Our Japanese recipes
Sardine and potato canapé with moromi sauce
Delicate canapés combining the richness of sardine with the mildness of potato. Moromi sauce, made from fermented soy, adds depth, character and a beautiful umami intensity to this refined bite.
Sea bream carpaccio with umeboshi and Sakura cherry blossom vinegar
Fine slices of sea bream elevated by the delicately tangy intensity of umeboshi and the floral notes of Sakura cherry blossom vinegar. A fresh, refined and elegant starter, where marine flavours m...
Pan-fried carrots with Aomori black garlic sauce
Delicately pan-fried carrots, elevated by a sauce made with Aomori black garlic, with its gentle, balsamic and lightly liquorice-tinged notes. A refined recipe where the sweetness of the vegetable...
