BEST OF BOTH WORLDS
ith a menu that is updated every two months, Yohei Sasaki, the Japanese head chef of modern Italian restaurant La D’Oro, seeks to “showcase my culture and heritage in the food I serve”. While Italian and Japanese cuisines are vastly different, he enjoys marrying them to (dried anchovies), kombu and vegetables. The stock is simmered for eight hours to enrich it with umami flavours, before the spaghetti is tossed in the sauce together with garlic, chilli, Italian parsley and yuzu zest.
