There definitely is a lot going on, here, in terms of ingredients and flavors, but, I think it's well thought-out. The chef's skilled technique and attention to detail are obvious. One might say that using a piece of binchotan charcoal to cook the squid tableside is a bit theatrical, but, sometimes, a little theatricality is a nice thing, in fine dining.
I like the ideas here but there may be too much going on to let any of the main components stand out. chicken skin, beef fat, turbot and squid. its alot. but very good and clean technique by someone who clearly knows what they are doing. I especially like the celery root preparation- cut, grill, dehy, grind, season. sounds great.
