Foie gras and Caviar at Shibucho
- Mitchell Brown Apr 19, 2002 07:58 PM
any comments about these dishes appreciated.
This is my repetitive plaint - why bother. He does traditional stuff so well, why not just enjoy that. For caviar, try Petrossian or Diaghilev, for foie gras, melisse does a great job.
It's not like a sushi bar gets live female sturgeon and guts them to order. Same with the foie gras. You can get the same quality from the producers in France, Hungary and Israel. The foie gras isn't going to be any different than the quality in any good Western restaurant.
Unless this is some kind of potlatch thing. Then go for it.