Executive Chef John R. Golen is presenting a visually stunning, supremely savory Asian inspired dish this year. Teppanyaki pork belly is served with Yakatori glaze, soba noodle, spring onion, pea pods, shiitake mushroom, and miso.
There are layers upon layers of umami, the elusive fifth flavor, going on here. Starting with mushrooms then the noodles and finally finishing with the miso, the savoriness is almost too much – almost. Pea pods and spring onion are crunchy and fresh. The Yakatori glaze adds an element of sweetness.
A complex dish that will have you slurping up the leftover broth in the bowl as you stroll around looking for your next plate.
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