OAD Japan Meets Iceland

Opinionated About Dining (OAD) is a voluntary online restaurant organization, in which registered diners determine the ranks of restaurants around the world by casting votes. The results are tabulated by genre, resulting in regionally ranked lists.

Each year, the Top 100+ European Restaurant list winners are celebrated over the course of a few nights. The event dinners, prepared by chefs on the list, are attended by the top voters, including: destination diners, chefs, sommeliers, restauranteurs, and media. The guests are in attendance as supportive voters over any role he/she may have in the culinary industry. The need to draw attention to certain guests over others is non-existent, which makes for a unique atmosphere. The events culminate with an awards dinner when the new list is revealed publicly.

In 2018, the OAD events were held in London. Kicking off the week was a collaboration dinner, OAD Japan Meets Iceland.

Full album here.

The order of the dinner is depicted in the above link. The dishes below are grouped by restaurant.

Vijhalmur Sigurdarson | Souvenir | Ghent, Belgium

2018 OAD Top 100+ European Restaurants, No. 95

Pickled beetroot, apple, nasturtium leaves | Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
Pickled beetroot, apple, nasturtium leaves
Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
Squid, mushroom, shiitake, bouillon | Vijhalmur Sigurdarson | Souvenir | Ghent, Belgium
Squid, mushroom, shiitake, bouillon
Vijhalmur Sigurdarson | Souvenir | Ghent, Belgium
Cabbages, smoked onion, Jerusalem artichoke shoots, jus fermented cabbage | Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium
Cabbages, smoked onion, Jerusalem artichoke shoots, jus fermented cabbage
Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium

Kári Porsteinsson | Dill | Reykjavik, Iceland

2018 OAD Top 100+ European Restaurants, No. 166
2018 Michelin, One Star

Malted barley, dried wolf fish, beach angelica | Kári Porsteinsson | Dill, Reykjavik, Iceland
Malted barley, dried wolf fish, beach angelica
Kári Porsteinsson | Dill | Reykjavik, Iceland
Carrots, smoked trout, fermented fennel | Kári Porsteinsson | Dill | Reykjavik, Iceland
Carrots, smoked trout, fermented fennel
Kári Porsteinsson | Dill | Reykjavik, Iceland
Swedes, crowberries, yeast Kári Porsteinsson | Dill | Reykjavik, Iceland
Swedes, crowberries, yeast Kári Porsteinsson
Dill | Reykjavik, Iceland

Yoji Tokuyoshi | Tokuyoshi | Milan, Italy

2018 Top 100+ European Restaurants 2018, No. 63
2018 Michelin, One star

Unagi Pai, eel, shichimi | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
Unagi Pai, eel, shichimi
Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy

Gyotaku is the traditional Japanese method of printing fish on rice paper by fishermen to record their catches. In the following video, Yoji Tokuyoshi explains this technique which inspired his dish, Gyotaku, pine nut milk.

Dill pollen ice cream, alchermes, honey, red shiso leaves | Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy
Dill pollen ice cream, alchermes, honey, red shiso leaves
Yoji Tokuyoshi | Restaurant Tokuyoshi | Milan, Italy

Atsushi Tanaka | Restaurant A.T. | Paris, France

2018 OAD Top 100+ European Restaurants, No. 92

Oyster, sorrel, lovage | Atsuhi Tanaka | A.T. |Paris, France
Oyster, sorrel, lovage
Atsuhi Tanaka | A.T. |Paris, France
Green asparagus, razor clams, pine | Atsuhi Tanaka | A.T. | Paris, France
Green asparagus, razor clams, pine
Atsuhi Tanaka | A.T. | Paris, France
Lamb, ramson, spring onion | Atsuhi Tanaka | A.T. | Paris, France
Lamb, ramson, spring onion
Atsuhi Tanaka | A.T. | Paris, France
Vilhjalmur Sigurdarson | Souvenir | Ghent, Belgium Kári Porsteinsson | Dill | Reykjavik, Iceland Yoji Tokuyoshi | Tokuyoshi Milan, Italy Atsushi Tanaka | A.T. | Paris, France
Vilhjalmur Sigurdarson, Kári Porsteinsson, Yoji Tokuyoshi, Atsushi Tanaka
OAD Japan Meets Iceland
With founder of OAD, Steve Plotnicki
Birch caramel, ash chocolate, burnt barley coated almond
Birch caramel, ash chocolate, burnt barley coated almond

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Info

Souvenir |134 Brabantdam, Ghent, Belgium | +32 9 335 60 73

Dill |Hverfisgata 12, Reykjavík, Iceland | +354 552 1522 

Tokuyoshi | Via S Calocero, Milan, Italy | +39 02 8425 2626

Restaurant A.T. |4bis Rue du Cardinal Lemoine, Paris, France | +33 1 56 81 94 08

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