Japanese inspiration

7 Piny30 Fanúšikovia
Azuki mochi  Smooth mochi ball filled with azuki pureé and forest fruits accompanied by hakkaido pumpkin in yuzu sirup and ice cream of jasmine rice, decorated with shiso leaves

Azuki mochi Smooth mochi ball filled with azuki pureé and forest fruits accompanied by hakkaido pumpkin in yuzu sirup and ice cream of jasmine rice, decorated with shiso leaves

Tonkatsu Iberico  Exceptional species of black Iberian pig raised on acorns and corn alone in panko crumbs, served with apple vinegar jelly and cabbage roll tinged with truffle

Tonkatsu Iberico Exceptional species of black Iberian pig raised on acorns and corn alone in panko crumbs, served with apple vinegar jelly and cabbage roll tinged with truffle

Umeshu kori  Playful ice cream of Japanese liquer umeshu with crunchy crisps and fresh consommé of forest fruits

Umeshu kori Playful ice cream of Japanese liquer umeshu with crunchy crisps and fresh consommé of forest fruits

Kani Sambaizu  Traditional Japanese bento box with delicate brown crab, cherry tomatoes in Sambai Zu sauce with liquid smoke and Genmaicha, accompanied by tapioca pearls, chive and red radish with dark miso mayonnaise

Kani Sambaizu Traditional Japanese bento box with delicate brown crab, cherry tomatoes in Sambai Zu sauce with liquid smoke and Genmaicha, accompanied by tapioca pearls, chive and red radish with dark miso mayonnaise

Shojin yasai  A colourful cocktail of steamed vegetables in subtle dashi broth with tones of mirin and agedashi tofu

Shojin yasai A colourful cocktail of steamed vegetables in subtle dashi broth with tones of mirin and agedashi tofu

Miso No Shikichi  sashimi of rare wagyu marinated in white miso paste for one week, seared on charcoal, served with unique kizame wasabi dressing, Sanchao pepper and miso powder

Miso No Shikichi sashimi of rare wagyu marinated in white miso paste for one week, seared on charcoal, served with unique kizame wasabi dressing, Sanchao pepper and miso powder

Kurimusupu  Traditional Japanese dashi broth with topinambour, daikon sprouts and Chilean seebass marinated in homemade unagi sauce

Kurimusupu Traditional Japanese dashi broth with topinambour, daikon sprouts and Chilean seebass marinated in homemade unagi sauce


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