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Reviews — 8
One of the most amazing meals I have ever had. The tastes were unique and the plating impeccable.
This is a unique chef restaurant with some very creative dishes with some mind blowing combination. All ingredients were of high quality and well respected. No sauce where it was not needed. The raw zucchini salad was perfectly well tuned. The fresh shrimps and cucumber salad was a mind blowing combination and 4 more dishes that unfortunately I didn't write the names of were creative and well expressed. My only criticism was for the lobster risotto that needed a Richer stock. White truffle desert was elegant and rewarding with out one bit of over sweetness which I find disturbing in many restaurants.
Bravo chef!
Bravo chef!
Frankly a huge disappointment. Based on price and Eater’s review from 2018 we expected excellent cuisine. We only tried the almond/cherry salad (borderline inedible - green almonds are not meant to be eaten lol) and mussels (mediocre and uninteresting), but that was enough to let us know we should not spend $50 on risotto (???). I feel like I’m taking crazy pills reading other reviews; this place is not worth the price.
Oasis may be the best band in the world but it's a terrible restaurant. We ordered two starters and were so thankful that we didn't order a main. The green almond salad was woody and tasteless and the mussels were boring. If you only have 12 items in the menu they'd better all be good. This is the first time I've ever been prepared to tell the server how bad the food was and the first time the server never asked how the food was....
Unfortunately a disappointment for me.
Service proficiency was mediocare. Wine was poured with a Coravin but it sprayed all over and took over 30 seconds to pour each glass, the waiter ignoring this. Water was refilled only upon request.
The first dish - Calamari was uninspiring and plain.
The octopus was nice, but nothing special.
The courtesy matcha-milk cream shot was actually really interesting.
The dessert was not good.
I will probably not be coming back for quite a while, if even.
Service proficiency was mediocare. Wine was poured with a Coravin but it sprayed all over and took over 30 seconds to pour each glass, the waiter ignoring this. Water was refilled only upon request.
The first dish - Calamari was uninspiring and plain.
The octopus was nice, but nothing special.
The courtesy matcha-milk cream shot was actually really interesting.
The dessert was not good.
I will probably not be coming back for quite a while, if even.
Probably the best I had in my life and most definitely the best in the past 10 years.
My pictures do injustice to the dishes, but all were innovative, generous and with a genius touch of Chef Rima Olvera.
Perfect and attentive service from a team well versed with the menu and wines list.
Truffles omelet with black caviar, crème fraiche and truffle shavings.
Carpaccio of squid with “Salsa Rustica” dressing.
Shrimps coated in rice flour with Jasmine leaves, deep fried and served with Japanese Yuzu sauce.
An amazing salad of fresh zucchini “ A La Roma” with white truffles oil, lemon and Pecorino cheese.
Sashimi of Amberjack (yellowtail) on Macha noodles with Japanese pickles, braised asparagus and Shimeji mushrooms, Koji Miso and Shiso leaves.
Braised duck breast smoked with tea, with mandarins glaze, served with deep fried mushrooms and scallion on a puree of potatoes and Buk Choi.
Finished with a delicate “naked” Tart Tatin with crème fraiche, raspberries, julienne of green apples and coulis of raspberry.
Had some great wine from the list (Sea Horse’ “Underground Kafka 2014” is one to remember).
My pictures do injustice to the dishes, but all were innovative, generous and with a genius touch of Chef Rima Olvera.
Perfect and attentive service from a team well versed with the menu and wines list.
Truffles omelet with black caviar, crème fraiche and truffle shavings.
Carpaccio of squid with “Salsa Rustica” dressing.
Shrimps coated in rice flour with Jasmine leaves, deep fried and served with Japanese Yuzu sauce.
An amazing salad of fresh zucchini “ A La Roma” with white truffles oil, lemon and Pecorino cheese.
Sashimi of Amberjack (yellowtail) on Macha noodles with Japanese pickles, braised asparagus and Shimeji mushrooms, Koji Miso and Shiso leaves.
Braised duck breast smoked with tea, with mandarins glaze, served with deep fried mushrooms and scallion on a puree of potatoes and Buk Choi.
Finished with a delicate “naked” Tart Tatin with crème fraiche, raspberries, julienne of green apples and coulis of raspberry.
Had some great wine from the list (Sea Horse’ “Underground Kafka 2014” is one to remember).
Very special restaurant.
Located in the heart of Tel Aviv, with a parking lot 1 minut walking from the restaurant.
The place is very beautiful,inside decorated like a Japanese luxury restaurant and outside (the garden area inside the restaurant) is decorated like an oasis in the middle of a noisy town with lot of fresh plants all around you.
The vibe is calm and the music not so loud playing calm Goa/Raggae.
The dishes were perfectly done and the staff was very helpful in creating a Gluten free and Vegan dishes for us.
The restaurant is pricey as expected from this kind of Chef restaurant.
In overall this was a great experience and we got very satisfied.
Very Recommended place 😁👍😋
Located in the heart of Tel Aviv, with a parking lot 1 minut walking from the restaurant.
The place is very beautiful,inside decorated like a Japanese luxury restaurant and outside (the garden area inside the restaurant) is decorated like an oasis in the middle of a noisy town with lot of fresh plants all around you.
The vibe is calm and the music not so loud playing calm Goa/Raggae.
The dishes were perfectly done and the staff was very helpful in creating a Gluten free and Vegan dishes for us.
The restaurant is pricey as expected from this kind of Chef restaurant.
In overall this was a great experience and we got very satisfied.
Very Recommended place 😁👍😋
