The restaurant "Dream Fish
" is located on the ground floor of the historical building of the XIX century "Association of Peter Smirnov" in the very center of Moscow on Baltschug Island. The interior of the restaurant was created by the Korean architect Mr. Kim. In his project, he kept the old brick vaults, adding to the interior a lot of forged industrial elements, handmade stained-glass windows and interior light. The arches are hand-painted with graphical fish, which are also represented in the restaurant's menu. In 3 large aquariums you can observe the life of fish, crabs and langoustines, and at the same time and make sure of the freshness of the served seafood.
The author's kitchen of the restaurant is headed by the chef Sang Keun Ouch, who was born and raised in South Korea. For a long time he worked in the prestigious restaurants of Tokyo and Osaka, and also was the Brand-Chef of the London "L'etranger". In Russia, Sang since 2012 and already managed to become famous for classic dishes of Pan-Asian cuisine according to his own unique recipes.
In the project "Dream Fish" Sang departed from the usual Pan-Asian style for Moscow in his performance and presented a full-fledged author's menu, in which the emphasis was on the products themselves. This choice was made not by chance, as fish and seafood are delivered to the restaurant directly from the Far East directly from Moscow. The fish section is constantly replenished: Kamchatka steelhead, masa salmon, chinook, sockeye, coho salmon, 4 kinds of crabs and other seafood at the best prices in Moscow. In addition, the restaurant, in addition to the already familiar shrimp for Moscow, presents such rare species as the sculptured shrimp, grass shrimp, bald shrimp and freshly frozen deli prawn Botan.
In the menu of the restaurant "Dream Fish" classical ingredients acquire a completely new sound. So, Sang with a syringe adds truffle oil to burrata and leaves it for a day. This burrata is served with 4 types of tomatoes, basil oil and balsamic caviar. The secret of the melting and rich flavour of miso caramelised halibut is in the way it is cooked. By using special japanese technique called «saiko miso tsuke» the halibut gains perfect caramelised texture. Natural miso made just from bean, water and salt takes the excess water from the fish meat and at the same time together with sake and miring soak it highlighting its fine taste.
The restaurant is designed for 160 persons with a banquet seating and has a number of advantages for both individual guests and corporate clients. Two separate entrances with reception and cloakroom, two more plasma walls and 15 plasma around the perimeter of the restaurant, the possibility of exhibiting the car in front of the entrance, a separate VIP room for 10 persons, professional audio / video equipment and a stage, own free parking and valet parking service for weekends, a central location in the prestigious district of the capital, as well as an open kitchen, designed specifically for conducting master classes.