As we step into the simply puristically furnished restaurant "Byakko", we are greeted by a young service team and start with a glass of Laurent-Perrier champagne. The new chef Yukta greets us from the kitchen with a salmon tartare and an oyster with yuzu vinaigrette. The sommelière advises us on the sake, and we order a "Sparkling Sake" to go with the entire menu. Then the kitchen fires up: We start with a grilled crab stuffed with rice and served with a slightly too buttery miso hollandaise. The scallop served afterwards was left on the grill too long for our companion; it is accompanied by a fermented miso mousse on leek and spinach. A large quantity of raw onions is mixed into the finely chopped tuna tartare. These and the parmesan and garlic chip dominate the course too much. We also find the vinaigrette with jalapeño a little bold, as we think it tastes too acidic. After the starters, we are served a nigiri with perfect rice, the finest salmon and a delicate soy sauce. The warm main courses - the yellowtail tuna with a slightly spicy miso sauce and Japanese ginger and the butter-tender wagyu with grilled vegetables - are also a real treat. Two desserts provide the perfect finish: a matcha mousse with chocolate cookie, salted caramel miso ice cream and chocolate crunch topping. The second dessert is a white chocolate mousse on butter crumble, garnished with a delicate flower tuile. Both desserts are not only delicious, but also incredibly beautiful, and are incredibly hard to share.
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