et

One reported course at et turns grilled aubergine into gelato, served with salt made from grilled aubergine. On another visit, a dish paired fritters of abalone and pike conger with a gazpacho sauce of plum and fruit tomatoes. Seasonal ingredients anchor the menu, with each course offering its own playful combination.

Visitors have also described a range of distinctive pasta dishes. One course featured capellini with usui peas, horse mackerel tartare and sea urchin; on another visit, orecchiette came with octopus, edamame and courgette. The changing pasta shapes and pairings add variety as the meal unfolds. Other diners mention saffron tagliolini with horsehair crab, Japanese parsley and broad beans, as well as a grilled rice ball topped with a thick horsehair-crab sauce. The rice dish makes a striking interlude in an otherwise Italian-style progression.

One reported main was charcoal-grilled venison loin with manganji pepper. Another visitor praised the meat’s browned exterior, moist centre and aroma of truffle. For dessert, diners have encountered pistachio catalana, as well as yoghurt with pineapple, basil gelato and passion-fruit sauce. For a course dinner in Kitashinchi, et offers the chance to enjoy a succession of plates that change in character from the opening course through to dessert.