|Chefs in action - Getting ready the donate-smoked beef brisket dish|
Otium has just soft-opened last week and started serving lunch. But, it’s dinner service won’t start until a few weeks from now. Chef Tim Hollingsworth and his team opened the restaurant just for my party on the night. Yes, the night was exclusive to us…can you believe it?!
They set up one long table for us in the center of the dining room with the display of the book copies on one side. I was getting so excited and waited for my guests to arrive. At around 6, most guests were here.
The magical night started with Champagne and canapé reception. We had…
The Champagne was by a natural producer I like and this is made of 90% Pinot Noir and 10% Chardonnay. It’s so delicate and has the nice roundness from Pinot Noir. It was really great with both Gougère and crispy pig skin canapés. There were more than 20 of us, me and all my friends, and we were already having a great time.
After a while, it was time for us to sit down at the table. It was the beginning of the epic dinner...
These are two kinds of wines we served during dinner. They are both artisan organic producers. Really beautiful wines.
Hamachi - Nori - Avocado - Sweet & Sour Tomatoes
Everybody was already at the height of excitement.
The arrival of the donabe rice course, made in double-lid donabe rice cooker, “Kamado-san”!
Unbelievable dish. When I had a chat with Tim a couple of weeks before the dinner, he asked me if there was any specific rice dish I wanted him to make. I didn't want to influence his mind with my existing idea of my familiar dishes, so I said I was open to ANY idea he had and wanted him to make anything he wanted. When I saw and tasted this dish, I felt, this was exactly why I said it, because this dish was beyond anybody’s imagination and it was nothing but the expression of the chef’s true talent. Everybody including Mori-san who cultivated this rice in Uruguay was blown away by this beautiful dish.
We all felt like the luckiest people on earth, having this dinner.
Otium Garden Salad - Fresh Herbs
Scallop - Bone Marrow Vinaigrette - Celeriac - Celery
Duck - Pear - Chocolate - Turnip - Onions
Every dish and every detail…the level of sophisticateon was above and beyond.
I invaded the kitchen to witness the special moments. Chefs in action.
And, the chefs were getting ready a dish with the donabe smoker, “Ibushi Gin”!
Smoky reveal time!
Smoked Brisket - Everything Bagel Topping
Potato - Carrots - Onions - Brussels
Creamy Mashed Potato
When the lid was removed the aroma of the savory meat and smoke was gently released. Wow, the beef was so tender and flavorful with the perfect smoky flavor.
Banana Cream Grand Macaron
EVERYTHING was beyond incredible.
I can’t thank Tim and his most talented team enough for making this happen with the amazing dinner and top class “omotenashi” hospitality. The experience they gave us made us treasure the moments we share and made us fell Life is Great!