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A revision of the cooking school 🙂

Tempura was a leftover of the night before. Tempura prawn, artichoke and winter vegetables, so on were twisted into Spanish food 🙂

Happy New Year! We hope you all have started a good one. This year, we started with traditional Japanese new year’s foods which is called Osechi Ryori お節料理 as my son desperately wanted to eat it on the first of January. It’s not easy to get authentic fresh ingredients in […]

Wishing you a very Merry Christmas and a Happy New Year!

We are lucky to live surrounding with such a fresh seafood! After cleaning and filleted, I cooked with Hooba (magnolia leaf) infusing its aromatic smell into Bonito. And made a sweet ginger chips as garnish. In Japan, Tataki bonito is usually served with ponzu and ginger (and sometimes with raw […]