Tuesday, June 29, 2010
Saturday, June 26, 2010
Friday, June 25, 2010
Tuesday, June 22, 2010
Sunday, June 20, 2010
Friday, June 18, 2010
Sauteed Red Sweet Lip Fillet served with grilled rice ball mixed with salted/cured kombu and Japanese red snapper broth
If you had come in our restaurant in early spring and tasted the Bonito, it could be fun to compare the differences between this one. Bonito gets more fat with the season, its peak being in autumn.
Baby Yellowtail from Fukuoka
Rudder Fish from Nagasaki
It looks tasty to me, with a lot of fat just under the skin.
Thursday, June 17, 2010
Wednesday, June 16, 2010
Tuesday, June 15, 2010
Monday, June 14, 2010
Phyllo wrapped Red Tile Fish served with grilled vegetables, nibitashi and tapenade sauce (anchovy, olives, capper, olive oil).
Red Tile Fish is a very important fish for Japanese kaiseki style cuisine in Kyoto for its delicate but deep taste. It is called Guji in Japanese.
Rice with Sauce Americaine.
This is something that you probably can never have anywhere - Sauce Americaine is a French classic, but French restaurants generally do not serve rice. You can make rice at home but regular household will not be making this sauce casually. I am so blessed to be working in a restaurant and be able to combine the two. This marriage was heaven.
Friday, June 11, 2010
Wednesday, June 9, 2010
We are now serving three different kinds of salmon.
Sockeye salmon from Alaska, Pacific King salmon from New Zealand and Atlantic salmon from Scottland.
Chiken Liver Mousse : miso, sansho pepper, chili powder, truffle/foie-gras oil
Tuesday, June 8, 2010
Saturday, June 5, 2010
Homemade greentea bread and Brioche
Grilled quail salad : served with frisee salad and grilled vegetable, soy/sherry vinegar dressing and Kuro Shichimi.
Friday, June 4, 2010
Thursday, June 3, 2010
Wednesday, June 2, 2010
I had a great time at Etna with his family. We had a BBQ at his vineyard, picking plants naturally growing on the property. There were some greens on the lot, we could call it a weed since it is just naturally growing, but it tasted amazingly good. Nobody at the winery knew the name of this green -they just called it "green"- which was quite surprising to me as it tasted so good and well worth to be given a name... We made some salad with this green and some lemon taken directly from a tree on his lot. That was definitely the best salad I ever had in my life, an ideal way to eat anything.
His wine is equally wonderful. Gentle, smooth, honest with a great depth and leaves a lasting note at the end, a deep impression of his personality.