l'Odorante par Minoru Nakijin

French-Japanese cuisine has become popular among chefs who have a background in both cuisines, and recognize the great synergy of the two. The combination is hardly anything new, but what differentiates l’Odorante from the rest is how the man behind the kitchen counter applies his skills to create groundbreaking dishes that leave the customers demanding more. Chef Nakijin Minoru originally comes from Okinawa and worked in the town of Grasse on the French Riviera, where he fine-tuned his senses and understanding of how each of them affects the dining experience. By adding this to his version of French-Japanese cuisine, his dishes hold flavors and little aesthetic touches that leave lasting impressions. Some highlights of l'Odorante’s menu are the blue cheese macarons, potato-leek shredded cake, and a fish dish with mustard sauce. Be it a la carte or course meal, guests are bound to be impressed by the execution of each of Chef Nakijin's dishes.