2017世界最佳女主廚Ana Ros X東京米芝蓮一星意大利廚師Luca Fantin 四手餐宴，是此次東京出差的重頭節目之一。
質樸自然有鄉土氣息的意大利菜與東京都會精英品味的日式意大利菜合奏的菜單交響樂，前者做菜的「味道履歷」令我看到新意：野味+堅果味、鮮味+堅果味，還有焦糖化的豬油渣，看見女主廚做菜的脈絡中的對甜味的偏愛（又或是風土關係，有待去斯洛文尼亞一探究竟）；後者則看到日本食材、料理手法及元素對傳統意大利菜的重新塑造。
開拓思域，四手餐宴的意義。
2017 World Best Female Chef Ana Ros X Tokyo Michelin One Star Italian Chef Luca Fantin four hands lunch was one of the main events of the trip to Tokyo.
A grounded, natural and "rustic" Italian style from Chef Ans in symphony with a more elite Tokyo style of Japanese-Italian cuisine from Chef Luca .Where Chef Ana's taste profile has given me new insights: gameyness with nutty tastes, umami with nutty taste, caramelised lard, a clear love for sweetness (maybe it's a cultural preference, this is something to explore in Slovenia). While from Chef Luca, he re-models traditional Italian cuisine with Japanese ingredients, techniques and elements.
Expanding the horizon is the purpose of four hands meals. Such a pleasant lunch.
