@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
@ Yōshoku Tsubaki @yoshoku_tsubaki , a yōshoku (western-style) restaurant 15 minutes’ drive from Gifu station and located in a charming, over 150-year-old residence. Run by the famous butcher Satoru Tanaka, who purchases over 100 Wagyu cattle annually, Yōshoku Tsubaki showcases perfectly executed yōshoku cuisine, with the stellar Chateaubriand steak and its rich and delicious demi-glace sauce being the highlight and one of the best I’ve ever had. Also in the pictures- beef consommé, shrimp gratin, and crème caramel. Yōshoku (洋食, western food) is a style of Japanese cuisine based on Western cooking. Think egg sandwiches or curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as an example of ultimate fusion cooking. And as well the embodiment of changes in Japan’s political and social structure, dating back to the Meiji Restoration (1868) and spanning the late Edo period and the beginning of the Meiji era when Japan rapidly industrialised and adopted Western ideas. #yoshoku #wagyu #wagyubeef #steak #japan #japanesefood
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Capturing the magic of a summer night in Gifu last week. (Just before the big typhoon.) @yoshoku_tsubaki
