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Omakase
OMAKASE お任せContrary to popular belief, Omakase isn’t a centuries-old tradition like Kaiseki. It emerged in the 1990s, when sushi restaurants began adapting to Japan’s new wave of affluent diners. Before then, sushi bars were sanctuaries for true connoisseurs — patrons...
RECIPES
Tsukune
TSUKUNE 擂鉢 A succulent, soft, juicy ground meat skewered and chargrilled, basted in sweet and savory soy sauce /yakitori sauce. Generally, Tsukune is synonymous with chicken, however, pork, fish and other meats are also in use. Do not confuse with Tsumire with...
Beef tataki
BEEF TATAKI Beef tataki is a Japanese method of preparing beef fillet that involves lightly searing the meat, slicing it thinly like sashimi, and serving it with a citrus-soy dressing. This optimised and delicious recipe includes detailed instructions for making the...
Saikyo miso cod
GINDARA 銀ダラ SAIKYO YAKI 西京焼き Grilled black cod with saikyo miso, this classic Japanese seafood recipe is soft, wonderfully buttery, right away melt-in-your-mouth. Chef Nobu westernised the recipe and many big restaurants like zuma has adopted his version, however his...