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Ronit Vered
The first course consists of hot eggplant soup with tofu, shiitake mushrooms and asparagus tempura. The earthy, smoky flavor of the thick soup is replaced by the refreshing taste of three salads served in gray ceramic plates: seaweed, wakame and glyceria with cucumber; sardines in vinaigrette, and carrot strips. Next in line are other cold dishes featuring stalks of blanched asparagus adorned with squiggles of...
