Eat Drink Live Enjoy: Conceito Food Store

In the other day I went to an event called "Duas Noites no Japão" that makes part of the project Favas Contadas at the restaurant Conceito Food Store.

This dinner was organized by the young Chef Daniel Estriga. This Chef gathered a couple of young Chefs (friends of him) and created an outstanding dinner inspired in the Japanese culture... and I have to tell you in advance that the food was amazing, well executed... in fact flawless and very creative and innovative... due to the free spirit of the chefs... Despite their ages they showed great professionalism and great technique... The chefs involved were: Chef Daniel Estriga, Chef Will Araujo, Chef Tiago Penão and the Pastry Chef Diogo Lopes.

The restaurant Conceito Food Store opened about a year ago and comes from Daniel's dream of having his own space. In my opinion this bold move allow him to have full control of the creative process and to do all the experiences he want... and this dinner is the result of that.

But lets talk about the FOOD =D

We start with an oyster with Citronella foam accompanied by a white wine from Quinta do Gradil Viognier 2013. What to say about this starter... First of all I had to eat it all at once to feel the all experience... and made sense! One word... Sensational! to say the least... it mix the spices and the sea in one plate. And lets not forget the "the visual effects"... at the bottom of the the glass was dry ice which when in contact with water creates this cool fog effect...

To follow this served three sushi reinventions...

Tempura Mussels (with carrots, ginger and lime's gelatin) - This was one of my favorite... I could eat this all night long.

Mackerel's Niguiri with peppers. This dish was followed with a brandy from Quinta do Gradil... since I was not the driver on duty I drink like 3 glasses of this brandy and I have to say this drink is amazing but very strong too =P

The third dish was a Unagui's Niguiri with foie and cherry.

For the fish dishes we had a fish stew and codfish.

The fish stew was a turbot's stew with seaweeds and toasted bread. This dish was a great and inventive fusion of the Japanese and Portuguese food, combined traditional products form both countries. The wine was a red wine called Quinta do Gradil Petit Verdot 2012... Delicious!!!

The stew was great but... the cod was the king. I have no word to described how fantastic it was... well executed, great side dish (vegetables) and a delightful soybean paste.

Between the fish and the meat they served a small dessert... more like a "taste's cleaner"... a cherry ice-cream and peanut butter crumble... this plate represents the change. The cherry blossoms is one of the most amazing natural event in Japan and marks the seasonal change... the same happens in this dinner! this dessert is the change from the sea to the earth ( the fish and the meat)... it is a turning point in the meal.

The meat dish was a Pork cheek Raman, a Japanese soup, very rich and with a lot of flavor.

And finally, after all this food, the best part was the dessert XD AND WHAT A DESSERT... very creative, fresh, light, summer appropriate and above all just perfect and flawless (commonly known as Porn food)... was that good... And What was the dessert? Coconut ice cream with pineapple and coriander... yes coriander!!! Who would imagine adding coriander in a dessert... Just a "Out of the Box" chef... and it works!!! Congrats Chef Diogo.