Premium French ingredients are executed with Japanese techniques by chef Jeremy Gillon and Taro Takayama.
L to R: Jeremy Gillon and Taro Takayama
After staging a Four Hands dinner at Takayama with its executive chef Taro Takayama on 6 May, Restaurant JAG’s chef-owner Jeremy Gillon will be collaborating with chef Taro for a similar collaboration on 3 June, this time at the cosy and intimate Restaurant JAG.
Takayama focuses on Kappo style cuisine using exquisite Japanese ingredients. Together with French-born Gillon, they will be serving up an eight-course tasting menu ($298/person with wine pairing) featuring the best produce from Japan and France at their seasonal peak.
Guests will start the dinner with a refreshing bubbly, the premium Henri Giraud Esprit Nature NV. Wines include Domaine Berthier Sancerre 2017 and Francois Billard Core-Rotie Le Gallet Blanc 2016. Dessert will be served with sake: Yokoyama Goju Junmai Daiginjo.
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