A Very special dinner with a Grand Chef



Drawing from his Japanese background, his Italian food obsession and his cooking in some of the best Restaurants in the world, Sous chef Maro Kobayashi brings you a dinner from the heart. 

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From his humble beginnings in a Ramen shop in Hiroshima, to the Big Apple and now his latest home here in Richmond, Maro has always shown a passion for beautiful food and a deft touch in its preparation.
Over time, his passion for the cooking of his homeland has been usurped with a full blown love affair with the regional cuisines of Italy.

We are delighted to have such a beautiful person as part of our team and very lucky to have a chef of his talent continuing the great journey of the Grand's Kitchen team and we are proud to introduce him to you with this very special dinner.

Dates:   Tuesday 23rd April at 6.30pm
Wednesday 24th April at 6.30pm - SOLD OUT!!!
 
Tickets: $155 per person
$127 for Grand VIPs

 
Maro with his mentor, Chef and Owner Michael White of 2 Michelin Star Marea of New York - currently listed as the 87th best Restaurant in the world.

Maro with his mentor, Chef and Owner Michael White of 2 Michelin Star Marea of New York - currently listed as the 87th best Restaurant in the world.

 

Maro’s Journey so far:
Pao Co. Ltd.
(Ramen shop in Hiroshima Japan) line cook
2002- 2003
 
Aruku LLC (Japanese in Hiroshima Japan) line cook
2004- 2005
 
Irori restaurant (Japanese in LA) line cook
2007- 2009
 
Kiyokawa (Japanese in Beverly Hills LA)  line cook
2009- 2010
 
Asanebo (Japanese 1 Michelin star in studio city LA) line cook
2010- 2011
 
Tushima (Japanese in Manhattan NYC) line cook/Sous chef
2011- 2014
 
Kanoyama (Japanese 1 Michelin star in Manhattan NYC) Sous chef
2014- 2016
 
Marea (Italian 2 Michelin star in Manhattan NYC- 87th best restaurant in the world) Sous chef
2016- 2018
 
The Grand Richmond (best restaurant in Burnley street)
2018- Current

 

MARO'S SPECIAL MENU

CANAPE
Crostini with fig olivada, burrata
Scallop in a shell, salmon roe/Japanese dressing
Montenegro, yuzu & Capi spritz
 
ENTRÉE
Kingfish and snapper crudo, tangerine jelly, shiso, pine nuts
Gozenshu Mimasaka Junmai sake, Chiba, JPN

PASTA
Potato and leek agnolotti with brown butter, olive, leek and chive
2017 Masi Masibianco Pinot Grigio, Veneto, IT
 
MAIN COURSE
John Dee wagyu rump cap, maitake and shitake mushroom, Brussels sprouts, rosemary salt
2016 Masi Bonacosta Valipolicella, Valipolicella Classico DOC, IT
 
DESSERT
Ricotta tart, yuzu sorbet
2017 Pasqua 11 Minutes Rose, Verona, IT