loved hedone. Is it still as good as it was 4 years ago?
Parmesan custard with an umami jelly made from kombu dashi made with yuzu and katsuobushi and if… https://www.instagram.com/p/BH6qYeihL2p/
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It has moved up ALOT since 22 covers. New dishes are clear ** , and he upgraded classics. I'll post full blog tomorrow.
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