Restaurant FEU

This may be my favourite foie gras dish ever - a sweet-savoury hybrid experience coming across more like an icily tart and leaf-kissed plum sorbet extravaganza with a salty, umami and rich foie gras core rather than the usual liver headlining starlet with a subordinate sour element for relief.
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What I really enjoy about chasing Michelin stars in Japan – apart from the educational and pleasurable gustatory experience itself - is that it is comparatively affordable an indulgence as compared to Singapore. My 5-course lunch here costs only 6000Yen, and the service is impeccable without being fussy. We observed an elderly couple there to celebrate the wife's birthday and the husband, seemingly a friend of Chef Hiroyuki Matsumoto, asked to personally congratulate the chef on his Michelin star awarded for this year. Chef Matsumoto was humble, affable and down-to-earth, and seeing him interact with his friends served as a reminder that beyond the glossy Michelin stars and impressive dining experience lies a living and breathing person who trained long and hard for years to make it all possible.