Ehmm. I would be impressed but I'm not. What I saw might have been tempura, double fried? in French Staub pots (btw my favorite cast iron) might have been tempura until they were loaded up with this and that and made into something pretty far from tempura. Likewise, that noodle dish called some kind of soba carbonara? Nothing whatsoever to do with either soba or carbonara, I could tell just looking at it. Without tasting the dishes involved, I cannot really criticize on that level. They may have been very tasty, the scallops looked good. I don't like the dishonesty of using established names to try to sell an original--I won't say maverick--creation.
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