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There is sushi, and of course foie gras: all the details about Aviv Moshe's new place
The culinary roller coaster of one of the most famous chefs in Israel is ready for a new ride.
This is what it will look like
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Aviv Moshe
Walla!
Food
Wednesday, 05 May 2021, 06:00 Updated: 10:44
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Fusion with a personal stamp.
Aviv Moshe (Photo: Nir Pekin)
Aviv Moshe Moshe's culinary roller coaster, which has known passages, farewells, launches, declarations of intent and quite a few headlines in the last two years, is once again reaching its optimistic point of departure, the one that heralds a new ride.
And this time - a restaurant (or venture, depending on how you like to call the place with a chef serving food these days).
To the delicious Instagram page of Walla!
Food
almost two years after announcing the dissolution of the thriving package deal of Mesa Restaurant, and in a location that once housed its Italian Quattro, Moshe is opening MAKOTO, a fusion project with Asian-stamped Asian touches, on Fourth Street I was frantic in Tel Aviv.
After 15 years of foie gras in chocolate
Aviv Moshe leaves Mesa Restaurant
To the full article
"Without sacrificing any experience."
Aviv Moshe hints:
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A post shared by Aviv Moshe (@avivmoshe)
The pan-Asian menu, at least according to Moshe's festive statement of intent, is expected to bring East and West together, combine his famous flagship dishes (did anyone say foie gras with chocolate or did we get carried away?), Bring spices from home and additionally maintain a sushi stand (including an intriguing Mexican roll) .
This means, among other things, tuna carpaccio with sesame oil, soy, amerna cream, twill miso, sesame miso,
black sesame seeds, baby basil leaves and mustard sorbet, tataki denver with satay vinaigrette, shiitake mushrooms, bonito sauce, crispy garlic and flowers Honey, and also caramelized goose liver (we told you!) In josper, roasted brioche, shiitake mushrooms, yellow curry oil and coriander syrup.
Apart from these, there will also be "Crispy Burmese Fish", which is a whole shark fried with fresh ginger, mirin, lemon grass, fish sauce, garlic slices, soy and sesame as well as goose confit coated with lamb croquette bacon, lime kefir, citrus zest , Hyssop and lemon grass.
"Going back to spending time."
Makoto Restaurant: (Photo: Assaf Carla)
In the center of the new-old space is a large bar, which is expected to serve cocktails of course, as well as wine and sake.
Apart from it, quieter corners and private guest rooms have also been designed.
The DJ stand is expected to control the volume, and complete a fusion experience in terms of atmosphere as well.
Moshe explained that "Makoto" was born after the "quiet and deep thought" of the past year, and is expected to fit the post-Corona era.
That is, to allow diners to "go back and have fun and eat without giving up any part of the experience."
MAKOTO, The Four 21, Tel Aviv.
More details and reservations at 03-9191555
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