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Gastronomy

Gastronomy, Japan - Tokyo, Sushi

Chef Mizutani-san was choosing abalones at Tsukiji Fish Market

January 25, 2015

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!

Gastronomy, Japan - Tokyo

Noma Tokyo 2015 – Chapter 1

January 24, 2015

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No. 1
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!

 

noma teaser-150113-4

No. 2
北海道柑橘及山椒葉佐利尻昆布油

Assorted citrus from Hokkaido and Sanshou pepper from Okinawa with Rishiri kombu oil at Noma Tokyo.

 

noma teaser-150113-6

No. 3
鮟鱇魚肝削片,是我最喜歡的一道菜之一。

One of my favorites – Shaved monkfish liver.   So good!

 

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No. 4
烏賊版蕎麥麵佐以昆布醬汁,配沖繩玫瑰花瓣、松油高湯。

Koika cuttlefish “soba” seasoned by Kombu sauce with rose petals from Okinawa & pine dashi at Noma Tokyo.

 

Gastronomy, Japan - Tokyo

Kyo-Aji in Tokyo -Teaser 1

January 23, 2015
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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.

KyoAji-150115-7 

Featured Posts, Gastronomy, Japan - Tokyo

White Truffle Menu at Cuisine[s] Michel Troisgros in Tokyo

November 22, 2013

 

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

 

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Beautiful white truffle from Alba, Italy

Very exceptional white truffle from Alba, Italy

Very exceptional white truffle from Alba, Italy

Velours de foie gras , cèpes et châtaigne

Velours de foie gras , cèpes et châtaigne

Brocoli tiède a l'anchois et veau fumé

Brocoli tiède a l’anchois et veau fumé

Plins a la noisette et parmesan

Plins a la noisette et parmesan

Noix de Saint Jacques rôties au beurre de sauge

Noix de Saint Jacques rôties au beurre de sauge

Suprême de volaille laqué , topinambour aux aromates

Suprême de volaille laqué , topinambour aux aromates

Entre les Andes et l'Amazonie - dessert pomme de terre chocolat crème fumée

Entre les Andes et l’Amazonie – dessert pomme de terre chocolat crème fumée

 

 

 

Photo credit – Chef Guillaume Bracaval

Gastronomy

Cuisine[s] Michel Troisgros Tokyo – The Latest Creation

July 24, 2013
Image

The latest creation of Cuisine[s] Michel Troisgros in Tokyo

All the photos are on HaoKouFu’s Facebook Page – https://www.facebook.com/media/set/?set=a.10151750284406690.1073741844.97341071689&type=1&l=75a3f8a0e6
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.  🙂