Chef Maurizio Roberti owner of Cinque Sensi restaurant in Kobe, Japan will be guest chef at Sabatini from 5-31 August.

“I’m preparing two of my favorite specialties, my deep fried bread-crumbed oysters with cucumber spaghetti and Sevruga caviar in a basil flavoured yoghurt sauce, and pureed Garbanzo bean pure soup served with caramelized chili squid and a foam of roasted garlic truly capture all that is great about contemporary Italian cuisine”, Roberti said.

“Customers will also love my foie gras and butter risotto with gold leaf and served with a Parmigiano black pepper cracker and my piece de resistance, medallions of Wagyu tenderloin wrapped in prosciutto ham,” he predicted.

Chef Roberti’s desserts include chocolate truffle tart with gold leaf, lemon sorbet served with its own gelatin and Sevruga caviar and lemon candy are tasting menu, which is priced at $788 per person.