Memoirs recently has had a few dinner parties for Japanese visitors and their families. We received many compliments from what might be considered some of the most discerning culinary guests globally.
Chef Peter’s technique for glazing the FoieGras with sugar drew calls of “Sugoi” & “Suteki!”
Our menu’s focus on local, seasonal & incredibly fresh food combined with each plate’s presentation & allowing ingredients to shine proved the right match to palates preferring subtle flavors & textures.
With the recent addition of Japanese speaking staff to the team we were also able to make our guests more comfortable asking questions about the food & preparations. We look forward to expanding our clientele for both private events & weddings.
Some comments (in Japanese) from one happy client here: http://tiarazakka.exblog.jp/16451262/