|
|
바다이야기부활 76.rzp469.top 온라인릴게임
|
|
| |
|
배랑라래 (25-09-05 13:02)
 조회 : 0
|
|
|
 http://22.rde254.top [0] | | http://76.rye579.top [0] |
|
100원바다이야기 37.rzp469.top 바로가기 황금성3하는곳, 오션파라다이스
릴게임먹튀검증 방법야마토게임동영상바다이야기 온라인바다이야기오리지널
바다이야기 노무현 57.rzp469.top 슬롯게임
알라딘게임공략법 89.rzp469.top 바다이야기 꽁머니
황금성포커성 15.rzp469.top 파칭코
하이클래스릴게임 12.rzp469.top 야마토게임공략법
릴게임놀이터 28.rzp469.top 슬롯 검증사이트
바다이야기 pc 버전 7.rzp469.top 야마토오락 실게임
알라딘예시 83.rzp469.top 바다이야기시즌5
무료슬롯머신777 51.rzp469.top 야마토하는법
다모아릴게임 32.rzp469.top 해적게임
오션파라다이스 먹튀 90.rzp469.top 무료황금성게임
카지노 슬롯머신 슬롯 무료스핀구매 황금성하는곳 야마토 강원랜드 슬롯머신 후기 야마토2동영상 오션파라다이스게임하는법 야마토3다운로드게임사이트 우주전함야마토게임 일본야마토게임 오션릴게임 릴게임추천 릴게임사이트 한게임바둑이게임 야마토사이트 바다이야기 고래 일본 파칭코 카지노 슬롯머신 규칙 빠찡코 릴황 금성 바다이야기환전 릴게임알라딘 오락실황금성 한게임머니파는곳 릴게임추천사이트 알라딘게임랜드 릴게임사이트 일본빠징고 황금성 게임 장주소 슬롯추천 온라인야마토2 릴게임한국 모바일 야마토 슬롯 검증사이트 메이저 슬롯사이트 777 무료 슬롯 머신 오션파라다이스릴게임 릴게임 코리아 야마토5 슬롯머신 코딩 바다시즌7 파칭코하는법 슬롯 야마토하는곳 골드몽 먹튀 신천지무료 바다이야기 예시 알라딘체험머니 황금성다운로드 바다이야기고래출현 체리게임 야마토게임 강원랜드 슬롯 잘 터지는 기계 온라인 야마토 게임 성인오락게임 온라인파칭코 최신 릴게임 야마토 게임방법 바다이야기 넥슨 인터넷황금성 카지노 슬롯머신 종류 황금성 게임 장주소 오리 지날 바다 황금성게임어플 손오공게임하기 야마토5게임기 오리자날 양귀비 바다이야기환전가능 강원 랜드 슬롯 머신 하는법 부산야마토 우주전함야마토2205 프라그마틱 슬롯 조작 야마토2 pc버전 카지노 슬롯머신 전략 황금성 오리지널 온라인바다이야기 황금성잭팟 알라딘릴게임다운로드 피망로우바둑이 바다이야기pc게임 야마토2 릴게임 카카오바다이야기 바다이야기무료머니 황금성게임종류 바다이야기사이트 프라그마틱 무료슬롯 바다이야기 게임 방법 신 바다이야기 바다게임 10원야마토게임 매장판황금성 슬롯무료게임 바다이야기사이트 한게임바둑이추천 온라인신천지게임 빠징코 슬롯머신 신천지인터넷게임 오션파라다이스다운 빠칭코 슬롯머신 최신 인터넷게임 pc게임 릴게임팡게임 프라그마틱환수율 바다이야기슬롯 야마토 2 다운로드 릴게임 무료충전게임 바다이야기pc게임 릴게임 백경 일본 파칭코 슬롯 무료체험 바다이야기 무료 황금성어플 10원야 마토 릴게임신천지 PC파칭코 모바일신천지 릴게임환전 바다이야기게임방법 오리지날 양귀비 황금성오락실게임 모바일신천지 골드몽 사설경정 오션파다라이스 다운로드 무료 슬롯 머신 카지노 게임 Interior of Miyuki, a pasta omakase in Songpa-gu, Seoul (Hong Yoo/ The Korea Herald)
Tucked away in the quiet alleys of Songpa-gu, Seoul, Miyuki introduces a bold new concept that’s turning heads in the city’s fine dining scene: a pasta omakase. Led by Chef Zeno, a Michelin-caliber chef trained in Italy, the restaurant bridges Japanese precision and Italian traditi릴게임황금성오션바다
on in a serene, minimalist setting where just eight guests are served per seating.
Chef Zeno’s culinary pedigree is impeccable. A graduate of Italy’s prestigious ALMA Culinary School, he tra릴게임바다이야기
ined in the kitchens of Piazza Duomo Alba, a three-Michelin-starred restaurant, and Dal Corsaro, a one-star establishment. He now presents his most personal and refined work at Miyuki ? a deeply consi기본예탁금
dered 11-course tasting menu (100,000 won) centered on freshly made pasta.
Every dish reflects his classical training, filtered through a Japanese lens. Chef Zeno kneads and rolls each batch릴게임환전
of dough by hand, builds deeply layered broths and finishes each course with sauces that are as restrained as they are balanced.
Second amuse-bouche: sc기술적지표
allop topped with sea urchin cream, enclosed in layers of sweet, seasoned nori (Hong Yoo/ The Korea Herald)
New kind of omakase
While sushi omakase has become a staple in Seoul, Miyuki offers something rarer and arguably more ambitious. The menu opens with three amuse-bouches, each no bigger than a bite, but rich in technique and texture.
The first: bluefin tuna, shallot, avocado oil and shiso assembled in a crisp tart shell and topped with Miyuki’s snowflake emblem. The sweetness of the shallot complements the buttery tuna, while the shiso adds a fleeting herbal note.
Next, a standout bite of scallop topped with sea urchin cream, enclosed in layers of sweet, seasoned nori. The uni cream is gently torched for a hint of charred aroma, delivering a burst of ocean flavor without overwhelming the palate.
The third amuse-bouche features potato gnocchi with Chodang corn and black truffle. The seared gnocchi evokes the flavor of a corn tortilla, while the fresh corn kernels pop with sweetness. The truffle takes a subtle backseat, letting the seasonal corn shine.
Angel hair pasta with monkfish liver, ponzu, shallot and shiso oil (Hong Yoo/ The Korea Herald)
Depth, simplicity and technique
A cold tofu and sesame custard in bonito broth offers a palate cleanse before the first pasta course. Served like a delicate pudding and topped with a crispy rice tuile, the dish delivers concentrated umami with a smoky finish.
Then comes the restaurant’s signature: angel hair pasta with monkfish liver, ponzu, shallot and shiso oil. Handmade with cuttlefish ink, the noodles are impossibly thin and silky. The dish is finished with a cherrywood-smoked shiso oil that perfumes the entire room, creating a sensory crescendo.
Onion raviolone filled with spring onion and white miso, wrapped in beet-stained dough and topped with dill oil and Pecorino (Hong Yoo/ The Korea Herald)
Other pastas are equally memorable. The onion raviolone is filled with spring onion and white miso, wrapped in beet-stained dough, and topped with dill oil and Pecorino. It’s soft, chewy and sweet with subtle miso umami.
Tajarin with sweet shrimp and bisque sauce, made with flour and egg pasta, tossed in a rich bisque and topped with bottarga (Hong Yoo/ The Korea Herald)
Then there’s the tajarin with sweet shrimp and bisque sauce, made with flour and egg pasta, tossed in a rich bisque and topped with bottarga. The sous-chef performs the final mantecatura in front of diners, enhancing both flavor and spectacle.
Sous-chef plating dishes with a final touch at Miyuki in Seoul (Hong Yoo/ The Korea Herald)
Carefully composed mains and desserts
A refreshing plum granita made with plum extract, wine and apple mint prepares the palate for a risotto with tilefish, tomato and scallion. The tilefish is cooked masterfully: crisp skin, barely set flesh and juicy interior. The tomato-based risotto underneath, while delicately acidic, fades slightly in comparison to the star-quality fish.
Sous-vide flank steak, smoked with applewood and paired with mashed potatoes, chile puree, 30-year-aged balsamic glaze, mustard and salt (Hong Yoo/ The Korea Herald)
For the main dish, Chef Zeno serves sous-vide flank steak, smoked with applewood and paired with mashed potatoes, chile puree, 30-year-aged balsamic glaze, mustard and salt. Each condiment draws a different facet of the tender, aromatic beef.
Wine and sake pairings are highly recommended and artfully chosen by the in-house sommelier. Generous pours and attentive service elevate the experience, and the tasting menu’s seasoning subtly intensifies course by course to complement the drinks.
The final course, matcha panna cotta, is a masterclass in balance. Made with fresh vanilla and matcha syrup, it’s lightly sweet with just enough bitterness. A sprinkle of Maldon sea salt adds a savory counterpoint.
Quiet culinary revelation
With seasonal ingredients, elegant pacing and refined technique, Miyuki delivers one of Seoul’s most original fine dining experiences. Chef Zeno’s background in Michelin-starred kitchens is evident in every dish, but it is his ability to blend cultural influences and capture the essence of each season that makes Miyuki a quiet revelation. As menus change with the seasons, diners are encouraged to return and discover what’s next.
|
|
|
