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EAT | Calligrapher Shishu × Brasserie & Wine Cafe Buzz: “The Words of Ryoma” Special Exhibition Now On

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EAT | Calligrapher Shishu × Brasserie & Wine Cafe Buzz: “The Words of Ryoma” Special Exhibition Now On

<b>Brasserie & Wine Cafe Buzz</b> Shishu x Buzz "Kotoba of Ryoma" Special Exhibition

<b>Brasserie & Wine Cafe Buzz</b> Shishu x Buzz "Kotoba of Ryoma" Special Exhibition

<b>Brasserie & Wine Cafe Buzz</b> Shishu x Buzz "Kotoba of Ryoma" Special Exhibition

<b>Brasserie & Wine Cafe Buzz</b><br>"Tosa Hachikin Chicken Roast with Fresh Ginger Crust, Natsumikan Gastrique Sauce"<br>Made with Tosa Hachikin chicken thigh. Ginger, the top-selling produce in Japan, is thinly sliced and adhered to the skin before roasting to a crisp, fragrant finish. A separate pot is used to caramelize sugar, then combined with Natsumikan for a sweet and tart gastrique sauce.

<b>Brasserie & Wine Cafe Buzz</b><br>"Tosa Hachikin Chicken and Foie Gras Wrapped in Kochi Eggplant, Herb-Flavored Galantine"<br>Tosa Hachikin chicken breast, liver, and foie gras are rolled into a log shape with Kochi eggplant to create a galantine. Served alongside is a simple grilled summer vegetable salad marinated with herbs and olive oil, and a pistou sauce. This dish expresses the summer of Kochi with classic French technique.

<b>Brasserie & Wine Cafe Buzz</b><br>"Selected Kochi Tomato Gazpacho and Summer Vegetable Ribbon, Deepened with Concentrated Mikan"<br>Fresh summer vegetables such as tomatoes, cucumbers, and onions, carefully selected through daily communication with local producers, are made into a gazpacho. Concentrated mikan sauce adds depth and richness, expressing the southern summer. A ribbon salad of vegetables tossed with basil sauce, sourced from Nagasaki of Farm Vegico, a Kochi vegetable sommelier, is floated on top to add aroma and texture.

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EAT | Calligrapher Shishu x Brasserie & Wine Cafe Buzz "Kotoba of Ryoma" Special Exhibition Now On