From flashy Michelin is – starred establishments to friendly neighbourhood bistros, the Japanese culinary affair with Italian and French cuisine is massive. Japanese born Chef Hide Yamamoto, a French-trained chef brings with him the flavours and the techniques of traditional French cuisine, as well as the influences of fine dining, with its ingredient-focussed dishes, refined presentation and healthful emphasis.
I was fortunate to sample some classic French influenced menu items, cooked in a Japanese way recently. If you have yet to try it, the Master Chef’s restaurant in Macau has demonstrated why French-Japanese cuisine is a must try for any culinary adventurer.
The innovative flavour fusions on the menu at Hide Yamamoto (Macau) I’ve tasted includes:
Soy braised baby abalone.
Assorted Sashimi on ice.
Toro, the fatty part of the maguro, found in the belly portion of the tuna.
A simple pan grilled Amadai or Tilefish dish.
Live lobster with Chef’s special sauce.
Whole young chicken stuffed with soyu flavoured truffle butter rice.
Ichigo parfait, come with strawberry sauce, vanilla ice-cream, yuzu shaved ice and pop candies.
Chef Hide Yamamoto is one fine culinary Master and he does it masterly, with the subtlety and knowledge that comes with experience, love and a joy for sharing.
I do not believe I’ve had enough and I will definitely be going back to the restaurant for more soon.
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