Some breaking news from CNN... After reading, let me know if my "Amatriciana" is more appetizing or not... Dear fellow colleagues from Japan, please advise, as well!
It reads like a palate-pleasing menu...
You start out with a
truffle soup, followed by oysters and then a main course of flounder
with risotto and vegetables. There's a side of potatoes and you finish
it off with a scoop of ice cream.
Here's the twist -- this
all comes with a generous helping of dirt. Not normal, backyard variety
dirt, special nutrient-rich soil.
The unique tasting menu
is the creation of Toshio Tanabe, a former gymnast and boxer turned
culinary inventor. Tanabe says the dirt menu was a logical addition for
his quaint restaurant, Ne Quittez Pas, which is located in Tokyo's
"This is a seafood restaurant, so we have the flavors from the ocean," he says. "I was also looking for flavors from the earth."
this is not the typical dirt you'd find it your backyard. It comes from
a garden wholesaler, which provides the high quality soil, taken deep
beneath the earth's surface -- 10 meters down, in fact.
Germaphobes can take some
comfort, perhaps. Tanabe tells us the soil is first lab tested, and
then heated to extreme temperatures, to kill off any bacteria. After
that process is complete Tanabe will work it into his menu.
This special fare is certainly not dirt cheap. The set course is about US$110 per person.
And how does it taste?
According to one adventurous eater, who wished to remain anonymous the
night of our visit, "I didn't think it would be real dirt. I was a bit
nervous. But it was a subtle taste."