Sunday, July 31, 2011

King oyster mushroom

King oyster mushroom

soy, butter, garlic

This dish is the best vegetarian dish I have made. I didn't mean to make it vegetarian but it is very complex and has depth of flavor which people tend to think is only achievable by using stocks/glace made by animal products. Not to mention the aroma of various types of mushroom are fantastic with other component of this dish.

Growing up in Japan, smell of roasted delicious food with soy and butter floating in the air is so appetizing for me. During summer, people will cook squid, corn, and etc on plancha at firework site. You can literally smell this wonderful aroma from miles away.

Tuesday, July 26, 2011


Flavors of Mexico

Vanilla, dulce de leche, molasses, etc

Thursday, July 21, 2011


Kabosu cracker served with pink peppercorn and maldon salt.

Monday, July 11, 2011


Octopus was cooked sous vide at 85c for 4 hours with olive oil, lemon zest, dill, coriander seeds, fennel seeds, piment d'esplette, black pepper, and salt.

Served with sherry vinaigrette sheet, tapioca pearl which has been compressed with caper jus, caper, anchovies, seaweed crumb, paprika.