I was very confused. Nothing was seasoned with salt and more seasoned with soy sauce or other way and lot of bitter taste combined each course. I get chef’s intention is doing different than others but I couldn’t understand until end of the meal. Sometime it’s good to meet at middle point. Had high hopes because all Michelin guide has been good in Italy trip. At least was not for my palette. Maybe I need to train my palette to understand dinner like this 
cook on pigeon or temperature was all perfect. Very confused
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So, the Jordan Kahn of Italy?
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I loved chef Jordan kahn even when he was doing red medicine and I think he is genius.
This meal was hard for me to understand.
You have perfectly cooked pigeon and 8 different taste from spice, garnish and sauce that seems strained multiple times to have velvety texture but overall taste not appealin…
Beetroot has been cooked and served with smoked eel and acidified rice puree was hard to undestand. It was nigiri course but I don’t know 
Feels like 3-5 different dish plates in one plate without salt
If it had salt I think i would’ve liked more I think
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It was food as art thing where the technique and concept are at least as important (or more) than how the food eats/tastes that brought him to mind, just not as well executed sounds like.
Anyway didn’t mean to derail the post, maybe it was my sleep addled brain making connections where there are none.
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