Oyster Chaud-froid

Q1.What did you consider when pairing the dish with the plate and presenting it?

Oyster Chaud-froid
Inspired by CFCL’s signature flare and undulating forms, I paired the piece with an oyster dish that evokes the sea.

Daikon Sandwich
I felt that the various types and flavors of daikon, along with its pop-like character, would resonate with the pastel tones of the plates, so I deliberately layered them using different colors.

Braised Wagyu Oxtail Wrapped in Treviso
Focusing on the ingredients themselves, I deliberately avoided layering colors, preserving a world of white. The soup is used to subtly reveal the contour of the plate.

Herring Canapé with the Aroma of Mountain Wasabi
I combined the white of the herring with a pink plate to create a gentle contrast.

Hummus with Fresh Kumquat and Marinated Olives
The selection was guided by the vibrant, festive character of Middle Eastern cuisine.

Q2. What are the key elements that define the flavor of this dish?

Oyster Chaud-froid
Every component is made from oyster, aiming to become even more oyster than the oyster itself.

Daikon Sandwich
Foie gras is enclosed between the layers, yet the dish was conceived with the intention of letting daikon take the lead.

Braised Wagyu Oxtail Wrapped in Treviso
The richness of tender braised oxtail is balanced and completed by the gentle bitterness of treviso, evoking the transition from winter to spring.

Herring Canapé with the Aroma of Mountain Wasabi
A pairing that brings together Hokkaido herring with mountain wasabi, both emblematic of the region.

Hummus with Fresh Kumquat and Marinated Olives
A dish designed to highlight the synergistic interplay between vegetables and fruits.

Noboru Arai

Born in Asakusa, Tokyo in 1974, Noboru Arai trained at restaurants in Tokyo and the Tohoku region before moving to France at the age of 24 in 1998. There, he refined his craft at establishments such as Le Clos des Cimes and Auberge La Fenière, where he immersed himself in the traditions and philosophy of French cuisine.
In 2000, at the age of 26, he opened Hommage. Through the lens of French culinary technique, he continues to pursue an original and expressive cuisine that transcends convention. Hommage was awarded one Michelin star in 2012 and two stars in 2018 in the Michelin Guide Tokyo.

Instagram: @arainoboru / @restauranthommage