We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .
Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.
We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.
To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.
The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.
We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.
We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.
ChefsEye: Give one piece of good advice?
Sean: Work with good people in good places.
ChefsEye: Who inspires you?
Sean: Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.
ChefsEye: What’s the worst attribute to have in the kitchen?
Sean: A bad temper.
ChefsEye: What’s your favourite dining experience?
Sean: Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.
ChefsEye: How long do you see yourself being a chef?
Sean: Until i retire or win the lottery, whichever comes first.
Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.
Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the competition, so make sure to follow all the chefs on Instagram and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.
Well done to all the chefs featured today as we enter the last week of our first ever competition. Make sure to follow all the chefs featured today on Instagram and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.
Well done to all the chefs featured today and we complete the first ever competition. The winner will be announced soon, make sure to follow all the chefs featured today on Instagram and @chefs_eye for more amazing uploads and subscribe to the blog for much more.
Tristan has a real eye for clean and picturesque plates of food, we @chefs_eye really like his style and panache.
We caught up with @tristan_cuisine who currently works in Bordeaux in France,but he will be soon moving to a new restaurant to continue expanding his knowledge.
We at @chefs_eye asked Tristan a few questions.
ChefsE: Who inspires you?
Tristan: Pierre Gagnaire is a really great french chef.
ChefsE: Give one piece off good advice?
Tristan: Be organised and passionate.
ChefsE: Whats the worst attribute to have in a kitchen?
Tristan: Be messy.
ChefsE: Favourite dinning experience?
Tristan: I think i have two my first was with my grandmother when i was younger, because our grandmother are the best chef. And the second one was on vanuatu island i have eaten a typical rice with wild vegetable and i have realised sometimes simple food are the best. Sometimes we don’t need to go in a 3 stars Michelin for have a really tasty meal.
Make sure to follow @tristan_cuisine and @chefs_eye for more amazing uploads. Subscribe to the blog for much more.