"Unagi" Freshwater Eel, 鳗鱼, うなぎ

In Japan, people are accustomed to eating eel during the summer. Eel contains a lot of protein and easy to be digested. So, that's why Japanese people believe it is good to eat eel during the hot summer time when they lose their appetite and easily get tired from the heat.  

 

 

In Japan, there are many small restaurants which specialized in eel. They mainly serve eel dishes and only few non-eel related items. 

And the Japanese people even have a special "Eel Day"(in Japanese "do yo no ushi no hi") for eating eel in the midsummer day of OX. In this year, 2014, it will be on July 29.

 

 

"Unagi Kaba-yaki" Grilled Eel with special Tare sauce 

 

Live eel in fish tank (left), how to cut eel (right) 

 

 

Freshwater eel has a distinctive muddy taste. In order to get rid of that muddy flavor, live eel must have been kept in the fish tank with clean freshwater for a couple of days.

 

There are few differences in how to prepare the eel between "Kanto" region (Eastern Japan) and "Kansai" region (Western Japan).

Usually open up the eel from the back side of the eel in "Kanto" and from the belly side of the eel in "Kansai" because the time when eel dish became popular in Edo period, there were more Samurai in "Kanto" than "Kansai" and the way cutting eel from belly side reminds them of "Hara-kiri", that's why the eel are cut from back side in "Kanto" region. 

 

How to cut eel

 

 

Also, cooking methods are different between "Kanto" and "Kansai".
In "Kanto" region, after cut and cleaned the eel, it will be lightly grilled, steamed and then grilled again with "Tare" special sauce (*Every eel restaurants has their own recipe for "Tare" sauce and usually it's been kept for decades, as same age as the history of the restaurants).
In "Kansai" region, after cut and cleaned the eel, it will be simply just grilled with "Tare" sauce.
So, the taste of eel in "Kanto" is said to be less fatty and texture is tenderer. In "Kansai", taste is richer and texture is tougher

The eel grilled with the sauce is call "Kaba-yaki"(蒲烧) and without sauce is called "Shira-yaki"(白烧) . "Shira-yaki" goes well with grated fresh wasabi. And "Sansho" pepper (山椒粉) for both "Kaba-yaki" and "Shira-yaki"

Let's eat eels in the summer!!

Filleted eel (left), Grill the eel (right)

 

 

 

 

Grand Hyatt Tokyo, Roppongi Hills グランドハイアット東京、 六本木ヒルズ

Exterior of Grand Hyatt Tokyo

 

 

Grand Hyatt Tokyo has been built as a part of Roppongi hills, opened in April 2003. The urban renewal project in Roppongi. It took 17 years to complete the whole process.

This mega-complex incorporates office space, apartments, shops, restaurants, cafes, movie theatres, TV Asahi studio, parks and a hotel (= "Grand Hyatt" )

 

Street of Roppongi

Centerpiece of the Roppongi Hills "Mori Tower" and Roppongi crossing (left)

Picture from Roppongi Hills (right)

 

 

Front desk (left) and the lobby hall (right) of Grand Hyatt Tokyo

 

"Fiorentina" -Italian Cafe- on the 1st floor, opens from 9am to 10pm

Serves light breakfast, lunch, afternoon and dinner

  

"The French Kitchen" -All Day Dining- on the 2nd floor, opens from 6:30am to 9:30pm,

*Bar opens from 11am to 9:30pm (left)

Serves breakfast, lunch and weekend brunch buffets

 

Restaurants in 4th and 6th floor

"The Oak Door" -Steakhouse- and terrace on 6th floor (left), Map of the restaurants (right)

Between Grand Hyatt and Mori Tower shopping complex

  

Japanese restaurants on 4th floor

Authentic Japanese cuisine at "Shubo"(left), Sushi at "Roku Roku"(middle) and the terrace (right) 

 

 

In April this year, I had a chance to have lunch in Grand Hyatt.

It was a tough call to make... They have just too many nice restaurants to choose from! Teppanyaki, Sushi, Italian, French, Steakhouse,... at the end I decided to try their Japanese restaurant "Shubo".

 

Inside the restaurant from their bar counter

 

 

I decided to go for the lunch kaiseki set, JPY6700 (USD65). The set includes, Appetizer, Soup, Sashimi, Grilled, Seasonal dish, Steamed, Japanese rice and Dessert.

After I order, they brought me a menu printed on a piece of Japanese "Washi" paper that can be taken back home as a souvenir.

 

Appetizer -Sesame tofu with crab leg meat- (left),

Soup with green pea pottage, minced prawn, rice cracker (right)

Seasonal sashimi platter -Bonito, Snapper- (left)

Grilled -Bamboo shoot, duck breast, "Sansho" Japanese pepper leaf- (right)

Steamed -Tile fish, spring vegetable with black vinegar sauce- (left)

Seasonal -Udo from Harima, firefly squid with butterbur miso- (right)

Japanese rice -Sakura shrimp tempura rice bowl, miso soup, pickled vegetable- (left)

Dessert -Rice cake stuffed with red bean paste, strawberry- (right)

 

 

They were quite busy. Most of the guests were wearing tie and business suit, probably from the offices within Roppongi hills complex.

Food was indubitably very good. Authentic Japanese food with fresh seasonal ingredients made by experienced chefs. It can't go wrong.

 

I am looking forward to trying other restaurants when I am back in Tokyo next time.

 

 

 

"Sakura" Spring break in Tokyo '14, 東京にて春休み

"Sakura" -Cherry Blossom- in Nokano, Tokyo

 

 

In Tokyo, Sakura trees blossom in between the end of March and the beginning of April.

I haven't been back to Tokyo in this time of the year for long time until this spring... it was so beautiful and very nice to see those Sakura blossoming everywhere in Tokyo, including my hometown, Nakano. Mild weather in Tokyo those days while I was there, almost like being in Guangzhou, though it can be much colder.

  

 

Sakura on the street of Nakano

Sakura on the street of Nakano

Sakura in the garden of temple in Nakano

 

Sakura in a small park in Nakano 

 

This time, I went to see the new symbol of Tokyo, "Tokyo Skytree" in Sumida.

Skytree has opened 2 years ago in May 2012 as the tallest tower in the world, 2nd tallest structure in the world and the tallest structure in Japan.

It was on a weekday in the afternoon, not too many people were there but I still had to queue up for about an hour to buy a ticket of the observation deck.



Tokyo SkyTree

 View from the observation deck (left top), inside observation deck (left bottom),

"See-through" glass floor (right)

New "Kabukiza" theatre, East Ginza

 

 

Around the JR Nakano Station, there are so many restaurants to choose from.... Ramen noodle shops, Sushi restaurant, Chinese, Asian, Italian and more!

Among those restaurants, there is one place consider to be a formal fine dining which is quite rare in Nakano, is in the top floor of  "Nakano Sunplaza ".

Nakano Sunplaza was built in 1973 as a cultural complex center. It has a hotel, banquet halls, offices, a concert hall, restaurants, swimming pool, a bowling alley, fitness center, tennis courts...

 

 

 Symbol of Nakano "Nakano Sunplaza" (white building on the right)

 

 

On the 20th floow of the building, you can choose Japanese cuisine in "Nakano", or Western cuisine in "121 Dining". Both restaurants have got a great view ("Nakano" is facing North -Nerima, Ikebukuro side- and "121 Dining" is facing South -Suginami, Shinjuku side).

This time, I chose Japanese cuisine in "Nakano". It is not too fancy as dining in the 5 star hotels or some expensive restaurants in Ginza. It was just perfect for my family lunch. And, of course, the food and serves were very good as usual.

 

 

Seasonal Lunch Set

 

Lunch Bento Box Set

 

Pork Cutlet Lunch Set

 

 

 

W Bangkok "The Kitchen Table", Wバンコク "キッチンテーブル"

"The Kitchen Table" is the W brand's signature restaurant with the contemporary designed relaxing dining space. This all-day dining restaurant serves breakfast, lunch and dinner with international and local cuisine. 

 

"The Kitchen Table" in W Bangkok, located on the 2nd floor

 

In W Bangkok, The Kitchen Table serves wide range of Asian and international breakfast buffet with an optional dish from a la carte menu. During Lunch and Dinner, serves a la carte menu with the selection of international and local Thai dishes.  

Patisserie counter at the entrance of The Kitchen Table (left & middle), Cold cut selection from the breakfast buffet (right)

 

Many varieties of pastry selection from the breakfast buffet on the patisserie counter

Breakfast's serial selection on patisserie counter (left), many hot dishes on the open kitchen counter for the breakfast (right)

 

 

Homemade yoghurt

"As you wish" omelet (left) and noodle soup (right) made by a la minute

Everything comes in style!

 salt and pepper mills (left), coffee cup and milk pitcher (right)

Too bad, I only had breakfast in the kitchen table and didn't have enogh time to try their a la carte dishes either in lunch or dinner time. Hopefully, I have chance to enjoy those dishes, next time I am in Bangkok...

 

 

Michelin Star Chef Laurent Peugeot in I by Inagiku

Chef Laurent Peugeot was raised in Burgundy, France. Trained by Michelin-star chefs such as Chef Lameloise of Lameloise and Chef Chanliaud of Le Jardin des Remparts, he also spent four years in Japan where he learned more about Asian ingredients and developed his trademark culinary style that brings together the simplicity of Japanese cuisine with the hearty flavours of Burgundy.

Media Lunch + Interview in I by Inagiku, March 4 '14

 

Media Lunch + Interview in I by Inagiku, March 4 '14

 

 

Media Lunch + Interview in I by Inagiku, March 4 '14

 

 

Japanese Restaurant "I by Inagiku" in W Guangzhou has invited Michelin-Star Chef, Laurent Peugeot. It was a great experience for me and my team to work with him during his stay in Guangzhou from March 1st to 9th.

First of all, Chef Laurent is a very pleasant person to be around and, of course, an experienced, talented chef with passion for cooking and pleasing his guests with his creativity.

 

 

Unagi Duck Foie Gras Sandwich, celery, atsina, pepper dust of woatebuferry (left)

Hotate, pomelo, takuan with snow flake soya (right)

 

 Lobster, Okinawa curcuma, three types of beet roots with beet root meringue (left)

Tuna belly, gobo kimpira, pumpkin paste, creamy sands carrots and pork floss (right)

 

 Wagyu beef with enoki mushroom, black garlic, tamago miso and tororo konbu

 Pineapple confit, sorbet and espuma with crispy miso flake (left)

Dulcey lollipop, mango, Sichua Pepper 

 

Chef Laurent prepares "Hotate" scallop with "Takuan"Japanese pickled daikon radish in the kitchen

 

Chef Laurent prepares grilled "Toro" tuna belly with creamy sand carrot, pumpkin paste and pork floss

 

 Grilled Wagyu beef -marinated in ponzu sauce-, with enoki mushroom, grilled black garlic, miso marinated egg yolk with deep fried tororo konbu seaweed

 

 Desserts

Pineapple confit, pineapple sorbet and pineapple espuma with crispy miso crust and a hint of yuzu kosho -yuzu flavored spicy pepper paste- (left),  "Dulcey lollipop" skewered chocolate with Sichua Pepper before coated by mango mousse (right) 

 

 Memorial picture of me with Chef Laurent

 

"Reunion", Master Chef Makoto Yumoto in I by Inagiku

I have worked with Chef Yumoto in Shangri-la hotel Taipei in 2006-07.

At that time, he was the Executive Japanese Chef of Suntory Japanese restaurant and I was his Sous chef. I have learnt a lot from him during this period and he sill keeps inspiring me as my mentor.

 

This winter in February, he has taken 9days out from his busy schedule, flown himself to Guangzhou and support me in I by Inagiku Japanese restaurant, W Guangzhou. "Reunion"!! 

 

 

Assorted tempura by Chef Yumoto

 

8 types of appetizers by Chef Yumoto

 

After so many years of working experience in over seas, Chef Yumoto has returned to Japan in 2009 and now he runs a restaurant "Unaji"(海菜寺) as an Executive chef / President of the restaurant.

 



The restaurant is located just outside of Tokyo, "Kamakura", by the pacific ocean.

"Kamakura" was once a capital of Japan over 800 years ago. The city preserves many old temples and shrines, and the 760 years old statue of the Buddha.

Whenever I get a chance to go back to Tokyo, I always visit his restaurant and those temples in Kamakura. Enjoy his wonderful food and the spectacular view of the pacific ocean from his restaurant's terrace at the same time!

Find out more about "Unaji" →"Restaurant Unaji -Official Website-"

 

 

Grilled eggplant roll with Sirako on top (left), Sliced lotus root and crab meat roll (right)

 

Burdock root and soy bean milk mousse with sea eel (left),

Deep fried shrimps meat & taro ball with bonito flakes (right)  

 

Assorted sashimi platter

Pork & Wagyu beef vegetable rolls with yuzu & sesame flavored "Soup Shabu-Shabu" hotpot (left)

Black sesame ice cream with "Kinako" -soy bean powder- and black sugar sauce