(Traducido por Google) Nos sirvieron tres platos primero, todos una exploración de sabores y texturas:
El dashi, ponzu y rábano era contundente, ácido y crujiente.
El carbón, calabaza y yogur era intenso, con un centro suave.
El champiñón, cebada y nueces era crujiente, terroso y de textura crujiente, con un agradable regusto terroso.
El siguiente plato fue el pan de leche con mantequilla cultivada. El pan estaba caliente, con semillas y era tentador, con una textura suave y esponjosa, y la mantequilla cultivada estaba fresca, con un matiz ligeramente ácido que realzaba los sabores del pan.
Los platos principales y las bebidas se sirvieron en este orden:
Plato n.° 1 y bebida n.° 1:
El plato de tofu, nabo y shimeji combinaba un champiñón masticable con un nabo delicado y sutil que realzaba las texturas del tofu, que se derretía en la boca, con un exterior crujiente pero ligero, cubierto con un dashi de kimchi terroso, ácido, ahumado y agradablemente amargo. Caldo
Maridado con una bebida con aromas cítricos, de sabor intenso y ácido.
Bebida n.° 2:
Luego nos sirvieron un licor de albaricoque sin alcohol, suave, ligeramente dulce y con un ligero sabor floral.
Plato n.° 2:
El plato de maíz dulce, chile y sésamo negro era cremoso, crujiente y con un toque de ajo, con un toque de chile suave pero sabroso, y una base delicada y agradable al paladar que le daba un toque cálido y reconfortante.
Bebida n.° 3:
Era una bebida casera hecha con especias propias, con un aroma picante donde la cúrcuma es la protagonista, proporcionando una suave sensación de hormigueo en la garganta, que te hace sentir como si hubieras despejado tus papilas gustativas. También suaviza el intestino, facilitando la digestión. Plato n.° 3:
El tercer plato que se sirvió fue calabaza, curry verde tailandés, chalota y tamarindo. La calabaza estaba dulce y extremadamente tierna. El curry verde tailandés era suave y tenía un toque picante, el tamarindo era especiado y afrutado, y la galleta de arroz, ligera y salada. Al combinarse, todos estos ingredientes armonizan a la perfección para crear un plato sabroso y equilibrado.
Bebida n.° 4:
Nos sirvieron la bebida de verduras, hecha con una variedad de verduras. Tenía un aroma natural y perfumado, pero un sabor suave pero amargo.
Plato n.° 4:
El plato de tomate, tapioca y ajo silvestre consistía en un tomate con un sabor fresco y natural, con un suave matiz floral de flores silvestres, amplificado por el ajo, fuerte pero ligeramente masticable, y la base ácida del plato.
Bebida n.° 5:
La quinta bebida tenía un aroma intenso y con cuerpo. Con un sabor rico, ligeramente amargo y ahumado. Plato n.° 5:
Nuestro quinto plato fue el de sandía, arroz y furikake: La sandía estaba firme, ahumada y carbonizada, con una salsa oscura y rica, y un arroz cremoso, ligero y crujiente, complementado con una cobertura de furikake salada y sabrosa.
A los platos principales y bebidas les siguió una selección más dulce, servida de la siguiente manera:
Bebida n.° 6:
La bebida de trufa y cereza tenía un aroma dulce a cereza y vainilla; su sabor era suave y afrutado, fácil de beber y suave.
Plato n.° 6:
El plato de cereza y chocolate estaba compuesto por una mousse suave, esponjosa y aireada, que constituía una base encantadora para la salsa de cereza ácida, y el chocolate que la cubría era crujiente, suave y dulce.
Bebida n.° 7:
La bebida de melocotón tenía un sabor delicado y sutil que realmente recuerda a la carbonatación de las bebidas. Plato n.° 7:
El plato de pera, amazake, flor de saúco y jengibre tenía un helado que servía de base maravillosamente suave para los crujientes trozos de jengibre, y las obleas, sobre el helado, se derretían en la boca, integrándose con el plato en su conjunto. Las bayas de la salsa le aportaban un agradable toque ácido, suave pero crujiente.
Nos sirvieron petit fours de tres sabores diferentes: una gelatina de jazmín y mandarina amarga y suave al tacto; un brownie de gochujang y sal marina, crujiente, picante y rico en cacao; y un chocolate de matcha y mora de alta calidad con un toque crujiente y terroso a matcha, combinado con una mora ácida y refrescante.
En resumen, diría que Land es una comida multisensorial; ¡es imprescindible visitarlo al menos una vez en la vida!
(Original)
We had three dishes served to us first, they were all an exploration of flavours and textures:
The dashi, ponzu and Radish was Punchy, sharp and crisp
The charcoal, squash and yoghurt was Bold with a mild centre
The mushroom, barley and walnut was Crunchy, earthy and crunchy in texture with a pleasantly earthy aftertaste
The milk bread with cultured butter was the next dish served to us, the bread was warm, seedy and inviting with a soft, pillow-y texture and the cultured butter was cool with a slightly tangy undertone which brought out the flavours in the bread
The main dishes and drinks were then brought out in this order:
Dish #1 and drink #1:
The tofu, turnip and shimeji dish was compromising of chewy mushroom, delicate and subtle turnipthat elevated the textures of the melt in your mouth tofu with a crispy but light exterior which which was topped with an earthy sharp, smoky and pleasantly bitter Kimchi dashi broth
Paired with a drink with a citrus-y aromatics that was sharp and zesty in flavour.
Drink #2:
We were then served an alcohol free apricot liqueur that was mellow, lightly sweet and slightly floral in taste.
Dish #2:
The sweetcorn, chili and black sesame dish was creamy, crunchy and garlicky with a mild but flavourful chilli punch and a delicate and easy to palete base that made the whole dish warm and comforting to digest
Drink #3:
It was an in-house drink made from their own spices with a spicy aromatic that makes the tumeric the star that gives a gentle tingling sensation to your throat, making you feel like you have cleansed your tastebuds. It also provides a gentling of the gut, making it easier to digest more.
Dish #3:
The squash, Thai green curry, shallot and tamarind dish was the third served and the squash was sweet and extremely tender -- the thai green curry was smooth and had a spicy kick, the tamarind was spiced and fruity and the rice cracker was light and salty when combined they all harmonise flawlessly to create a flavourful and well balanced dish.
Drink #4:
The green stuff drink was served to us made from a variety of different greens. It had a natural yet perfume like aroma but a mellow yet bitter taste to it.
Dish #4:
The tomato, tapioca and wild garlic dish consisted of a tomato that had a fresh and natural flavour to it with a gentle and floral undertone from the wildflowers that was amplified by the strong yet slightly chewy garlic and the acidic base to dish.
Drink #5:
The fifth drink had a bold and full bodied aroma. With a rich, slightly bitter and smoky taste to it.
Dish #5:
Our fifth dish was the watermelon, rice and furikake dish: The watermelon was firm, smoky and charred with a dark,rich sauce and a creamy yet light and crunchy rice it was complimented with a salty and savoury furikake topping.
The main dishes and drinks were followed up by a sweeter selection, served as follows:
Drink #6:
The cherry truffle drink had a sweet cherry and vanilla aroma it tasted mild and fruity, it was easy to drink and smooth.
Dish #6:
The cherry and chocolate dish was made up of a mousse that was mild, fluffy and airy it made a lovely base for the tart cherry sauce and the chocolate underneath it was crunchy, mellow and sweet.
Drink #7:
The peaches drink had a delicate and subtle flavour that really leads way to the carbonation of the drinks themselves.
Dish #7:
The pear, amazake, elderflower and ginger dish had an ice cream made a wonderfully mellow base for the crunchy ginger pieces and the wafers sat atop the ice cream melted into your mouth to merge with the dish as a whole. The berries in the sauce added a welcoming tang to the whole dish as it was smooth but crunchy.
We were served petit fours also in 3 different flavour varieties; a soft to touch bitter jasmin and mandarin jelly, a crunchy, spicy and cocoa rich gochujang and sea salt brownie and a high quality matcha and blackberry chocolate which had an amazing snap and earthy strong matcha paired with tart and refreshing blackberry.
Overall, I'd say land is a multi sensory meal - it's a must visit at least once in your life!