Chef Ikeda is a true artist. I loved watching the meticulous attention to detail he displayed in everything he prepared. The sea urchin was a visual masterpiece, and tasted as fresh as the sea. In between courses, we chatted and he showed me pictures of his children. He’s a proud dad.
He’s keen on embracing the season. On this summer night, he offered dishes that were light and delicate, but packed with flavor. Next was a spoonful of broth with ramen noodles and a seared scallop. He followed that with a plate divided into four segments that included tuna tartare and sea bass miso. He plated a light vegetarian sushi in a soy wrap with crisped onion strips on top. Although light, the dishes were very satisfying and quite filling. I somehow managed to save room for a few bites of an extravagant chocolate dessert with raspberries and gold flake.
Chef Ikeda is no longer trying to replicate Egg McMuffins. His staff, however, presented him with one upon his arrival.
Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701! Ask about special discounts.