食谱

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...

This crazy sounding combination isn't as far-fetched as it sounds, and for those daring enough to give it a go, you'll be rewarded with a flavorful appetizer or canapé that's delightfully complex with layers of flavors that unfold as you eat it. Upon hitting your mouth the hamachi unleashes its salty brine on your...

Crisp cubes of otoro seasoned with Japanese sea salt and topped with garlic chips and fresh wasabi.   Because of the amount of fat in otoro, the exterior fries up crisp like bacon, while the interior melts like butter into a decadent, creamy morsel of tuna. Seasoning the cubes of tuna with mojio (sometimes...

This playful take on yakitori combines the sweet smoky notes of Tokyo Negi with melt-in-your-mouth tender cubes of Bluefin tuna chūtoro. Chūtoro, which comes from the belly section of the tuna has some great marbling, which keeps the skewers from getting dry. By searing the negi first, and using a very hot grill the...

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...