The chef’s artichoke tempura, a string of glazed artichoke petals poised on a bed of pebbles, has been hailed by Vogue as one of the “top 12 most beautiful dishes in the world”. But beyond Kobayashi’s intuition for presentation, critics have celebrated the chef’s genuine culinary inventiveness whereby chives are intertwined with ginger, cooked vegetables with raw ones and shrimp quenelles stand alongside mushroom broth.
Though there's no fixed menu at present, a quick glance at a sample menu including oysters and algae jelly, 'gardens of vegetables' and pine-infused lobster promises more vertical constructions and original flavours.
Book early to sample some of Japan and France's most innovative cuisine.
|What||Kei Kobayashi Lunch, Aubaine Selfridges|
|Where||Aubaine at Selfridges, 2nd Floor, 400 Oxford St, London, W1A 1AB | MAP|
|Nearest tube||Bond Street (underground)|
On 14 Mar 16, 1:00 PM – 3:00 PM
|Website||Click here to book tickets|