노블 레시피

Ingredients (Serves 4): Uni (Sea Urchin Japan Hokkaido - A Grade) Caviar Russe Soy Sauce Toast Butter Parmigiano Cheese Gold flakes for decoration Instructions: Cut toast into bite-sized pieces. Pan-fry the toast with butter until golden. Top each piece with Uni. Lightly brush Uni with soy sauce. Add Caviar. Finish with a sprinkle of...

Sous vide chutoro (medium fat tuna belly) seasoned with ras el hanout over a bed of roast carrot and fennel puree, topped with a ginger mint air. In this North African inspired dish, the chutoro (medium fat tuna belly) is brined before being dusted in ras el hanout and cooked sous vide. At 115...

This fish course involves a few components, but none of them are complicated and the resulting dish is marvelously fragrant and colorful. The hamachi is lightly seasoned with thyme, salt and pepper and then pan-fried until just cooked in the center. The hamachi is then plated atop a creamy sweet corn velouté with baby...

Ingredients: 1 cup cooked lobster meat 200g pasta 10 Mini tomatoes 1 lemon 2 pieces of garlic Parsley leaves 4 tbsp butter Black pepper Instructions: Prepare cooked lobster meat and set aside. Boil pasta. Halve mini tomatoes, chop garlic, and tear parsley leaves. In a warm pan, melt butter, then sauté garlic and tomatoes...

Ingredients: 1 Japanese A5 Wagyu Ribeye steak Wasabi Salt Shichimi spice blend Instructions: Place the steak on a warm pan without oil. Flip once the first side gets a perfect sear. Cover the steak with aluminum foil immediately after flipping. Once both sides are seared, remove from the pan, wrap in foil, and let...