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Australia-native Shaun Hergatt of restaurant Juni from NY introduces his Spring-inspired tasting menu, filled with the vibrant colors and absolutely gorgeous presentation. See more at (link in profile) #FoodGallery Scallop, uni and caviar by @shergatt. by: @signebirck

Beautifully plated by tadashi takayama on chefstalk IG #plating #gastronomy

Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.

Geranium Restaurant, Copenhagen #Expo2015 #Milan #WorldsFair

EDITION-エディション・コウジ シモムラ|フランス料理|東京都六本木

Can Inelli | Seared Scallop with Sage Leaf, Squid Ink Sauce, Asparagus and Leek Ashes

Noma - Copenhagen artistic plating

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花の館 パラディ北野