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Takeaway
A throwback to yesterday’s takeaway.
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Blog
Sugata-Zukuri Red Gurnard
This beauty is a Cornish Red Gurnard. The first thing is the first…clean her with love. We made these fillets using a Japanese knife skill which is called Daimyo Oroshi (大名おろし). Then made her up into Sugata-Zukuri which uses all parts includes head, spine and tail! This is her on […]
Art of Food
Autumnal Japanese Plate on the Cornish Beach
The other day, I got a pretty fresh cuttlefish from my fishmonger at Truro farmer’s market. I cleaned all and prepare the body part for my catering of next week.Then I used legs’ part for my family. It’s already September and nearly autumn.So, I made a plate using seasonal ingredients […]
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Sushi Night at Newlyn Art Gallery 03.09.2019 -Thank you so much!!
A massive thank you for joining our Sushi night. We felt really honoured to work such an amazing place and people.And special thank you to my great friend, Ikebana (Japanese flower arrangement) artist, Katsu who held brilliant Ikebana workshop and Simon who is the manager of Newlyn Art Gallery for […]
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Recipe: Bolognese sauce
Hi there!I think most children love pasta and pizza any time and they are safe bet for grow-ups to make a quick dinner for kids, and especially Spaghetti Bolognese is always the winner. My best Bolognese was the one which I ate in an Italian restraint in Bath. Since then, […]
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Omakase Sushi Platter -Lobster with Lobster Miso, Sea Bream Two Ways, Dashi Maki Tamago (egg omelette), Egg Sweet Cake
Throwback to a special celebrating service for our customer the other day.Fresh lobster, Sea bream and local free range eggs. I love lobsters, what an amazing creature!I cleaned the raw lobster which was caught by local fishermen called Kernow Sashimi just the day before. A beautiful lobster tail.Removed thin skin […]
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Miso Braised Mackerel, Yubiki Sea Bream Nigiri, Sea Bream Risotto, Ponzu Wakame Salad
Summer, it’s the season for Cornish mackerel.They get really nice fat and size is so big! I quite like Mackerel’s face which looks like smile. And another gift from the mother nature of Cornish coast was sea bream. I chose the smallest one from my fish monger.I love to clean […]
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Soft Soya Milk Skin (Nama Yuba) with Wasabi Soya Sauce
Nama Yuba originated in Kyoto which is historical but one of the most beautiful city in Japan.And also that is an essential food in Shojin Ryori that is based on Buddhism’s philosophy and doesn’t allow to consume any ingredients which relate to meat/fish. So I think we can say Shoji […]
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Recipe -Lightly Seared Salmon, Edamame & Soba Salad with Orange Ponzu
Today, we are going to share such a delightful dish using traditional Japanese ingredients but the method is quite simple and quick. We use Soba (buckwheats) noodles, tore seaweed sheets (Momi Nori) and Edamame that are very popular ingredients in Japanese cuisine. If you are not keen tasting Yuzu’s acidity […]
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Today’s Takeaway
Today, we made these Japanese food boxes for our regular customers who has supported us for long time. My sushi is Edo-mae Style which originated in Edo (old name of Tokyo). Cured mackerel (Shime-saba) with prawn paste (Ebi Soboro) Newlyn Crab Inari with Yuzu CaviarThe Yuzu Caviar is homemade and […]