Chef Mizutani-san could be the only famous sushi master who goes to Tsukiji fish market “everyday”. I was lucky enough to follow him and see how he purchase the fish & other ingredients. Here, it’s a film showing how he chooses the abalones. I asked him why he didn’t choose the ones dropped in the plastic case, and he said – not soft enough. For him, the abalones must be tender enough in order to use and serve at his sushi counter. The softness will decrease when time goes on.
I was thinking – a great sushi chef must be very picky to the seafood!
牡丹蝦與長野縣的螞蟻們相遇在 － 東京Noma 的餐桌上！
Botan ebi with flavors of Nagano forest. Yes, ants were served at the table of Noma Tokyo!
Assorted citrus from Hokkaido and Sanshou pepper from Okinawa with Rishiri kombu oil at Noma Tokyo.
One of my favorites – Shaved monkfish liver. So good!
Koika cuttlefish “soba” seasoned by Kombu sauce with rose petals from Okinawa & pine dashi at Noma Tokyo.
A very poetic soup at Kyo-Aji, and for me, it’s simply a master piece of Japanese cuisine. Chef Nishi-san came to explain the “visual” idea of this soup to us. He said: After the winter, the spring will arrive. In this bowl, we can see the spring’s vitality is hidden under the winter ice. What a poetic soup…! Daikon (the radish) is great during the winter. The elegant and fresh aroma of Yuzu was so pleasant which reminded me the breeze in the spring. When drinking the soup, it seemed there was a gentle warm flow went through my body & heart.Chapeau a Chef Nishi-san.
– Cuisine[s] Michel Troisgros –
White truffle season has arrived… Here are some beautiful photos of white truffle dishes I’ve received from the chef Guillaume Bracaval of 2 star Michelin Restaurant – Cuisine[s] Michel Troisgros in Tokyo.
The white truffle menu has started and will continue to Dec. 20th. For those who have the chance to visit Tokyo, I would highly recommend you to try it. You won’t regret it!
Cuisine[s] Michel Troisgros – www.troisgros.jp
Beautiful white truffle from Alba, Italy
Very exceptional white truffle from Alba, Italy
Velours de foie gras , cèpes et châtaigne
Brocoli tiède a l’anchois et veau fumé
Plins a la noisette et parmesan
Noix de Saint Jacques rôties au beurre de sauge
Suprême de volaille laqué , topinambour aux aromates
Entre les Andes et l’Amazonie – dessert pomme de terre chocolat crème fumée
Photo credit – Chef Guillaume Bracaval
The latest creation of Cuisine[s] Michel Troisgros in Tokyo
The latest dishes from 2 star Michelin restaurant Cuisine[s] Michel Troisgros in Tokyo. Please enjoy the beautiful creation by Chef Guillaume Bracaval. The description of each dish will come up soon.
東京米其林二星餐廳 Cuisine[s] Michel Troisgros 的新菜，請欣賞主廚Guillaume Bracaval 美麗的創作。
*These photos are exclusive for HaoKouFu Page, merci Chef. 🙂
3 Star Michelin chef Alain Passard of l’Arpège was demonstrating how to filet the ducks perfectly.
Chef Alain Passard was invited to be the guest chef at Thomas Chien restaurant in Kaohsiung from July 3rd to 7th, 2013. Isabelle, one of his crew from Paris was demonstrating how to make sushi by radish.