On 28 November 2019, Koryushka restaurant (Ginza Project) hosted a joint signature dinner by its chef Stas Bykov and Caviar Russia St. Petersburg chef Denis Sinitsyn.
Russian fish cuisine has always been celebrated for its scope and variety, and sturgeon caviar has offered enormous possibilities for culinary experimentation since Soviet times.
The dinner consisted of five courses:
• Champagne jelly with beluga caviar by Denis Sinitsyn
• Smoked-trout salad with farmhouse cheese by Stas Bykov
• Sturgeon dumplings with harvested sturgeon caviar and dashi sauce by Denis Sinitsyn
• Lake Ladoga whitefish with pike roe and celery mousse by Stas Bykov
• “Caspian Shore” dessert with pressed caviar by Denis Sinitsyn
