Blog
Grass Fed Sirloin Steak with Herb Sauce, Coleslaw
This hearty dish is inspired by basic skills for Italian culinary. The sauce is composed with so many fresh herbs, pickles and mustard, which is so fresh and light.
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Hiroshima-style Pork Okonomiyaki
There are two different styles in Okonomiyaki in Japan -Osaka-style and Hiroshima-style.Both are named by the name of originated place. If I would simply say their differences, Osaka-style is savoury pancake that is made of flour, cabbage and some more vegetables plus meat or cheese, and Hiroshima-style is layers of […]
Lessons
Would you like to learn how to make authentic Sushi in Singapore?
We hold a sushi making class as a regular course that offers you different menus every month.In October, you can make Nigiri & Gunkan, Futo Maki (thick roll), Chirashi (scattered sushi) and Dashimaki Tamago (thick egg omelette) using various fresh seafoods, and you can learn how to cure the raw […]
Blog
Aji Fry, Crab Potato Korokke (croquettes)
It was Frying Friday! Arrayed butterfly shaped Aji.Crab potato Korokke is made from scratch as well. Mine is twisted with chopped capers, white Miso and kelp powder. And homemade sesame dressing 🙂 This menu is my kids’ favourite, they absolutely were scoffing all!It is a great food as even children […]
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Bouillabaisse (French Seafood Stew)
Bouillabaisse is a traditional French seafood stew and originating in the port city of Marseille.When I lived in Tokyo, I had a French cuisine teacher who used to work as a chef at starred hotels in France. Bouillabaisse was even well-known in Tokyo and I still clearly remembered how much […]
Lessons
Thank you so much for joining the class -Aji Fry with Tar Tar Sauce, Spinach with Homemade Sesame Dressing, Miso Soup, Warabi Mochi
Throwback to yesterday’s wonderful moments 🙂
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Bacon Spinach Quiche, Healthy Pear Coleslaw, Chicken Tomato Soup
These cafe foods were seriously delicious and healthy, so we decided to share how to make them in our class in next month! All are homemade, which is simply healthy and delightful 🙂 Baking doughs first. Then grill with fillings, which were spinach, bacon and cream & cheese. Orthodox French […]
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Kelp Infused Tuna Millefeuille Sushi with Ikura & France Normandy Seaweed, Diced Tuna Salad with Onion Yuzu Dressing, Garlicky Gizzard Fry, Vegetable Miso Soup
The Millefeuille sushi is dressed up with Ikura (marinated salmon roe) and France Normandy seaweed, and home-grown pea shoots that are organic 🙂 The diced tuna is marinated with onion yuzu dressing that was given to me from our kind customer. The dressing is so useful and versatile as we […]
Blog
Wafuu Hamburger (Japanese hamburger), Kimpira Gobo (stir-fried burdock), Homemade Furikake (rice seasoning powder), Miso Soup
I love western authentic hamburger (obviously so do my kids), but sometimes I’m desperately eager to eat Japanese version that is made of Japanese Umami elements.Mine is twisted with yam (Nagaimo in Japanese) and white miso paste. The pate is so fluffy and juicy since the grated yam enhance the […]
Blog
Kushi Age (Deep-fried Breaded Skewers), Homemade Kamaage Udon
Kushi Age is famous food as Osaka street food.When I was young, I lived in Kobe where is near Osaka and I really enjoyed Kushi Age when I visited Osaka often with my family 🙂 My Kushi Age is seasoned with different flavours for each, like garlic flavour for pork, […]