aidanbrooks' photostream

Dessert - chocolate cake with yoghurt ice cream, perfumed with yuzu and strawberries. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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The body lightly grilled and with a distinct smoky flavour and with the head and body separately...

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Uploaded on Mar 2, 2010

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Spider crabs... Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Grilled squid, succulent with a delicate soy sauce. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Grilled salmon, almost raw but with a fantastic smoky flavour. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Atlantic horse mackerel, perfectly cooked and served with a light salsa. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Paulina's personal chef, making sushi with grated wasabi. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Tuna tataki, redfish and baby octopus with Japanese greengage salsa miso sauce and Catalan spring...

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Uploaded on Mar 2, 2010

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Sashimi of toro (tuna belly), tuna tartar, squid, sea urchin and truffle. A simply stunning dish. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Another fusion masterpiece - Japanese sōmen noodles in a lightly-smoked Iberian pork broth with...

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Uploaded on Mar 2, 2010

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...and with sea cucumbers. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Langoustines with peas... Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Scallop with a gelatin of scallop and Galician seaweeds. Soft and subtle, with flavours of the sea...

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Uploaded on Mar 2, 2010

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Tempura of hake cheek and shiso leaf. About as Spanish/Japanese fusion as you can possibly get. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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The chef laughed as he served this cappuccino as the second appetiser. But it wasn't time for coffee....

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Uploaded on Mar 2, 2010

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As an appetiser, a perfectly shaped scallop - but something's not quite right. Actually it's turnip,...

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Uploaded on Mar 2, 2010

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Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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Chef/proprietor Hideki Matsuhisa greets a new guest. Uploaded by Trig of Aidan Brooks: Trainee Chef

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Uploaded on Mar 2, 2010

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