innovation such as David Toutain: http://davidtoutain.com

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