Mr. Jean-George’s store in Japan, “Jean-George Tokyo” got public attention from various countries, has become a hot topic. In French cuisine, where heavy cream, butter, and consommé soup are commonly used, his method of effectively utilizing the water content of vegetables and the essence of fruits captured the hearts of many gourmets. There was a complexity of taste, this had never existed before, and it certainly created a new trend.
The uniquely tailored “scrambled egg caviar” is a dish of scrambled eggs with less butter, sour cream with vodka and lemon juice, and caviar. The taste changes when the cold cream and warm scrambled eggs are mixed, and the salty caviar pops out later. The flavors transition intricately over and over again as it flows down your throat, creating a wonderful harmony. The surprise and excitement of each bite have a magical power that makes you want to visit again and again.