Today’s take-away was for our lovely regular customer’s big birthday. Two different types of sushi cakes Cakes are in the box when you pick up. And sushi, Gyoza, Teriyaki Chicken, Stir-fried Noodle, Edamame…all are typical Japanese food and authentic taste. Very Happy Birthday, Sam.Wishing you all wonderful years. Takeaway menu […]
Package A (4 courses). £55 Sushi (7 pieces with fresh Cornish seafood)Pork or Chicken Gyoza (3 pieces)Chicken Ramen (Noodle soup)Gateau au Chocolat (Chocolate dessert) with Green tea milk, Azuki Cream, Sweet Potato Chips Package B (3 courses). £36 Sushi (5 pieces with fresh Cornish seafood)Chicken Ramen (Noodle soup)Gateau au Chocolat […]
They are absolutely too fresh, so that there is no other way to serve them as Sashimi (raw seafood). We will clean and cure these beauties (and more various fish will come!) with love and respect, and will cater them to my special customer’s big birthday dinner this week. Have […]
Today’s ordering was for my friend’s son’s birthday Sushi Cake. Sesame Cured Cornish Sea Bream, Kelp Dashi Jelly, St Ewe’s Free Range Egg Omelette and organic edible flowers. Wishing you an amazing forthcoming new year!
This time’s lovely guest from our fishmonger is Ray wing. Such a giant but very fresh one!The other day, my Spanish friend taught me the authentic recipe using a ray wing. Then I tried to cook. I used lots of garlic, capers, olive oil and paprika powder. Patiently infuse all […]
Only the freshest local caught fish can be eaten as Sashimi.
This meaty dish originally came from Chinese dish but people have arranged for Japanese taste for long time.And now it is a super popular Japanese food especially the most southern island called Okinawa. This might look like very fatty, but no worries, for preparing, we boil the pork belly for […]
This is a Japanese condiment called Kombu-cha which is made of Kelp essence. This is so useful because you can easily add extra Umami flavour to your food even if you are vegetarian or vegan. This time, I sprinkled this kelp powder over Sashimi Wrass for seasoning. Wrass has very […]
We had a great time for sharing how to make authentic sushi on the stage of Heart Food Festival yesterday. A huge thank you to everybody who joined our demonstration, and special thank you, Clair, your host was absolutely fantastic and supported a lot. Hope to see you all again […]
It’s Fish Friday! The other day, I got the freshest plaice which was caught just the day before from Cornish sea.Super beautiful. Cleaned and fillet.Of course that’s Sashimi grade fish though, this time somehow I preferred much rich taste. Then sprinkle some sea salt and plain flour over, then pan-fried […]
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