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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
For tonight’s takeaway… This is made of agar and Yuzu juice, so that it’s absolutely good to vegetarian/vegan! All of our takeaway food are homemade and made with love. Thank you for visiting our website.Have a lovely week. Naoko xx
Tempura Sprat with Matcha (green tea) Salt Someone is hiding behind the rock… Frittered Squid Lightly Grilled and Smoked Grey Mullet This beauty is Grey Mullet which was caught in Cornish shore.Beautiful and flavourful skin. Let’s go ahead. Steamed Monk Fish’s Liver (An-Kimo) with Creamed Cod Roe, Furikake We cleaned […]
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