On Friday, 28 May 2021, Mozaic Restaurant Gastronomique in Ubud will be host to a special collaboration dinner which will highlight French and Japanese cuisine, as well as six fine ingredients.

Chef Chris Salans of Mozaic will be cooking alongside Chef Morita Shigehiko of Indigo Restaurant in Berawa – one of Bali’s best authentic Japanese restaurants. Inspired by the Japanese tradition of Omakase, where patrons allow the chef to make their dining decisions for them, Chef Shige and Chef Chris will be preparing a tasting menu with exquisite imported ingredients.

There are six rare imported ingredients that will be used by each chef, these are: Sakoshi Bay oysters, Hamachi Yellowtail, Otoro Fatty Tuna Belly, Duck Foie Gras, Wagyu Beef Ribeye grade 9+ and Matcha Green Tea.

With this, each chef will prepare the ingredients into a dish respective of their traditional cooking styles, i.e. Japanese for Chef Shige and French for Chef Chris.  So, each special ingredient will come head-to-head as the dishes are served one after the other.

Savour a Hamachi Sashimi (Indigo) right before a Blowtorched Hamachi (Mozaic); or a Seared Foie Gras with Miso, vanilla, turnip, sweet potato, yuzu and balsamic, before a Chilled Foie Gras with smoked eel, apple and celery. Witness and taste the culinary creativity of each chef as they put their own spin on each ingredient.

For this dining experience, there are two tasting menus available, a 10-course tasting menu and a 12-course tasting menu. There will also be a pairing of premium wines, carefully selected by Mozaic’ in-house master sommelier, Cokorda Bagus, exclusive for this dinner. 

Price for the dinner will be IDR 850,000++ per person for the 10-course tasting menu and IDR 1,150,000++ per person for the 12- course tasting menu. Dinner reservations will be available from 6.00pm until 8.30pm.

For Reservations
E: reservations@mozaic-bali.com
T: +62-361-975768
WA : +628113943288  




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